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