Ingredients

The following ingredients have 4 Servings
  • 1/2 cup onion, diced
  • 1/4 cup red bell pepper, diced
  • 1 rib celery, finely chopped
  • 2 cloves garlic, minced
  • 2 cups cauliflower, finely chopped or 'riced'
  • 1/2 cup portabella mushrooms, finely chopped
  • 1/4 cup walnuts, finely chopped (optional)
  • 1/2 cup water
  • 1 Tbsp vegan worcestershire
  • 1 Tbsp low-sodium soy sauce
  • 1/2 tsp chili powder
  • 3/4 cup ketchup
  • 1 Tbsp maple syrup
  • 1 tsp dijon mustard
  • 1/4 cup old-fashioned rolled oats (if necessary)
  • 1/4 tsp red wine vinegar

Instruction

  • Use SAUTE mode on your IP to soften the onion, bell pepper, celery, and garlic, using a few tablespoons of water or veg broth to prevent sticking
  • Add cauliflower, mushrooms, walnuts, water, worcestershire, soy sauce, and chili powder and stir to mix well.
  • Layer the ketchup, maple syrup, and mustard on TOP of the mixture but do NOT stir.
  • Attach lid, set vent to SEAL, and cook on MANUAL for 5 minutes.
  • Let it naturally release the pressure for 10 minutes before carefully opening lid.
  • Stir, and if it's too thin and watery - go ahead and stir in the oats.
  • Season with red wine vinegar and any additional salt or pepper and serve