MAKE AHEAD VEGAN BREAKFASTS | 3 easy recipes


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Make Ahead Vegan Breakfasts: gluten-free, oil-free, and refined-sugar-free. FULL RECIPES: …

22 replies
  1. Cecilia T
    Cecilia T says:

    I have made the cookies twice and each time once they have cooled I put it in the fridge. The next morning the inside of all of them is a hunter green color. Reminds me of mold color. The first time I saw this I threw it out thinking it was mold. This time I saw it right away the next morning. Is this expected? I followed the recipe.

    Reply
  2. Gina Ferrara
    Gina Ferrara says:

    Your gorgeous book came in the mail this morning and I CANNOT wait to start cooking with it!! Its stunning & I literally just want to leave it on my coffee table! All the best, appreciate your time for these videos!

    Reply
  3. Mountain hiker
    Mountain hiker says:

    Hello 🙂 I've just stumbled across your channel and have never seen your blog, but these recipes look wonderful! Please tell me, do you use any oils in your recipes in your new Instant Pot cookbook? I eat some nuts, seeds, and avocado, but I avoid all oils. Also, are most of the cookbook recipes gluten free or do you offer alternatives (Celiac disease in my family). Thanks!

    Reply
  4. Barbara Ricard
    Barbara Ricard says:

    Hi Nisha, have you seen the Ace Plus Blender? Looks like Instant Pot is going to keep you busy whipping up a whole new batch of recipes for their latest appliance.
    Your career path is set !!

    Reply
  5. Tara G
    Tara G says:

    That cheesy spread looks so good and filling. I definitely love savory breakfast ideas. What brand & flavor of miso did you use? I’ve yet to find one I really like. Thanks 😊

    Reply

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