Vegan Quick Spaghetti

16 oz Barilla whole grain thin spaghetti (Walmart)
3 quarts water
12 oz Impossible meat lite (Sprouts) or 3 Beyond meat patties (Costco) + 1/2 tsp garlic powder + 1/2 tsp onion powder + 1/2 tsp fine pepper
24 oz Bertolli basil & garlic pasta sauce (Costco)

Bring water to a boil. Cook spaghetti for 6 minutes while stirring occasionally. Drain and set aside. While waiting for water to boil, in a saucepan defrost meat over medium heat if frozen. Once defrosted, separate into ground beef with meat chopper and cook for 4 minutes or until no longer pink. Top with sauce and spices. Stir until incorporated. Serve meat sauce with a serving of spaghetti. Combine spaghetti with sauce for storing leftovers.

Vegan Oden

Parboil:
0.5-1 lb daikon, sliced into 1" pieces (2-4 cups)
9oz Shirakiku konnyaku (yam cake)
Broth:
6 cups water
2 packets Riken konbu dashi powder
2 tbsp Yamasa low sodium soy sauce
1 tbsp sake
2 tbsp mirin
1 tsp vegetable bouillon powder
1/2 tsp Yondu
Ingredients:
1 Yukon gold or russet potato, peeled and thinly sliced
12 oz House Foods extra firm tofu
1 package white shimeji mushrooms
1 block dried thick-cut noodles or frozen udon
optional: kirimochi
aburaage
dried daikon strips
konbumaki
shirataki noodles
satoimo
ganmodoki
for serving: Mizkan goma shabu or dressing (traditionally mustard)

If you are going to serve rice with the oden, reserve the cloudy water from rinsing the rice. Fill a medium pot with this cold, cloudy water or use regular water (daikon will be more bitter). 
Add the daikon to the pot. Turn on the stove to medium heat and cook, uncovered, for about 20 minutes. Drain and rinse the daikon in running water. Set aside.

Bring a small saucepan of water to a boil. Meanwhile, score one side of the konnyaku in a crisscross pattern: Make diagonal cuts in one direction about ⅛ inch (3 mm) deep and ⅛ inch (3 mm) apart, then repeat the diagonal cuts in the other direction. This will help the konnyaku absorb more flavors.
Next, cut the konnyaku into thirds crosswise. Then, cut each third in half diagonally, creating a triangle shape.
Place the konnyaku in the boiling water, cook for 3 minutes, and drain. Tip: This helps to remove the odor from the konnyaku.

To the rinsed donabe or large pot (I used 3 qt) add the water and seasonings for the oden broth. Mix well together. Bring to a simmer to dissolve dashi powder. Add potato, daikon, konnyaku, and tofu. Once boiling, reduce the heat to low or medium low to maintain a simmer. Cook, uncovered, for 20 minutes or until potato is cooked. Add shimeji and cook 5 minutes. Add noodles or udon and cook 5 min for noodles or until defrosted for udon. Serve with goma shabu or dressing for more flavor.

Altered from https://www.justonecookbook.com/oden/

Vegan Chili Mac

1 lb beyond meat (or 4 beyond meat patties)

1 small onion, peeled and diced

2 cloves garlic, peeled and minced

2 tbsp unbleached flour

1 tbsp chili powder

1/2 tsp paprika

1/2 tsp oregano

8 oz can tomato sauce (I used Sprouts brand)

2 cups water

8 oz Barilla whole grain elbows

15 oz can salt free black beans, drained and rinsed

~1 cup Daiya cheddar shreds

In a 3 qt pan over medium to low heat defrost beyond meat if frozen. Break apart with meat chopper, mix in onion, and garlic.

Stir often until onion is transluscent. Sprinkle flour and mix until no white spots remain. Mix in chili powder, paprika, and oregano. Stir in tomato sauce. Use tomato sauce can to measure water and mix well. Stir in macaroni until submerged in liquid. Mix in black beans.

