Vegan Pot Au Feu Miso Soup

8 cups water

1 small onion, peeled and sliced

1 medium carrot, peeled and sliced

1 medium potato, peeled and sliced

2 Impossible sausages (I used Italian, 590 mg sodium x 2 = 1,180 mg sodium; 230 cal x 2 = 460 cal)

1/2 cup miso (290 mg sodium x 8 tbsp = 2,320 mg sodium)

1/2 tbsp konbu dashi (optional)

In a 3 qt pan, bring water to a boil. Add onion, carrot, potato, sausages, and simmer for 20 minutes. Scoop miso into a pyrex measuring cup, scoop out some of the hot liquid, and stir to dissolve. Add back to pan, stir until incorporated, and remove from heat. For smaller pieces of sausage, squeeze with tongs to divide into slices. 

To reheat leftovers in microwave, 3:30 for 6 cups.

437.5 mg sodium per cup

Altered from https://cookbuzz.com/recipe/2464

Vegan Pan Deglazing Macaroni and Cheese

3 qt pan w/leftover sauce (I cooked potatoes o'brien, soyrizo, and Gardein bbq wings separately)

5 1/2 water

2 cups macaroni (8 oz)

2 tbsp nutritional yeast

1 tsp vegetable bouillon powder

1 tsp Yondu

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp pepper

2 tbsp vegan butter

1/8 tsp garlic salt (dash)

1/4 cup Daiya cheddar shreds

Fill pan with water 

Scrape down sauce from sides, simmer, add macaroni, and seasonings

Return to a simmer, cover, and cook for 10 minutes

Mix in butter, garlic salt, cheddar, and stir until melted

6 qt pot

10 cups water (2 1/2 quarts), try 2 quarts next time

16 oz macaroni

1/4 cup nutritional yeast

2 tsp vegetable bouillon powder

2 tsp Yondu

1 tsp onion powder

1 tsp garlic powder

1 tsp pepper

1/4 cup vegan butter

1/4 tsp garlic salt (dash)

1/2 cup Daiya cheddar shreds

Vegan Semi-Homemade Chili Macaroni

1-4 Beyond meat patties (4-16 oz) or canned black beans

1 box Hamburger Helper chili macaroni (390mg x 5 = 1,950 mg sodium)

5 1/2 cups hot water

1 cup macaroni (optional to decrease sodium per serving)

Daiya cheddar shreds

In a 3 qt frying pan, cook patty and chop into ground with meat chopper

Set aside

Simmer water in pan, add sauce packet, included macaroni, additional macaroni if desired, and bring to a boil

Reduce to low, cover, and cook for 10 min

Mix in cooked beyond meat and cheddar shreds

Optional add-ins:

Diced onion to cook with Beyond meat

Diced tomatoes

Canned beans

1/4 tsp garlic salt (490 mg sodium)

Vegan Olive Oil and Crushed Red Pepper Pasta

3 quarts water

16 oz whole grain penne

1/2 cup olive oil (coats bottom of 10 inch pan)

1/2 tbsp minced garlic (3 cloves)

1/4 cup pasta cooking water

1/2 tsp crushed red pepper flakes + more for topping

1 tsp garlic salt

dash of onion powder

dash of Yondu vegatable umami

1 cooked impossible sausage, diced

1/2 cup Daiya mozzerella shreds

Bring water to a boil. Add penne and cook for 9 min.

While pasta is cooking, heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds, making sure it doesn't brown. Add the pasta water, red pepper, salt, and bring to a boil. Drain pasta and toss with olive oil mixture. Mix in onion powder, yondu, sausage, and mozzarella.

