Vegan Nikujaga (Japanese Meat and Potato Stew)

1 onion (8.8 oz, 250 g)
1 carrot (4.5 oz, 127 g)
3 Yukon gold potatoes (1.2 lb, 546 g)
8 pieces snow peas (or use green beans or green peas)
1 package shirataki noodles (7 oz, 200 g)
½ lb Beyond steak (or shiitake, king oyster, or portobello mushrooms)
1 Tbsp canola oil
2 cups konbu dashi
4 Tbsp mirin
4 Tbsp soy sauce
2 Tbsp sake
1 Tbsp sugar

Cut 1 onion in half, and cut each half into ½-inch wedges.
Peel 1 carrot and cut it into 1-inch pieces. Here, I use a Japanese cutting technique called rangiri where we cut the carrot diagonally while rotating it a quarter turn between cuts. This helps to create more surface area so it will cook faster and absorb more flavor.
Cut each of the 3 Yukon gold potatoes into quarters. Tip: Yukon golds keep their shape better during simmering, but I sometimes use russet potatoes, which tend to break easily but absorb flavors nicely.
Remove the sharp edges of the potatoes with a knife to create smooth corners. Then, soak the potatoes in water to remove the starch. Tip: We call this Japanese cutting technique mentori. This prevents the potatoes from breaking into pieces. If the potatoes have sharp edges, they are likely to bump into each other and break while simmering.
Remove the strings from 8 pieces snow peas.Bring a small pot of water to a boil and add a pinch of salt. Add the snow peas.
Blanch them in the boiling water for 1 minute and take them out. Keep the water boiling.
Drain 1 package shirataki noodles and cut them roughly in half. Blanch the noodles in the pot of boiling water for 1 minute to remove any odor.Drain well and set aside. Cut the thinly-sliced beef in half or thirds (depending on the size) so that the pieces are about 3 inches (7.6 cm) wide.
Preheat a large pot on medium heat. Then, add 1 Tbsp neutral oil and sauté the onion wedges.
When the onion wedges are coated with oil, add Beyond steak and stir until softened.
Add the potatoes and coat them well with the cooking liquid. Tip: This coating will help keep the potatoes from breaking.
Add the carrot pieces and shirataki noodles and mix everything together.
Add 2 cups dashi (Japanese soup stock), making sure there‘s enough liquid to almost cover the ingredients (it doesn‘t have to fully cover the ingredients). If there‘s not enough liquid, add water.
Cover with a lid and continue to cook. Once boiling, skim the scum and foam from the surface with a fine-mesh skimmer.
Add 1 Tbsp sugar, 2 Tbsp sake, 4 Tbsp soy sauce, and 4 Tbsp mirin.
Mix it all together and place an otoshibuta (drop lid) on top of the ingredients.
Simmer on low heat for 12–14 minutes, or until a skewer pierces a potato easily. Tip: The otoshibuta holds the ingredients in place and is necessary to maintain the shape of the vegetables. They bump into each other and break easily when they are loose. Do not mix the ingredients while cooking; the otoshibuta will help distribute the cooking liquid and its flavors.
Turn off the heat and remove the otoshibuta. Ideally, let the Nikujaga rest (uncovered) for 30–60 minutes before serving. 

When you are ready to serve the Nikujaga, add the blanched snow peas to the pot and cover to reheat on medium heat. When simmering, reduce the heat and let it simmer for a few minutes. Tip: Add the snow peas right before serving to keep their bright color.
Turn off the heat and serve the Nikujaga with some cooking liquid in a large serving bowl or individual bowls.

You can keep the leftovers in an airtight container or in the pot and store in the refrigerator for up to 3–4 days. Nikujaga tastes even better on the second day! To freeze, remove the potatoes as their texture changes when frozen. You can keep it in the freezer for up to a month.

Slightly altered from https://www.justonecookbook.com/nikujaga/

Vegan Peanut Butter Instant Coffee

1 tbsp instant coffee (I used Nescafe Taster's Choice decaf)

1 tbsp peanut butter powder

8 oz hot water

2 oz soy milk (I used Silk original)

splash Torani vanilla syrup (I used sugar free)

Pour coffee and peanut butter powder into a 14 oz mug (I used Starbucks you are here). Pour in hot water (I used a dispenser). Stir in soy milk and vanilla syrup.

Vegan Pantry Lasagna x2

1 lb Barilla lasagne (18 egg-free ribbons)
8-16oz Beyond meat or Impossible ground sausage (or 1/2 + 1/2)
10 oz Birdseye frozen spinach (double if desired)
7.1 oz Daiya mozzarella shreds

Pasta sauce:
2 tablespoons olive oil
1 medium onion, finely diced
3-5 cloves garlic, minced
2 teaspoons basil
1/4 tsp red pepper flakes
1/2 teaspoon salt
1/2 teaspoon sugar
2 tsp vegan butter (optional)
28-ounce Hunt's crushed tomatoes
1/4 cup water

Ricotta (double if desired):
16oz firm tofu
2 tbsp lemon juice
3 tsp basil
1 tsp oregano
1 tsp salt

Prepare two 9 x 13 casserole dishes with lids and set aside. 

