Vegan Chicken Pho Inspired Udon

One pot "instant" version
8 cups water
1 tbsp bottled minced garlic
1 tbsp bottled minced ginger
2 tbsp Lee Kum Kee vegetarian mushroom stir-fry sauce (50 calories, 1440 mg sodium)
12 pieces Morning Star vegan chicken strips (150 calories, 460 mg sodium)
2 cubes Edward & Sons Not-Beef bouillon (3680 mg sodium)
2 servings Hime udon
10 florets broccoli (optional)
1 jalapeno, sliced
1/2 lime, sliced into wedges
handful of cilantro leaves

In a large pot, heat water over high heat. Add garlic, ginger, stir-fry sauce, chicken strips, and bring to a boil. Stir in bouillon cubes until dissolved. Add udon, return to a boil, then cook for 12 minutes, stirring occasionally. If using, add broccoli last 3 minutes of cooking. Remove from heat, stir in jalapeno and cilantro. Squeeze in lime to taste and add wedges to soup if desired.

Fresh garlic and ginger version
3 servings Hime udon (570 calories, 2310 mg sodium)
1 tbsp olive oil (120 calories)
3 garlic cloves, minced
1 tbsp ginger, grated
12 pieces Morning Star vegan chicken strips (150 calories, 460 mg sodium)
6 cups water
2 cubes Edward & Sons Not-Beef bouillon (3680 mg sodium)
2 tbsp Lee Kum Kee vegetarian mushroom stir-fry sauce (50 calories, 1440 mg sodium)
1/2 lemon, sliced into 6 wedges
1 jalapeno, sliced
10 florets broccoli
handful of cilantro leaves
optional: sliced onion, bean sprouts, mint, lime wedges, additional lemon wedges

Cook udon according to package directions. Set aside.
Heat olive oil in a large pot over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Add water and bring to a boil. Place the bouillon cubes in a small bowl. Scoop out 1/2 cup of the water and pour it over the bouillon cubes. Mix until the bouillon cubes are dissolved. Add the dissolved bouillon to the pot. Bring to a boil; reduce heat and simmer for 10 minutes.
Add broccoli and simmer for 1 minute. Add the juice of one lemon wedge and mix in the remaining 5 wedges, jalapeno, and cilantro.
Portion udon into 3 large bowls. Add broth until noodles are submerged. Place chicken and broccoli on top, about 4 pieces each and 1-2 lemon wedges. Before serving add the juice of another lemon wedge and garnish with sliced onion, bean sprouts, mint, and lime wedges if desired. Makes 3 servings, 297 calories (not including produce), 2630 mg sodium, per serving. To make with less sodium, replace bouillon cubes with 4 tsp of Better than Bouillon Vegetarian No Beef Base (2680 mg sodium) -> 2297 mg sodium or 3 tsp of Harvest Vegetable Bouillon Powder (2070 mg sodium). If possible make with frozen low sodium udon for even less sodium.

Altered from https://damndelicious.net/2015/10/01/cheater-pho-asian-noodle-soup/

Vegan Mexican Cauliflower Rice

3 tbsp oil
1/4 cup onion, chopped
1/2 tsp garlic salt
1/2 tsp cumin
16 oz cauliflower rice
1/2 cup tomato sauce
2 tsp vegetable bouillon powder (try 1 tsp first)

Heat oil in a large saucepan over medium heat and add onion. Cook onion until transluscent.
Stir in cauliflower and cook until tender. While cauliflower is cooking, sprinkle with salt and cumin.
Stir in tomato sauce and vegetable bouillon powder. Simmer until desired consistency, taking care not to burn the cauliflower. Remove from heat. Fluff with a fork and serve.

Slightly altered from http://allrecipes.com/recipe/27072/mexican-rice-ii/

Vegan Peanut Butter Protein Shake

1 cup unsweetened vanilla almond milk (30 cal)
1 scoop vanilla protein powder (I used Sprouts vegan protein powder) (120 cal)
2 tbsp PB2 powdered peanut butter (45 cal)
stevia to taste
1 medium banana, frozen (110 cal)
ice (I used 4 moon shaped cubes)

Blend almond milk, protein powder, peanut butter powder, and stevia until smooth. Break frozen banana into chunks, and blend until smooth. Blend in ice until smooth. Makes 1 serving, 305 calories.