Vegan Vegetable Stir Fried Udon

2 servings frozen Daerim Sajo Sanuki Udon Noodle (450 mg sodium per serving, Hmart $2.99 on sale for 5 servings)
16 oz frozen vegetable stir fry (I used Trader Joe's gochujang vegetable stir fry)
1 Beyond meat patty (4 oz)

Fill a 2.5-quart saucepan with about 1 quart water and bring to a boil. Add udon and simmer until noodles are separated. Drain and set aside. 

Cover with lid and cook beyond patty over medium-low heat for 4 minutes on each side. Use a meat chopper to crumble the patty. Simmer with stir fry if stir fry has a lot of ice crystals. If liquid has been released from the stir fry, let it simmer until almost all is evaporated. Mix in udon until well incorporated. 

Trader Joe's Gochujang Vegetable Stir Fry (3 cups, 960 mg sodium)

Zucchini spirals
Carrots, julienned
Broccoli florets
Red bell peppers, sliced
Green beans
Edamame shelled
Rice Vinegar
Tamari soy sauce (Water, soybeans, salt, alcohol)
Gochujang sauce (Rice, tapioca syrup, hot red pepper seasoning [red chili powder, water, salt, garlic, onion], water, salt, alcohol)
Cornstarch
Ginger
Garlic
Sesame oil

Vegan Veggie Dog Fried Rice

2 tbsp canola oil
3 cups cooked rice, cold if possible (I used Korean short-grain brown rice)
3/4 cup frozen peas and carrots
2 Lightlife veggie dogs, quartered lengthwise & sliced
1 1/2 tbsp Yamasa low sodium soy sauce
white pepper or freshly ground pepper

Heat 2 tbsp canola oil over medium heat and stir fry veggie dogs for 2 minutes. Add rice and stir fry for 2 minutes. Add peas and carrots, stirring to incorporate and thaw. Mix in soy sauce and stir fry for 2-3 minutes. Remove from heat and finish with pepper.

Altered from https://www.food.com/recipe/hot-dog-fried-rice-318592

Vegan Easy Peanut Noodles

3 quarts water
16 oz Barilla whole grain spaghetti
2/3 cup Lee Kum Kee vegetarian hoisin sauce
1/2 cup Skippy chunky peanut butter
2 tbsp rice vinegar
2 tbsp Yamasa low sodium soy sauce

Bring water to a boil. Add spaghetti and cook for 7 minutes, stirring occasionally. Drain, leaving a little pasta water to mix with the sauce, and set aside.
While spaghetti is cooking, in a 2 cup measuring cup, add peanut butter, hoisin sauce, soy sauce, and vinegar. Mix the layers until incorporated. Stir sauce into spaghetti until noodles are coated.

2 tbsp hoisin sauce: 108 cal, 1g fat, 970 mg sodium, 19g sugar, 1g protein

Altered from https://plantbasedjess.com/hoisin-peanut-butter-sauce/

For extra sauce (it was too salty with only 16 oz spaghetti)
1 cup Lee Kum Kee vegetarian hoisin sauce
3/4 cup Skippy chunky peanut butter
3 tbsp rice vinegar
3 tbsp Yamasa low sodium soy sauce

Vegan Thai Tea (Sugar Free)

4 cups water
1 cup Thai tea leaves
3/4 cup monk fruit sweetener with erythritol 
3/4 cup nondairy sugar-free creamer (e.g. Nutpods)

Bring water to a boil. Place Thai tea leaves in a bag (e.g. infuser bag, herb bag, tea bag(s) if needed). Place bag opening side up into boiling water. Add sugar, stir well, and simmer for three minutes. Let cool, cover, and steep overnight. Remove tea bag and measure brewed tea. For every 1 cup of tea, add 1/4 cup of creamer (1 tbsp per every 1/4 cup). For 2 cups of brewed tea, add 1/2 cup of creamer, and stir well. Serve over ice if desired and refrigerate leftovers. Enjoy!

