This is a one pot wonder. Thanks Instant Pot.   You cook the pasta first in the pot then dump the sauce and heat it through in the same pot.  

The brown gravy is full of umami flavor from the soy sauce and enhanced by mustard and further deepened by, (surprise), coffee. All ingredients are straight from your cupboard. And no chopping.  

The add ins are up to you. I was lazy and used prepared vegan meat but chopped vegetables like cauliflower or carrots combined with walnuts is a good whole food plant based option.  (see here)

Instant Pot Wide Noodles with Easy Brown Gravy

Pasta in Instant Pot

16 oz wide noodles (note 1)

4 cups water

1 tsp salt

Easy Brown Gravy (double the recipe if you want sauce drenched pasta)

1 cup vegetable broth

1 cup non dairy milk

4 tbsp soy sauce or to taste

1 tbsp Dijon mustard or more to taste

2 tbsp dry onion flakes or powder

2 tbsp garlic powder

1 tbsp cornstarch 

2 tsp instant coffee powder (optional)

Add ins

1 cup vegan meat, chopped or sliced (note 2)

1 15 oz can green peas, drained and rinsed

Place the noodles, water and salt in the Instant Pot.  The noodles do not need to be all covered with water.

Cook the noodles at high pressure for 1 minute for al dente or 2 minutes for softer noodles.  Allow for natural pressure release for 5 minutes then quick release.

Mix the sauce ingredients in a bowl then add to the cooked pasta in the pot. You can add the vegan meat at this point.

Put the Instant Pot in the saute mode and heat the sauce and pasta with continuous stirring till the sauce has coated the pasta.

Add the peas.

  

Notes

1. I used store bought wide egg noodles.  You can buy egg free wide pasta ribbons from Walmart. see here

2.  I used Honest Pastures (order here) seitan based Jackfruit Beaf Ribz.  I have also used Gardein beef crumble available in the freezer section of the grocery store. You can also use a whole food alternative, cauliflower walnut meat (see recipe here) .