Instant Pot Vegan Enchilada Soup - Stovetop Option

Name: Instant Pot Vegan Enchilada Soup - Stovetop Option
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1 tsp oil (, Or use 3 tbsp broth to saute); 1/2 medium onion (, chopped); 4 cloves of garlic (, finely chopped); 6 oz mushrooms (, a combination or white, cremini or other)); 1/3 cup walnuts; 1/2 - 1 jalapeno chopped; 1 green bell pepper (, chopped); 1/2 red bell pepper chopped; 2 tbsp or more enchilada seasoning ((see below)); 1/4 cup dry quinoa; 2 oz soy curls ((optional)); 1/3 cup corn; 1 cup tomato sauce or puree; 1.5 cups veggie broth or vegan chikin flavored broth or water; 3/4 tsp salt ((slightly less if the broth is salted)); 1/2 tsp each of chipotle pepper powder (, ancho chili powder, cumin, oregano, chipotle pepper flakes, garlic powder, onion powder.); 3/4 tsp smoked paprika (or a mix of sweet & smoked, as all smoked can be hot); 1/4 tsp cinnamon; dashes of black pepper (cayenne, thyme (optional))

Prep 5 min Cook 20 min Serves 4 Source

Ingredients

1 tsp oil (, Or use 3 tbsp broth to saute)
1/2 medium onion (, chopped)
4 cloves of garlic (, finely chopped)
6 oz mushrooms (, a combination or white, cremini or other))
1/3 cup walnuts
1/2 - 1 jalapeno chopped
1 green bell pepper (, chopped)
1/2 red bell pepper chopped
2 tbsp or more enchilada seasoning ((see below))
1/4 cup dry quinoa
2 oz soy curls ((optional))
1/3 cup corn
1 cup tomato sauce or puree
1.5 cups veggie broth or vegan chikin flavored broth or water
3/4 tsp salt ((slightly less if the broth is salted))
1/2 tsp each of chipotle pepper powder (, ancho chili powder, cumin, oregano, chipotle pepper flakes, garlic powder, onion powder.)
3/4 tsp smoked paprika (or a mix of sweet & smoked, as all smoked can be hot)
1/4 tsp cinnamon
dashes of black pepper (cayenne, thyme (optional))

Steps

1
Start the instant pot on sauté. Add oil/broth. Once hot, add the onion, garlic and pinch of salt and cook for 2 minutes. Meanwhile, pulse the walnuts in a processor until they form a coarse mixture. Add mushrooms and pulse again until the mushrooms are chopped.
2
Add the mushroom and walnut mixture to the pot and mix in for a min. Add the jalapeño and peppers and cook for 2 mins.
3
Add the spices, quinoa (or quinoa + soy curls)**, corn, salt, tomato sauce, broth and mix well.
4
Close the lid and pressure cook on high pressure for 15 minutes, allow the pressure to release naturally. Taste and adjust the salt, heat or flavor and mix in.
5
Garnish with vegan sour cream, lemon juice, cilantro, jalapeño or pickled jalapeño, and/or hot sauce. Serve with pumpkin cornbread.
6
Saucepan: Follow steps 1,2 in a saucepan over medium heat. Cook the mushroom mixture for 3-4 mins before adding peppers. Follow step 3, Add 1/2 cup more broth and partially cover and cook for 20-25 minutes. Taste and adjust flavor, liquid content and check the quinoa for doneness. Uncover and simmer over low for 10 to 15 mins.