Altered from http://whiteonricecouple.com/recipes/thai-tea-recipe/
https://bestrecipebox.com/sugar-free-thai-tea/
https://pointedkitchen.com/low-point-coffee-creamers-weight-watchers/

Vegan Banana Soy Milk (Korean Inspired)

2 cups Silk original soy milk
2 1/2 tbsp sugar free banana syrup

Stir syrup into soy milk

Vegan Kimchi Spaghetti

Base: Makes eight 2 oz servings
16 oz Barilla whole grain spaghetti (32 WW points)
4 oz Beyond patty (5 WW points)
24 oz pasta sauce (I used Bertoli from Costco)

Cook spaghetti according to package directions.
While cooking spaghetti, in a frying pan, defrost the patty over medium heat if frozen. Once defrosted, crumble with a meat chopper and add sauce. Bring to a simmer, cover, and reduce heat to low. Remove from heat before draining spaghetti. Add sauce into drained spaghetti, tossing to evenly coat in sauce. Store leftovers in the fridge, preparing toppings below before eating to serve hot, preserve the flavor of the kimchi, and have crispiness in the Beyond steak.

Topping per 2 oz serving
1 tbsp canola oil (4 WW points)
1/4 cup Beyond steak (3 WW points)
1/4 cup Seoul vegan kimchi (0 WW points)
1/4 cup Daiya cheddar shreds (3 points)

To prepare one serving, heat oil over medium heat, add Beyond the shreds, top with the other half of the shreds, cover, reduce heat to low, and let steam until the when starting to brown; add kimchi, and stir until fragrant. Stir in spaghetti with sauce, mixing well to incorporate Beyond steak and kimchi into spaghetti. Stir in half of shreds, top with other half of shreds, cover, reduce heat to low, and let steam until shreds are melted. Remove from heat and serve.

Vegan Kimchi Macaroni Salad

2 oz Great Value whole grain elbows (1/2 cup dry, 200 cal or 180 cal for Barilla, 4 WW points)
2 oz Seoul vegan kimchi (1/4 cup, 30 cal, 0 WW points)
1 tbsp Vegenaise (80 cal, 3 WW points)
1 Lightlife vegan hot dog, diced (60 cal, 1 WW point)
try rice vinegar next time
try gochujang/gochugaru/sriracha next time

Cook pasta according to package directions, drain, and cool. Add kimchi, elbow macaroni, veganaise, and diced hot dog in a bowl. Stir until well incorporated. If desired, add rice vinegar and spice for pasta, such as gochujang, gochugaru, or sriracha.
370 cal, 8 Weightwatchers points.

Seasoning for 16 oz pasta box
1 cup pasta water reserved
2 tbsp nutritional yeast
1 tbsp Yamasa low-sodium soy sauce
1 tsp vegetable bouillon powder
1/4 tsp garlic salt
freshly ground pepper

In a glass Pyrex measuring cup, scoop 1 cup of pasta water to reserve before draining the pasta. Add nutritional yeast, vegetable bouillon powder, soy sauce, garlic salt, and pepper then mix well. Stir into pasta, tossing to incorporate.
Oil-free seasoning for boxes of pasta, including elbows, penne, and spaghetti.
Avoids unmanageable sticking while cooling and storing in the fridge.

Vegan Kimchi Oatmeal

3 medium scallions, chopped⁣
1/2 medium yellow onion, chopped ⁣
1/2 cup drained Napa cabbage kimchi, chopped⁣
2 cloves garlic, minced⁣
1 tablespoon canola oil⁣
1 teaspoon toasted sesame oil⁣
1/2 cup old-fashioned rolled oats⁣
1 cup water⁣
1 tablespoon soy sauce⁣
3 tbsp Just Egg or Just Egg folded, cooked and diced⁣
1 tablespoon Follow Your Heart parmesan (optional)⁣
1/2 cup Daiya mozzarella shreds
chili crisp for garnish⁣

Heat the oil and toasted sesame oil in a medium saucepan over medium-high heat until shimmering. Add the scallions and cook for 1 minute. Add the garlic, onion, and kimchi. Cook, stirring occasionally, until the kimchi softens and lightly browns, 4 to 6 minutes.⁣

Add the old-fashioned rolled oats and stir to combine. Add water and soy sauce, and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the oats absorb most of the liquid and look like porridge, 4 to 6 minutes.⁣

Add Just Egg into the oatmeal and stir until cooked and incorporated into the oatmeal, about 1 minute. Turn off the heat. Add 1 tablespoon grated Parmesan cheese and stir to combine.⁣

Transfer the oatmeal to a bowl, top with the cheese, and microwave until the cheese is melted, about 1 minute. Garnish with chili crisp

