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Instant Pot

Vegan Oil-free Mushroom Soup or Sauce

September 1, 2021 by Trish Hall 1 Comment

 

This Vegan Oil-free Mushroom Soup or Sauce is delicious as a soup with some crusty bread on the side or ladled over your favorite starch.

Vegan Oil-free Mushroom Soup or Sauce

I created this for the Instant Pot, but it works well cooked on the stovetop also.

If you are someone who likes to see pictures of the steps in a recipe, stay with me here. If you don’t need all the details, just fast-scroll down to the recipe box below.

I like to put my mushrooms out in the sun to soak up some Vitamin D before I cook them. If you want to read about the science behind that, click here.

Vegan Oil-free Mushroom Soup or Sauce

Gather your ingredients!

Vegan Oil-free Mushroom Soup or Sauce

Chop your onions, mushrooms, and kale.

I use this chopper to cut the onions into 1/4″ pieces and the mushrooms into 1/2″ pieces. If you use that link to buy the chopper, I get a few cents at no additional cost to you. 

Vegan Oil-free Mushroom Soup or Sauce

If you are using the Instant Pot, press the sauté button and add the onions. Sauté until they begin to caramelize.

Vegan Oil-free Mushroom Soup or Sauce

When the onions begin to carmelize, add the garlic and cook for another minute or so.

Add the mushrooms and continue to sauté, stirring occasionally until the water is mostly evaporated.

Add the dill weed, rosemary, paprikas, and salt and pepper, if using.

Stir well.

Vegan Oil-free Mushroom Soup or Sauce

Cook for another minute and then add the tamari and parsley (if using). Add the wine (if using) and allow to simmer for about 5 minutes. This will cook off any alcohol. Add the broth.

Vegan Oil-free Mushroom Soup or Sauce

Turn off the Sauté feature and close the lid. Be sure the vent is turned to the sealing position. Manuel cook at high pressure for 1 minute and allow to come down from pressure naturally for about 10 minutes. Release any pressure and open carefully.

If you are cooking this on the stovetop, just bring to a boil and then turn the heat down to simmer and cover with a lid slightly cocked. Cook for about 5 minutes.

Mix the plant milk and arrowroot or cornstarch and add to the soup. Stir well for a few minutes.

Vegan Oil-free Mushroom Soup or Sauce

At this point I switched the Instant Pot to the slow cook option and let it cook for about an hour to really marry the flavors. You can skip this step and go right to the next and last step if you are in a hurry.

If adding the greens, stir them in during the last 5-10 minutes of cooking.

Just before serving, add the yogurt and lemon juice and stir.

Enjoy it as a soup, as is…or ladle it over your favorite starch as a sauce.

 

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Vegan Oil-free Mushroom Soup or Sauce

This Vegan Oil-free Mushroom Soup or Sauce is delicious poured over your favorite starch. I ladled it over brown rice when I created it and I think it would be really good over noodles or potatoes too. 

Course: Main Course, Sauce
Author: Trish Hall
Ingredients
  • 2 cups onions, chopped
  • 2-4 cloves garlic I used about 2 tsp minced
  • 1 lb portobello mushrooms, chopped in 1/2" pieces or use whatever kind you like
  • 1/3 cup dry (not sweet) white wine optional
  • 2 tsp dried dill weed or 1-2 tablespoons fresh dill weed finely chopped
  • 1-2 tsp fresh, minced rosemary 1/4-1/2 tsp dried rosemary
  • 1 Tbsp paprika (can use hot paprika)
  • 1-2 tsp smoked paprika
  • 1 tsp salt (optional)
  • ground black pepper to taste
  • 1/4 cup fresh parsley, chopped optional
  • 1 Tbsp tamari (can use soy sauce if gluten is not an issue)
  • 2.5 cups veggie broth Can increase if you like the soup thinner
  • 1 cup plant milk (I used almond)
  • 3 tbsp arrowroot (or cornstarch)
  • 1/2 cup plant yogurt (I used Forager cashew yogurt)
  • 2-3 cups chopped greens (I used collard greens) optional
  • 1 tbsp lemon juice optional
Instructions
  1. If using the Instant Pot, select the sauté button and allow it to heat.

    Add onions and sauté until they begin to caramelize.

