Not exact matches
If so, do you still sauté the
veggies mentioned (but not the
remaining) and how long do you set the pressure
cooker for?
- Sautée the onion until translucent, then add the tempeh and once
cooked through, add the
remaining veggies and stir fry until
cooked.
Place the skillet into the oven with the roasting
veggies to
cook for the
remaining 20 minutes left on the timer.
While the onions
cooked, I prepped my
remaining veggies.
Next, add the chopped
veggies, broth, spices, beans (with
remaining water they are
cooked in) and jalapenos (if using) to the pot.
For some
veggies I threw in a handful of spinach to
cook with a bit of sesame oil and any
remaining bits of the fish.
Slow -
cook method: Saute
veggies and oil in a skillet over medium heat until tender; add all
remaining ingredients to a 4 + quart slow
cooker; cover and set on HIGH (approx 2 hrs) or LOW (6 - 8 hrs); serve warm.
When it's done, I just pull up the insert — along with all the
cooked veggies — and the water
remains boiling.
Next, add the chopped
veggies, broth, spices, beans (with
remaining water they are
cooked in) and jalapenos (if using) to the pot.
Add
remaining veggies and
cook until kale is wilted and mushrooms are soft.
Remove the barely browned meat from the skillet, add the
remaining 2 Tbsp
cooking fat, then add the diced
veggies (not the potatoes).
Squeeze some
remaining orange after
cooking and serve on a bed of rice or
veggies or just enjoy as is.