Today I'm making 3 freezer meal prep recipes! I made instant pot chickpea noodle soup, mushroom barley soup and red lentil lasagna soup! All WFPB low sodium instant pot recipes. These can be frozen for ready to eat prepped meals.

RECIPES

Chickpea noodle soup
1 onion diced
3 carrots diced
3 celery stalks diced
4 cloves minced garlic
1 package- 3.5 oz shiitake mushrooms sliced
1 can chickpeas, drained/ rinsed
4 cups veggie broth - I use low sodium
2 cups water
2 bay leaves
1/2 tsp celery salt- or more to taste
Onion powder
Garlic powder
Black pepper
Pressure cook 6 minutes
Add in 1 1/2 cups pasta of your choice- whole wheat or bean pasta
4 cups chopped kale
Put instant pot back on saute and simmer for another 5-6 minutes to cook the pasta
Finish off with squeeze of lemon, nutritional yeast or pinch of dairy free parm

Mushroom barley soup
1 onion diced
3 carrots diced
3 celery diced
4 cloves minced garlic
16 oz mushrooms- I’m using crimini mushrooms but you can use a mix of different varieties
3/4 cup pearled barley
4 cups veggie broth
1 tsp dried thyme
1/2 tbsp chopped rosemary
Fresh black pepper
Optional- mrs dash seasoning
1 tbsp low sodium soy sauce
Pressure cook 20 mins
I like to do 10 min natural release, then release the rest of the pressure manually
Cream sauce-
1/2 cup raw cashews
1 cup white kidney beans
3/4 cup water

Lentil lasagna soup
1 onion diced
1/2 zucchini diced
4 oz diced mushrooms
1 cup diced carrots
6 cloves minced garlic
3/4 cup red lentils- rinsed
3 cups water
2 cups veg broth
1 jar marinara sauce
1/2 tbsp Italian seasoning
Pressure cook 10 minutes
Add in 4-6 lasagna sheets broken into pieces
1 cup frozen chopped spinach
Cashew cream- 1/2 cup cashews blended with 3/4 cup water


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