In a 5-quart pot, bring 3 quarts of water to a boil. Add lasagna and cook according to package directions. Drain and lay each ribbon flat to cool and avoid sticking. 

In a 3-quart pan, cook meat/sausage over medium heat, breaking it up with a meat chopper, and sautéing until brown. Transfer to casserole dishes to cool (for flavor and fewer dishes). In the same pan, heat the olive oil over high heat until it shimmers. Saute the onions, stirring frequently, until they soften and shine, about three minutes. Stir in garlic. Cook for an additional two minutes. Add the basil, red pepper flakes, salt, and sugar. Stir to combine. Add the butter. Stir and cook for about a minute.

Add 1/2 can of the crushed tomatoes. Scrape the bottom of the pan to remove any stuck-on bits. Reduce heat to low. Add remaining tomatoes. Stir in 1/4 cup water. If the sauce seems too thick, add additional water.

Allow sauce to simmer for 10 minutes to up to one hour. If simmering for longer, stir the sauce occasionally and add water as needed to keep the sauce at the correct consistency. Stir in meat/sausage until combined.

Remove frozen spinach from packaging and microwave in a bowl for 3:30 min. Stir and add the liquid to pasta sauce if desired (for possible nutrients). Drain tofu and place in an immersion blender cup. Add lemon juice, basil, oregano, and salt. Blend until smooth. Add tofu to bowl and combine with spinach until incorporated.

Assemble the lasagna in the casserole dishes starting with pasta sauce. Next, top with 3 lasagna noodles. Top with ricotta and shreds. Top with 3 lasagna noodles, pasta sauce, ricotta, and shreds. Finish with 3 lasagna noodles, pasta sauce, and shreds.

Bake for 15 minutes at 350 degrees F to melt shreds.

Makes 18 slices which can be transferred to 9 three-cup Pyrex containers. (I kept one in the 9 x 13 Pyrex and stored 6 pieces in 3 three-cup Pyrex containers after eating 3 pieces.) 



Altered from https://cookfasteatwell.com/easy-pasta-sauce-recipe/

Vegan Sweet Potato Black Bean Miso Soup

8 cups water

1 onion, peeled and sliced

1 carrot, peeled and sliced

1 potato, peeled and sliced

1 sweet potato, peeled and sliced

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

1 can salt free black beans, drained and rinsed

1/4 cup miso (290 mg sodium x 4 tbsp = 1,160 mg sodium)

In a 3 qt pan, bring water to a boil. Add onion, carrot, potatoes, sausages, beans, 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.

219 mg sodium per cup

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

Vegan Quick Spaghetti

16 oz Barilla whole grain thin spaghetti (Walmart)
3 quarts water
12 oz Impossible meat lite (Sprouts) or 3 Beyond meat patties (Costco) + 1/2 tsp garlic powder + 1/2 tsp onion powder + 1/2 tsp fine pepper
24 oz Bertolli basil & garlic pasta sauce (Costco)

Bring water to a boil. Cook spaghetti for 6 minutes while stirring occasionally. Drain and set aside. While waiting for water to boil, in a saucepan defrost meat over medium heat if frozen. Once defrosted, separate into ground beef with meat chopper and cook for 4 minutes or until no longer pink. Top with sauce and spices. Stir until incorporated. Serve meat sauce with a serving of spaghetti. Combine spaghetti with sauce for storing leftovers.

Vegan Oden

Parboil:
0.5-1 lb daikon, sliced into 1" pieces (2-4 cups)
9oz Shirakiku konnyaku (yam cake)
Broth:
6 cups water
2 packets Riken konbu dashi powder
2 tbsp Yamasa low sodium soy sauce
1 tbsp sake
2 tbsp mirin
1 tsp vegetable bouillon powder
1/2 tsp Yondu
Ingredients:
1 Yukon gold or russet potato, peeled and thinly sliced
12 oz House Foods extra firm tofu
1 package white shimeji mushrooms
1 block dried thick-cut noodles or frozen udon
optional: kirimochi
aburaage
dried daikon strips
konbumaki
shirataki noodles
satoimo
ganmodoki
for serving: Mizkan goma shabu or dressing (traditionally mustard)

If you are going to serve rice with the oden, reserve the cloudy water from rinsing the rice. Fill a medium pot with this cold, cloudy water or use regular water (daikon will be more bitter). 
Add the daikon to the pot. Turn on the stove to medium heat and cook, uncovered, for about 20 minutes. Drain and rinse the daikon in running water. Set aside.

