Vegan Avocado Roll Sushi Inspired Noodles

1-2 tbsp vegenaise

1 tbsp low sodium Japanese soy sauce

1/4-1/2 tsp sriracha

1 serving noodles (about 2oz, I used spaghetti; ramen or udon may be used)

1/2 avocado, peeled and diced

Optional for garnish:

Kizami nori seaweed

Sesame seeds

In a bowl, mix vegenaise, soy sauce, and sriracha until incorporated

Add spaghetti and toss until coated

Stir in avocado until covered in sauce

Top with seaweed and sesame seeds if desired

Vegan Apple Soda

1/2 cup apple juice (not from concentrate, I used unfiltered)

12 oz can lemon lime soda (I used 7-up)

Pour apple juice and soda into a glass and mix well with a straw

25% juice to 75% soda ratio

Vegan Peanut Butter Maple Almond Milk

2 tbsp peanut butter (if using crunchy peanut butter, use a boba or smoothie straw)
1/4 cup hot water
2 tbsp maple syrup
1 cup unsweetened almond milk

Spoon peanut butter into a glass (I used a 2 cup mason jar)
Add hot water and mix until dissolved
Stir in maple syrup and almond milk
Serve room temperature on a cold day, heat, or add ice if desired

Vegan Pad Thai Spagetti

16 oz spaghetti
1/4 cup canola oil
1 1/2 tsp sesame oil
5 Tbsp soy sauce
2 tsp rice vinegar
1/2 tsp Sriracha 
1/4 cup peanut butter
2 Tbsp agave
2 cloves garlic - minced

Cook spaghetti according to package directions

While spaghetti is cooking, in a pyrex measuring cup combine canola oil, sesame oil, soy sauce, rice vinegar, sriracha, peanut butter, agave, and garlic until smooth

In a frying pan, toss sauce with spaghetti and simmer over high heat until spaghetti is heated through and sauce begins to stick to noodles

Altered from https://lifemadesimplebakes.com/20-minute-spicy-thai-noodle-bowls/

4 oz spaghetti
3 tsp canola oil
3/8 tsp sesame oil (about 1/2 tsp)
3 3/4 tsp soy sauce (try 3 1/2 tsp next time)
1/2 tsp rice vinegar
1/8 tsp sriracha
1 tbsp peanut butter (I used Jif Natural Crunchy Peanut Butter)
1 1/2 tsp agave
1 small clove garlic, minced

Vegan Taco Hamburger Helper

1/2-1 cup macaroni
4 oz beyond meat
3/4-1 1/2 tsp chili powder
3/4 tsp smoked paprika
1/4 tsp cumin
1/4 tsp coriander
1/4 tsp oregano
1/8 tsp garlic salt
1/8 tsp onion powder (optional)
1/4-1/2 cup Daiya cheddar shreds

Cook macaroni according to package directions and drain (I boiled mine for 6 minutes)
In a bowl mix beyond meat with spices until incorporated
In a frying pan over medium heat, cook beyond meat for 1-2 minutes
Stir in macaroni and Daiya cheddar shreds cooking until shreds are melted

1-2 cups macaroni
8 oz beyond meat
1 1/2-3 tsp chili powder
1 1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp oregano
1/4 tsp garlic salt
1/4 tsp onion powder (optional)
1/2-1 cup Daiya cheddar shreds

Vegan Avocado Macaroni Salad

1 cup macaroni
1/2 avocado, pitted and diced
3 small tomatoes, halved (optional)
dressing of choice (I used Kewpie Sriracha Dressing)
garlic salt
pepper

Prepare macaroni according to package directions (I boiled mine for 6 minutes)
Drain, transfer to a 1 quart bowl and mix in dressing, avocado, tomatoes, garlic salt, and pepper

Vegan Lemon Maple Perrier

1 lemon
1 tbsp maple syrup
16.9 oz bottle lemon Perrier

Note: I used a lemon squeezer to juice lemon directly into 24 oz wide mouth mason jar

Cut lemon in half an reserve one slice for garnish
Juice lemon, top with maple syrup, and Perrier
Add lemon slice directly into drink for more flavor
Stir well (I served mine with a metal straw)
Add ice if desired or serve room temperature on a cold day