Altered from https://www.instagram.com/jamesyworld/reel/C5Ww0tevKvw/

Vegan Soyrizo Potato Kale Soup

9 oz soyrizo (I used Cacique soy chorizo, Ralphs/99 Cent Store/Dollar Tree)
1 onion, diced
3 cloves garlic, minced
3 tablespoons no salt tomato paste
1 tablespoon smoked paprika
3 tablespoons nutritional yeast
3 medium russet potatoes, peeled and cut into 1-inch pieces
8 cups water
6 tsp bouillon paste (try 5 tsp, I had better than bouillon no chicken but will try vegetable next time)
1 can no salt black beans, drained and rinsed
12 oz Pictsweet frozen cut leaf kale

Preheat a large soup pot over medium heat. Cook soyrizo and onion, stirring occasionally, until softened, about 8 minutes. Add garlic and cook, stirring frequently, 1 to 2 minutes.

Add tomato paste, smoked paprika, nutritional yeast, and stir to combine. Cook 1 to 2 minutes to heat the chorizo and allow flavors to mingle. Add potatoes and broth, and bring to a boil.

Add black beans and reduce heat to a simmer. Cook for about 15 minutes or until potatoes are fork tender. Stir in kale, remove from heat, and let sit for a few minutes.

Budget friendly: 

$1.25: Cacique soy chorizo (Ralphs)
$0.75: Onion (Ralphs)
$0.50: Garlic (Ralphs)
$1.19: Tomato paste (Ralphs)
In pantry: Smoked paprika
In pantry: Nutritional yeast
$1.50: 2 large Russet potato (Ralphs)
In pantry:  Bouillon paste/powder
$1.19: 1 can black beans (Ralphs)
$1.99: Kale (Ralphs)

$8.37 for 6 servings (not including pantry staples: smoked paprika, nutritional yeast, bouillon, water)
$1.39 per serving (not including pantry staples: smoked paprika, nutritional yeast, bouillon, water)

Altered from https://myquietkitchen.com/spicy-vegan-chorizo-potato-soup/

Vegan Whole Foods Mac and Cheese

8 tbsp vegan butter
1 onion, diced
5 cloves garlic, minced
1/2 cup unbleached flour
4 cups water, divided
4 tsp vegetable bouillon
1/2 cup nutritional yeast
1 tbsp lemon juice
1/2 tsp turmeric
16 oz whole grain macaroni (I used whole grain penne) 
garlic salt to taste

Cook macaroni according to package directions.

While macaroni is cooking, melt butter over medium heat. Add onion and garlic and saute until onion is translucent, about 3 minutes. Add 3 cups water, vegetable bouillon, nutritional yeast, lemon juice, and turmeric,
Whisk flour in the remaining 1 cup of water until dissolved to make a slurry. Stir in slurry until thickened, whisking occasionally, about 7 minutes.

Stir in drained macaroni, and add garlic salt to taste.

Altered from https://www.ajc.com/entertainment/dining/vegan-mac-and-cheese-prepared-house-for-hot-bar/J0FfZlvqax2Gs5a8Wxm1NK/

Vegan Nasal Drip Routine

1 cup hot Traditional Medicinals Immune Zoom Lemon Ginger Tea (steeped for 15 min and tea bag removed then I added brown sugar cinnamon skinny syrup)

1 tablet Andrographis (from my brother, he uses Mediherb)

10 ml Boiron chestal adult cold and cough syrup 

Xclear nasal spray with xylitol (1 pump each nose before bed then rinse nozzle)

Note: Before I had this routine, I was sick for about a month in 2024, from February to March, from a cold sore to nasal drip, congestion (I bought guaifenesin tablets to avoid dextromethorphan), fluid in my ears, etc. Irritated throat from nasal drip symptoms came back in April but healed from this routine in 2 days instead of a month since I already had the routine ready. Instead of gargling salty water, I ate spicy cup ramen with nutritional yeast and almond milk.