  2. Once the onions are beginning to caramelize, add the garlic and cook for another minute or so.  Add the mushrooms and continue to sauté until they are cooked down and the water is mostly evaporated. Add the dill weed, rosemary, paprikas, and salt and pepper (if using) and stir well. Continue to sauté for a minute and then add the tamari and parsley (if using). Add the wine (if using) and allow to simmer for about 5 minutes. This will cook off any alcohol. 

     

  3. Add the broth, turn off the sauté feature and close the lid. Be sure the vent is turned to the sealing position. 

    Manual cook at high pressure for 1 minute. Allow it to come down from pressure naturally for about 10 minutes. Release any pressure and open carefully. 

    If using the stovetop, just bring it to a boil and then lower the heat to a low simmer.

  4. Mix the plant milk and arrowroot (or cornstarch) and add to the soup. Stir well for a few minutes.

    At this point, I switched to the slow cook option and just let it cook for about an hour to really marry the flavors. You could probably skip this and go right to the next and last step if you are in a hurry. 

    If adding greens, stir them in during the last 5-10 minutes of cooking

  5. Just before serving, add the yogurt and lemon juice (if using) and stir.

  6. Enjoy as a soup, as is...or ladle over your favorite starch as a sauce.

This Vegan Oil-free Mushroom Soup or Sauce is delicious as a soup with some crusty bread on the side or ladled over your favorite starch.

 

Filed Under: Main Dish, Recipes, Sauces Tagged With: Gluten-free, Instant Pot, Mushrooms, Oil free, sauce, Soup, Stovetop, Vegan

Apple Butter in the Instant Pot

August 26, 2019 by Trish Hall 2 Comments

For your toast or to top your oatmeal,  this easy recipe for Apple Butter in the Instant Pot will have you dashing out to the apple farm or local market for apples.

Apple Butter in the Instant Pot

 

Have you had apple butter yet? My mom made it all the time when I was a kid and it is a favorite of mine. Store-bought is usually way too sweet for my tastes so I especially like to make it myself so I can reduce the sugar.

…

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Filed Under: Recipes Tagged With: apple butter, apples, bread spread, Instant Pot, oatmeal topping

How to Make Instant Pot Refried Beans

August 23, 2018 by Trish Hall 4 Comments

These Instant Pot refried beans are so much tastier than the canned refried beans. 

How to Make Instant Pot Refried Beans

 

Beans, beans, the musical fruit…Did you hear that little song when you were growing up? I did. Just about every time someone farted.

Can I say farted here?

Tooted, passed gas, stepped on a spider…and my all time favorite…POOTED! That was from my husband’s side of the family in Texas. So whatever you call it, beans or no beans, we all do it.

And beans are a great way to get your fiber and the often sought after PROTEIN. We can get plenty of protein from all of our plants, so I don’t eat them for the protein, I eat them for the taste and versatility.

I’m going to tell you how to use your Instant Pot to make refried beans. They are so much tastier than the canned refried beans, I promise! I make a double batch and freeze some in 1 cup portions for making quick meals. Just thaw in the fridge overnight and you can make burritos, nachos, burrito bowls, etc.

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Filed Under: How Do I...?, Instant Pot, Mexican, Recipes Tagged With: Instant Pot, Pinto Beans, Refried Beans

Cooking Rice | Instant Pot and Stove Top Instructions

August 23, 2018 by Trish Hall 1 Comment

Cooking Rice | Instant Pot and Stove Top 

Cooking Rice | Instant Pot and Stove Top

Cooking Rice | Instant Pot and Stove Top Instructions|Your Mom’s Vegan

For both Instant Pot and stove top you’ll want to rinse your rice first. Measure it out, dump it into a colander or strainer and rinse it under a running faucet until the water that comes out the bottom runs clear.

Dump the rice into the Instant Pot or a pot with a well sealing lid.

…

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Filed Under: How Do I...? Tagged With: Instant Pot, rice, Vegan

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About Me

  Hi, I'm Trish! Are you looking for delicious plant-based, oil-free, gluten-free recipes? Maybe you’re new to the vegan whole foods way of eating and need some guidance? Do you have some health problems that you are hoping to reverse? No meat, no dairy, no gluten, no oil...what’s left?!? So much ...

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