Altered from https://www.food.com/recipe/olive-oil-garlic-and-crushed-red-pepper-pasta-sauce-295835

Vegan Soyrizo and Corn Pasta

16 oz rotini

1 package Birdseye white and yellow corn

1/2 package soyrizo

1/2 cup Daiya cheddar shreds

1/2 cup unsweetened almond milk

2 tbsp nutritional yeast

2 tsp soy sauce

1/2 tsp chili powder

1/4 tsp vegetable bouillon powder

1/4 tsp garlic salt

1/4 tsp onion powder

1/4 tsp coursely ground peoper

Cook corn and soyrizo according to package directions and set aside

Bring 3 quarts water to a boil, add rotini, cook for 15 min stirring occasionally, drain, and return to pan

Mix in cheddar until melted

In a pyrex measuring cup mix almond milk and spices until dissolved

Distribute into rotini and mix until incorporated

Stir in soyrizo and corn

Vegan Potato Soyrizo and Chicken Frittata

1/2 package soyrizo

1 tbsp canola oil

1/2 cup potatoes o'brien

1/2 package Field Roast buffalo wings or Gardein barbecue wings

1 bottle Just Egg

1/4 cup Daiya mozzerella shreds

Prepare soyrizo, potatoes, and wings separately according to package directions and set aside

Over medium heat pour in Just Egg

Sprinkle in soyrizo, potatoes, and wings

Reduce heat to low, top with shreds, and cover until melted

Remove from heat

I prefer to cool it until set and eat it room temp or cold but it can be eaten hot once Just Egg liquid has set

Use a spatula to loosen sides of frittata and carefully transfer to a plate and cut into 8 slices like a pizza

When packing a bento, prepare two slices with 1/2 cup purple rice for a healthy and more filling option

Makes 4 bentos with 2 cups purple rice divided into 1/2 cup per bento

Top with extra buffalo or barbecue sauce if desired

Vegan Chicken Noodle Soup

1 tbsp canola oil or vegan butter

1 onion, diced

1 large russet potato, peeled and diced

8 cups water (2 quarts)

1 tbsp no chicken bouillon

1 tbsp low sodium soy sauce

1 tbsp nutritional yeast

1 package Gardein chick'n strips

1 1/2 cups Great Value egg free noodles

1 large carrot, sliced (1 cup)

1/2 tsp basil (try 1 tsp sage next time)

1/2 tsp oregano (try 1 tsp thyme next time)

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp pepper

1/2 cup chopped celery, optional

1/4 cup unbleached flour dissolved in 1/2 cup water, optional (to thicken)

In a 3 quart pan (or larger) heat oil or butter over medium heat. 

Cook onion, celery if available, and potato until just tender. Pour in water and stir in rest of ingredients. Bring to a boil, then reduce heat and simmer for 20 minutes before serving. Cut chick'n strips into 1 cm pieces if desired.

Altered from http://allrecipes.com/recipe/26460/quick-and-easy-chicken-noodle-soup/?internalSource=amp&referringContentType=amp%20recipe&clickId=amp_directions

Vegan Just Egg Omelette with rice for lunch box

1/4 cup canola oil (if not using same pan filling was cooked in)

1 bottle Just Egg

Filling of choice:

~3 oz Impossible savory sausage (1 package is 14 oz, I have made two omelettes so far and still have about half left)

1/6 package Ore-Ida potatoes o'brien

1/5 package Trader Joes colorful carrot coins

1/4 cup Daiya shreds (I used mozzarella for this combo)

2 cups Wang multi 5 grains rice

Cook rice according to package directions. I used a rice cooker.

Cook filling according to package directions. I cooked each package separately and stored leftovers in their own containers.

Heat oil over medium heat

Pour in Just Egg and reduce heat to low

Evenly sprinkle in filling, I start with sausage then add potatoes then carrot coins on top

Cover, reduce heat to low, and steam until cooked

Remove cover, add shreds, and cover again until cheese is melted

Cover and let cool if desired or serve immediately

Divide omelette and rice into four sections

In a lunch box container put omelette on one side and rice on the other (I used a 3 cup pyrex)

Makes 4 lunches

If desired use leftover filling to make a fresh omelette with another bottle of Just Egg when previous omelette is finished

If using all of filling for omelettes, potential to make 5 omelettes with 5 bottles of Just Egg

Filling suggestions:

Okonomiyaki omelette (shredded cabbage, vegan bacon, top with okonomi sauce, mayo, sriracha)

Spinach lasagna flavor (spinach, fresh or sundried tomatoes, basil, oregano, mozzarella)

Pizza flavor (pepperoni, green bell pepper, top with tomato sauce and mozzarella)

Vegan S&B Tasty Curry Sauce Mix Ingredients

1 box:

