Vegan Fudge Frosting

1 ounce vegan chocolate chips
2 tbsp vegan butter
1 cup powdered sugar
1/4 tsp vanilla extract
1 tbsp + 1/2 tsp soy milk

Melt chocolate and margarine in a double boiler. Whisk until smooth.
Beat melted chocolate mixture, powdered sugar, vanilla, and milk until smooth and spreadable.
Yields frosting for 6 cupcakes.

Slightly altered from Chloe's Vegan Desserts

Vegan Kale Pineapple Banana Smoothie

6-8 oz pineapple juice, not from concentrate (I used Dole, 100-130 cal) OR 8 oz Dole pineapple slices in juice (120 cal, 2g fiber, 1g protein)
3 kale leaves, stems removed
1 medium banana, frozen (110 cal)

Process pineapple juice and kale in a blender until no large chunks of kale are left. Blend in banana until smooth. Makes approximately one 2 cup serving. 210-240 calories.

I prefer this over raw kale and apple juice. I feel a huge energy boost from all the sugar in the pineapple and banana. I made this with raw kale but if you want to have this on a regular basis you may want to research why boiling and freezing the kale first is beneficial or opt for buying and using frozen kale for smoothies instead.

Dole Pineapple Juice, 6 oz (100 cal, 22g sugar, 100% Vitamin C)
Dole Pineapple Juice, 8 oz (130 cal, 30g sugar, 100% Vitamin C)
Dole Pineapple Slices in Juice, 8 oz (120 cal, 27g sugar, 35% Vitamin C, 2g fiber, 1g protein)
Fresh Pineapple, 8 oz = 1 cup (Google results vary for diced or chunks 74-82 cal, 16g sugar)

Vegan Peanut Butter Chocolate Milkshake

1/2 cup unsweetened soy milk
1 tbsp peanut butter (I used PB2 powder)
1 tsp cocoa powder
2 tbsp maple syrup
1 cup ice (I used 8 moon shaped cubes)

In a blender process soy milk, peanut butter, and cocoa powder until dissolved. Blend in maple syrup and ice until smooth. Makes 1 serving.

Vegan Instant Spicy Korean Soup Base

1 packet Riken konbu dashi (dried kelp soup stock) or 2 tsp vegetable bouillon powder or paste
1/2 tbsp gochugaru (Korean red chili flakes)
2 cups hot water (I used alkaline)
1 1/2 tbsp gochujang (Korean red pepper paste)
1 tbsp soy sauce
1 tbsp agave
1/4 cup sake
1 tsp bottled minced garlic (1 clove if using fresh)

In a 2 cup glass measuring cup, add konbu dashi and gochugaru. Fill with hot water. Add in gochujang, soy sauce, agave, sake, garlic, and stir occasionally until gochujang slowly dissolves. Use 1 cup to season 12 oz Trader Joes beef-less ground beef or double recipe, add Korean rice cakes, and vegetables for tteokbokki.

Altered from https://www.youtube.com/watch?v=XkwyBNvJHZ0

Vegan Banana Nut Muffins

16 muffins

1/2 cup WestSoy unsweetened soy milk

1 tbsp apple cider vinegar

1/4 cup water

1 tbsp Ener-G egg replacer or 1 tsp Vegg baking mix

3/4 cup granulated sugar

2/3 cup mashed ripe banana (2 medium bananas)

1/4 cup canola oil

1/2 teaspoon vanilla extract

1/4 teaspoon banana extract

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1/4 cup chopped walnuts

In a measuring cup whisk together soy milk and vinegar. In a separate measuring cup whisk together water and Vegg baking mix.

In a large bowl, mix together the sugar, mashed banana, oil, vanilla, banana extract, soy milk mixture, and Vegg baking mix mixture.

In a separate bowl sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet and mix well with an electric mixer.

Line a muffin pan with baking cups and fill halfway with batter.

Sprinkle of about 1/2 tablespoon of chopped walnuts over the top of each cup of batter.

Bake the muffins for 20 minutes at 325 degrees F. 

