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Export 16 ingredients for grocery delivery
Step 1
Chop the veggies and add them to a large soup pot along with, 3 tablespoons broth, oregano, thyme, parsley, dry mustard, and salt. Stir and cover.
Step 2
Cook over medium heat for 5-7 minutes to slightly soften the veggies.
Step 3
Stir in the rice and cook a few more minutes.
Step 4
Add the remaining ingredients, 4 cups veggie broth, 1 and 1/2 cups water, miso, nutritional yeast, white beans, and bay leaves.- Bring to a boil.
Step 5
Reduce the heat, cover and let simmer for 30-40 min, or until the rice is fully cooked.
Step 6
Remove the bay leaves.
Step 7
Serve each bowl topped with fresh parsley, fresh ground pepper, and cashew parm.
Step 8
Add a bit of oil or vegetable broth cook and the celery, onion, and carrots. Sauté until they begin to soften.
Step 9
Cancel the cooking mode and add in the remaining ingredients including seasonings.
Step 10
Set the Instant Pot to 22 minutes using the manual/pressure cook feature.
Step 11
Allow it to naturally release pressure before opening the lid.
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