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