Altered from https://topsecretrecipes.com/otis-spunkmeyer-banana-nut-muffins-reduced-fat-copycat-recipe.html

https://www.otisspunkmeyer.com/fundraising/banana-nut-muffin

32 muffins

1 cup WestSoy unsweetened soy milk

2 tbsp apple cider vinegar

1/2 cup water

2 tbsp Ener-G Egg Replacer or 2 tsp Vegg baking mix

1 1/2 cups granulated sugar

1 1/3 cup mashed ripe banana (4 medium bananas)

1/2 cup canola oil

1 teaspoon vanilla extract

1/2 teaspoon banana extract

4 cups all-purpose flour

4 teaspoons baking powder

2 tsp baking soda

1 1/2 tsp salt

1/2 cup chopped walnuts

For banana nut bread: 

Grease two pyrex bread loaf pans with canola oil

Divide batter evenly between pans and top with chopped walnuts

Bake at 350 degrees F for 60 minutes

Cool for one hour before slicing

Vegan Roasted Milk Tea (Hojicha Latte)

To taste:
2 tsp hojicha tea leaves
1 3/4 cup hot water (I used alkaline)
maple syrup
unsweetened soy milk
ice cubes

In a large mug fitted with a tea strainer, add 2 tsp of tea leaves. Pour in hot water and steep for 10 minutes or longer but try to avoid steeping for longer than 1 hour. Remove tea leaves and strainer.
For 1 small serving, pour 1/2 cup tea into an 8oz cup (I used a jelly mason jar). Pour in a little maple syrup and stir well with a straw if using. Slowly add soy milk until tea is desired color. Add 2 ice cubes. Remaining tea can be refrigerated in the large mug for a few days.
Tea to soy milk ratio is usually 2-3 parts tea, 1 part soy milk e.g. 1 cup tea + 1/2 cup soy milk or 3/4 cup tea + 1/4 cup soy milk

Measured cocktail shaker method:
1/2 tbsp hojicha tea leaves
1 1/2 cups hot water (I used alkaline)
3 tbsp maple syrup
1/4 cup WestSoy unsweetened soy milk
1 cup ice cubes

In a large mug fitted with a tea strainer, add 1/2 tbsp of tea leaves. Pour in hot water and steep for 10 minutes. Stir in maple syrup. Add 1 cup of ice to cocktail shaker and pour in half of tea. Close cocktail shaker and shake until cold to touch. Pour into a 16oz cup (I used a mason jar). Pour rest of tea into cocktail shaker. Repeat and pour back into mug. At this point all the ice should have melted into the tea. If not you may want to add more than 1/4 cup soy milk.

Vegan Fried Tofu Steak

16 oz extra firm tofu (I used House Foods)
garlic salt
ginger powder
low sodium soy sauce (I used Japanese soy sauce)
olive oil

Cut the tofu in half so the block is still the same size but half the thickness. Rub in a light sprinkling of garlic salt and ginger powder on both sides. Coat the bottom of a frying pan with olive oil. Add two splashes of soy sauce and set tofu on top of soy sauce. Bring to a sizzle and fry for 3 minutes. Lift tofu, add more olive oil another splash of soy sauce, flip and fry an addition 3 minutes. Remove from heat and drain on paper towels. If eaten right away tofu is softer. If refrigerated, tofu has a chicken strip like texture.
Serving suggestions: As is, replacement of bread in a sandwich or burger, with vegan spicy mayo dipping sauce, or with melted vegan cheese on top.

Vegan Creamy Kabocha Squash Lasagna

1 tbsp olive oil
1 small onion, diced
4 garlic cloves, minced
1/2 kabocha squash

4 cups vegetable broth

2 tsp thyme

2 tsp sage

12.3 oz tetra box firm tofu

2 tbsp lemon juice
1 tsp salt
1/2 tsp thyme
1/2 tsp sage
1/2 tsp pepper
1/2 tsp cayenne
1/4 cup unbleached flour
2 tbsp nutritional yeast
2 tbsp low sodium soy sauce (I used Japanese soy sauce)
9 lasagna ribbons

