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