1 1/4 lbs onions

1/2 lb carrot

1 lb potato

1 lb meat or seafood substitute

2 tbsp canola oil

6 cups water

8 cubes curry sauce mix (1 box)

5 cubes (Makes about 10 cups prepared)

1 medium onion (300g or 10.5 oz)

1 large or 2 thin carrots (150g or 5 oz)

10 oz potato (4 small potatoes)

10 oz meat or seafood substitute (I used 8 oz imitation pork chop and 150g enoki)

4 tsp canola oil

4 cups water

5 cubes curry sauce mix (I used hot)

1/2 box:

2/3 lb onion  

1/4 lb carrot

1/2 lb potato

1/2 lb meat or seafood substitute

1 tbsp canola oil

3 cups water

4 cubes curry sauce mix (1/2 box)

1/4 box: 

1/3 lb onion

2 oz carrot

1/4 lb potato

1/4 lb meat or seafood substitute

1/2 tbsp canola oil

1 1/2 cups water

2 cubes curry sauce mix (1/4 box)

1 cube:

2.5 oz onion

1 oz carrot

2 oz potato

2 oz meat or seafood substitute

1 tsp canola oil

3/4 cup water

1 cube curry sauce mix

Chop onion, carrot, potato, and meat substitute (I used 8 oz imitation pork chops and 150g enoki) into 1 inch cubes

Heat oil in a 3qt frying pan

Add chopped ingredients and cook over medium heat until onion and meat substitute start to brown

Top with water, bring to a boil, cover, and simmer on low for 20 min or until doneness for potato and carrot is checked with a fork

Stir in curry cubes until dissolved and sauce thickens

Serve next to a bed of Japanese rice

Recipe for 5 cubes makes about 5 two cup servings

Vegan Sandwich Options for Croissants

🥐1 vegan croissant, halved or 2 slices vegan croissant toast🍞 (Whole Foods)

Option #1:

🧀Daiya cheddar shreds, melted on both sides

Yves bolonga or Tofurky hickory smoked slices

Vegenaise

Option #2:

🍫Enjoy Life chocolate chips melted on both sides

Option #3:

Jam, spread on both sides

Daiya mozzarella slice, melted if desired

2 Tofurky hickory smoked slices, folded

Vegan Soyrizo Tofu Scramble

16 oz package firm tofu, drained and cubed

1 tbsp canola oil

1 onion, diced

1 package soy chorizo

1 tsp garlic, minced (I used bottled garlic)

2 tbsp nutritional yeast 

1/4 tsp paprika

1/4 tsp onion powder 

1/4 tsp vegetable bouillon powder (try 1/8 tsp next time)

1/4 cup water

1/4 cup Daiya cheddar shreds

Heat oil in a saucepan over medium heat and saute onions until half cooked

Stir in soyrizo, mixing when browned on one side

Mix in tofu until coated in soyrizo mixture

Pour water in a pyrex measuring cup and add nutritional yeast, paprika, onion powder, bouillon, and garlic

Mix to combine and pour broth mixture evenly across 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 Soy Misugaru Latte

1 serving:

1 cup Silk original soy milk

2 tbsp misugaru powder

4 servings:

1 quart Silk original soy milk (4 cups)

1/2 cup misugaru powder (8 tbsp)

Place in a blender and mix until smooth

Serve with ice or heat if desired

Vegan Mushroom Almond Milk Soup

2 tbsp vegan butter (I used Smart Balance)

1 bunch enoki mushrooms (or shimeji)

1 onion, sliced

1 package vegan bacon, 1 cm thinly sliced (I used Sweet Earth)

4 cups almond milk

2 tbsp nutritional yeast

1 tsp vegetable bouillon powder 

1/4 tsp garlic salt

Heat a frying pan over medium heat and melt butter

Saute enoki, onion, and bacon

Stir in almond milk, bouillon powder, nutritional yeast, and garlic salt

Bring to a rolling boil, reduce heat to medium and simmer for 20 min or until reduced by 2/3-1/2 original volume

Vegan Soy Milk Cream Pasta

8oz pasta of choice (4 servings, I've used spaghetti or macaroni)

