meatless meal

Creamy noodles that are mixed with tuna and peas. A simple to make recipe using a pressure cooker.

Instant Pot Tuna Noodle Casserole

Teaspoon Olive Oil

Small Onion (diced fine)

Cups Water

Cup Milk

Ounces Egg Noodles (I used extra wide)

Cans Cream of mushroom soup

Cup Frozen Peas

Turn the sauté button on. Once the LCD screen says HOT add the olive oil and onion. Sauté  the onion until translucent.

Add a little of the water into the inner pot to deglaze the pot. Once you feel there is nothing stuck to the bottom of your Instant Pot turn the sauté button off.

Add the rest of the water into the inner pot.

Add the milk into the pot with the water.

Pour the egg noodles into the inner pot. Pushing them down a bit with a spoon.

Place the drained tuna fish on top of the egg noodles. Spreading it out over the noodles.

Pour the cream of mushroom soup onto the tuna covered noodles. Spreading to cover every noodle.

Season to taste with pepper and salt.

Sprinkle the peas on top of the soup.

Place lid on the IP making sure your steam valve is closed.

Press the pressure cooker button, making sure it&#039;s set to high pressure. Then adjust your cooking time to 3 minutes. It will take about 10-15 minutes for the Instant Pot to come to pressure.

Once the cooking time is done do a quick release of the steaam valve.

Remove lid and stir.

Serve and enjoy.

Cook your pasta and homemade meatless marinara sauce at the same time in the same pot—all done in 3 minutes at High Pressure.

Instant Pot Quick Penne Pasta & Marinara Sauce

vegetable oil

salt, divided

box (16 ounces) penne pasta

(28 ounces) crushed tomatoes

garlic powder

basil OR 1 tablespoon fresh chopped basil

red pepper flakes

Parmesan, Romano, or mozzarella cheese,

In the pressure cooking pot, stir together water,...

In the pressure cooking pot, stir together water, vegetable oil, 1 teaspoon salt, and pasta. Make sure the water just covers the pasta in the pot.

Place a rack in the pressure cooker above...

Place a rack in the pressure cooker above the penne.

For the marinara sauce, in a 7-inch round...

For the marinara sauce, in a 7-inch round cake pan, stir together the tomatoes, garlic powder, basil, red pepper flakes, and remaining 1/4 teaspoon salt. Use a sling to carefully lower the pan onto the rack. Lock the lid in place. Select High Pressure and 3 minutes cook time.

When the cook time ends, turn off the...

When the cook time ends, turn off the pressure cooker. Use a quick pressure release. If larger water drops or foam start to emerge from the steam release valve, return the switch to the Sealed position and wait for 30 seconds or a minute, then release the pressure again. Repeat this process, as needed, until no foam comes from the steam release valve and all the pressure is released.

When the valve drops, carefully remove the lid....

When the valve drops, carefully remove the lid. Remove the marinara sauce and rack from the cooking pot. If you prefer your pasta more tender, select Saute and simmer until it reaches your desired tenderness. Use a ladle or strainer to remove excess water from the pasta.

Stir in the marinara. Taste and adjust the...

Stir in the marinara. Taste and adjust the seasoning if desired.

Serve topped with cheese.

Five-Ingredient Mexican Casserole

yellow onion, diced

refried beans

flour tortillas

salsa

Mexican style cheese

Preheat oven to 375 degrees F.

To a skillet over medium heat, add 1 tbsp of oil. Once hot, add in the onion and sauté for 3 to 5 minutes or until it starts to get soft. Stir in the refried beans. To a new large skillet add 2 tablespoons of olive oil over medium heat. Once hot, add each tortilla, one at a time, and cook for 1-2 minutes on each side to crisp the tortillas up. This will help the tortillas to not get soggy in the oven.

Spray a 9-inch pie dish with nonstick spray.

Place one tortilla down on the pie dish and spread about 1/3 of the refried bean mixture. Then spread some salsa and cheese over the top. Repeat until the ingredients are gone.

Bake for 20 minutes and top with your favorite taco toppings.

Easy chilli peanut noodle recipe that you can make with a choice of noodles, peanut butter, chilli oil, and simple pantry staples. If you’ve been searching for a hassle-free, quick peanut noodle, this is the right recipe for you! You can whip up everything in 10 minutes and it is so good!

