Type what you have

Ingredients

• ✓ yeast extract spread
• vegetable broth
• lentil
• pearl barley
• carrot
• onion
• walnut
• potato
• flour
• water
• salt
• pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine 1 ¼ cups broth, lentils, barley, and yeast extract in a large saucepan over medium-low heat; simmer for 30 minutes.
3. 3 Meanwhile, combine remaining 3/4 cup broth, carrot, onion, and walnuts in a medium saucepan over medium heat; cook until tender, about 15 minutes.
4. 4 Meanwhile, place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still firm, about 15 minutes. Drain and mash.
5. 5 Combine flour and water in a small bowl; stir into carrot mixture and simmer until thickened. Combine carrot and lentil mixtures; season with salt and black pepper.
6. 6 Transfer carrot-lentil mixture to a 2-quart casserole dish; spoon mashed potatoes over top.
7. 7 Bake in the preheated oven until lightly browned on top, about 30 minutes.

By souliere

Ingredients

• ✓ yeast extract spread
• black pepper
• salt
• cider vinegar
• liquid smoke
• miso
• vegetable bouillon
• green bean
• zucchini
• carrot
• tomato
• buckwheat groat
• red lentil
• italian seasoning
• oregano
• parsley
• garlic
• shallot
• habanero pepper
• carrot
• celery
• red bell pepper
• yellow onion
• mushroom
• olive oil
• brown lentil
• potato
• kidney bean

Instructions

1. 1 Place dry kidney beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
2. 2 Drain and rinse the kidney beans. Add them to a multi-functional pressure cooker (such as Instant Pot). Add 2 cups of water. Insert a trivet. Put the potatoes on the trivet.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 12 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Set potatoes aside and allow to cool. Drain and rinse beans, setting aside.
5. 5 Inspect the brown lentils for any impurities. Pour boiling water over the brown lentils in a bowl and set aside.
6. 6 Turn on the Saute function of the Instant Pot. Add olive oil, followed by mushrooms, onion, bell pepper, celery, large carrot, habanero, shallot, garlic, parsley, oregano, and Italian seasoning. Sauté until fragrant and the onion has become translucent, 5 to 7 minutes.
7. 7 Drain and rinse the soaked brown lentils.
8. 8 Add the cooked kidney beans, red lentils, buckwheat groats, drained brown lentils, tomatoes, small carrots, zucchini, and green beans to the Instant Pot; cook and stir until well mixed, 10 to 15 minutes. Turn off the Sauté function. Close the cover during the Saute function as much as possible to keep in any moisture.
9. 9 Add water until the vegetables are covered by almost 1 inch. Add bouillon. Stir everything. Close and lock the lid.
10. 10 Set the Soup function for 25 minutes.
11. 11 Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Unlock and remove the lid. Add miso, yeast extract, liquid smoke, and apple cider vinegar. Mix and serve with salt and pepper as desired.

By Buckwheat Queen

Ingredients

• ✓ yeast extract spread
• water
• brown sugar
• vegetable broth powder
• water

Instructions

1. 1 Heat 1/2 cup water in a saucepan over medium-low heat. Add brown sugar and stir until fully dissolved. Add broth powder and stir until completely combined.
2. 2 Stir in remaining water, 1 tablespoon at a time, stirring constantly until sauce is thick. Simmer, stirring often, until reduced to desired consistency.

By Buckwheat Queen

Ingredients

• ✓ yeast extract spread
• butter
• onion powder
• salt
• water
• water
• cornstarch

Instructions

1. 1 Melt butter in a saucepan over medium heat. Stir in yeast extract spread, onion powder, and salt until smooth. Gradually whisk in 1 1/2 cups hot water so no lumps form. Bring to a boil.
2. 2 Stir together 1/2 cup cold water and cornstarch in a small cup. Stir the cornstarch mixture into the saucepan, and continue boiling until thickened. Cool slightly before serving.

By bawkbagawk

Ingredients

• ✓ yeast extract spread
• soy sauce
• white vinegar
• water
• white sugar
• corn syrup
• cider vinegar
• black pepper
• sesame oil
• garlic powder
• onion powder
• ginger
• cornstarch
• xanthan gum

Instructions

1. 1 Combine soy sauce, white vinegar, water, sugar, corn syrup, cider vinegar, pepper, yeast extract spread, sesame oil, garlic powder, onion powder, and ginger in a bowl. Mix well and pour sauce into a pot.
2. 2 Pour 1/4 cup sauce into a small bowl. Add cornstarch; mix and add back to the main sauce.
3. 3 Pour another 1/4 cup sauce into the bowl; add xanthan gum. Mix and pour through a strainer back in the main sauce.
4. 4 Heat the pot of sauce over medium heat. Cook, whisking briskly, until gooey and thickened, 6 to 10 minutes. Strain sauce into a container; cover with plastic wrap and let cool.

By Alex Fernandes

Ingredients

• ✓ yeast extract spread
• whole wheat pastry
• butter
• onion
• carrot
• turnip
• potato
• mushroom
• water
• milk
• egg
• cheddar cheese
• salt
• pepper
• egg

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.
3. 3 Place a large skillet over medium heat. Add butter or margarine and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.
4. 4 In a small bowl, dissolve yeast extract in milk. Whisk in 1 egg. Stir this mixture into cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool.
5. 5 Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg.
6. 6 Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.

By Viv Bearpark