The parameters of the challenge are:
Must use an instant pot.
Must feed 4.
Must be vegetarian.
Servings can be no more than 650kcal each. (Max total 2600kcal)
Must be storable/freezable.
The challenge is for a meal planning/food prep group so I’m using frozen or canned ingredients.
Here is the recipe I have right now:
1 box chickpea rotini (900kcal)
1 bag frozen chopped onions (120kcal)
1 bag frozen sweet corn (360kcal)
1 bag frozen peas (240kcal)
1 can sliced Spanish olives (175kcal)
1 can mushroom stems and pieces (60kcal)
1 can diced tomatoes with jalapenos (75kcal)
1 can condensed cream of mushroom soup (140kcal)
1 carton vegetable broth (20kcal)
Half teaspoon salt
2 teaspoons black pepper
It’s a total of 2090kcal right now which is 523kcal per serving.
I can still add about 500kcal and I’m thinking about adding some vegetarian cheese because I’m concerned it won’t be creamy enough. I put the tomatoes and olives in because everything had a a similar flavor and I thought adding some contrasting acidity would keep it from being bland.
I would toss with some kind of vinaigrette to get the acidity instead of just throwing more ingredients in. You don’t say if this is hot or cold, but it reads more like a pasta salad.
I am planning on it being hot. I was going for something like a vegetarian stroganoff.
If you want a stroganoff, go for a mushroom version then, which means get rid of the olives and tomatoes. Add a little Dijon for acid and flavor.
You keep saying vegetarian, but the context implies vegan. What is your goal? If only vegetarian, then add some cream or butter. Adding cheese changes it from traditional stroganoff to generic American casserole, which can be delicious.
Right now I’d say your recipe is half way between a mushroom casserole and a chili. Those don’t sound like good combination. Pick one and commit in that direction. Also, using canned and frozen veggies in an instant pot is going to result in some very mushy food without their distinct flavors. You might want to opt for the fresh versions of some things, namely onions and mushrooms.
I wound up taking out the olives and tomatoes and adding 450g of sour cream and 60g of Dijon mustard and increasing the salt and pepper . It was much more casserole than stroganoff so I called it a crustless pot pie. We did 2 tastings, one fresh and one reheated after being frozen for a month. My recipe was popular, it won for the most stable between fresh and reheated. Thanks for the advice.