Taco Rice Casserole

Source: eatingonadime.com

Ingredients

• 10 oz. soy crumbles
• 1/2 cup chopped onion
• 1 cup corn
• 1 can (15 oz.) black beans (drained)
• 1 can (15 oz.) diced tomatoes 
• 2 TB tablespoons taco seasoning)
• 2 cups cooked rice 
• 1 cup shredded cheese

Instructions

1. Preheat oven to 350.  Saute soy crumbles until thawed. Add in chopped onions and cook until soft.
2. Stir in Taco seasoning seasoning.
3. Add corn, tomatoes and beans.
4. Spray 9x13 pan with non stick spray. Spoon 1 cup of rice into the bottom of pan, spreading it out evenly.
5. Spoon the soy mixture over the rice.
6. Top with the shredded cheese.
7. Bake covered for about 25 minutes until cooked through.

Congee (grains/beans/veggies)

Source: The Ultimate Vegan Cookbook for your Instant Pot

Congee is a popular rice porridge / gruel popular in Indian countries. Yum! 

1/3 cup adzuki beans, soaked overnight
4 cups vegetable broth
1 cup water
1 1/2 cups corn kernels
1 cup diced carrot
1/3 cup millet
1/3 cup brown rice
1 TB tamari
1 tsp ground ginger
1/2 tsp turmeric
1/2 tsp salt
1/2 tsp black pepper
Optional garnishes: green onion, cilantro

Stir together all ingredients in Instant Pot.  Seal lid, click porridge button & cook for 30 minutes.  Let the pressure release naturally.

Instant Pot Oatmeal

1/2 cup steel cut oats
1/2 cup finely chopped fruit (peaches or apples work great)
1 1/2 cups water
1 tsp cinnamon
1 TB sweetener (I like pure maple syrup or brown sugar)

Place all ingredients in Instant Pot & mix together.  Seal lid; pressure cook on high 3 minutes.