Jill Nussinow, RD
Jill Nussinow is a culinary educator, registered dietitian, and author of cookbooks including Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker. Nussinow’s goal is to see everyone leading a healthy, happy life through better eating, and she’s been teaching plant-based cooking for 25 years. She loves to share her passion and joy for plant-based eating through cooking demonstrations, recipes, presentations, and writings. Visit TheVeggieQueen.com and follow her on Twitter and Facebook for updates.see more from this author
Incredible flavor, texture and satisfaction is what I find in this recipe. I made it on the stovetop and finished it off with a huge mound of fresh kale, put the lid on and let it steam for a few minutes. The kale was softened and chewy. I finished with a squeeze of lemon juice. Perfect!
I followed the instructions for a pressure cooker and 3 minutes made the sweet potatoes mushy, but still delicious! I also have taco seasoning that I mix and make, so I used that instead!
I have frozen, cubed sweet potatoes, how would that work in this? They don’t take long to cook at all and I am afraid they would get mushy. Definitely want to try this!
I might try the frozen taters too. I’m thinking where it says “cook for 12 minutes” will be way less—just need enough cooking to thaw/heat the potatoes. I’ll just keep checking the softness of the potatoes and add the beans just before the potatoes are the way I like them.
This was my first vegan recipe and it was so good! I didn’t have veggie broth. Instead I used water. Unfortunately, I didn’t have scallions or cilantro either (I couldn’t wait to get all the ingredients to make this). A good reason to make this again with all the ingredients! Instead of salt I used Mrs. Dash southwest chipotle seasoning. Delicious!!
I use half cumin, half chilli powder.
It makes the perfect burrito filling (and freezes great).
What’s the calorie count per serving?
What’s the calorie count per serving
Hi. My friend shared this recipe from your book and it was great! I was wondering how long to pressure cook if I tippled the recipe? Thanks!
Cooking time doesn’t change. I always double or triple with no issues.