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.