This is my absolute favorite time of year. The crispness in the air, the pumpkin almond lattes, and the calm before the holiday craziness hits. I love Thanksgiving because it involves great food, family and friends and hasn’t gotten too commercialized. There’s no pressure of gifts. It’s a time to reflect on what really matters…the people in our lives. This is when I get really creative and start testing out tons of holiday vegan Thanksgiving recipes like my Instant Pot Pumpkin Stew. I begin designing perfect tablescapes. And I even start some holiday shopping around now. I love to be early to the game! This year is the most special of all because it will be the first Thanksgiving with my 10 month old baby boy.
This vegan pumpkin stew packs a huge vitamin punch and is so wonderful on top of my crispy rice. I use my Instant Pot which means this is a super quick and easy to make dish. When I am cooking a number of dishes for a large group, I just don’t have time for complicated recipes. And this is not just a Thanksgiving recipe. You will absolutely love this stew all winter long. It’s cozy and satisfying. The potatoes add a nice hearty base and the chickpeas and tofu add loads of extra protein.
Vegan Thanksgiving Recipes: Instant Pot Pumpkin Stew
Prep and Cook Time: 30 minutes
2 T olive oil
4 cloves garlic, minced
2 t ginger, minced
1 yellow pepper, diced
1 T cumin
1 package firm tofu, cubed
1 15 oz can organic chickpeas
1 15 oz can organic pumpkin puree
2 T tomato paste
1 can Cento tomatoes
3 cups baby potatoes, quartered
Turn on Instant Pot and set to saute on high. Add olive oil, garlic and yellow pepper and saute a few minutes until light golden. Stir in remaining ingredients.
Put the lid on the Instant Pot and close the steam valve. Set to manual on high pressure and set the timer for 30 minutes. After 30 minutes, release pressure.
Next, open the steam valve. Be very careful opening the lid as the steam is very hot.
Serve hot in warm bowls, over my crispy rice.