Vegan Spaghetti with Beyond Meat Sauce

Spaghetti (I used about 4 servings thin spaghetti)
8oz package Beyond Meat Patties (thawed in fridge or defrosted by weight in microwave)
Pasta sauce
Half bunch spinach (washed and drained)
Daiya mozzarella shreds (about 1/2 cup)
garlic salt (about 1/8 tsp)
pepper (about 1/4 tsp)

Prepare spaghetti according to package directions
While spaghetti is cooking, crumble patties (I used a meat chopper) in a frying pan over medium low heat and cook until it starts to brown
Add pasta sauce, bring to a simmer, and stir in spinach a little at a time, adding more spinach as it reduces in size
Reduce heat to low, cover, and simmer beyond meat sauce until spaghetti is ready to drain
After draining spaghetti, return to pot and stir in Daiya mozzarella shreds until melted
Stir in beyond meat sauce, garlic salt, and pepper

Vegan Quick Korean Inspired Noodles

1 serving noodles (about 2 oz, I used thin spaghetti)
1 tsp sugar (try agave/maple syrup next time)
1 tsp gochujang (I used toban djan, lessen to 1/2 tsp next time)
1 tsp sesame oil
1 tsp rice vinegar

Cook noodles according to package directions and drain
While noodles are cooking mix sugar, gochujang, oil, and vinegar in serving bowl
Toss drained noodles in sauce until coated

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

Vegan Flatbread Pizza

Flatbread (mine was from Alibaba restaurant)
Hummus (mine was from Alibaba restaurant)
1 onion, diced
1 package Sweet Earth bacon, diced
Daiya mozzarella shreds
Cashew mozzarella sauce:
1 cup cashews (I used Kirkland organic whole cashews unsalted unroasted)
2/3 cup water
6 tbsp unsweetened almond milk (I used Kirkland)
4 tsp lemon juice
1 tsp garlic salt
3/4 tsp onion powder

Preheat oven to 350 degrees F
Cook onion and bacon until onion is transluscent
Cut flatbread into slices, about 2-3 inches in width
Top with a layer of hummus
Blend cashews and water on high until smooth, about 2 minutes. Add lemon juice, garlic salt, and onion powder, and blend until smooth
Pour a thin layer of cashew sauce into a pyrex
Place flatbread on top of sauce
Top with cooked onion, bacon, and mozzarella
Bake for 20 minutes


Altered from Chloe's Italian Kitchen

Vegan Potato Salad

3 medium red potatoes
1 Tofurky Italian sausage (cheapest at Trader Joes)
2 dashes garlic salt
2 tsp vegetable broth (I used 1/8 tsp vegetable bouillon powder + 2 tsp water, cheapest at Asian market such as 99 Ranch, Hmart, etc)
1 tbsp rice vinegar (I used Mizkan)
freshly ground pepper

Fill a medium pot with 1 quart of water
While peeling potatoes place into water while peeling rest of potatoes
Remove from water, dice, and place back in water
Drain starchy water and refill with fresh water up to 2 quart line
Over high heat cover and bring to a boil
Remove lid, reduce heat to medium low and cook for 20 minutes
Test that potatoes can be cut with a spoon, drain, and transfer to a 1 quart pyrex bowl
Mash potatoes with fork and set aside
Dice tofurky sausage and mix into potatoes
Add garlic salt, stirring between dashes
In a sauce dish, mix bouillon powder with water until dissolved and stir into potatoes
Stir in vinegar and pepper


For DIY vegan italian sausage https://www.brandnewvegan.com/recipes/vegan-italian-sausage

Vegan Kimchee Fried Rice

2 cups uncooked short grain rice and water for rice cooker

1 cup kimchi, coarsely chopped and 2 tablespoons juices reserved

3 tablespoons reduced sodium soy sauce

1 tablespoon gochujang (I omitted as mine had hardened)

1 tablespoon sesame oil

2 tablespoons canola oil

1 small onion, diced

2 cloves garlic, minced (I used 2 Dorot cubes)

2 teaspoons freshly grated ginger (I used 2 Dorot cubes)

Prepare rice in a rice cooker

While rice is cooking, in a small bowl whisk together kimchi juice, soy sauce, gochujang, sesame oil, and set aside

