Vegan Macaroni Salad

1/2 cup cooked macaroni (I used refrigerated cashew sauce macaroni)
2 tbsp vegenaise
1 tbsp raisins
2 Gardein strips, cubed (optional)
1 tbsp celery, diced (optional)

Mix all ingredients until macaroni is coated and toppings are distributed. Makes 1 serving

Vegan Mac and Cheese

Four 1 cup servings

4 cups macaroni (1 lb box)

1 1/2 cups cashews

3/4 cup water

1/4 cup nutritional yeast

3 tbsp lemon juice

1/2 tbsp garlic salt

1 serving

1 cup macaroni

1/2 cup cashews

1/4 cup water

1 1/2 tbsp nutritional yeast

1 tbsp lemon juice

1/2 tsp garlic salt

Cook macaroni according to package directions

While macaroni is cooking blend cashews, water, lemon juice, and garlic salt until smooth

Mix cashew sauce into drained macaroni and stir until incorporated

Altered from https://detoxinista.com/best-vegan-mac-n-cheese/

Mozzarella sauce
3/4 cup cashews
1/2 cup water
1 tbsp lemon juice
3/4 tsp garlic salt
1/2 tsp onion powder
OR
1/4 cup + 2 tbsp cashews
1/4 cup water
1/4 cup unsweetened almond milk
1 tbsp lemon juice
1/2 tsp garlic salt
1/2 tsp onion powder

Altered from Chloe's Vegan Italian Kitchen

Vegan Beyond Meat Hamburger Helper

3 quarts water (try 2.5 quarts next time)
4 not beef bouillon cubes (try 3 cubes next time, I used Edward & Sons, 3,720 mg sodium total)
8 oz Beyond Meat plant-based patties (700 mg sodium total)
1 yellow onion, peeled and diced
6 oz can tomato paste (I used Hunt's, get no salt added if available, 125 mg sodium total for reg)
2 tsp garlic powder 
2 tsp chili powder

1/2 tsp garlic salt (try 1/4 tsp next time, 980 mg sodium total)
16oz box uncooked elbow macaroni (I used Barilla, reg or whole grain)
1 cup Daiya cheddar shreds (960 mg sodium total)
1/4 cup nutritional yeast
2 tbsp unsweetened almond milk (16 mg sodium total)
freshly ground pepper

In a large pot, bring water to a boil. Add bouillon cubes, reduce heat, and simmer for one minute. Remove from heat and transfer to a pitcher

In the same pot over high heat add the beyond beef and break apart with a meat chopper or spoon. Bring to a simmer, mix in onions, and reduce to medium-high heat cooking until the beyond beef has browned (about 7-10 minutes)

Stir in the tomato paste, garlic powder, chili powder, and garlic salt

Add in the broth and increase the heat to high. Once it starts boiling, add in the macaroni.

Reduce the heat so it's not furiously boiling (a rapid simmer is good). I ended up cooking mine over medium heat. Let it cook uncovered for 30 minutes (or 20 min if 6 cups) until the pasta is tender and most of the liquid has been absorbed stirring every couple of minutes

Remove from heat. Mix in cheddar shreds until melted. Add in nutritional yeast, almond milk, and pepper

6501 mg sodium total for whole pot

Makes 8 servings

813 mg sodium per serving (35% daily value)

Altered from https://www.saltandlavender.com/homemade-hamburger-helper-recipe/

For smaller portion of macaroni:

6 cups water (1.5 quarts)
2 not chicken low sodium or not beef bouillon cubes (I used Edward & Sons)
8 oz Beyond Beef plant-based ground
1 onion, diced
6 oz can tomato paste
1 tsp garlic powder
1 tsp chili powder

1 tsp garlic salt (halve if not beef bouillon)
2 cups uncooked elbow macaroni
1 cup Daiya cheddar shreds
2 tbsp nutritional yeast
1 tbsp unsweetened almond milk
freshly ground pepper

Vegan Semi-Homemade Rice and Canned Noodle Soup

1 cup uncooked rice (I used Japanese rice)

1 1/2 cups water

2 cans Amy's no chicken noodle soup ($2.99 each @ Target or $3.49 each @ Sprouts) or 4 cups homemade no chicken noodle soup

1/2 cup chicken substitute cut into 1" pieces if needed (I used about 16 pieces Trader Joe's vegan orange chicken without sauce)

2 slices Daiya cheddar (optional)

Cook rice in a rice cooker or combine rice and water in a pot, bring to a boil, reduce heat to low and simmer for 20 minutes or until cooked. Remove for heat and let stand for 10 minutes.

Cook chicken substitute according to package directions or if desired microwave covered for 30 seconds.

Divide rice evenly into two large (4 cup) or four small (2 cup) pyrex bowls or microwave safe containers. 

Divide soup evenly into bowls or containers on top of rice. Divide chicken substitute pieces evenly into bowls or containers and mix well making sure to cover chicken pieces with rice to make sure they don't harden on top from being microwaved for a long time.

Top with cheddar if desired and heat in a pot or microwave 2-3 minutes. Break apart cheese slice and mix in to melt. Let cool until warm enough to serve. Makes 4 servings.

Vegan Beyond Meat Patties Burgers and Rotini

1 pack Beyond Meat patties (Two 1/4lb patties) $5.99
1 bottle pasta sauce ~$1.50
2 cups rotini ~$0.75
3 hamburger buns/bagels or 6 sandwich bread slices ~$0.75
3 slices Daiya cheddar or 3 tbsp Daiya mozzarella shreds ~$3
various sauces: ketchup, mustard, avocado pesto (Target), Bitchin sauce, etc ~$3

Cook rotini according to package directions and set aside
With a spatula divide each patty in half
Reserve one half an reshape 3 half patties into squares/circles in a pan and cook two minutes on each side over medium low heat
Remove cooked patties from heat
In the same pan crumble reserved half patty and cook over medium low heat for two minutes stirring occasionally
Add pasta sauce, cover and bring to a boil, reduce heat, and simmer
Add rotini and mix sauce is incorporated
Assemble burgers/bagels or sandwiches
Makes 4 servings pasta and 3 burgers/bagels or sandwiches for ~$15

Burger ideas:
Cheeseburger: hamburger bun, patty, Daiya cheddar slice, ketchup, mustard
Pesto burger: hamburger bun, patty, Daiya mozzarella shreds, avocado pesto

Bagel idea
Bitchin sauce everything bagel: Dave's Killer Bread everything bagel, patty, Bitchin sauce

Vegan Macaroni and Cheese with Beefless Tips

1 cup macaroni

5 pieces Gardein beefless tips

2 tbsp vegan butter (I used Smart Balance)
2 tbsp nutritional yeast
3 tbsp unsweetened almond milk

1 tsp ketchup
garlic salt to taste (1/8 tsp or less)

freshly ground pepper

Cook macaroni according to package directions.

While macaroni is cooking, prepare beefless tips according to package directions or microwave in 1 quart pyrex mixing bowl for 1 minute.

Drain pasta and place on top of beefless tips.

Mix in butter, nutritional yeast, almond milk, ketchup, garlic salt, and pepper until well incorporated.
Makes 1 serving.

Vegan Instant Macaroni and Cheese

1 cup macaroni
2 tbsp vegan butter or 1 tbsp Nutiva butter flavored coconut oil
2 tbsp nutritional yeast
3 tbsp unsweetened almond milk
garlic salt to taste (1/8 tsp or less)

Cook macaroni according to package directions, drain, and return to pan.
Mix in butter, nutritional yeast, almond milk, and garlic salt until well incorporated.
Makes 1 serving.