Vegan Vegetable Stir Fried Udon

2 servings frozen Daerim Sajo Sanuki Udon Noodle (450 mg sodium per serving, Hmart $2.99 on sale for 5 servings)
16 oz frozen vegetable stir fry (I used Trader Joe's gochujang vegetable stir fry)
1 Beyond meat patty (4 oz)

Fill a 2.5-quart saucepan with about 1 quart water and bring to a boil. Add udon and simmer until noodles are separated. Drain and set aside. 

Cover with lid and cook beyond patty over medium-low heat for 4 minutes on each side. Use a meat chopper to crumble the patty. Simmer with stir fry if stir fry has a lot of ice crystals. If liquid has been released from the stir fry, let it simmer until almost all is evaporated. Mix in udon until well incorporated. 

Trader Joe's Gochujang Vegetable Stir Fry (3 cups, 960 mg sodium)

Zucchini spirals
Carrots, julienned
Broccoli florets
Red bell peppers, sliced
Green beans
Edamame shelled
Rice Vinegar
Tamari soy sauce (Water, soybeans, salt, alcohol)
Gochujang sauce (Rice, tapioca syrup, hot red pepper seasoning [red chili powder, water, salt, garlic, onion], water, salt, alcohol)
Cornstarch
Ginger
Garlic
Sesame oil

Vegan Veggie Dog Fried Rice

2 tbsp canola oil
3 cups cooked rice, cold if possible (I used Korean short-grain brown rice)
3/4 cup frozen peas and carrots
2 Lightlife veggie dogs, quartered lengthwise & sliced
1 1/2 tbsp Yamasa low sodium soy sauce
white pepper or freshly ground pepper

Heat 2 tbsp canola oil over medium heat and stir fry veggie dogs for 2 minutes. Add rice and stir fry for 2 minutes. Add peas and carrots, stirring to incorporate and thaw. Mix in soy sauce and stir fry for 2-3 minutes. Remove from heat and finish with pepper.

Altered from https://www.food.com/recipe/hot-dog-fried-rice-318592

Vegan Easy Peanut Noodles

3 quarts water
16 oz Barilla whole grain spaghetti
2/3 cup Lee Kum Kee vegetarian hoisin sauce
1/2 cup Skippy chunky peanut butter
2 tbsp rice vinegar
2 tbsp Yamasa low sodium soy sauce

Bring water to a boil. Add spaghetti and cook for 7 minutes, stirring occasionally. Drain, leaving a little pasta water to mix with the sauce, and set aside.
While spaghetti is cooking, in a 2 cup measuring cup, add peanut butter, hoisin sauce, soy sauce, and vinegar. Mix the layers until incorporated. Stir sauce into spaghetti until noodles are coated.

2 tbsp hoisin sauce: 108 cal, 1g fat, 970 mg sodium, 19g sugar, 1g protein

Altered from https://plantbasedjess.com/hoisin-peanut-butter-sauce/

For extra sauce (it was too salty with only 16 oz spaghetti)
1 cup Lee Kum Kee vegetarian hoisin sauce
3/4 cup Skippy chunky peanut butter
3 tbsp rice vinegar
3 tbsp Yamasa low sodium soy sauce

Vegan Thai Tea (Sugar Free)

4 cups water
1 cup Thai tea leaves
3/4 cup monk fruit sweetener with erythritol 
3/4 cup nondairy sugar-free creamer (e.g. Nutpods)

Bring water to a boil. Place Thai tea leaves in a bag (e.g. infuser bag, herb bag, tea bag(s) if needed). Place bag opening side up into boiling water. Add sugar, stir well, and simmer for three minutes. Let cool, cover, and steep overnight. Remove tea bag and measure brewed tea. For every 1 cup of tea, add 1/4 cup of creamer (1 tbsp per every 1/4 cup). For 2 cups of brewed tea, add 1/2 cup of creamer, and stir well. Serve over ice if desired and refrigerate leftovers. Enjoy!

Altered from http://whiteonricecouple.com/recipes/thai-tea-recipe/
https://bestrecipebox.com/sugar-free-thai-tea/
https://pointedkitchen.com/low-point-coffee-creamers-weight-watchers/

Vegan Banana Soy Milk (Korean Inspired)

2 cups Silk original soy milk
2 1/2 tbsp sugar free banana syrup

Stir syrup into soy milk

Vegan Kimchi Spaghetti

Base: Makes eight 2 oz servings
16 oz Barilla whole grain spaghetti (32 WW points)
4 oz Beyond patty (5 WW points)
24 oz pasta sauce (I used Bertoli from Costco)

Cook spaghetti according to package directions.
While cooking spaghetti, in a frying pan, defrost the patty over medium heat if frozen. Once defrosted, crumble with a meat chopper and add sauce. Bring to a simmer, cover, and reduce heat to low. Remove from heat before draining spaghetti. Add sauce into drained spaghetti, tossing to evenly coat in sauce. Store leftovers in the fridge, preparing toppings below before eating to serve hot, preserve the flavor of the kimchi, and have crispiness in the Beyond steak.

Topping per 2 oz serving
1 tbsp canola oil (4 WW points)
1/4 cup Beyond steak (3 WW points)
1/4 cup Seoul vegan kimchi (0 WW points)
1/4 cup Daiya cheddar shreds (3 points)

To prepare one serving, heat oil over medium heat, add Beyond the shreds, top with the other half of the shreds, cover, reduce heat to low, and let steam until the when starting to brown; add kimchi, and stir until fragrant. Stir in spaghetti with sauce, mixing well to incorporate Beyond steak and kimchi into spaghetti. Stir in half of shreds, top with other half of shreds, cover, reduce heat to low, and let steam until shreds are melted. Remove from heat and serve.

Vegan Kimchi Macaroni Salad

2 oz Great Value whole grain elbows (1/2 cup dry, 200 cal or 180 cal for Barilla, 4 WW points)
2 oz Seoul vegan kimchi (1/4 cup, 30 cal, 0 WW points)
1 tbsp Vegenaise (80 cal, 3 WW points)
1 Lightlife vegan hot dog, diced (60 cal, 1 WW point)
try rice vinegar next time
try gochujang/gochugaru/sriracha next time

Cook pasta according to package directions, drain, and cool. Add kimchi, elbow macaroni, veganaise, and diced hot dog in a bowl. Stir until well incorporated. If desired, add rice vinegar and spice for pasta, such as gochujang, gochugaru, or sriracha.
370 cal, 8 Weightwatchers points.

Seasoning for 16 oz pasta box
1 cup pasta water reserved
2 tbsp nutritional yeast
1 tbsp Yamasa low-sodium soy sauce
1 tsp vegetable bouillon powder
1/4 tsp garlic salt
freshly ground pepper

In a glass Pyrex measuring cup, scoop 1 cup of pasta water to reserve before draining the pasta. Add nutritional yeast, vegetable bouillon powder, soy sauce, garlic salt, and pepper then mix well. Stir into pasta, tossing to incorporate.
Oil-free seasoning for boxes of pasta, including elbows, penne, and spaghetti.
Avoids unmanageable sticking while cooling and storing in the fridge.