Current prices: Tea $4.67

Cough syrup $14.58

Nasal spray $9.49

Spicy cup ramen $0.44

Guaifenesin (if needed) $9.49

Total: $38.67 + tax, not including Andrographis as my brother buys it

S28.74 + tax if you don't need the guaifenesin or count the ramen; 16 tea bags, 20 doses of cough syrup, and approx 240 sprays so they should last for quite a few uses

Vegan Watertok Recipes

Water recipes: Syrup (cold filtered water)

🐉16 oz water + 1 tbsp dragon (green apple) skinny syrup

🍨16 oz water + 1 tbsp rocky road skinny syrup

🍫16 oz water + 1 tbsp white chocolate mocha skinny syrup

🍮16 oz water + 1 tbsp butter toffee skinny syrup

🍦16 oz water + 2 tsp fudge waffle cone skinny syrup

Sparkling water recipes

🍑1 can pineapple Bubly + 1 tbsp peach skinny syrup

🍉1 can watermelon Bubly + 1 tbsp dragon fruit acai skinny syrup

🍋1 can lime Spindrift + 2 tbsp skinny pink lemonade concentrate

🍹1 can lemon Spindrift + 1 tbsp skinny pink lemonade concentrate + 1/2 tbsp watermelon skinny syrup

🍊1 can grapefruit Spindrift + optional syrup

1 can cherry Pelligrino + optional syrup

1 can tangerine Pelligrino + optional syrup

Note #1: Costco Spindrift variety pack contains grapefruit, lemon, lime (Will repurchase grapefruit by itself next time)

Note #2: Costco Pelligrino variety pack contains cherry, tangerine, and strawberry (Will repurchase cherry or strawberry separately next time)

Water recipes: Packet (cold filtered water)

🍓20 oz water + 1 packet Skittles strawberry starfruit

🥭20 oz water + 1 packet Skittles mango tangelo

🥝20 oz water + 1 packet Skittles kiwi lime + 1/3 packet Crush orange

🍇14 oz water + 1 packet Nitto muscat + 1 cup ice

🍑12 oz water + 1 packet Nitto peach + 1 cup ice

🍋32 oz water + 1 packet True lime

Coffee recipes (Starbucks instant blonde/medium or Nescafe taster's choice decaf)

🥇12 oz water + 2 tsp coffee + 2 tsp monk fruit + 2 oz soy milk + 2 tsp pistachio skinny syrup🥜

🥈12 oz water + 2 tsp coffee  + 2 tsp monk fruit + cinnamon + 2 oz soy milk + 2 tsp chai skinny syrup🧋

🥉12 oz water + 2 tsp coffee + 2 tsp monk fruit + 2 oz soy milk + 2 tsp sugar cookie skinny syrup🍪

🍩12 oz water + 2 tsp coffee + 2 tsp monk fruit + 2 oz soy milk + 2 tsp glazed donut skinny syrup

🥥12 oz water + 2 tsp coffee  + 2 tsp monk fruit + 2 oz soy milk + 2 tsp chocolate coconut macaron skinny syrup

🍎12 oz water + 2 tsp coffee  + 2 tsp monk fruit + cinnamon (optional) + 2 oz soy milk + 1 tsp apple skinny syrup

Note: Add 🍪1 tsp sugar cookie syrup to syrups with not enough flavor to be tasted in coffee

Hot chocolate recipes

🍫🥜8 oz boiling water + 6 oz heated soy milk + 2 heaping tbsp hot cocoa mix + 2 tsp coffee + 2 tsp monk fruit + 1 tsp pistachio skinny syup

Tea recipes

🍋8 oz boiling water + lemon ginger tea bag + 1 tsp brown sugar cinnamon skinny syrup

Note: Traditional Medicinals Immune Zoom Lemon Ginger Tea (steep and cover for 15 minutes, then remove tea bag)

Steamed milk recipes

🥜12 oz steamed soy milk + 2 tsp pistachio skinny syrup

Note: I microwaved 12 oz soy milk in 16 oz mug for 2 minutes

Green Powder Milkshake

🥜8 oz soy milk + 1 scoop Green Vibrance powder + 2 tbsp pistachio skinny syrup

Note: Silk Regular Soy Milk

Vegan Bell Pepper Beyond Steak Macaroni

3 quarts water, 1 cup reserved after used to cook pasta
16 oz macaroni (I used Great Value whole grain)
1 tbsp canola oil
10 oz Beyond steak
1/2-1 onion, peeled and diced
1 clove garlic, minced
1 green bell pepper, diced
1 tsp vegetable bouillon
1 tsp Yondu
1 tbsp soy sauce
2 tbsp nutritional yeast
1/2 cup Daiya cheddar shreds

In a 5-quart pot, bring water to a boil. Add pasta and cook according to package directions (I did 15 minutes to make it a little softer).
In a frying pan, heat oil over medium heat. Add onion, garlic, and bell pepper, stir until half cooked; add steak and stir until browned, onion is translucent, garlic is fragrant, and bell pepper is seared. Set aside.
Before draining pasta, reserve 1 cup of pasta water. Drain pasta and set aside.
In a measuring cup, combine 1 cup of pasta water, Yondu, soy sauce, and nutritional yeast. Stir well and mix into pasta in portions while stirring to ensure the pasta is evenly seasoned. Mix in onion, garlic, bell pepper, steak, and cheddar shreds. Stir until shreds are melted. 