Spicy Peanut Noodles

noodles

Garlic (Minced/chopped)

2-3 tbsp Chilli flakes (Dried crushed chillies)

Sesame seeds

peanut butter (Organic peanut butter

tbsp Regular soy sauce (Or light soy sauce)

tsp Dark soy sauce

½ Chicken bouillion (Or vegetable bouillon cube

Sesame oil

Spring onions (Scallions, cut thin slices)

peanuts (Crushed)

In a heat-proof bowl, add crushed chilli flakes, minced garlic, and sesame seeds. In a small pot, heat neutral-flavour oil until smoking hot. Turn off the heat once the smoke starts to appear. Gently pour hot oil over the chilli garlic bowl and let it sizzle for a few seconds. Stir it well and set it aside. ( If you are using store-bought chilli oil, you can skip this step. )

Fill the pot with water and bring it to a boil. Add noodles and cook the ramen noodles for 3-4 minutes or until al dante. ( Cooking time can be varied depending on the types of noodles you use. ) 

While the noodles are cooking, you can prepare the peanut sauce. In a ramen bowl or large serving bowl, add the prepared chilli oil, peanut butter, regular soy sauce, dark soy, rice vinegar, and sesame oil. Scoop a couple of tablespoons of boiling noodle water and pour it into the sauce. Mix everything well until the sauce becomes smooth and creamy. 

Once the noodles are cooked, drain the water out and place it in the peanut sauce. Coat the noodles well with the sauce. ( Add more hot water if the sauce is too thick and sticky. ) Divide the noodles into each serving bowl. Garnish with toasted sesame seeds, crushed peanuts, and chopped spring onions.

Easy delicious Indian potato curry recipe packed with the flavour of Classic Indian spices and fresh herbs. One of the most popular vegetable curry dishes in Asian households and Indian restaurants. It’s so aromatic, warming, and satisfying, and your family members will love it! 

Indian Potato Curry

Potato (Yukon gold, Russet, Maris Piper,

2-3 Tomato (Ripened vined tomato, Finely chopped)

2-3 Onion (Shallots or brown onion, Finely chopped)

tbsp Garlic (Grated garlic or garlic paste)

tsp Ginger (Grated ginger or ginger paste)

2-3 Green chilli (Cut thin slices)

Coriander (Roughly chopped)

Cooking oil

Water (About 230 ml

Curry leaves (Optional)

Cumin seeds (Zeera/jeera seeds)

Mustard seeds

Chilli powder

½ tsp Turmeric

Coriander powder

Cumin powder

tsp Garam masala

Salt

Peel and dice the potatoes into half-inch cubes. Rinse with cold water and drain the water.

Heat the oil over medium heat add dried chillies, cumin seeds, mustard seeds, and curry seeds. Let the spices sizzle for a few seconds until fragrant.

Add the chopped onions and saute the onions for 2-3 minutes, until soft and translucent. Next, add the garlic and ginger. Saute until the onions are slightly brown. Now, add tomatoes and cook until the tomatoes are soft and oil starts to separate.

Add diced potatoes, turmeric, chilli, coriander powder, cumin powder, garam masala, and salt to taste. Saute for a few seconds. Add water and cook it on high for 1-2 minutes. Then reduce the heat, close the lid and cook with low-medium heat for about 25-30 minutes.

Stir occasionally and add warm water if needed. Once the potatoes are tender and the curry sauce reaches the desire consistency, sprinkle fresh coriander and green chilli. Serve with choice of naan, bread, roti, chapati, or rice.

Delightful and zesty tacos made with white beans, buffalo sauce, and creamy avocado, perfect for a quick meatless meal.

Buffalo White Bean Tacos

white beans,

buffalo sauce

tsp cumin

tortillas

avocado, sliced

lettuce

tomatoes

cilantro,

Combine

the white beans, buffalo sauce, cumin, and garlic powder in a pan. Heat over medium heat until warmed through.

Warm

the tortillas in a separate pan or microwave until soft and pliable.

Assemble

the tacos by adding the buffalo bean mixture to each tortilla.

each taco with slices of avocado, shredded lettuce, diced tomatoes, and fresh cilantro.

Top 6 meatless meal recipes from across the web

The most viewed meatless meal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Tuna Noodle Casserole

Instant Pot Quick Penne Pasta & Mar...

Five-Ingredient Mexican Casserole

Spicy Peanut Noodles

Indian Potato Curry

Buffalo White Bean Tacos

Top 6 meatless meal recipes from across the web

The most viewed meatless meal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Tuna Noodle Casserole

Instant Pot Quick Penne Pasta & Mar...

Five-Ingredient Mexican Casserole

Spicy Peanut Noodles

Indian Potato Curry

Buffalo White Bean Tacos

The most viewed meatless meal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine