Vegan Teas with Monin Syrups

Unsweetened jasmine tea + white peach syrup

Unsweetened green tea + apple syrup?

Unsweetened oolong tea + rose syrup

味わいじっくりジャスミン茶 2000ml

味わいじっくりジャスミン茶 500ml

(Ajiwai jikkuri jasmine cha)

(Jasmine tea with a good taste)

甘みきわだつ深蒸し緑茶 2000ml

甘みきわだつ深蒸し緑茶 500ml

(Amami kiwadatsu fuka mushi ryoku cha)

(Sweet deep steamed green tea)

後味しっかり烏龍茶 2000ml

後味しっかり烏龍茶 500ml

(Atoaji shikkari uuron cha)

(Oolong tea with a bold aftertaste) 

Vegan French Toast

Serves 1.5

2 tbsp flour

1/2 tsp baking powder

1/4 tsp cinnamon

1/4 tsp nutmeg (optional)

1/8 tsp salt (optional)

1/2 cup soy milk

1/2 tbsp maple syrup, plus more for serving

1/2 tbsp + 1 tbsp canola oil

1/2 tsp vanilla extract

3 to 3.5 bread slices

Sift dry ingredients

In a container slightly bigger than bread slice whisk soy milk, maple syrup, 1/2 tbsp oil, and vanilla

Whisk in dry ingredients until smooth

Heat 1 tbsp of oil over medium heat

Dip a slice of bread and coat both sides

Let excess batter drip off and fry for 3 minutes on both sides

Repeat for rest of batter with remaining bread slices

Serve with maple syrup

Slightly altered from Chloe Flavor

8 tbsp flour = Serves 6

4 tbsp flour = Serves 3

2 tbsp flour = Serves 1.5

2 tsp baking powder = Serves 6

1 tsp baking powder = Serves 3

1/2 tsp baking powder = Serves 1.5

1 tsp cinnamon = Serves 6

1/2 tsp cinnamon = Serves 3

1/4 tsp cinnamon = Serves 1.5

1 tsp nutmeg = Serves 6

1/2 tsp nutmeg = Serves 3

1/4 tsp nutmeg = Serves 1.5

1/2 tsp salt = Serves 6

1/4 tsp salt = Serves 3

1/8 tsp salt = Serves 1.5

2 cups soy milk = Serves 6

1 cup soy milk = Serves 3

1/2 cup soy milk = Serves 1.5

4 tbsp maple syrup = Serves 6

2 tbsp maple syrup = Serves 3

1/2 tbsp maple syrup = Serves 1.5

9 tsp canola oil = Serves 6

4 1/2 tsp canola oil = Serves 3

2 1/4 tsp canola oil = Serves 1.5

2 tsp vanilla extract = Serves 6

1 tsp vanilla extract = Serves 3

1/2 tsp vanilla extract = Serves 1.5

12 to 14 bread slices = Serves 6

6 to 7 bread slices = Serves 3

3 to 3.5 bread slices = Serves 1.5

Vegan Fruit Punch Ideas

Caprisun Fruit Punch

1) Green Pear🍐

2) Red Grape🍇

sub White Peach🍑

3) Navel Orange🍊

4) Red Apple🍎

5) Pineapple🍍

Apple peach strawberry

Arizona Fruit Punch

1) Green Pear🍐

2) Mango🥭

3) Red Apple🍎

4) Pineapple🍍

5) Strawberry🍓

6) Cherry🍒

Hawaiian Punch

1) Red Apple🍎

2) Pineapple🍍

3) Passionfruit orange guava🍊

4) Apricot🍑

sub White Peach🍑

5) Papaya

sub Mango🥭

Unsweetened tea or unflavored Perrier for base

optional:

1) Lime

2) Strawberry

Vegan Spaghetti Napolitan for 1 package of pasta

3 quarts water

17.6 oz package spaghetti (I used Garafolo from Costco)

4 tbsp canola oil, divided

1 onion, sliced

1 Italian tofurky sausage (cheapest at Trader Joe's)

1 1/2 tsp minced garlic (I used bottled from Costco)

15 tbsp Japanese ketchup, divided

9 tbsp okonomi sauce, divided

6 tbsp original soy milk, divided (if using unsweetened soy milk, add 3 tsp sugar, divided)

In a 6 quart pot, bring 3 quarts of water to a boil, add spaghetti, and cook for 11 minutes making sure to stir well after 5 minutes to avoid sticking

While waiting for spaghetti, in a 3 quart pan heat 1 tbsp oil over medium high, add onion, and cook until soft

Remove from heat and divide onion evenly into three 1 liter containers

Drain spaghetti and divide evenly on top of onions

Cut tofurky sausage in half, vertically, and in half again horizontally

Dice into 1 cm pieces and divide evenly on top of spaghetti

Add 1/2 tsp minced garlic to each container

Heat 1 tbsp oil over medium high heat and add contents of one container

Top with 5 tbsp ketchup, 3 tbsp okonomi sauce, 2 tbsp soy milk, and 1 tsp sugar if using unsweetened soy milk

Stir until well mixed and fry sauce is less shiny

Remove from heat and transfer back to container

Repeat with remaining containers

Makes 3 servings/bentos

Vegan Frozen Potatoes O'Brien with Soyrizo

1/4 cup canola oil

1 package Ore-Ida Potatoes O'Brien (28 oz)

1 package soy chorizo (I used Reynaldo's 11 oz)

1/4 cup Daiya cheddar shreds

1/4 cup water

2 tbsp nutritional yeast

1 tsp minced garlic (I used bottled)

1/4 tsp garlic salt

1/4 tsp vegetable bouillon powder

1/4 tsp paprika

1/4 tsp onion powder

In a 3 qt skillet heat oil over medium heat

Carefully add in potatoes o'brien to avoid splattering

Stir occasionally and cook until no longer frozen

Mix in soyrizo and cook for one minute

Top with cheddar shreds and stir until melted

In a measuring cup mix water and seasonings until dissolved

Evenly distribute in pan stirring for one minute

Vegan Rose Milk Tea Slush

3/4 cup chilled brewed black tea (I used Pure Leaf unsweetened iced tea)

1/4 cup soy milk (I used Silk original)

1-2 tbsp Monin rose syrup

1 cup ice cubes (I used 8 moon shaped cubes)

Process all ingredients in blender until smooth

Vegan Easy Curry Pan

8 oz beyond meat (2 patties)

2 1/2-3/4 cups frozen potatoes o'brien

1/2 tsp bottled minced garlic

1/4 cup frozen diced carrots (use carrots from bag of 10 oz bag frozen mixed vegetables)

1/2 tsp salt (optional)

2 curry roux blocks

2 tbsp water (add more if needed)

12 slices sandwich bread (Orowheat organic rustic white)

In a skillet, on medium heat, sauté beyond meat until most of it is browned 

Add frozen potatoes o'brien, garlic, carrots, and salt if using

Sauté another 3 minutes and mix well 

Add 2 tablespoons of water, cover reduce heat to low, and cook until the potatoes are almost done

Add curry roux blocks and 2-3 tablespoons of water and stir until the blocks are melted 

Add more water, 1 tablespoon at a time, if needed

Remove from heat and allow to cool completely

To assemble, place 1-2 tbsp filling in center of one slice of sandwich bread

Top with another slice of bread and cut crusts off with sandwich cutter and sealer such as one for uncrustables

Repeat with rest of sandwich bread

New bag of frozen potatoes o'brien: 

Leftovers in 4 cup pyrex

New bag of 10 oz mixed vegetables:

Leftovers in 2 cup pyrex

Vegan Meatball Soup

64 oz Market Pantry tomato juice (8 cups, 4800 mg sodium or 600 mg per cup)

29 oz water (~3 1/2 cups)

1 tbsp no chicken bouillon base (2010 mg sodium)

10 oz Birds Eye mixed vegetables

500g IKEA plant balls (18 oz)

2 cups small pasta shells (8 oz)

2 tsp Italian seasoning

1/4 cup nutritional yeast

freshly ground pepper

In a 5 quart pot, bring tomato juice and water to a boil over medium high heat

Add remaining ingredients except nutritional yeast and pepper; return to boil

Simmer for 8 minutes or until pasta is cooked

Remove from heat and stir in nutritional yeast

Add freshly ground pepper before serving

Makes about 16 cups or 8 two cup servings

Leftovers in 7 cup + 4 cup pyrexes or two 7 cup pyrexes (4 qt pyrex bowl to store whole pot)

Altered from Market Pantry recipe

https://www.ikea.com/us/en/p/huvudroll-plant-balls-frozen-20483592/

Vegan Deconstructed Sushi

1 cup Japanese rice (measured before cooking)

1 avocado (softness like tip of nose) ~$1

1 package seaweed snack (I used GimMe Teriyaki) ~$2

soy sauce for serving (I used ~2 tbsp Yamasa low sodium)

Suggested optional add-ins:

Vegan cream cheese (I used Kite Hill chive)

Spicy mayo (+ Beyond Sausage)

Kanpyo

Inari

Japanese cucumber

Vegan shrimp

Cook rice according to package directions (I used a rice cooker)

Remove from heat and cool to room temperature

Slice avocado in half lengthwise

Slice both sides into 3-4 pieces length and widthwise to make 12-16 pieces each

Separate avocado from skin with a spoon

To assemble: Grab one piece of seaweed, spoon rice in the middle, top with avocado, cream cheese if desired, fold seaweed, dip into soy sauce, eat, and repeat

If using beyond sausage: Set oven to 350 degrees F 

Place one sausage in a pyrex dish (I used bread loaf size), place in oven, and bake for 45 min total including preheating time

If paper from packaging sticks to sausage, remove paper after 10 minutes of baking and return to oven 

Remove from heat and cool

Cut sausage into thin strips, about 1/4 inch thick and 1 1/2 inches long

Add 2 tbsp vegenaise to a small dish and mix with 1 tsp sriracha until incorporated

Add sausage pieces a few at a time, mixing in between until well coated

Serve as a side dish with deconstructed sushi

Vegan Monin Rose Syrup Recipes

Rose Iced Tea

7 oz Pure Leaf iced tea (try 8 oz next time? I used unsweetened)

1 tbsp Monin rose syrup

1 tbsp agave (trying omitting next time?)

Rose Iced Coffee

8 oz water (I used alkaline chilled in dispenser)

2 oz soy milk (I used Silk Original)

1 tbsp Starbucks VIA instant iced coffee (half packet)

1 tbsp Monin rose syrup

2/3 cup ice (I used 5 moon shaped cubes) 

Rose Milk Tea

1 tbsp rose syrup

2 oz iced tea

1 oz soy milk

ice

Altered from https://www.monin.com/us/mango-milk-tea.html

Vegan White Enchiladas

15 oz Gardein chick'n scallopini (1 1/2 bags/6 servings) or Soy Chorizo (2 Cacique 9 oz tubes) 

1 teaspoon cumin, divided

1 teaspoon chili powder

1/2 cup salsa plus more for serving (I used sweet onion from Target)

3/4 cup Daiya cheddar shreds 

3/4 cup Daiya mozzarella shreds

2 tablespoons unbleached flour

2 cups water, divided

1 low sodium no chicken bouillon cube

4 ounces diced green chiles can

8 ounces Tofutti sour cream

1/2 teaspoon garlic salt (lessen if not using low sodium bouillon)

1/4 teaspoon pepper

8 six inch tortillas

1/4 cup cilantro, finely chopped (optional)

Canola oil for cooking if needed

Preheat oven to 375 degrees

Cook chick'n or soyrizo according to package directions and transfer to a 4 quart pyrex bowl (or microwave in pyrex bowl to save time for chick'n option)

Combine gardien chick'n or soyrizo with 1/2 teaspoon cumin, chili powder, and salsa. Evenly distribute chick'n or soyrizo mixture over center of tortillas, roll and place seam side down in a 9 x 13-inch casserole pan. Set aside.

Scoop flour into pyrex measuring cup, add water, and whisk until flour is dissolved to make a slurry. In a medium non-stick pot, bring water to a boil. Add boillon cube, stirring occasionally until cube has dissolved. While stirring bouillon, pour in slurry, continously stirring until thickened. Add 1/2 teaspoon cumin, 1/2 cup cheddar shreds, 1/2 cup mozzarella shreds, green chiles, sour cream, salt and pepper. Stir until shreds are melted.

Pour white sauce over enchiladas, sprinkle on 1/4 cup cheddar shreds, 1/4 cup mozzarella shreds, and bake 25 minutes. Top if cilantro if desired or serve with remaining salsa. 

Altered from https://skinnyms.com/skinny-white-chicken-enchiladas-recipe-3/

https://youtu.be/HiFanYVHGKA

Vegan Instant Yakisoba and Plant Ball Sando

1 package Sapporo Ichiban Yakisoba (Chow Mein)

8 IKEA plant balls

2 tbsp 365 barbeque sauce

1 tbsp vegenaise

2 slices 365 white sandwich bread

Drizzle 1 tbsp of barbeque sauce in a frying pan

Add frozen plant balls, shake pan to coat, and drizzle rest of barbeque sauce on top shaking pan again until coated in sauce

Cover pan and cook over medium heat and occasionally toss to avoid burning

Once plant balls are soft, remove from heat, keep lid on to steam and set aside

Bring a small pot of water to a boil

Add yakisoba noodles and cook for 3 minutes stirring occasionally to fully submerge if needed and to separate noodles

Drain and rinse noodles

Transfer noodles to a 1 quart pyrex bowl, add seasoning packet and toss until evenly coated

Place 2 slices of bread on a plate

Spread vegenaise on each side

On one slice of bread transfer plant balls to bread with tongs (I did one row of two plant balls on top and two rows on three plant balls below that)

Sprinkle aonori seaweed seasoning packet on the other slice of bread and plant on top of plant balls vegeanise side down to make a sandwich

Vegan Asian Inspired Beef Over Rice

8 oz package beyond meat patties
2 tbsp low sodium Japanese soy sauce
1 tbsp sesame oil
2 cloves garlic, peeled and minced or 1 tsp minced garlic
~3 tbsp ginger, peeled and minced (1 small knub) or 1 Dorot ginger cube
1 tsp Lee Kum Kee chili bean sauce (toban djan, 270mg sodium)
1 onion, diced
100g enoki mushrooms (optional)
14 oz extra firm or firm tofu
7 oz kimchi (I used Seoul Vegan brand from Target)
rice for serving (1 cup per meal)

Prepare rice in rice cooker
While rice is cooking if using frozen patties defrost at 6 oz weight setting so patties are pliable but still cold

Transfer to a frying pan and add garlic, ginger (defrosted in microwave for 15 seconds), soy sauce, sesame oil, and chili bean sauce to patties and mix until incorporated
Discard stem and cut enoki in thirds
Cut width of tofu into thirds and cut into cubes
Stir onion, mushrooms, tofu, and kimchi into beyond meat mixture
Cook over high heat until beyond meat is no longer pink and onions are soft, stirring occasionally to avoid burning

Vegan Baked Feta Pasta

Vegan tofu feta:

1 (14 oz) block firm tofu

2 tablespoons warm water
1 teaspoon white miso optional, but recommended
1 tablespoon nutritional yeast
2 tablespoons light olive oil or other neutral-flavored oil
1 tablespoon apple cider vinegar
1 teaspoon lemon juice
1 1/4 teaspoon salt
1 teaspoon oregano optional
1/2 teaspoon garlic powder

Remaining ingredients
2 pints cherry tomatoes (4 cups)
3 cloves garlic peeled and sliced in quarters
1/2 cup olive oil
1/4 teaspoon red pepper flakes (optional - add more or less to taste)
1/4 tsp fresh ground pepper
1/4 cup fresh basil (or 2 tbsp vegan pesto)
1 (16 oz.) package pasta cooked and drained - any shape

Preheat your oven to 400° F

Drain and press your tofu to get all of the excess liquid out of it, then crumble it up into a food processor. (If you don't have one, you can mash it in a large bowl.)
Mix 1 tsp miso paste with 2 tbsp water and add it to the food processor along with 1 tbsp nutritional yeast, 1 tbsp apple cider vinegar, 1 tsp lemon juice, 1 1/4 tsp salt, 1 tsp dry oregano, and 1/2 tsp garlic powder to the food processor and blend until smooth.

Add it to the center of a large baking dish. (I put my feta back into the open tofu container and packed it down to shape it into a rectangle before flipping it over in the center of the dish.)
Add 2 (1 pint) containers of washed cherry tomatoes and sliced garlic cloves to the dish surrounding the feta.

Drizzle with 1/2 cup of olive oil and sprinkle with red pepper flakes, fresh ground pepper, and some additional Italian spices or more oregano if desired.

Bake at 400° (204°C) for 30-35 minutes until the tomatoes look slightly wrinkly and are bubbling in their juices.

While the tomatoes and feta are in the oven, boil a 16 oz package of pasta (any shape that you want) according to package directions. Drain the pasta and toss it in with the cooked feta and tomatoes and some fresh basil as soon as they come out of the oven and serve hot. Add more salt and pepper to taste.

Recipe Notes
Start cooking the pasta about 15 minutes after you put the tomatoes and feta in the oven. This way they will be done about the same time and the pasta is hot and fresh when you mix.
Use a large baking dish with high edges. The tomatoes will be very juicy once baked and you will need lots of room to stir in the pasta.
Bake until you see that some of the tomatoes have burst and they are bubbling in their own juices.
You can reduce the oil a bit if you would like, but it helps coat the pasta in a creamy sauce, so I wouldn't omit it completely.

From https://thehiddenveggies.com/vegan-baked-feta-pasta/

Vegan Tuna Spaghetti

1 serving
1/4 cup prepared vegan tuna salad (I used the Good Catch brand from the Whole Foods refrigerated deli case)
2 tbsp Daiya vegan mozzarella shreds
2 oz cooked spaghetti (I used leftover refrigerated spaghetti)
1 tbsp vegenaise
crushed red pepper for garnish
freshly ground black pepper for garnish

Place tuna salad in the middle of a large plate
Top with mozzarella, cover with a microwave lid, and microwave for 30 seconds
Add spaghetti and toss until coated with tuna salad
Mix in vegenaise until incorporated
Top with crushed red pepper and freshly ground pepper

Vegan Creamy Orange Smoothie

1 cup Simply Orange juice

1 cup Silk unsweetened almond milk

1 tbsp Torani vanilla syrup

1 tbsp Kirkland agave nectar

2 cups ice (I used 16 moon shaped cubes)

Blend all ingredients on a variable setting of low to high until smooth

Vegan Cheeseburger Macaroni

8 servings (~$16)

16 oz Barilla elbow macaroni ($1)

8 oz Beyond Meat patties ($6)

7.1 oz Daiya cheddar shreds ($5)

10 oz Shredded Green Cabbage Coleslaw (I used Signature Farms Angel Hair from Vons, $1)

1/2 large red onion, diced (or 1 small red onion, diced, $1)

1/2 cup vegenaise ($1)

1/4 cup ketchup (I used Japanese ketchup)

2 tbsp sweet pickled relish

Bring 3 quarts of water to a boil

Add macaroni, cook for 6 minutes, and drain

Meanwhile, defrost beyond patties if frozen

(I used weight defrost 6 oz in the microwave)

In a frying pan, break up beyond patties with a meat chopper 

Cook over medium heat until browned on both sides and break up again with meat chopper

Mix beyond patties, cheddar, cabbage, and onion into warm drained macaroni until cheddar is melted

Cook over medium heat to melt cheddar if needed

Remove from heat and stir in vegenaise, ketchup, and relish until incorporated

Fills two 7 cup pyrex containers for storage

1 serving (~450 cal, ~$2 per serving, ~1 3/4 cups per serving)

2 oz Barilla elbow macaroni (200 cal, 1/2 cup uncooked, ~ 1 1/2 cups cooked)

1 oz Beyond Meat patties (65 cal)

3 1/2 tbsp Daiya cheddar shreds (70 cal)

1.25 oz Shredded Green Cabbage Coleslaw (I used Signature Farms Angel Hair from Vons)

1/16 large red onion, diced (or 1/8 small red onion, diced)

1 tbsp vegenaise (90 cal)

1/2 tbsp ketchup (I used Japanese ketchup)

3/4 tsp sweet pickled relish

Vegan Calamansi Soda

1 cup Sun Tropics calamansi juice

12 oz can 7up

Pour both into a glass (I used a mason jar)

Stir until combined

Serve with a reusable metal straw

Vegan Quick Decaf Iced Tea

1 decaf tea bag e.g Lipton decaf black tea, Bigelow decaf earl grey tea, Bigelow decaf green tea
10 oz hot water (I used alkaline from a dispenser)
1 1/4 - 2 1/2 cups ice (I used 10-20 moon shaped cubes)
1 tbsp agave or maple syrup
1-2 tbsp juice (optional) e.g. Simply 100% Grapefruit Juice for black or green tea
1-2 tbsp almond milk (optional) e.g. Silk Unsweetened Almond Milk for earl grey or green tea

Place tea bag in a heat safe glass or mug (I used a mason jar) and top with hot water
Brew for at least 3 minutes
Top with ice and stir until cool to touch, adding more if needed for shorter time brewed
Stir in sweetener and juice or almond milk if using
Serve with a resusable metal straw

Vegan Decaf Iced Coffee with Soy Protein

1 tbsp instant decaf coffee
2 oz hot water (I used alkaline from a water dispenser)
1 cup Silk Ultra 20g Original Protein Drink
1 oz vanilla syrup (Torani/Starbucks)
2/3 cup ice (I used 5 moon shaped cubes)

Spoon coffee into a heat safe glass or mug (I used a mason jar)
Top with hot water and stir until dissolved
Pour in protein drink, syrup, and stir until uniform in color
Mix in ice
Serve with a reusable metal straw

Vegan Protein Shake Flavors

1 cup Silk Ultra 20g Protein Original + 1 cup ice (I used 8 moon shaped cubes)
Peanut Butter: 2 tbsp PB2 Peanut Butter Powder + 1 tbsp maple syrup
Nutter Butter: 5 mini Nutter Butter cookies + 1 tbsp agave
Cookies & Cream: 4 mini Oreos + 1 tbsp agave
Coffee Frappucino: 2 tbsp instant coffee (I used decaf) + 1 tbsp vanilla syrup (Torani/Starbucks)
Green Tea Frappucino: 1 tbsp matcha powder + 1 tbsp agave
Strawberry: 2 tbsp Nesquik Strawberry Powder + 1 tbsp agave
Chocolate Chip: 2 tbsp chocolate chips + 1 tbsp agave
Maple Pecan: 2 tbsp brown sugar + 2 tbsp pecans + 1 tbsp maple syrup (about 5 pecans)

1 cup Silk Ultra 20g Protein Chocolate + 1 cup ice (I used 8 moon shaped cubes)
Peanut Butter Chocolate: 2 tbsp PB2 Peanut Butter Powder + 1 tbsp maple syrup
Nutter Butter Chocolate: 5 mini Nutter Butter cookies + 1 tbsp agave
Chocolate Cookies & Cream: 4 mini Oreos + 1 tbsp agave
Mocha: 2 tbsp instant coffee (I used decaf) + 1 tbsp vanilla syrup (Torani/Starbucks)
Double Chocolate Chip: 2 tbsp chocolate chips + 2 tbsp Starbucks hot cocoa mix


Blend desired flavor on variable low to high setting until smooth

Vegan Iced Condensed Coconut Milk Drink

2 tbsp Nature's Charm condensed coconut milk

2-4 tbsp hot water (I used alkaline from water dispenser)

1 cup Silk unsweetened almond milk

ice for serving (I used 5 moon shaped cubes)

Spoon condensed coconut milk into a glass (I used a 16 oz mason jar)

Top with hot water and stir until dissolved

Stir in almond milk and ice

Serve with a reusable metal straw

(Inspired by Japanese and Korean milk drinks such as Kikkoman Condensed Milk Flavored Soy Milk)

Vegan Vietnamese Iced Instant Coffee

2 tbsp instant coffee (I used decaf)

1/2 cup hot water (I used alkaline from water dispenser)

3 tbsp Nature's Charm condensed coconut milk

1 cup ice

1 tbsp unsweetened almond milk

Scoop coffee into a glass (I used a 16 oz mason jar) and top with hot water

Stir until dissolved

Stir in condensed coconut milk until dissolved

Mix in ice for one minute until about half of ice in melted

Stir in almond milk

Serve with a reusable metal straw

Altered from https://www.wakacoffee.com/blogs/coffeelifeblog/vietnamese-iced-instant-coffee-recipe

Vegan Korean Green Onion Bread

1/4 cup vegan butter (I used Earth Balance)
6 tbsp green onion, thinly sliced (green parts only of one bunch, I used scissors)
8 oz tub vegan cream cheese (I used Trader Joe's brand)
6 tbsp condensed coconut milk (I used Nature's Charm)

6 tbsp vegenaise
2 baguettes (I used Archer Farms Take & Bake)

Preheat oven to 375 degrees F

Melt butter in a pan over medium heat

Add green onions and saute for one minute

Remove from heat

In a measuring cup, mix cream cheese, condensed milk, and vegenaise until well incorporated

Stir in sauted green onion

Cut baguettes diagonally into 1/4 inch slices and place on two half sheet pans lined with silpat

Spread 2 tbsp of green onion mixture evenly on baguette slices

Bake for 8 minutes until slices begin to brown on edges and baguette is crispy

Add additional toppings such as melted Daiya cheddar shreds or diced vegan ham or veggie dog if desired

To use some of the leftover condensed coconut milk, make Vietnamese iced coffee

Altered from https://www.youtube.com/watch?v=6jAxBJ4eE4k&list=PL3KhmhKv7xrESsM8m2RCWXPINwne4ah0m&index=6&t=17s

Vegan Red Velvet Cake

1 1/2 cups all-purpose flour

1 cup sugar

4 teaspoons unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1 cup water

1/2 cup canola oil

2 tbsp apple cider vinegar

Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners

In a medium bowl, whisk together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together water, oil, vinegar, and food coloring. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix

Fill the prepared cake pan evenly with batter. Bake for about 20 minutes, or until a toothpick inserted in the center of the cake comes out clean with a few crumbs clinging to it

Altered from https://www.vegancooking.com/recipes/desserts/red-velvet-ice-cream-for-your-vegan-valentine/

¾ cup all-purpose flour

½ cup sugar

2 teaspoons unsweetened cocoa powder

½ teaspoon baking soda

½ teaspoon salt

½ cup water

¼ cup canola oil

1 tablespoon white or apple cider vinegar

2 teaspoons natural red food coloring

Vegan Oreo Protein Shake

1 cup Silk Ultra Original Plant-Based Protein Drink (160 cal, 20g protein, 5g sugar)

2 tbsp Torani syrup (80 cal, 20g sugar)

1 cup ice (I used 8 moon shaped cubes)

1 oz mini oreos (130 cal, 1g protein, 11g sugar, I used 1 oz package)

Gradually blend protein drink, syrup, and ice on high until smooth

Blend in oreos on low for a few seconds until there are no huge chunks

Serve with a milkshake or boba straw

Makes one 2 cup serving

370 cal

21g protein

48g carbs

3g fiber

36g sugar

10g fat

415 mg sodium  

Vegan Tsukemen Inspired Udon

9 leaves nappa cabbage 

100g bunashimeji mushrooms

16 oz House Foods organic firm tofu

6 cups water

1-3 sticks Riken konbu dashi powder 

1 package Gardein chik'n (I used barbeque wings and omitted the sauce) 

3 servings udon (I used Shirakiku sanukiya  frozen udon) 

1 1/2 tsp Harvest vegetarian bouillon mix

low sodium soy sauce to taste

Sesame dipping sauce:

1 1/2 tbsp sake

1 tbsp nerigoma or tahini

1/2 tbsp ponzu or low sodium soy sauce

1/2 tbsp miso

3/4 tsp canola oil

3/4 tsp sesame oil

1/2 tsp sugar

1/2 tsp mirin

1/2 tsp rice vinegar

1/2 tsp minced garlic (optional)

Optional toppings:

Sliced green onions

Melted Daiya cheddar shreds

Rinse cabbage, mushrooms, and drain

Cut nappa leaves into 2 inch pieces

Cut stem off bunashimeji mushrooms and separate into smaller bunches

Cut tofu into 1 inch bite sized pieces

Bring 6 cups of water to a simmer over medium heat 

Add konbu dashi, nappa, mushrooms, tofu, gardein chick'n, and udon to the pot, cover, and simmer for 10 minutes

Meanwhile, combine sesame dipping sauce ingredients in a small bowl and whisk until smooth (Japanese markets have a few vegan friendly options for sesame shabu shabu dipping sauce or sesame dressing if you would prefer the convenience of a bottled version, just make sure it is not a creamy sesame dressing that contains egg and bonito stock)

Remove from heat and stir in vegetarian bouillon mix and soy sauce to taste

Drain broth and set aside for dipping

Serve with sesame dipping sauce

For leftovers or packing a bento lunch box, store each serving of udon with 1 1/2 tbsp broth to prevent drying out

Altered from https://www.justonecookbook.com/shabu-shabu/

Vegan Chicken Shabu Shabu Inspired Hot Pot

1 serving hot pot:

1 piece konbu (dried kelp, cut slightly smaller than bottom of your pot)

3 leaves nappa cabbage 

2-3 stems shungiku 

1 1/2 inches tokyo negi (long green onion, white part only)

1 1/2 inches carrot, peeled

50g enoki mushrooms 

25g bunashimeji mushrooms

2 shiitake mushrooms

4 oz firm tofu

5 pieces Gardein chik'n (I used barbeque wings and omitted the sauce) 

1 serving udon (I used Shirakiku sanukiya frozen udon) 

1/2 tsp Harvest vegetable bouillon mix

low sodium soy sauce to taste

Sesame dipping sauce:

1 1/2 tbsp sake

1 tbsp nerigoma or tahini

1/2 tbsp ponzu or low sodium soy sauce

1/2 tbsp miso

3/4 tsp canola oil

3/4 tsp sesame oil

1/2 tsp sugar

1/2 tsp mirin

1/2 tsp rice vinegar

1/2 tsp minced garlic (optional)

Rinse piece of konbu, place on bottom of a medium sized donabe (clay pot), fill 2/3 full  with water, and let soak for at least 30 minutes

Meanwhile, rinse all vegetables and drain

Cut nappa leaves and shungiku stems into 2 inch pieces

Cut negi diagonally into 1/2 inch pieces

Slice carrot into 1/2 inch pieces and use a flower cookie/bento cutter to punch out into flower shapes (I reserved scraps for a different recipe: vegetable gyoza filling)

Cut off stem of enoki and bunashimeji mushrooms and separate into smaller bunches

Cut off stem off shiitake mushrooms and cut out a flower design on top

Cut tofu into 1 inch bite sized pieces

Bring konbu to a simmer over medium heat and remove piece of konbu (I reserved soaked konbu for a different recipe: konbu onigiri)

Add prepared vegetables, gardein chick'n, and udon to the pot, cover, and simmer for 10 minutes

Meanwhile, combine sesame dipping sauce ingredients in a small bowl and whisk until smooth (Japanese markets have a few vegan friendly options for sesame shabu shabu dipping sauce or sesame dressing if you would prefer the convenience of a bottled version, just make sure it is not a creamy sesame dressing that contains egg and bonito stock)

Remove from heat and transfer hot donabe to a pot holder on serving table

Stir in vegetable bouillon powder and soy sauce to taste 

Serve with sesame dipping sauce

Altered from https://www.justonecookbook.com/shabu-shabu/

servings:
6 cups water
1 stick konbu dashi powder
2 tbsp Yamasa low sodium soy sauce
2 tbsp Mizkan sesame shabu sauce

1 tbsp mirin (optional)
2 tsp Harvest vegetarian bouillon mix

1/2 bunch shungiku
5 leaves nappa cabbage

2 inches carrot, peeled

100g bunashimeji mushrooms

2 shiitake mushrooms

16 oz House Foods organic firm tofu

5 pieces Gardein chik'n (I used barbeque wings and omitted the sauce) 

1 serving udon (I used Shirakiku sanukiya frozen udon) 

Vegan Cheesy Tofu Scramble

16 oz package firm tofu, drained and cubed

1 tbsp canola oil

1 onion, diced (red, yellow, or brown)

2 Beyond breakfast sausages

1 tsp garlic, minced (I used bottled garlic)

2 tbsp nutritional yeast 

1/2 tsp turmeric 

1/4 tsp paprika (try smoked paprika next time)

1/4 tsp onion powder 

1/4 tsp vegetable bouillon powder

1/4 tsp garlic powder (optional)

1/8 tsp cayenne pepper (optional)
1/8 tsp kala namak black salt (optional)

1/8 tsp garlic salt (try 1/4 tsp next time)

1/8 tsp black pepper 

1/4 cup water (try 2 tbsp next time)
1 green onion, sliced (about 2 tbsp)

1/4 cup Daiya cheddar shreds

Heat oil in a saucepan over medium heat and add diced onion and sausages 

Reduce heat to low and cover to cook sausages if frozen

Once sausages have softened, cut into 6 pieces each
Stir in garlic and add tofu to pan

In a pyrex measuring cup, whisk nutritional yeast, turmeric, garlic powder, paprika, onion powder, salt, and pepper until combined

Pour water into seasoning mixture and whisk until smooth

Pour broth mixture into the tofu and stir to coat completely

Cook for 2-4 minutes, until tofu is heated through and uniform in color and broth has reduced

Stir in cheddar until melted

Altered from https://youtu.be/moEV0f5esCY

Vegan Semi-Homemade Loaded Potatoes O'Brien

1 bag Ore-Ida Potatoes O'Brien

Cheese sauce:
2 tbsp vegan butter
2 tbsp unbleached flour
1 cup unsweetened almond milk, divided
1/4 cup Daiya cheddar shreds
1 tbsp nutritional yeast
1/2 tsp lemon juice
1/4 tsp smoked paprika
1/4 tsp garlic salt
1/4 tsp pepper

Animal Style/Secret Sauce:
4 tbsp vegenaise
1 1/2 tbsp ketchup (I used Korean ketchup)
1 tbsp sweet pickle relish
3/4 tsp sugar
3/4 tsp apple cider vinegar (try rice vinegar or omitting next time)

or

2 tbsp vegenaise
2 tbsp ketchup (I used Korean ketchup)
1 tbsp sweet pickle relish
1/4 tsp yellow mustard
1/8 tsp black pepper
1/8 tsp sugar
1/4 tsp apple cider vinegar (try rice vinegar or omitting next time)

Preheat oven to 425 degrees F
Distribute potatoes o'brien evenly in one layer on a sheet pan lined with silpat
Bake for 15 minutes

Meanwhile, in a small bowl or measuring cup dissolve flour in about 2 tbsp of almond milk and set aside
Add remaining almond milk and butter to a pan and bring to a simmer
Add flour and milk slurry stirring constantly until it begin to thicken
Stir in nutritional yeast and vegan cheese until melted
Season with lemon juice and spices

In a separate bowl or measuring cup combine animal style sauce ingredients until smooth

To serve, layer potatoes o'brien, cheese sauce, and drizzle of animal style sauce


Altered from https://www.theeburgerdude.com/post/vegan-mac-n-cheese
https://dinnerthendessert.com/in-n-out-burger-spread-sauce/
https://www.hellthyjunkfood.com/animal-style-fries

Vegan Iced Grapefruit Black Tea

1/2 cup 100% grapefruit juice (I used Simply Grapefruit)

1 cup unsweetened iced black tea (I used Pure Leaf, 36 mg caffeine)

pure maple syrup to taste (I used Kirkland)

ice if desired (on cold days I used chilled juice and tea but no ice)

Stir all in a glass until well mixed (I used a mason jar for easy measuring)

Vegan Food Processor Frosting

4 tbsp vegan butter, softened

8 tbsp powdered sugar, sifted

1 tsp unsweetened almond milk

1/2 tsp vanilla extract or almond extract

or

1 tbsp vegan butter, softened

7 tbsp powdered sugar, sifted

1/2 tbsp unsweetened almond milk

1/4 tsp vanilla extract or almond extract

Altered from https://www.errenskitchen.com/easy-buttercream-frosting/

https://www.cooks.com/recipe/575kd8ox/buttercream-frosting.html

Vegan Guava Soda Recipe

1 cup guava juice (I used Sun Tropics)

1/2 cup 7-up

Pour both into a glass and mix well with a straw (I used a mason jar)

Vegan Colorful Fried Rice

1 Beyond Sausage (I used Sweet Italian flavor)

1/4 cup water

1 cup spinach
1 Just Egg folded plant egg

2 tbsp soy sauce
1 tbsp mushroom stir fry sauce or hoisin sauce
1 tbsp canola oil
1 tbsp water or vegetable broth
1 tbsp minced garlic in bottle
1/2 tsp chili sauce

1 small red onion, diced (or half large red onion) 

2 cups refrigerated rice (measured before cooking)

Beyond sausage prep:
Preheat oven to 350 degrees F

Place sausage in an oven safe dish (I used a pyrex loaf pan)

While oven is preheating if sausage is frozen defrost in microwave or in oven before it is fully heated (each sausage is 3.5 oz)

If paper is stuck to sausage it is easily removed when defrosted (Difficult to remove when frozen or after it is toasted enough to release oils)

Bake in preheated oven for 15 minutes until sausages begin to release oils

Remove from heat
When cool enough to touch cut in half horizontally and in a pan fry cut side for 3 minutes on medium low heat
Transfer to cutting board and cut into bite sized pieces

Spinach prep:
Over high heat, bring 1/4 cup water to a simmer
Add spinach and reduce heat to medium high
Stir until wilted
Drain and set aside (I used a potato ricer to squeeze out excess liquid but a paper towel can also be used)

Just Egg prep:
Cook according to package directions (I microwaved for 90 seconds)
When cool enough to touch, cut into bite sized pieces and set aside

Directions:
In a measuring cup, whisk soy sauce, mushroom sauce, canola oil, water, garlic, and chili sauce until combined
Over medium heat, pour sauce into a pan and bring to a simmer
Add onions and fry until translucent
Stir in rice and fry until sauce is absorbed
Mix in diced sausage, spinach, egg, and remove from heat

Vegan Thai Stir Fry Sauce

1 1/2 cups sauce
2 cloves garlic, minced
4 tbsp canola oil
4 tbsp mushroom stir fry sauce or hoisin sauce
8 tbsp soy sauce
4 tbsp water
2 tsp chili sauce

3/4 cup sauce
2 cloves garlic, minced
2 tbsp canola oil
2 tbsp mushroom stir fry sauce or hoisin sauce
4 tbsp soy sauce
2 tbsp water
1 tsp chili sauce

6 tbsp sauce
2 cloves garlic, minced
1 tbsp canola oil
1 tbsp mushroom stir fry sauce or hoisin sauce
2 tbsp soy sauce
1 tbsp water
1/2 tsp chili sauce

Whisk all ingredients in a measuring cup until combined


Altered from https://vegetariangastronomy.com/thai-basil-eggplant-vegan-contains-gluten/

Vegan Beyond Italian Sausage Sandwich

2 Beyond Italian sausages (190 cal each, I used Sweet Italian, try Hot Italian next time)

2 hot dog buns (110 cal each if Target's Market Pantry or 140 cal each if Ball Park)  

1 tsp minced garlic in bottle (1/4 tsp per side)

1/2 cup pasta sauce (40 cal per sandwich, 2 tbsp per side, I used Bertolli Organic Olive Oil, Basil, & Garlic)

1/2 cup Daiya vegan mozzarella shreds (80 cal per sandwich, 2 tbsp per side)

 

Preheat oven to 350 degrees F

Place sausages in an oven safe dish (I used a pyrex loaf pan)

While oven is preheating if sausages are frozen defrost in microwave or in oven before it is fully heated (each sausage is 3.5 oz)

If paper is stuck to sausage it is easily removed when defrosted (Difficult to remove when frozen or after it is toasted enough to release oils)

Bake in preheated oven for 15 minutes until sausages begin to release oils

Remove from heat and set aside to cool

Layer garlic, pasta sauce, and cheese evenly between two hot dog buns

Microwave with cover for 90 seconds or toast in oven until cheese is melted

Top each bun with a sausage

Makes 2 servings, 420-450 calories each depending on bun used

Vegan Stovetop Potato Pizza

6 medium potatoes, peeled and diced

3/4 cup unbleached flour, sifted

1/4-1/2 tsp garlic salt

2 tbsp canola oil

1 cup Daiya vegan mozzarella shreds (2 tbsp per piece when cut into 8 slices)

sauce of choice for topping or dipping

Boil potatoes until tender, drain, and mash

Mix in flour and garlic salt, kneading until smooth

Brush a frying pan evenly with oil and press potato dough into pan until smooth

Push edges of dough up to form a crust

Top with cheese, cover, and cook on medium low heat for 15 minutes until cheese is melted

Serve with sauce of choice such as onion mayo or pasta sauce

Altered from https://youtu.be/YlKg2Uc1HPQ

Vegan Quick Garlic Pizza Bread

1 hot dog bun

1/4 tsp minced garlic in bottle per side

2 tbsp pasta sauce per side (I used Bertolli)

2 tbsp Daiya vegan mozzarella shreds per side

Layer garlic, pasta sauce, and cheese evenly on bread

Microwave for 1 minute until cheese is melted or toast in oven if desired

Makes 1 serving

Vegan Potato Cheese Pancake Hotteok

4 medium potatoes (or sweet potatoes), peeled and diced 

4 tablespoons of potato starch (or glutinous rice flour)

1 tablespoon sugar

1/4 teaspoon salt

pepper to taste

Daiya mozzarella shreds

2 tbsp canola oil  

Boil potatoes until tender, drain, and mash them into a dough with starch, sugar, salt, and pepper

Divide dough into small balls, flatten, and put 1 tbsp of cheese in each flattened dough ball, seal it, and press into disks about 1/2 inch thick

Heat oil in a frying pan over medium heat

Cook pancakes 3-4 minutes per side until they are brown on both sides

For a sweet version use sweet potatoes with nuts and brown sugar as the filling

Altered from https://youtu.be/FtzvusgwigU

Vegan No Cook Sweet BBQ Sauce

2 tsp light brown sugar
2 tsp ketchup
1 tsp yellow mustard
1 tsp apple cider vinegar
1/8 tsp chili powder
1/8 tsp garlic salt

Whisk all ingredients in a measuring cup until smooth
Makes one 2 tbsp serving


Altered from https://www.allrecipes.com/recipe/222985/no-cook-bbq-sauce/

4 tsp brown sugar
4 tsp ketchup
2 tsp yellow mustard
2 tsp apple cider vinegar
1/4 tsp chili powder
1/4 tsp garlic salt

Vegan Mocha Cookie Crumble Frappucino

1 1/2 tbsp Starbucks hot cocoa mix
1 1/2 tbsp hot water
1/2 cup unsweetened almond milk
1 cup ice (I used 8 moon shaped cubes)
2 Oreo cookies
1/4 cup vegan chocolate chips

Add hot cocoa mix to a measuring cup, top with hot water, and whisk until smooth
In a blender, add almond milk, hot cocoa mixture, ice, oreos, and vegan chocolate chips
Blend on low and increase speed blending until smooth


Altered from https://www.youtube.com/watch?v=O5tImnFvX0E&t=600s

Vegan Queso Recipe

2 tbsp vegan butter
2 tbsp unbleached flour
1 cup unsweetened almond milk, divided
1/4 cup Daiya cheddar shreds
1 tbsp nutritional yeast
1/2 tsp lemon juice
4oz can diced green chiles
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp smoked paprika
1/4 tsp garlic salt
1/4 tsp pepper

In a small bowl or measuring cup dissolve flour in about 1/4 cup of almond milk and set aside
Add remaining almond milk and butter to a pan and bring to a simmer
Add flour and milk slurry stirring constantly until it begin to thicken
Stir in nutritional yeast and vegan cheese until melted
Season with lemon juice, diced green chiles, and spices


Altered from https://www.theeburgerdude.com/post/vegan-mac-n-cheese

Vegan Garlic Noodles

8 oz spaghetti

2 tbsp vegan butter (I used Earth Balance)

2 cloves garlic (try 3 next time)

2 tbsp Lee Kum Kee vegetarian mushroom stir-fry sauce (try vegetarian hoisin sauce next time)

garlic salt to taste

2 tbsp Daiya mozzarella shreds

Cook spaghetti according to package directions and drain

While spaghetti is cooking, heat butter over medium high heat

Add in garlic and simmer until it begins to brown (I used a garlic press)

Add stir-fry sauce and spread across pan

Once sauce begins to simmer, toss in drained spaghetti noodles

Add garlic salt to taste

Stir in mozzarella shreds until melted

Altered from https://thebellyrulesthemind.net/best-instant-pot-garlic-noodles/

Vegan Semi-Homemade Cheese Sauce

Cheddar version:

1 tbsp vegan butter
1 tbsp unbleached flour
1/2 cup unsweetened almond milk, divided
2 tbsp Daiya cheddar shreds
1/2 tbsp nutritional yeast
1/4 tsp lemon juice
1/8 tsp smoked paprika
1/8 tsp garlic salt
1/8 tsp pepper

In a small bowl or measuring cup dissolve flour in about 2 tbsp of almond milk and set aside
Add remaining almond milk and butter to a pan and bring to a simmer
Add flour and milk slurry stirring constantly until it begin to thicken
Stir in nutritional yeast and vegan cheese until melted
Season with lemon juice and spices

2 tbsp vegan butter
2 tbsp unbleached flour
1 cup unsweetened almond milk, divided
1/4 cup Daiya cheddar shreds
1 tbsp nutritional yeast
1/2 tsp lemon juice
1/4 tsp smoked paprika
1/4 tsp garlic salt
1/4 tsp pepper

Mozzarella version:

2 tbsp vegan butter
2 tbsp unbleached flour
1 cup unsweetened almond milk, divided
1/4 cup Daiya mozzarella shreds
2 tsp lemon juice
1/4 tsp garlic salt
1/8 tsp onion powder

1 tbsp nutritional yeast (optional)

or

2 tbsp vegan butter
2 tbsp unbleached flour

1 garlic clove, minced

1  cup unsweetened almond milk, divided
1/4-1/2  cup Daiya mozzarella shreds

2 tbsp nutritional yeast
1/2 tbsp lemon juice
1/4 tsp garlic salt (optional)
1/8 tsp onion powder (optional)

pepper to taste (optional)

Altered from https://www.theeburgerdude.com/post/vegan-mac-n-cheese

 https://www.theeburgerdude.com/post/vegan-alfredo-sauce

Vegan Beyond Meat with Sweet Italian Sausage Seasoning

8 oz beyond meat
3/4 tsp parsley
1/2 tsp basil
1/2 tsp onion powder
1/2 tsp garlic salt
1/2 tsp pepper
1/4 tsp paprika
1/4 tsp crushed red pepper flakes
1/8 tsp ground fennel seed
1/8 tsp brown sugar
1/8 tsp oregano
1/8 tsp thyme

Thaw beyond meat if frozen
I thawed mine in the microwave at 6 oz weight defrost so that it is still cold enough to work with but pliable
Mix in spices until incorporated
Cook beyond meat over medium high heat until browned on both sides
Add about 1/2 cup pasta sauce to use as spaghetti meat sauce if desired


Altered from https://www.allrecipes.com/recipe/216319/homemade-sweet-italian-sausage-mild-or-hot/

Vegan Korean Sausage Bread

1 package Pepperidge Farm puff pastry sheets (225 calories each piece when cut into 8 slices)

1/2 cup canned corn, drained (I used Del Monte no salt added, 7.5 calories when divided among 8 slices)

1/2 cup onion, finely diced (4 calories when divided among 8 slices) 

1/4 cup vegenaise (40 calories when divided among 8 slices)

1 tsp organic sugar (2 calories when divided among 8 slices)

1 package Lightlife vegan hot dogs (50 calories per hot dog)

ketchup for garnish

Preheat oven to 400 degrees F (Try first 10 minutes at 425 degrees F for faster browning)

Thaw puff pastry while preparing other ingredients

In a bowl, mix corn, onion, vegenaise, and sugar until coated

Unfold puff pastry sheet and cut into 4 pieces

Roll hot dog in puff pastry

Repeat with other puff pastry sheet

Pinch to seal ends and seam of puff pastry around hot dog

Cut hot dog in puff pastry into slices but avoid cutting puff pastry at bottom and try to only cut hot dog

Make about 8 even cuts

Twist two slices next to each other to make an infinity sign

Push hot dog so it lays flat in puff pastry

Repeat with rest of hot dogs

Spoon 2 tbsp of corn topping on each pastry covered hot dog

Top each with ketchup

Bake for 30 minutes or until golden brown

Cool for 10 minutes before eating

Makes 8 sausage breads, 328.5 calories per sausage bread not including garnish

Altered from https://youtu.be/BFvtuc1law0