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

In a glass Pyrex measuring cup, scoop 1 cup of pasta water to reserve before draining the pasta. Add nutritional yeast, vegetable bouillon powder, and soy sauce 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.