Vegan Multi-Cooker Recipes! (4 Recipes With a Pressure Cooker)

Multi cooker recipes vegetarian

Watch the video above and scroll down to see the written recipes!

I think one of humanity’s greatest modern inventions has to be the rice cooker. Now, I think there’s something even BETTER than a rice cooker, if that’s possible! It is a rice cooker that can also cook several things: a multi-pressure cooker! I was recently contacted by Cuckoo, a well-known South Korean manufacturing company that specializes in appliances and kitchens. I was very excited to have the opportunity to work with them, because they have more than 40 years of experience in this industry and have been leaders in the pressure cooker market (in fact, they have been the number 1 manufacturer of pressure cookers in South Korea for 17 consecutive years, with more than 74% of the market share…). Needless to say, these guys know what they’re doing in terms of making pressure cookers.

The pot I am using is the Cuckoo 8 in 1 multiple pressure cooker – ICOOK Q5 PREMIUM.

Here are some of the key features and benefits of this multi-pressure cooker:

  • Cuckoo has more than 40 years of experience and is a leader in this market in South Korea
  • .

  • Simple and easy to use with friendly voice guidance
  • .

  • Fast and accurate with 13 built-in programs
  • .

  • Time management: let it cook for you while you go about your busy life!
  • A total of 14 safety features, such as the digitally programmed steam release valve.
  • 304(18/10) Stainless steel-coated inner pot with nonstick coating (PFOA-free).
  • Super easy to clean with different features, such as automatic cleaning system, 304 stainless steel (18/10) removable cover and water drainage system.
  • and many more features…
    • Explore more
    • IG @cuckoomulticooker
    • FB @cuckooamerica

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So yes, this video above is sponsored by Cuckoo: I really love the product and I really think this is an amazing device to have in the kitchen. You can do SO many things using this multiple kitchen, it’s actually overwhelming. So I wanted to show you some simple and basic recipes that you could make using this multiple kitchen. I definitely want to make more videos like this in the future and show you even more recipes if you enjoy this.

Vegan recipes with a multipressure pot

Oatmeal porridge

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  • 1 Oatmeal rolled the old way
  • 2 Water or non-dairy milk
  • A pinch of cinnamon ( optional)

Note – 1: 2 ratio of oats to liquid! If you want more liquid and porridge-like oatmeal, I would use more liquid.


Add oatmeal and

  • liquid, mix well and cook at temperature [MULTI-COOK] for 15 minutes (faster method) OR the [PORRIDGE] setting for 1 hour (longer but softer oatmeal).
  • When finished, cover with what you want. I like to add a sweetener like maple syrup and some fruit, nuts and seeds.

Tomato paste with tofu “Meat

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  • 2 cups dry pasta
  • 1
  • cup water + 1 teaspoon vegetable broth powder (or use 1 cup vegetable broth) 1 can diced

  • tomatoes (398 ml
  • ) 1 teaspoon

  • basil (fresh would be better, but I used it dry) 1 teaspoon
  • garlic powder 1 tablespoon nutritional yeast 1

  • tablespoon
  • vegan

  • Parmesan cashew
  • (optional) 1

  • block firm tofu (frozen, then thawed, then squeezed with water as much as possible
  • )

  • 1 tablespoon
  • vegan butter

  • or olive oil (optional)


  1. Add all ingredients besides tofu and vegan butter/oil in cooking.
  2. Break the tofu into bite-sized pieces (watch the video above to see what I mean). If the tofu was previously frozen, thawed and squeezed water, the consistency should be quite “fleshy”. Add the torn pieces in the kitchen.
  3. Mix all together, close the lid and cook in [MULTI-COOK] for 20 minutes.
  4. Once you’re done, add your vegan butter/olive oil and mix well (optional).
  5. serve!

Sweet potato ratatouille

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  • tablespoon oil (optional – use water if you want to omit oil) 1/2
  • large onion or 1 medium onion, chopped 1
  • red bell pepper, chopped
  • 3-4 garlic cloves
  • , chopped 1

  • zucchini
  • , chopped 1/2

  • large sweet potato, peeled and chopped into small cubes
  • 2

  • tomatoes, chopped
  • 2

  • tablespoons apple cider vinegar (or white wine) 1/2
  • tablespoon thyme

  • or fresh thyme 1
  • tablespoon basil
  • salt and pepper to taste


  1. Preheat by selecting the [BROWNING FRY] function and pressing [COOK] in the multi-cooker.
  2. Heat the oil in the multi-cooker and add onions, peppers and garlic. Stir for about 4 minutes.
  3. Add the sweet potato and zucchini and stir for another 5 minutes or so.
  4. Add apple cider vinegar, tomatoes, thyme, basil and salt/pepper. Mix everything together.
  5. Close the lid, select the [VEGETABLE] function, and cook for 30 minutes.

Lentil chili

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  • canned tomatoes diced
  • 1 red pepper, chopped
  • 8 cloves garlic
  • 156ml paste tomato
  • 300g split red lentils
  • 4 cups water
  • 1

  • /2 large onion, chopped
  • 1.5

  • tablespoon oregano
  • 2 tablespoons chili powder

  • 1 teaspoon red chili
  • powder

  • 3 tablespoons apple cider vinegar
  • salt and pepper to taste


  1. Add diced tomatoes, red pepper, garlic and tomato paste in a blender or food processor and process into a puree.
  2. Add the mash mixture in the multi-cooker along with the rest of the ingredients. Mix well.
  3. Cook in the MULTI-COOK function for 35 minutes and you’re done!
  4. I actually used this as a pasta sauce that worked incredibly well. For a thicker chili, use a little less water. Culinary specialist with more than 10 years of experience in the restaurant industry.

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