Heat canola oil in a large skillet over medium high heat 

Add garlic, onion and ginger, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes

Stir in kimchi and cook for about 3-4 minutes

Stir in rice and kimchi juice mixture and cook for about 2-3 minutes

Altered from https://damndelicious.net/2019/03/21/kimchi-fried-rice/

Vegan Beyond Meat Gyoza

8 oz package beyond meat patties

1/2 cup scallion (I used two stalks)

2 tbsp low sodium Japanese soy sauce

1 tbsp sesame oil

2 cloves garlic (I used 2 Dorot cubes)

1 tsp ginger (I used 1 Dorot cube)

1 tsp Lee Kum Kee chili bean sauce (toban djan, 270mg sodium)

36 gyoza wrappers (I used 2/3 package Myojo brand)

12 oz beyond beef (reserve 4 oz for different use)

3/4 cup scallion (I used three stalks)

3 tbsp low sodium Japanese soy sauce

1 1/2 tbsp sesame oil

3 cloves garlic (I used 3 Dorot cubes)

2 tsp ginger (I used 2 Dorot cubes)

2 tsp Lee Kum Kee chili bean sauce (toban djan, 270mg sodium)

54 gyoza wrappers (I used 1 package Myojo brand)

If using frozen patties defrost at 6 oz weight setting so patties are pliable but still cold

If using frozen Dorot cubes let cool to room temperature or microwave 10-15 seconds to defrost

Add garlic, ginger, soy sauce, sesame oil, and chili bean sauce to patties and mix until incorporated

Stir in scallions

With a 1/2 tbsp measuring spoon (I used a circular one), scoop 1/2 tbsp of filling to gyoza wrapper

Using your finger, moisten one end of wrapper with water

Seal tightly making sure there are no openings for the gyoza to come apart

Repeat with 3 other wrappers

In a small pot of simmering water, drop in 4 dumplings making sure not to crowd them

Simmer for 3 minutes, spoon out of water and drain on a sheet pan making sure gyoza don't touch each other so they won't stick

Repeat with rest gyoza, prepping 4 at a time to keep them from drying out, refilling water and bringing back up to a simmer as necessary

Makes 3 servings, 12 gyoza per serving

Recipe altered from https://www.google.com/amp/s/tasty.co/amp/recipe/easy-fried-beef-dumplings-gyoza

Cream cheese wontons

18 gyoza wrappers (1/3 package Myojo brand)

6 tbsp vegan cream cheese

Oil for frying

Vegan Microwave Beyond Breakfast Sandwiches

1 Beyond breakfast sausage patty (classic or spicy, package of 6)

1 Orowheat organic English muffin (package of 6)

1 Daiya cheddar slice (package of 10)

Cut or tear open English muffin

Assemble sandwich with patty and cheddar

Microwave for 45 seconds

Vegan Gardein Chicken Sandwiches

6 slices bread (I used Orowheat organic 22 grains & seeds) ~$4.79
1 package Gardein chick'n with included sauce packet ~$3.29
1/2-3/4 cup Daiya cheddar, divided ~$4.99

Microwave preparation:
Place sauce packet on a small plate, microwave for 30 seconds to defrost, and set aside
Arrange bread slices on dinner plates (I could fit 3 slices each on 2 dinner plates)
Sprinkle cheddar evenly on each slice, about 2 tbsp per slice
For 3 slices per plate, microwave for 1 minute until cheese is melted
For 1-2 slices per plate, cover and microwave for 30 seconds until cheese is melted
On a separate plate cover and microwave chick'n for 1 minute on each side
Distribute sauce evenly to each bread slice
Use chick'n piece to spread sauce to edges of slice if desired
Place 3 pieces of chick'n each on 3 slices of bread
Place remaining slices of bread on top
Makes 3 sandwiches
If storing in the fridge or packing for lunch, three 6" x 6" containers needed (I used Komax 700 ml containers or Daiso 700 ml or 1.1 liter containers)
~$13.07 total
If purchasing 2 more chick'n packages for ~$21 to make 9 sandwiches, ~$2.33 per sandwich

Stove top or oven preparation:
Follow package instructions and melt cheese on stove in a covered frying pan, oven, or panini press

