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