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.