Dump & Go Instant Pot Vegan Pot Roast with Soy Curls

Dump & Go Instant Pot Vegan Pot Roast with Soy Curls
Servings: 6
Time: 10 minutes pressure cook + natural release

Ingredients

• 2 cups dry soy curls (straight from the bag)
• 5 medium gold potatoes, cut into large chunks
• 4 large carrots, cut into thick slices
• 4 ribs celery, sliced
• 1 package mushrooms
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 4 cups water
• 2 tablespoons Better Than Bouillon No Beef Base
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• 2 tablespoons tomato paste
• 2 tablespoons soy sauce

Instructions

1. Dump everything into the Instant Pot:
• Add potatoes, carrots, celery, onion, garlic, dry soy curls, water, No Beef Base, thyme, rosemary, smoked paprika, black pepper, and tomato paste.
• Give it a quick stir to distribute the seasonings.
2. Pressure Cook:
• Secure the lid, set the vent to Sealing, and cook on High Pressure for 10 minutes.
• Let natural release for 10 minutes, then quick release any remaining pressure.
3. Dry out the soy curls
• Take out the soy curls, press them in a tofu press or squeeze out the juices, then airfry them at 400 degrees for 10-15 minutes. Feel free to add more salt. If you don't have an air fryer, you can use your oven at 450 degrees. You want them to get crispy instead of soggy. 
4. Make the Gravy (with this recipe) while the soy curls are cooking. Then serve and enjoy!