🥑🍅 Get Our new 100+ Delicious Vegan Recipes For Weight Loss, Muscle Growth and A Healthier Lifestyle. 👉 Link in BIO @best.vegan.recipe
TOFU SCRAMBLE & MASHED AVOCADO CRISPY TOAST😍 by @cook.vegetarian
Follow us @best.vegan.recipe for Daily vegan recipes
Prep Time: 15 mins
Cook Time: 30 mins
1 tablespoon olive oil
3 carrots, roughly chopped
1 cup chopped celery
1 small sweet potato, cubed
1 large zucchini, cubed
1 red capsicum, deseeded and chopped
4 tomatoes, chopped
1 tablespoon tomato paste
1/2 cup vegetable broth/water
1 can organic no salt added chickpeas
salt and pepper, to taste
Turn Instant Pot on to “Sauté” and choose the “Normal” heat level. Add olive oil and all the vegetables. Cook, stirring occasionally, until the vegetables are slightly brown, about 10 minutes.
Add in tomato paste, stock and chickpeas, stir to combine. Close the lid on your Instant Pot and turn it on to Pressure Cook for 40 minutes.
Serve the stew warm with steamed rice or grains of your choice and enjoy! .