Vegan Jollibee Filipino Spaghetti

1 tablespoon canola oil
5-8 vegan hot dogs, sliced diagonally (I used Morningstar)
1 small onion, diced
3 garlic cloves, minced
8-16 oz Beyond meat
1 can (15 ounce) tomato sauce about 2 cups
1 cup banana ketchup (I used UFC Tamis Anhang which is a bit too spicy, try Jufran next time)
1 can (8-ounce) tomato paste about ½ cup
1 cup water
1 tsp vegetable bouillon powder
1 teaspoon granulated sugar
1 pound spaghetti noodles

Heat the oil in a large saucepan over medium-high heat. Add the hot dog slices and cook through, about 5 minutes. Once fully cooked, transfer the hot dog slices to a plate and set aside.

Add the onions and garlic to the saucepan and sauté for 1-2 minutes, just until they are soft and fragrant.

Add the Beyond meat and cook, stirring regularly. 

Pour in the tomato sauce, banana ketchup, tomato paste, water, bouillon, and sugar. Stir well, bring to a boil, then lower the heat to low and simmer, covered, for 30 minutes to 1 hour.

During this time, cook the spaghetti in a large pot, according to package directions.

Once the sauce has become slightly thicker and developed a rich flavor, uncover and add the hot dog slices back to the pan and stir. 

Altered from https://urbanblisslife.com/jollibee-style-filipino-spaghetti/

Vegan Pot Pie Inspired Pasta

3 quarts water, reserve 1 cup pasta water
16 oz macaroni
2 tablespoons olive oil (or enough to coat large skillet)
1 small yellow onion, diced
1 celery rib, diced
1 carrot, peeled and diced
2 cloves garlic, diced
1 potato, peeled and diced
1 cup water
2 teaspoons nutritional yeast
2 tablespoons soy sauce
1 tsp vegetable bouillon powder
1 teaspoon dried sage
1 teaspoon dried thyme leaves
1/4 tsp pepper

In a 6 quart pot, bring water to a boil. Cook macaroni. Reserve 1 cup cooking water. Drain macaroni and set aside.

After preparing vegetables, check the portion size. You should have about the same amounts of everything except the garlic. Heat 2 tablespoons of olive oil in a large skillet. Add potato, onion, celery, carrot, and garlic and saute until onion is translucent, stirring frequently, until potatoes are tender but not mushy. Set aside.

To 1 cup pasta water, add vegetable bouillon, nutritional yeast, sage, thyme, pepper, and soy sauce to the skillet and stir into the macaroni. Mix in cooked vegetables.

Vegan Peanut Noodles

16 oz spaghetti
3 tbsp + 1 tbsp canola oil
1 1/2 tsp sesame oil
4-5 tbsp soy sauce
2 tsp rice vinegar
1/2-1 tsp Sriracha
1/4 cup peanut butter
2 tbsp agave
2 cloves garlic - minced
10 oz Beyond steak
1 tbsp Yondu

Cook spaghetti according to package directions

While spaghetti is cooking, in a Pyrex measuring cup, combine 3 tbsp canola oil, sesame oil, soy sauce, rice vinegar, sriracha, peanut butter, agave, and garlic until smooth, then set aside.

In a frying pan, heat 1 tbsp oil over medium heat. Cook Beyond steak until browned, stirring frequently to avoid it burning. 

Drain spaghetti, stir in sauce and Beyond steak. Add Yondu seasoning to taste, about 1 tbsp.