1 package Daiya nondairy cheddar cheese shreds

Heat olive oil in a frying pan and add onion and garlic. Cook over medium heat until onions are translucent.
Meanwhile, peel and cut the kabocha into 1/4″ x 3" slices (depending on the size of the squash) and place large sized slices in a large pot (I used a 6 quart pot), do smaller sized slices in a separate batch to cook for less time if desired. Pour in vegetable broth, 2 tsp thyme, 2 tsp sage, and bring to a boil then cook for 3-5 minutes until squash can be pierced with a fork. Remove the squash from the broth and set aside, saving the broth.
With a blender, pulse to process tofu. Add in lemon juice, salt, 1/2 tsp thyme, 1/2 tsp sage, pepper, and cayenne. Process to combine and blend in onion and garlic until smooth.
Pour 1/2 cup of the broth from boiling the squash into a larger measuring cup. Whisk in flour until dissolved. Pour remaining broth (about 3 cups) into frying pan that was used to cook onion and garlic. Simmer broth over medium heat and whisk in broth and flour mixture. Bring broth to a boil, whisking until thickened. Whisk in nutritional yeast and soy sauce. Remove from heat.
In the large pot that was used to cook kabocha, bring 3 quarts of water to a boil. Add in lasagna ribbons and cook for about 8 minutes. Drain and lay lasagna ribbons to cool on a cutting board or plates if desired.
Preheat oven to 350 degrees F. For easy pouring, transfer sauce into a 4 cup measuring cup. Line the bottom with a 9" x 13" pyrex with a thin layer of sauce. Place 3 lasagna ribbons, 1/2 of kabocha, 1/2 of tofu mixture, and 1/3 of cheese. Place 3 lasagna ribbons sauce, 1/2 of sauce, 1/2 of kabocha, 1/2 of tofu mixture, and 1/3 of cheese. Place 3 lasagna ribbons, half of sauce, and 1/3 of cheese. Bake for 20 minutes or until cheese is melted.

Altered from http://gavanmurphy.com/butternut-squash-lasagna/
http://www.thekitchn.com/recipe-vegan-tofu-and-vegetabl-134550

Vegan Potato Taco Salad

Salad
400 grams russet potatoes (weighed before peeling, I used 389 grams)
1 Field Roast Mexican Chipotle sausage OR 4 oz tofu sofritas, drained (recipe below)
1 medium avocado
1 small roma tomato
1 cup Fresh Express green lettuce shreds (add more if desired)

Peel potatoes and dice into 1-inch cubes. Transfer to a small pot. Fill with water, rinse potatoes, and drain. Cover potatoes with water, place lid on pot, add salt if desired, and bring to a boil. Boil for 5-7 minutes until you can pierce the potatoes with a fork. Drain.
Meanwhile, dice the sausage, avocado, and tomato.
In a large bowl, toss potatoes, sausage, avocado, and tomato. Top with lettuce.
Makes 2 entree servings or 4 side salad servings.

Tofu sofritas
1 tbsp olive oil
½ onion, diced
2 cloves garlic, minced
1 tbsp chipotle in adobo sauce, minced
1 tbsp green chiles, diced
½ tsp oregano
2 tsp chili powder
1 tsp cumin
½ tsp coriander
½ tsp salt
2 tbsp tomato paste
12.3 tetra box extra-firm tofu, crumbled
1 cup vegetable broth

Heat a cast-iron skillet over medium heat and warm the oil. Sauté the onion and garlic with a pinch of salt until softened, about 5 minutes. Add the chipotle peppers, chiles, and spices, and continue cooking and stirring until the spices are fragrant, about 1 minute.
Add the tomato paste; cook another minute. Add the crumbled tofu and broth, cooking until the liquid has reduced and the flavors have melded, about 5 minutes.

Altered from http://www.danaslatkin.com/vegetarian-recipes/farmgirl-tofu-chile-sofritas/

Vegan Broccoli Macaroni and Cheese

1 pound elbow macaroni
12oz broccoli florets

¼ cup Earth Balance vegan margarine

1/3 cup unbleached flour
2 3/4 cup vegetable broth 

1/4 cup WestSoy unsweetened soymilk

½ cup nutritional yeast

1 teaspoon garlic powder

1 tablespoon lemon juice

1 tablespoon agave

Bring a large pot of water to a boil. Add macaroni and cook according to package directions. Add broccoli for the last 3 minutes of boiling and let cook until broccoli is fork tender. Drain and return to pot.

Meanwhile, in a medium saucepan, make a roux or paste by whisking the margarine and flour over medium heat for 3 to 5 minutes. Add vegetable broth, nondairy milk, and garlic powder to the saucepan and bring to a boil, whisking frequently. Reduce heat to low and let simmer until the sauce thickens. Stir in lemon juice and agave. Toss the pasta with sauce before serving.