Bring a small saucepan of water to a boil. Meanwhile, score one side of the konnyaku in a crisscross pattern: Make diagonal cuts in one direction about ⅛ inch (3 mm) deep and ⅛ inch (3 mm) apart, then repeat the diagonal cuts in the other direction. This will help the konnyaku absorb more flavors.
Next, cut the konnyaku into thirds crosswise. Then, cut each third in half diagonally, creating a triangle shape.
Place the konnyaku in the boiling water, cook for 3 minutes, and drain. Tip: This helps to remove the odor from the konnyaku.

To the rinsed donabe or large pot (I used 3 qt) add the water and seasonings for the oden broth. Mix well together. Bring to a simmer to dissolve dashi powder. Add potato, daikon, konnyaku, and tofu. Once boiling, reduce the heat to low or medium low to maintain a simmer. Cook, uncovered, for 20 minutes or until potato is cooked. Add shimeji and cook 5 minutes. Add noodles or udon and cook 5 min for noodles or until defrosted for udon. Serve with goma shabu or dressing for more flavor.

Altered from https://www.justonecookbook.com/oden/

Vegan Chili Mac

1 lb beyond meat (or 4 beyond meat patties)

1 small onion, peeled and diced

2 cloves garlic, peeled and minced

2 tbsp unbleached flour

1 tbsp chili powder

1/2 tsp paprika

1/2 tsp oregano

8 oz can tomato sauce (I used Sprouts brand)

2 cups water

8 oz Barilla whole grain elbows

15 oz can salt free black beans, drained and rinsed

~1 cup Daiya cheddar shreds

In a 3 qt pan over medium to low heat defrost beyond meat if frozen. Break apart with meat chopper, mix in onion, and garlic.

Stir often until onion is transluscent. Sprinkle flour and mix until no white spots remain. Mix in chili powder, paprika, and oregano. Stir in tomato sauce. Use tomato sauce can to measure water and mix well. Stir in macaroni until submerged in liquid. Mix in black beans.

Bring to simmer, reduce heat to low, cover and cook for 15 minutes stirring occasionally to avoid sticking to the pan. 

Sprinkle cheddar shreds and stir until melted. Top with more cheddar shreds and cover until melted. Makes about 8 cups.

Altered from https://www.budgetbytes.com/chili-cheese-beef-n-mac/

Vegan Tofu Dinner Scramble

2 tbsp canola oil

1/3 onion, diced

1 Impossible spicy sausage, thawed and diced or 5-10 oz Beyond Steak

16 oz firm tofu

1/4 cup water

2 tbsp nutritional yeast

1/2 tsp garlic salt

1/2 tsp vegetable bouillon powder

1/2 tsp onion powder

1/2 tsp paprika

1 tbsp minced garlic (I used bottled)

1/2 tsp freshly ground pepper

1/4 cup Daiya cheddar shreds

Heat canola oil over medium heat. Cook onion half way, add sausage, and cook until orange oil releases from sausage. 

Cut tofu into two slabs and dice into 16 cubes making 32 cubes. Add to pan and coat in oil. 

In a measuring cup, whisk water, nutritional yeast, garlic salt, bouillon, onion powder, paprika, and minced garlic.

Pour over tofu, mix until incorporated, and cook until some of the mixture is absorbed into the tofu. Grind pepper evenly over tofu, mix in half of the cheddar shreds until melted, top with remaining shreds and cover until melted.

Makes 3-4 cups. 

Vegan Chopped Salad

2-3 cups Romaine lettuce (green and red)

1 Alpha chik'n patty

2 tbsp Mizkan sesame dressing

2 tbsp Follow Your Heart parmesan or Daiya mozzarella shreds

Diced avocado (1/2 to 1 avocado)

Diced tomato (Small tomato)

Diced cucumber (1/2 cucumber)

Prepare Alpha chik'n patty according to instructions (I microwaved for 1 minute)

Dice patty into 1/2 inch cubes and set aside

Layer 2/3 to 1 cup lettuce and 1/3 of ingredients with dressing and layer two more times until out of ingredients.

Can sub out lettuce, tomato, cucumber for Luna Grill house salad (mine was leftover from Veggie Kabob plate)

For variation use Alpha sizzlin' spicy chik'n and buffalo sauce or ranch for dressing with cheddar shreds

Vegan Easy Kimchi Fried Rice

1 tbsp canola oil

1/4 onion, peeled and diced

1/3 cup Seoul kimchi (Target)

2 cups leftover brown rice (I used takeout)

1 tbsp Yamasa low sodium soy sauce

1/4 cup Daiya cheddar shreds (optional)

Heat oil over medium heat

Add onion and kimchi and saute for 2 minutes while stirring (add kimchi later if you want to cook the onion longer)

Crumble in cold rice, mashing to separate chunks of rice to coat each grain in oil

Add in swirl of soy sauce and cook for 1 minute while stirring

Mix in shreds if using until melted