Vegan Spaghetti Napolitan for 1 package of pasta

3 quarts water

1 package spaghetti

2 tbsp canola oil

1 onion, sliced

1 Italian tofurky sausage 

1 cup ketchup

1/2 cup okonomi sauce

1/3 cup original soy milk
1/2 tbsp minced garlic

Cook spaghetti according to package directions

While spaghetti is cooking, heat oil then saute onion and sausage
In a 2 cup pyrex add ketchup, okonomi sauce, soy milk, garlic, and stir until combined
Drain spaghetti, return to pot and toss evenly in sauce mixture
Divide spaghetti in sauce and onion/sausage mixture into equal portions and cook in a frying pan over medium heat stirring frequently until sauce is less shiny.

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