Slightly altered from http://chefchloe.com/entrees/vegan-mac-n-cheese.html

Vegan McDonald's Inspired Cheeseburger

2 1/4LB Beyond Meat Plant Based Burger Patties ($5.99)
4 vegan cheddar slices (I used Daiya, $4.99)
1/4 cup diced onion (about 1 cm squares, I used red but white is usually used)
4 vegan hamburger buns (I used 365, $2.99)
4 pickle slices
ketchup
mustard

Cut patties in half and form 4 1/8lb patties. Fry patties over low heat for 2 minutes. Cut cheese into squares if needed e.g. if you don't want circle shape. Flip, add cheese, cover, and fry for another 2 minutes.
To assemble cheeseburgers, toast hamburger buns if desired. On top bun, add ketchup, mustard, 1 tbsp of diced onions, and pickle slice. Set patty cheese side up on bottom bun and place top bun on patty. Makes 4 cheeseburgers. $14 total or $3.50 each, not including condiments.
$20 total or $2.50 each if you buy another package of patties to make 8 cheeseburgers total, not including condiments.

Vegan Milk Tea (Boba Shop Inspired)

1 tsp Pure Leaf English Breakfast Black Tea Loose Long Leaf Tea
1 cup hot water (I used alkaline)
1 tbsp Florida crystals organic cane sugar (45 cal)
½ cup WestSoy unsweetened soy milk (50 cal)
maple syrup to taste
prepared boba, optional

Add tea leaves to a glass measuring cup and pour in hot water. Steep for 3 minutes. Stir in sugar and soy milk. Strain out tea leaves. Fill a cocktail shaker with ice and pour in milk tea. Shake and pour into a glass (with boba if using) over the sink if the cocktail shaker leaks. Add maple syrup to taste. Serve with a straw and enjoy.

Vegan Cheese Sauce for Quesadillas

1/2 cup + 1 1/2 cups vegetable broth
1/4 cup unbleached flour
2 tbsp nutritional yeast
1 tsp garlic powder
1 tsp cumin
1/4 cup Daiya vegan cheddar shreds
optional:
1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic salt
1/4 tsp chipotle powder

In a frying pan, simmer 1 1/2 cups vegetable broth over medium heat. In a small bowl, whisk together 1/2 cup vegetable broth and unbleached flour until dissolved. While whisking, add flour mixture to vegetable broth. Add nutritional yeast and spices. Simmer for 10 minutes or until thickened, stirring occasionally. Add vegan cheddar and whisk until melted.

Vegan Cheesy Soup

2/3 cup vegetable broth

2/3 cup WestSoy unsweetened soy milk (67 cal)

1/4 cup nutritional yeast (80 cal)

1/2 tsp lemon juice

1/8 tsp onion powder

1/8 tsp garlic powder

freshly ground black pepper

If a thicker soup is desired, blend in some cooked broccoli/potato and/or use sauted onion and garlic instead of powdered. 147 calories.

Altered from Chloe's Kitchen

Vegan Green Tea Cupcakes with Frosting

About 14 cupcakes
1 1/2 cups unbleached flour
1 cup sugar
4 tsp matcha powder
1 tsp baking soda
1/2 tsp salt
3/4 unsweetened soy milk
1/2 cup canola oil
1 tsp almond extract
1/2 tsp vanilla extract

About 7 cupcakes
3/4 cup unbleached flour
1/2 cup sugar
2 tsp matcha powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup + 2 tbsp unsweetened soy milk
1/4 cup canola oil
1/2 tsp almond extract
1/4 tsp vanilla extract

3 cupcakes
1/4 + 2 tbsp cup unbleached flour
1/4 cup sugar
1 tsp matcha powder
1/4 tsp baking soda
1/8 tsp salt
3 tbsp unsweetened soy milk
2 tbsp canola oil
1/4 tsp almond extract
1/8 tsp vanilla extract

Frosting for 3 cupcakes, two colors
1 tbsp + 1 tbsp vegan butter, softened
2-3 tbsp + 2-3 tbsp powdered sugar
1/4 tsp matcha powder or 1/8 tsp vanilla extract
1/8 tsp + 1/8 tsp unsweetened soy milk

