Vegan bean Étouffée made in the Instant Pot.
Happy Monday my friends! Hoping you had a lovely and restful weekend. As we start up with a brand new, fresh week – I’m all about making a big pot of something delicious for the week. Bill will take leftovers for lunches, I’ll use it on nights when dinner prep is lacking. Hey it happens to me too! To optimize this recipe, and boost up the protein substantially, I used quinoa instead of rice as the base layer. Easy swap but substantial benefits for recovering muscles.
A friend of mine shared the inspiration for this recipe with me a few weeks ago from this cookbook. After testing it a few times, I tweaked it and amped up the flavor. I’m planning on making this dish a lot during the cooler months of fall and winter. I cannot wait!
— Knead to Cook