We are lickin’ the bowl of this ultra-flavorful dish! Easy to make using the Instant Pot or Stovetop, this comforting Cauliflower Potato Curry is packed full of aromatic spices and powerhouse veggies. The whole family will be running to the table for this hearty filling dish! It’s perfect for a quick weeknight dinner in the Instant Pot. Stovetop instructions make this recipe versatile. Soul-warming and full of feel good ingredients, grab a bowl and get ready to dig in! Vegetarian Recipes Dinner, Vegetarian Meal Prep, Vegetarian Dinner, Vegetarian, Vegetarian Recipes, Vegetarian Meals
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 1 14oz package extra firm tofu, pressed, (I recently got this tofu press from amazon and I love it!) 1/3 cup cornstarch 1 tbs soy sauce ½ cup vegan mayo season to taste And many more.
Instructions:
Step number 1. Add your ingredients into the processor and blend till everything is well combined. You want to ensure there is no loose flour, this is how you know you’re done blending.
After it, Begin rolling into “meat balls” I like using a tbsp. to measure or even a small ice cream scoop. Please note, you’re balls will cook differently depending on the size you roll them. Once your balls are rolled, set them into the fridge while you prepare your BBQ sauce.
And then, In the mean time, make the red wine mushrooms. Heat the olive oil on medium high in a non stick skillet or cast iron skillet. Add the chopped garlic. Saute for a minute. Then add the sliced mushrooms. Sprinkle with a pinch of salt and pepper