Altered from https://lifemadesimplebakes.com/20-minute-spicy-thai-noodle-bowls/

Vegan Kimchi Pasta

3 quarts water, 1 cup reserved after used to cook pasta
16 oz pasta (I used Great Value whole grain penne)
1 tbsp canola oil
1/2-1 onion, peeled and diced
1/3 cup kimchi (I used Seoul vegan original, try 1/2-3/4 cup next time)
1/2 cup Beyond steak (add more if desired)
1 tsp vegetable bouillon
1 tsp Yondu
1 tbsp soy sauce
2 tbsp nutritional yeast
1/2-1 tsp onion powder
1/2 tsp granulated garlic (try 1/4 tsp or omit next time)
~1 tsp gochujang/gochugaru if making spicy (omitted for spice sensitive toddlers)
dash garlic salt (mix in with pasta water next time)
dash freshly ground pepper

In a 5-quart pot, bring water to a boil. Add pasta and cook according to package directions (I did 15 minutes to make it a little softer).
In a frying pan, heat oil over medium heat. Add onion and stir until half cooked; add steak and stir until browned and onion is translucent. Stir in kimchi until fragrant. Set aside.
Before draining pasta, reserve 1 cup of pasta water. Drain pasta and set aside.
In a measuring cup, combine 1 cup of pasta water, Yondu, soy sauce, nutritional yeast, onion powder, granulated garlic if using, gochujang/gochugaru if using, and garlic salt. Stir well and mix into pasta in portions while stirring to ensure the pasta is evenly seasoned. Mix in freshly ground pepper, onion, steak, and kimchi. 

Vegan Sugar Free Vanilla Shake for Green Powder

1 cup soy milk (I used Silk Original. Use unsweetened for completely sugar-free and more monk fruit)
1 scoop Green Vibrance powder
1 cup ice (I used 10 small square cubes)
3 tsp monk fruit powder (I used In the Raw)
2 tsp sugar-free vanilla syrup (I used Torani, but you can sub Lakanto)

Blend soy milk, green powder, and ice until smooth, and the powder is no longer sticking to the sides. 
Blend in monk fruit and syrup

I was diagnosed with super-low Vitamin D levels about 2.5 years ago and have had stomach issues such as painful bloating, IBS symptoms, acid reflux, and pain in my lower back, hands, and knees. Green Vibrance powder relieved many of these symptoms after about 5 days of taking it. Tomorrow will mark 1 month of taking it. I missed maybe 3-4 days, but even so, it has helped me be comfortable enough to study and do house chores without pain. I lift up to 50 lbs at my job once a week, and I am still in pain after, but I can recover within a day, whereas before, it sometimes took me several days to recover. I have trouble swallowing vitamin tablets or pills but have done protein powder shakes in the past, so a green powder instead is a better solution for me that I know I can commit to and also adds to my liquid intake. I'm thankful to have seen the powder in the freezer in The Vegan Gym's fridge tour. I have been looking for a vitamin powder that contains Vitamin D for a while, and I figured a vegan would be using one that has it, and I was happy that I was right :) I can burp now instead of having trapped gas and being painfully bloated, so I'm really thankful for that. The claim that it helps with digestion has been really true for me, and I believe for nutrition as well as I'm pretty sure that is what is helping my back to not be in pain though circulation is probably helping too to get blood flow to the areas that I was having pain in before.

Vegan Kimchi Tofu Scramble

1 tbsp canola oil
1/2 onion, peeled and diced
1/4 cup Beyond steak (optional)
1/3 cup Seoul vegan kimchi (Target)
16 oz firm tofu, drained and cubed
1 tbsp Yamasa low-sodium soy sauce 
2 tbsp nutritional yeast
1/2 tsp vegetable bouillon powder
1/2 tsp onion powder
dash garlic powder
dash freshly ground pepper

In a frying pan, heat oil over medium heat. Add oil and stir until half cooked, add steak if using, and stir until browned and onion is translucent. Stir in kimchi until fragrant. Stir in tofu, soy sauce, nutritional yeast, bouillon, onion powder, and garlic powder until incorporated. Finish with freshly ground pepper, remove from heat, and serve.

Vegan Gardein Barbeque Chicken Tofu Scramble

1 tbsp canola oil
1/2 onion, peeled and diced
9 oz package Gardein barbeque wings (sauce is included)
16 oz House Foods extra firm tofu, cubed
2 tbsp nutritional yeast
1/2 tsp vegetable bouillon powder
1/4 cup Daiya cheddar shreds

After dicing onions, heat a frying pan over medium heat, add oil and onion sauteing until transluscent
Lower heat and add wings and tofu
Stir in barbeque sauce, nutritional yeast, and bouillon 
After sauce is mostly absorbed stir in 2 tbsp cheddar shreds
Top with remaining shreds and cover over low heat until melted