Vegan Soyrizo Bean Topping for Soup

9 oz soy chorizo (I used Cacique from Amazon Fresh, $1.25)
10 oz diced tomatoes & green chiles no salt added (I used ROTEL from Walmart or Amazon Fresh, $1.32)
15.25 oz black beans no salt added (I used Walmart Great Value or Amazon Fresh, $0.84)
1/4 cup (4 oz) frozen pepper & onion blend (I used Amazon Fresh, 12 oz $1.70)
Soup of choice (I used Pacifica Foods Carrot Ginger Soup from Amazon Fresh, 32 oz $3.49)

Daiya cheddar shreds for topping

Fry soy chorizo in a pan over medium heat until it starts to brown, lowering the heat to medium-low if needed. Drain and rinse black beans. Stir in tomatoes and beans, then bring to a simmer. Mix in peppers and onion. 

To serve, place 2 tablespoons of the soyrizo mixture on the bottom of a 16-oz mug, top with 1 cup of prepared soup, and 2 tablespoons of cheddar shreds. With a splatter lid and microwave for 1 minute. 

Vegan Hot Green Tea Latte

1 cup + 2 tbsp water
1 tsp matcha powder (I used Jade Leaf) 
2 tsp monk fruit powder (I used Whole Earth with erythritol)
2 tbsp Silk original soy milk
2 tsp sugar-free simple syrup (I used Skinny Mixes)

Heat water (I microwaved it in a 2-cup Pyrex measuring cup for 2 minutes). 
In a 16-oz mug, whisk matcha and monk fruit until incorporated (I used a miso whisk). 
Pour in about a fourth of the water and whisk vigorously to eliminate most lumps. 
Whisk in the remaining water and stir in the soy milk with a teaspoon. 
Use the teaspoon to measure and stir in 2 teaspoons sugar-free simple syrup.

Vegan Ginger Pear Juice

3 cups pear/white grape/apple juice
1 tbsp grated ginger
2 Barlett pears, diced
2 tsp ChocZero vegan honey

Simmer for 10 minutes or until pears are soft

Vegan Instant Ramen Add-Ins

Instant Ramen
Nongshim Soon Tofu Bowl (Hmart, Zion sometimes)

Creamy Spicy Sesame
2 tbsp nutritional yeast
1/2 cup Silk original soy milk
2 tbsp Herdez chipotle salsa
2 tbsp Mizkan sesame dressing

Black Bean Tomato
2 tbsp nutritional yeast
2 tbsp SunVista black beans, not drained
1/2 cup fire-roasted diced tomatoes, including juice (Simple Truth from Ralphs, try Hunts next time)

Instant Ramen
Ramen Express Vegetarian Beef Cup (Walmart)

Vegetarian Beef and Cheese
2 tbsp nutritional yeast
2 tbsp Daiya cheddar shreds
1/4 cup Silk original soy milk
freshly ground pepper

Soyrizo Black Bean and Cheese
2 tbsp nutritional yeast
2 tbsp Daiya cheddar shreds
2 tbsp soyrizo
2 tbsp Ro-tel diced tomatoes and green chiles
2 tbsp SunVista black beans

 

Vegan Walmart Easy Stovetop Mac & Cheese

Altered from Walmart Great Value box recipe

16 oz Great Value whole wheat elbows

3 tbsp I Can't Believe It's Not Butter Light

2 cups Silk unsweetened almond milk, divided

1 3/4 cups Daiya cheddar shreds (1 package)

1/4 tsp garlic salt (try adding additional 1/4 tsp to pasta water while cooking next time)

1/4 tsp pepper

Bring 2-3 quarts water to a boil. Add elbows and 1/4 tsp garlic salt if desired. Cook for 11-12 min, stirring occasionally, drain, and set aside.

While elbows are boiling, melt butter over medium heat in a nonstick sauce pan. Add in 1 1/2 cups almond milk and bring to a simmer. Add remaining 1/2 cup almond milk to 2 cup pyrex measuring cup and whisk in flour until smooth. Pour into sauce pan while constantly stirring until incorporated. Stir occasionally until thickened. Mix in cheddar shreds until melted. Remove from heat and stir in garlic salt and pepper adding more to taste if desired.

I wish I had tried this recipe sooner. The comfort food satisfying gooey cheesy consistency and taste remind me of when I would buy a small side of it at Veggie Grill and Native Foods. Planning to just make the sauce for future cheese and nacho dips as well. Would also go great with wavy noodles for cheddar ramen.