Vegan Easy Curry Pan

8 oz beyond meat (2 patties)

2 1/2-3/4 cups frozen potatoes o'brien

1/2 tsp bottled minced garlic

1/4 cup frozen diced carrots (use carrots from bag of 10 oz bag frozen mixed vegetables)

1/2 tsp salt (optional)

2 curry roux blocks

2 tbsp water (add more if needed)

12 slices sandwich bread (Orowheat organic rustic white)

In a skillet, on medium heat, sauté beyond meat until most of it is browned 

Add frozen potatoes o'brien, garlic, carrots, and salt if using

Sauté another 3 minutes and mix well 

Add 2 tablespoons of water, cover reduce heat to low, and cook until the potatoes are almost done

Add curry roux blocks and 2-3 tablespoons of water and stir until the blocks are melted 

Add more water, 1 tablespoon at a time, if needed

Remove from heat and allow to cool completely

To assemble, place 1-2 tbsp filling in center of one slice of sandwich bread

Top with another slice of bread and cut crusts off with sandwich cutter and sealer such as one for uncrustables

Repeat with rest of sandwich bread

New bag of frozen potatoes o'brien: 

Leftovers in 4 cup pyrex

New bag of 10 oz mixed vegetables:

Leftovers in 2 cup pyrex

Vegan Meatball Soup

64 oz Market Pantry tomato juice (8 cups, 4800 mg sodium or 600 mg per cup)

29 oz water (~3 1/2 cups)

1 tbsp no chicken bouillon base (2010 mg sodium)

10 oz Birds Eye mixed vegetables

500g IKEA plant balls (18 oz)

2 cups small pasta shells (8 oz)

2 tsp Italian seasoning

1/4 cup nutritional yeast

freshly ground pepper

In a 5 quart pot, bring tomato juice and water to a boil over medium high heat

Add remaining ingredients except nutritional yeast and pepper; return to boil

Simmer for 8 minutes or until pasta is cooked

Remove from heat and stir in nutritional yeast

Add freshly ground pepper before serving

Makes about 16 cups or 8 two cup servings

Leftovers in 7 cup + 4 cup pyrexes or two 7 cup pyrexes (4 qt pyrex bowl to store whole pot)

Altered from Market Pantry recipe

https://www.ikea.com/us/en/p/huvudroll-plant-balls-frozen-20483592/

Vegan Deconstructed Sushi

1 cup Japanese rice (measured before cooking)

1 avocado (softness like tip of nose) ~$1

1 package seaweed snack (I used GimMe Teriyaki) ~$2

soy sauce for serving (I used ~2 tbsp Yamasa low sodium)

Suggested optional add-ins:

Vegan cream cheese (I used Kite Hill chive)

Spicy mayo (+ Beyond Sausage)

Kanpyo

Inari

Japanese cucumber

Vegan shrimp

Cook rice according to package directions (I used a rice cooker)

Remove from heat and cool to room temperature

Slice avocado in half lengthwise

Slice both sides into 3-4 pieces length and widthwise to make 12-16 pieces each

Separate avocado from skin with a spoon

To assemble: Grab one piece of seaweed, spoon rice in the middle, top with avocado, cream cheese if desired, fold seaweed, dip into soy sauce, eat, and repeat

If using beyond sausage: Set oven to 350 degrees F 

Place one sausage in a pyrex dish (I used bread loaf size), place in oven, and bake for 45 min total including preheating time

If paper from packaging sticks to sausage, remove paper after 10 minutes of baking and return to oven 

Remove from heat and cool

Cut sausage into thin strips, about 1/4 inch thick and 1 1/2 inches long

Add 2 tbsp vegenaise to a small dish and mix with 1 tsp sriracha until incorporated

Add sausage pieces a few at a time, mixing in between until well coated

Serve as a side dish with deconstructed sushi

Vegan Monin Rose Syrup Recipes

Rose Iced Tea

7 oz Pure Leaf iced tea (try 8 oz next time? I used unsweetened)

1 tbsp Monin rose syrup

1 tbsp agave (trying omitting next time?)

