Vegan Quick Korean Inspired Noodles

1 serving noodles (about 2 oz, I used thin spaghetti)
1 tsp sugar (try agave/maple syrup next time)
1 tsp gochujang (I used toban djan, lessen to 1/2 tsp next time)
1 tsp sesame oil
1 tsp rice vinegar

Cook noodles according to package directions and drain
While noodles are cooking mix sugar, gochujang, oil, and vinegar in serving bowl
Toss drained noodles in sauce until coated

Altered from https://www.youtube.com/watch?v=VaepGgaJRKc

Vegan Flatbread Pizza

Flatbread (mine was from Alibaba restaurant)
Hummus (mine was from Alibaba restaurant)
1 onion, diced
1 package Sweet Earth bacon, diced
Daiya mozzarella shreds
Cashew mozzarella sauce:
1 cup cashews (I used Kirkland organic whole cashews unsalted unroasted)
2/3 cup water
6 tbsp unsweetened almond milk (I used Kirkland)
4 tsp lemon juice
1 tsp garlic salt
3/4 tsp onion powder

Preheat oven to 350 degrees F
Cook onion and bacon until onion is transluscent
Cut flatbread into slices, about 2-3 inches in width
Top with a layer of hummus
Blend cashews and water on high until smooth, about 2 minutes. Add lemon juice, garlic salt, and onion powder, and blend until smooth
Pour a thin layer of cashew sauce into a pyrex
Place flatbread on top of sauce
Top with cooked onion, bacon, and mozzarella
Bake for 20 minutes


Altered from Chloe's Italian Kitchen

Vegan Potato Salad

3 medium red potatoes
1 Tofurky Italian sausage (cheapest at Trader Joes)
2 dashes garlic salt
2 tsp vegetable broth (I used 1/8 tsp vegetable bouillon powder + 2 tsp water, cheapest at Asian market such as 99 Ranch, Hmart, etc)
1 tbsp rice vinegar (I used Mizkan)
freshly ground pepper

Fill a medium pot with 1 quart of water
While peeling potatoes place into water while peeling rest of potatoes
Remove from water, dice, and place back in water
Drain starchy water and refill with fresh water up to 2 quart line
Over high heat cover and bring to a boil
Remove lid, reduce heat to medium low and cook for 20 minutes
Test that potatoes can be cut with a spoon, drain, and transfer to a 1 quart pyrex bowl
Mash potatoes with fork and set aside
Dice tofurky sausage and mix into potatoes
Add garlic salt, stirring between dashes
In a sauce dish, mix bouillon powder with water until dissolved and stir into potatoes
Stir in vinegar and pepper


For DIY vegan italian sausage https://www.brandnewvegan.com/recipes/vegan-italian-sausage

Vegan Kimchee Fried Rice

2 cups uncooked short grain rice and water for rice cooker

1 cup kimchi, coarsely chopped and 2 tablespoons juices reserved

3 tablespoons reduced sodium soy sauce

1 tablespoon gochujang (I omitted as mine had hardened)

1 tablespoon sesame oil

2 tablespoons canola oil

1 small onion, diced

2 cloves garlic, minced (I used 2 Dorot cubes)

2 teaspoons freshly grated ginger (I used 2 Dorot cubes)

Prepare rice in a rice cooker

While rice is cooking, in a small bowl whisk together kimchi juice, soy sauce, gochujang, sesame oil, and set aside

Heat canola oil in a large skillet over medium high heat 

Add garlic, onion and ginger, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes

Stir in kimchi and cook for about 3-4 minutes

Stir in rice and kimchi juice mixture and cook for about 2-3 minutes

Altered from https://damndelicious.net/2019/03/21/kimchi-fried-rice/

Vegan Beyond Meat Gyoza

8 oz package beyond meat patties

1/2 cup scallion (I used two stalks)

2 tbsp low sodium Japanese soy sauce

1 tbsp sesame oil

2 cloves garlic (I used 2 Dorot cubes)

1 tsp ginger (I used 1 Dorot cube)

1 tsp Lee Kum Kee chili bean sauce (toban djan, 270mg sodium)

36 gyoza wrappers (I used 2/3 package Myojo brand)

12 oz beyond beef (reserve 4 oz for different use)

3/4 cup scallion (I used three stalks)

3 tbsp low sodium Japanese soy sauce

1 1/2 tbsp sesame oil

3 cloves garlic (I used 3 Dorot cubes)

2 tsp ginger (I used 2 Dorot cubes)

2 tsp Lee Kum Kee chili bean sauce (toban djan, 270mg sodium)

54 gyoza wrappers (I used 1 package Myojo brand)

If using frozen patties defrost at 6 oz weight setting so patties are pliable but still cold

If using frozen Dorot cubes let cool to room temperature or microwave 10-15 seconds to defrost

Add garlic, ginger, soy sauce, sesame oil, and chili bean sauce to patties and mix until incorporated

Stir in scallions

With a 1/2 tbsp measuring spoon (I used a circular one), scoop 1/2 tbsp of filling to gyoza wrapper

Using your finger, moisten one end of wrapper with water

Seal tightly making sure there are no openings for the gyoza to come apart

Repeat with 3 other wrappers

In a small pot of simmering water, drop in 4 dumplings making sure not to crowd them

Simmer for 3 minutes, spoon out of water and drain on a sheet pan making sure gyoza don't touch each other so they won't stick

Repeat with rest gyoza, prepping 4 at a time to keep them from drying out, refilling water and bringing back up to a simmer as necessary

Makes 3 servings, 12 gyoza per serving

Recipe altered from https://www.google.com/amp/s/tasty.co/amp/recipe/easy-fried-beef-dumplings-gyoza

Cream cheese wontons

18 gyoza wrappers (1/3 package Myojo brand)

6 tbsp vegan cream cheese

Oil for frying

Vegan Microwave Beyond Breakfast Sandwiches

1 Beyond breakfast sausage patty (classic or spicy, package of 6)

1 Orowheat organic English muffin (package of 6)

1 Daiya cheddar slice (package of 10)

Cut or tear open English muffin

Assemble sandwich with patty and cheddar

Microwave for 45 seconds

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