Frosting for 14 cupcakes, two colors
3 tbsp + 3 tbsp vegan butter, softened
6 tbsp + 6 tbsp powdered sugar
3/4 tsp matcha powder or 1/2 tsp vanilla extract
3/8 tsp + 3/8 tsp unsweetened soy milk

Vegan Vanilla Soy Iced Coffee (Boba Shop Inspired)

1 tsp espresso powder

3/4 cup hot water (I used alkaline)

1 tbsp Florida crystals organic cane sugar

1/2 tsp vanilla extract

1/2 cup WestSoy unsweetened soy milk

prepared boba (optional)

Add espresso powder to a glass measuring cup and pour in hot water. Stir in sugar, vanilla extract, and soy milk. Pour into a tall glass with ice and a straw and with prepared boba at the bottom if desired. Stir well. 

Vegan Spiced Latte with no coffee

1 cup water
2 tbsp Silk caramel almond milk creamer
1/2 tsp ground ginger
1/4 tsp ground cinnamon
1/8 tsp ground cloves

Stir ginger, cinnamon, and cloves into water. Mix in creamer. Pour into a tall glass with ice, stir well and serve.

Vegan Roasted Broccoli and Cauliflower

12 oz Trader Joes Broccoli & Cauliflower Duet
2 tbsp Earth balance vegan butter, melted
1 tsp smoked paprika
1/2 tsp salt

Preheat oven to 400 degrees F. In a large bowl, pour butter over broccoli and cauliflower. Toss until well coated, add paprika and salt, and stir well. Arrange broccoli and cauliflower on a nonwarping sheet pan. Bake for 20 minutes.

Slightly altered from https://toriavey.com/toris-kitchen/smoky-roasted-cauliflower/

Vegan Chocolate Banana Amaretto Milkshake

1 frozen banana
3 tbsp cocoa powder
2 tbsp amaretto
2 tbsp Silk caramel almond milk creamer
2 tbsp unsweetened vanilla almond milk

Blend all ingredients until smooth

Vegan Chocolate Banana Ice Cream

3 small ripe bananas
3 tbsp cocoa powder
2 tbsp amaretto

In a blender, process all ingredients until smooth. Process in an ice cream maker according to manufacturer instructions.

Vegan Spaghetti Napolitan

4 oz spaghetti
1 tbsp canola oil
1 onion, peeled and chopped
1 garlic clove, minced
1 Tofurky Italian sausage, diced
5 tbsp Japanese ketchup
3 tbsp okonomi sauce
2 tbsp unsweetned soy milk
2 tsp sugar

Bring 1.5 quarts of water to a boil in a large pot. Add spaghetti and cook according to package directions. (2 oz of spaghetti can be measured with the hole in the center of a pasta serving spoon.)
While pasta is cooking, heat a frying pan over medium heat. Add oil and onion. Cook onion until transluscent. Add garlic and cook a few minutes more. Stir in tofurky. Cook for 5 minutes stirring often.
Stir in spaghetti, ketchup, okonomi sauce, soy milk, and sugar. Mix until well blended. Fry over high heat until sauce thickens.

Vegan Cubed Potatoes

2 medium potatoes (400g before peeling)
Salt if desired

Peel potatoes and dice into 1-inch cubes. Transfer to a small pot. Fill with water, rinse potatoes, and drain. Cover potatoes with water, place lid on pot, add salt if desired, and bring to a boil. Boil for 5 minutes. Drain.

Mexican Stir-fried:
1 tbsp olive oil
1 small onion, peeled and diced
1 clove garlic, peeled and minced
1/2 tsp dark chili powder.

Heat pan over medium heat. Add oil and onion. Fry for 5 minutes. Add garlic and chili powder. Fry an additional 2 minutes. Stir in potatoes. Serve with melted vegan cheddar shreds if desired.

Basil Stir-fried:

1 tbsp olive oil
1/2 tsp basil

Heat pan over medium heat. Add oil, potatoes, and basil. Fry until edges are crispy.

Salad:
Dressing of choice
e.g. vegan mayo, vinegar, vegan ranch, etc.

Mix potatoes with dressing of choice. If desired chill before serving.