Vegan Green Tea Frappucino

1 cup unsweetened almond milk (I used Silk)
1 tbsp Matcha Love culinary matcha powder or 2 tsp Matcha Love stone ground green tea powder (174 mg caffeine for 1 tbsp)
1 cup ice (I used 8 moon shaped cubes)
agave to taste

Blend almond milk and matcha until powder is dissolved
Blend in agave to taste and blend in ice until smooth

Vegan Beyond Sausage Brat Sesame Noodles

Noodles:
3 Beyond brat sausages
1 package thin spaghetti (or substitute equal amount of ramen, somen, etc)
1 tbsp olive oil
1/4 tsp garlic salt
Mizkan creamy sesame dressing or recipe below

Sesame dressing (8 servings):
1/2 cup vegenaise
1/2 cup ground toasted white sesame seeds
1/4 cup sugar
2 tbsp vinegar
2 tbsp soy sauce
2 tbsp sesame oil

Sesame dressing (2 servings):
2 tbsp vegenaise 2 tbsp ground toasted white sesame seeds 1 tbsp sugar 1/2 tbsp vinegar 1/2 tbsp soy sauce 1/2 tbsp sesame oil

Vegan Mabo Tofu Noodles

10 oz Asian noodles (e.g. udon) or 2 1/2 cups pasta (I used rotini)
5.29 oz package House Foods Chinese mabo tofu sauce mild or 2/3 cup prepared mabo tofu sauce
14 oz extra firm tofu
1/4 cup Daiya cheddar shreds (optional)
1/4 tsp garlic salt
1/4 tsp black/white pepper

Cook noodles or pasta according to package directions
While it is cooking, drain tofu, cutting into 3 stacks, then 1 cm cubes
Heat a frying pan over medium heat and add mabo tofu sauce
Bring to a simmer and stir in tofu
Simmer tofu until sauce starts to brown
Drain noodles or pasta and stir into sauce with cheddar, garlic salt, and pepper mixing until cheddar is melted

Vegan Macaroni Salad

1/2 cup cooked macaroni (I used refrigerated cashew sauce macaroni)
2 tbsp vegenaise
1 tbsp raisins
2 Gardein strips, cubed (optional)
1 tbsp celery, diced (optional)

Mix all ingredients until macaroni is coated and toppings are distributed. Makes 1 serving

Vegan Mac and Cheese

Four 1 cup servings

4 cups macaroni (1 lb box)

1 1/2 cups cashews

3/4 cup water

1/4 cup nutritional yeast

3 tbsp lemon juice

1/2 tbsp garlic salt

1 serving

1 cup macaroni

1/2 cup cashews

1/4 cup water

1 1/2 tbsp nutritional yeast

1 tbsp lemon juice

1/2 tsp garlic salt

Cook macaroni according to package directions

While macaroni is cooking blend cashews, water, lemon juice, and garlic salt until smooth

Mix cashew sauce into drained macaroni and stir until incorporated

Altered from https://detoxinista.com/best-vegan-mac-n-cheese/

Mozzarella sauce
3/4 cup cashews
1/2 cup water
1 tbsp lemon juice
3/4 tsp garlic salt
1/2 tsp onion powder
OR
1/4 cup + 2 tbsp cashews
1/4 cup water
1/4 cup unsweetened almond milk
1 tbsp lemon juice
1/2 tsp garlic salt
1/2 tsp onion powder

Altered from Chloe's Vegan Italian Kitchen

Vegan Beyond Meat Hamburger Helper

3 quarts water (try 2.5 quarts next time)
4 not beef bouillon cubes (try 3 cubes next time, I used Edward & Sons, 3,720 mg sodium total)
8 oz Beyond Meat plant-based patties (700 mg sodium total)
1 yellow onion, peeled and diced
6 oz can tomato paste (I used Hunt's, get no salt added if available, 125 mg sodium total for reg)
2 tsp garlic powder 
2 tsp chili powder

1/2 tsp garlic salt (try 1/4 tsp next time, 980 mg sodium total)
16oz box uncooked elbow macaroni (I used Barilla, reg or whole grain)
1 cup Daiya cheddar shreds (960 mg sodium total)
1/4 cup nutritional yeast
2 tbsp unsweetened almond milk (16 mg sodium total)
freshly ground pepper

In a large pot, bring water to a boil. Add bouillon cubes, reduce heat, and simmer for one minute. Remove from heat and transfer to a pitcher

In the same pot over high heat add the beyond beef and break apart with a meat chopper or spoon. Bring to a simmer, mix in onions, and reduce to medium-high heat cooking until the beyond beef has browned (about 7-10 minutes)

Stir in the tomato paste, garlic powder, chili powder, and garlic salt

Add in the broth and increase the heat to high. Once it starts boiling, add in the macaroni.