2 tbsp vegan butter (I used Smart Balance)

1 bunch enoki mushrooms (or shimeji)

1 onion, sliced

1 package vegan bacon, 1 cm thinly sliced (I used Sweet Earth)

4 cups soy milk (or almond milk)

2 tbsp nutritional yeast

1 tsp vegetable bouillon powder (try 1 1/2 tsp next time)

1 tsp onion powder

1/4 tsp garlic salt

freshly ground pepper

(try melting in 1/4-1/2 cup Daiya mozzarella next time)

Cook spaghetti according to package directions

While spaghetti is cooking, heat a frying pan over medium heat and melt butter

Saute enoki, onion, and bacon

Stir in almond milk, bouillon powder, nutritional yeast, and garlic salt

Bring to a rolling boil, reduce heat to medium and simmer for 20 min or until reduced by 2/3-1/2 original volume

Mix in spaghetti and remove from heat

Season with salt and pepper to taste

Altered from Cookpad recipe Easy Creamy Pasta with Mushrooms and Soy Milk

Vegan Army Stew (Budaejjigae)

Stew ingredients:

1/2 cup cabbage, quartered

1/2 onion, chopped

1 bunch enoki mushrooms, roots cut off (Zion)

2 green onions, chopped into 1 inch pieces

1/2 cup Seoul vegan original kimchi (1120 mg sodium, 4g protein, 4g fiber, Target)

4-5 slices tofurky hickory smoked deli slices, quartered (not as good with bolonga flavor) (450 mg sodium, 20g protein, 4.5g fiber, Target)

1 small potato, peeled and sliced

1 package Ottogi Jin veggie ramen (1540 mg sodium, Zion)

1/4 cup Daiya cheddar shreds (240 mg sodium Target)

Stock ingredients: 

4 cups hot water

1 packet konbu dashi (15x5 mg sodium, Marukai)

2 tsp light Yondu (700 mg sodium, Zion)

Sauce ingredients: 

1 tsp sugar

1 tsp gochugaru chili flakes (Zion)

1 1/2 tsp garlic powder (or minced garlic)

1 tbsp nutritional yeast (10 mg sodium, 130% B12, Trader Joes, etc)

1 1/2 tsp Yamasa low sodium soy sauce (245 mg sodium, Zion)

2 tsp Haechandle gochujang pepper paste (240 mg sodium, Zion)

3 tbsp kelp broth (or hot water)

In a shallow pan (I used a 3 quart frying pan) arrange stew ingredients except ramen and cheese separately in a circle leaving a hole in the middle for sauce

Place stock ingredients in a 4 cup pyrex measuring cup and set aside

Place sauce ingredients in a different pyrex measuring cup adding dry ingredients first

Spoon 3 tbsp of kelp broth into sauce ingredients and stir to make a paste

Place sauce in middle of pan

Place pan on stove and pour kelp broth over stew ingedients

Bring to a boil and lower heat to medium

Once a potato slice can be cut with cooking spoon add ramen

Boil for about 1 minute until ramen can be unfolded

Cook for about 2 more minutes

Top with cheddar shreds, cover, and cook on low until melted

Serve while hot or cool first if desired

Makes approxiamately 7 cups, 4610 mg sodium

Two 3.5 cup (2305 mg sodium) servings for full dinners or four 1.75 cup (1153 mg sodium) servings packed for short lunch breaks

For obtaining ingredients in San Diego, for Korean food Zion or Hmart

For vegan refrigerated substitutes, Target or Vons

Some pantry items from Marukai, Trader Joes, etc

Altered from https://www.thecheaplazyvegan.com/vegan-budaejjigae-korean-army-base-stew-recipe-mukbang/

Vegan Mushroom Garlic Noodles

8oz spaghetti, cooked and drained

3 tbsp vegan butter

4 oz sliced baby bella mushrooms 

1 tsp agave

1 tbsp minced garlic

1 1/2 tbsp vegetarian stir fry sauce

1 tbsp grated parmesan (optional)

12 chive batons (optional)

garlic salt

Heat pan on high heat and add butter and melt completely. Add mushrooms and saute until browned. Add agave, garlic, and stir fry sauce and toss until heated through. Remove noodles from water and drain briefly. Add noodles to pan and toss until combined. Add garlic salt to taste. Garnish with parmesan and chives