Bring to simmer, reduce heat to low, cover and cook for 15 minutes stirring occasionally to avoid sticking to the pan. 

Sprinkle cheddar shreds and stir until melted. Top with more cheddar shreds and cover until melted. Makes about 8 cups.

Altered from https://www.budgetbytes.com/chili-cheese-beef-n-mac/

Vegan Tofu Dinner Scramble

2 tbsp canola oil

1/3 onion, diced

1 Impossible spicy sausage, thawed and diced or 5-10 oz Beyond Steak

16 oz firm tofu

1/4 cup water

2 tbsp nutritional yeast

1/2 tsp garlic salt

1/2 tsp vegetable bouillon powder

1/2 tsp onion powder

1/2 tsp paprika

1 tbsp minced garlic (I used bottled)

1/2 tsp freshly ground pepper

1/4 cup Daiya cheddar shreds

Heat canola oil over medium heat. Cook onion half way, add sausage, and cook until orange oil releases from sausage. 

Cut tofu into two slabs and dice into 16 cubes making 32 cubes. Add to pan and coat in oil. 

In a measuring cup, whisk water, nutritional yeast, garlic salt, bouillon, onion powder, paprika, and minced garlic.

Pour over tofu, mix until incorporated, and cook until some of the mixture is absorbed into the tofu. Grind pepper evenly over tofu, mix in half of the cheddar shreds until melted, top with remaining shreds and cover until melted.

Makes 3-4 cups. 

Vegan Chopped Salad

2-3 cups Romaine lettuce (green and red)

1 Alpha chik'n patty

2 tbsp Mizkan sesame dressing

2 tbsp Follow Your Heart parmesan or Daiya mozzarella shreds

Diced avocado (1/2 to 1 avocado)

Diced tomato (Small tomato)

Diced cucumber (1/2 cucumber)

Prepare Alpha chik'n patty according to instructions (I microwaved for 1 minute)

Dice patty into 1/2 inch cubes and set aside

Layer 2/3 to 1 cup lettuce and 1/3 of ingredients with dressing and layer two more times until out of ingredients.

Can sub out lettuce, tomato, cucumber for Luna Grill house salad (mine was leftover from Veggie Kabob plate)

For variation use Alpha sizzlin' spicy chik'n and buffalo sauce or ranch for dressing with cheddar shreds

Vegan Easy Kimchi Fried Rice

1 tbsp canola oil

1/4 onion, peeled and diced

1/3 cup Seoul kimchi (Target)

2 cups leftover brown rice (I used takeout)

1 tbsp Yamasa low sodium soy sauce

1/4 cup Daiya cheddar shreds (optional)

Heat oil over medium heat

Add onion and kimchi and saute for 2 minutes while stirring (add kimchi later if you want to cook the onion longer)

Crumble in cold rice, mashing to separate chunks of rice to coat each grain in oil

Add in swirl of soy sauce and cook for 1 minute while stirring

Mix in shreds if using until melted

Vegan Pot Au Feu Miso Soup

8 cups water

1 small onion, peeled and sliced

1 medium carrot, peeled and sliced

1 medium potato, peeled and sliced

2 Impossible sausages (I used Italian, 590 mg sodium x 2 = 1,180 mg sodium; 230 cal x 2 = 460 cal)

1/2 cup miso (290 mg sodium x 8 tbsp = 2,320 mg sodium)

1/2 tbsp konbu dashi (optional)

In a 3 qt pan, bring water to a boil. Add onion, carrot, potato, sausages, and simmer for 20 minutes. Scoop miso into a pyrex measuring cup, scoop out some of the hot liquid, and stir to dissolve. Add back to pan, stir until incorporated, and remove from heat. For smaller pieces of sausage, squeeze with tongs to divide into slices. 

To reheat leftovers in microwave, 3:30 for 6 cups.

437.5 mg sodium per cup

Altered from https://cookbuzz.com/recipe/2464