Reduce the heat so it's not furiously boiling (a rapid simmer is good). I ended up cooking mine over medium heat. Let it cook uncovered for 30 minutes (or 20 min if 6 cups) until the pasta is tender and most of the liquid has been absorbed stirring every couple of minutes

Remove from heat. Mix in cheddar shreds until melted. Add in nutritional yeast, almond milk, and pepper

6501 mg sodium total for whole pot

Makes 8 servings

813 mg sodium per serving (35% daily value)

Altered from https://www.saltandlavender.com/homemade-hamburger-helper-recipe/

For smaller portion of macaroni:

6 cups water (1.5 quarts)
2 not chicken low sodium or not beef bouillon cubes (I used Edward & Sons)
8 oz Beyond Beef plant-based ground
1 onion, diced
6 oz can tomato paste
1 tsp garlic powder
1 tsp chili powder

1 tsp garlic salt (halve if not beef bouillon)
2 cups uncooked elbow macaroni
1 cup Daiya cheddar shreds
2 tbsp nutritional yeast
1 tbsp unsweetened almond milk
freshly ground pepper

Vegan Semi-Homemade Rice and Canned Noodle Soup

1 cup uncooked rice (I used Japanese rice)

1 1/2 cups water

2 cans Amy's no chicken noodle soup ($2.99 each @ Target or $3.49 each @ Sprouts) or 4 cups homemade no chicken noodle soup

1/2 cup chicken substitute cut into 1" pieces if needed (I used about 16 pieces Trader Joe's vegan orange chicken without sauce)

2 slices Daiya cheddar (optional)

Cook rice in a rice cooker or combine rice and water in a pot, bring to a boil, reduce heat to low and simmer for 20 minutes or until cooked. Remove for heat and let stand for 10 minutes.

Cook chicken substitute according to package directions or if desired microwave covered for 30 seconds.

Divide rice evenly into two large (4 cup) or four small (2 cup) pyrex bowls or microwave safe containers. 

Divide soup evenly into bowls or containers on top of rice. Divide chicken substitute pieces evenly into bowls or containers and mix well making sure to cover chicken pieces with rice to make sure they don't harden on top from being microwaved for a long time.

Top with cheddar if desired and heat in a pot or microwave 2-3 minutes. Break apart cheese slice and mix in to melt. Let cool until warm enough to serve. Makes 4 servings.

Vegan Beyond Meat Patties Burgers and Rotini

1 pack Beyond Meat patties (Two 1/4lb patties) $5.99
1 bottle pasta sauce ~$1.50
2 cups rotini ~$0.75
3 hamburger buns/bagels or 6 sandwich bread slices ~$0.75
3 slices Daiya cheddar or 3 tbsp Daiya mozzarella shreds ~$3
various sauces: ketchup, mustard, avocado pesto (Target), Bitchin sauce, etc ~$3

Cook rotini according to package directions and set aside
With a spatula divide each patty in half
Reserve one half an reshape 3 half patties into squares/circles in a pan and cook two minutes on each side over medium low heat
Remove cooked patties from heat
In the same pan crumble reserved half patty and cook over medium low heat for two minutes stirring occasionally
Add pasta sauce, cover and bring to a boil, reduce heat, and simmer
Add rotini and mix sauce is incorporated
Assemble burgers/bagels or sandwiches
Makes 4 servings pasta and 3 burgers/bagels or sandwiches for ~$15

Burger ideas:
Cheeseburger: hamburger bun, patty, Daiya cheddar slice, ketchup, mustard
Pesto burger: hamburger bun, patty, Daiya mozzarella shreds, avocado pesto

Bagel idea
Bitchin sauce everything bagel: Dave's Killer Bread everything bagel, patty, Bitchin sauce