16oz spaghetti, cooked and drained

6 tablespoons vegan butter

8 oz sliced baby bella mushrooms 

2 tsp agave

2 tbsp minced garlic

3 tbsp vegetarian stir fry sauce

2 tbsp grated parmesan (optional)

12 chive batons (optional)

garlic salt

Altered from https://www.reddit.com/r/TopSecretRecipes/comments/oa2xw3/yard_house_shiitake_garlic_noodles/

Vegan Just Egg Frittata

1/2 package savory impossible sausage

1/2 package sliced baby bella mushrooms

1/4 cup canola oil, divided

1/3 package Ore-Ida potatoes o'brein

1 bottle Just Egg

1/2 cup Daiya cheddar shreds

Cook impossible sausage in a 10 inch nonstick frying pan according to package directions

Transfer to dish to cool (I used a 3 cup pyrex)

In the same pan, heat 1 tbsp of oil

Cook potatoes according to package directions

Transfer to dish to cool (I used a 1.1 liter container)

In the same pan, heat remaing oil

Pour in Just Egg

Sprinkle in half of sausage, potatoes, other half of sausage, and cheese

Cover until cheese is melted

Remove from heat and let sit with lid on until cool enough to eat

Vegan Just Egg Bites

1/3 package Ore-Ida potatoes o'brien

1/2 package savory Impossible sausage

1 package sliced baby bella mushrooms

1/2 cup Daiya cheddar shreds

1 bottle Just Egg

Canola oil for brushing

Optional: 

Spinach

Garlic

Sundried tomatoes

(Swap cheddar for mozzarella for this combo)

Preheat oven to 350 degrees F

Cook potatoes o'brien according to package directions and set aside

Cook Impossible sausage on one side, add in mushrooms, and optional ingredients if using

Fry for a few minutes until mushrooms are soft, break mushrooms into bite sized pieces with stirring spoon, and remove from heat

Brush a 12 cup muffin tin with oil

Layer bottom with potatoes o'brien, mushroom sausage mixture, and cheddar

Pour bottle of Just Egg and divide evenly on top of layers

Bake for 20 minutes and cool for 10 minutes before serving

Vegan Stroganoff with Impossible Meatballs

12 oz Great Value egg free pasta ribbons

1 tbsp vegan butter

1 onion, diced

8 oz sliced baby bella mushrooms

2 cups water, divided

2 tsp vegetable bouillon powder

2 tbsp unbleached flour

1/2 cup Tofutti sour cream

1 tsp yellow mustard

14 oz Impossible meatballs

garlic salt

freshly ground pepper

Bring 2 1/2 quarts of water to a boil

Add pasta, cook for 8 minutes, and drain

While pasta is cooking, melt butter in a 3 quart frying pan

Add onion and fry until transluscent

Add mushrooms and fry until fragrant

Pour 1 1/2 cups water and evenly sprinkle in bouillon powder

Stir and bring to a boil

In a pyrex measuring cup whisk 1/2 water with flour until dissolved to make a slurry

While stirring onion mixture pour slurry constantly mixing until thickened

Mix in sour cream and mustard until incorporated

Coat meatballs in sauce and bring to a boil

Cover, reduce heat to low, and simmer for 20 minutes

Add cooked pasta and mix until coated in sauce

Top with garlic salt and freshly ground pepper

Vegan Breakfast Pasta or Casserole

1 pound carb of choice: spaghetti/potatoes/hashbrowns/tots/fries (I used spaghetti)

14 oz Impossible savory sausage roll

12 oz bottle of Just Egg

8 tbsp Veganaise

8 tbsp Daiya cheddar shreds

Prepare carb of choice according to package directions

In a frying pan, cook impossible sausage according to package directions

Pour on top of carb

In the same pan, fry just egg until it starts to brown on both sides

Remove from heat and pour on top of sausage

Mix carb, sausage, and egg until incorporated

To use less veganaise, portion mixture into 8 servings and stir in 1 tbsp veganise and 1 tbsp cheddar just before serving