Vegan Gardein Chicken Sandwiches

6 slices bread (I used Orowheat organic 22 grains & seeds) ~$4.79
1 package Gardein chick'n with included sauce packet ~$3.29
1/2-3/4 cup Daiya cheddar, divided ~$4.99

Microwave preparation:
Place sauce packet on a small plate, microwave for 30 seconds to defrost, and set aside
Arrange bread slices on dinner plates (I could fit 3 slices each on 2 dinner plates)
Sprinkle cheddar evenly on each slice, about 2 tbsp per slice
For 3 slices per plate, microwave for 1 minute until cheese is melted
For 1-2 slices per plate, cover and microwave for 30 seconds until cheese is melted
On a separate plate cover and microwave chick'n for 1 minute on each side
Distribute sauce evenly to each bread slice
Use chick'n piece to spread sauce to edges of slice if desired
Place 3 pieces of chick'n each on 3 slices of bread
Place remaining slices of bread on top
Makes 3 sandwiches
If storing in the fridge or packing for lunch, three 6" x 6" containers needed (I used Komax 700 ml containers or Daiso 700 ml or 1.1 liter containers)
~$13.07 total
If purchasing 2 more chick'n packages for ~$21 to make 9 sandwiches, ~$2.33 per sandwich

Stove top or oven preparation:
Follow package instructions and melt cheese on stove in a covered frying pan, oven, or panini press

Vegan Green Tea Frappucino

1 cup unsweetened almond milk (I used Silk)
1 tbsp Matcha Love culinary matcha powder or 2 tsp Matcha Love stone ground green tea powder (174 mg caffeine for 1 tbsp)
1 cup ice (I used 8 moon shaped cubes)
agave to taste

Blend almond milk and matcha until powder is dissolved
Blend in agave to taste and blend in ice until smooth

Vegan Beyond Sausage Brat Sesame Noodles

Noodles:
3 Beyond brat sausages
1 package thin spaghetti (or substitute equal amount of ramen, somen, etc)
1 tbsp olive oil
1/4 tsp garlic salt
Mizkan creamy sesame dressing or recipe below

Sesame dressing (8 servings):
1/2 cup vegenaise
1/2 cup ground toasted white sesame seeds
1/4 cup sugar
2 tbsp vinegar
2 tbsp soy sauce
2 tbsp sesame oil

Sesame dressing (2 servings):
2 tbsp vegenaise 2 tbsp ground toasted white sesame seeds 1 tbsp sugar 1/2 tbsp vinegar 1/2 tbsp soy sauce 1/2 tbsp sesame oil

Vegan Mabo Tofu Noodles

10 oz Asian noodles (e.g. udon) or 2 1/2 cups pasta (I used rotini)
5.29 oz package House Foods Chinese mabo tofu sauce mild or 2/3 cup prepared mabo tofu sauce
14 oz extra firm tofu
1/4 cup Daiya cheddar shreds (optional)
1/4 tsp garlic salt
1/4 tsp black/white pepper

Cook noodles or pasta according to package directions
While it is cooking, drain tofu, cutting into 3 stacks, then 1 cm cubes
Heat a frying pan over medium heat and add mabo tofu sauce
Bring to a simmer and stir in tofu
Simmer tofu until sauce starts to brown
Drain noodles or pasta and stir into sauce with cheddar, garlic salt, and pepper mixing until cheddar is melted

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