Rose Iced Coffee

8 oz water (I used alkaline chilled in dispenser)

2 oz soy milk (I used Silk Original)

1 tbsp Starbucks VIA instant iced coffee (half packet)

1 tbsp Monin rose syrup

2/3 cup ice (I used 5 moon shaped cubes) 

Rose Milk Tea

1 tbsp rose syrup

2 oz iced tea

1 oz soy milk

ice

Altered from https://www.monin.com/us/mango-milk-tea.html

Vegan White Enchiladas

15 oz Gardein chick'n scallopini (1 1/2 bags/6 servings) or Soy Chorizo (2 Cacique 9 oz tubes) 

1 teaspoon cumin, divided

1 teaspoon chili powder

1/2 cup salsa plus more for serving (I used sweet onion from Target)

3/4 cup Daiya cheddar shreds 

3/4 cup Daiya mozzarella shreds

2 tablespoons unbleached flour

2 cups water, divided

1 low sodium no chicken bouillon cube

4 ounces diced green chiles can

8 ounces Tofutti sour cream

1/2 teaspoon garlic salt (lessen if not using low sodium bouillon)

1/4 teaspoon pepper

8 six inch tortillas

1/4 cup cilantro, finely chopped (optional)

Canola oil for cooking if needed

Preheat oven to 375 degrees

Cook chick'n or soyrizo according to package directions and transfer to a 4 quart pyrex bowl (or microwave in pyrex bowl to save time for chick'n option)

Combine gardien chick'n or soyrizo with 1/2 teaspoon cumin, chili powder, and salsa. Evenly distribute chick'n or soyrizo mixture over center of tortillas, roll and place seam side down in a 9 x 13-inch casserole pan. Set aside.

Scoop flour into pyrex measuring cup, add water, and whisk until flour is dissolved to make a slurry. In a medium non-stick pot, bring water to a boil. Add boillon cube, stirring occasionally until cube has dissolved. While stirring bouillon, pour in slurry, continously stirring until thickened. Add 1/2 teaspoon cumin, 1/2 cup cheddar shreds, 1/2 cup mozzarella shreds, green chiles, sour cream, salt and pepper. Stir until shreds are melted.

Pour white sauce over enchiladas, sprinkle on 1/4 cup cheddar shreds, 1/4 cup mozzarella shreds, and bake 25 minutes. Top if cilantro if desired or serve with remaining salsa. 

Altered from https://skinnyms.com/skinny-white-chicken-enchiladas-recipe-3/

https://youtu.be/HiFanYVHGKA

Vegan Instant Yakisoba and Plant Ball Sando

1 package Sapporo Ichiban Yakisoba (Chow Mein)

8 IKEA plant balls

2 tbsp 365 barbeque sauce

1 tbsp vegenaise

2 slices 365 white sandwich bread

Drizzle 1 tbsp of barbeque sauce in a frying pan

Add frozen plant balls, shake pan to coat, and drizzle rest of barbeque sauce on top shaking pan again until coated in sauce

Cover pan and cook over medium heat and occasionally toss to avoid burning

Once plant balls are soft, remove from heat, keep lid on to steam and set aside

Bring a small pot of water to a boil

Add yakisoba noodles and cook for 3 minutes stirring occasionally to fully submerge if needed and to separate noodles

Drain and rinse noodles

Transfer noodles to a 1 quart pyrex bowl, add seasoning packet and toss until evenly coated

Place 2 slices of bread on a plate

Spread vegenaise on each side

On one slice of bread transfer plant balls to bread with tongs (I did one row of two plant balls on top and two rows on three plant balls below that)

Sprinkle aonori seaweed seasoning packet on the other slice of bread and plant on top of plant balls vegeanise side down to make a sandwich

Vegan Asian Inspired Beef Over Rice

8 oz package beyond meat patties
2 tbsp low sodium Japanese soy sauce
1 tbsp sesame oil
2 cloves garlic, peeled and minced or 1 tsp minced garlic
~3 tbsp ginger, peeled and minced (1 small knub) or 1 Dorot ginger cube
1 tsp Lee Kum Kee chili bean sauce (toban djan, 270mg sodium)
1 onion, diced
100g enoki mushrooms (optional)
14 oz extra firm or firm tofu
7 oz kimchi (I used Seoul Vegan brand from Target)
rice for serving (1 cup per meal)

Prepare rice in rice cooker
While rice is cooking if using frozen patties defrost at 6 oz weight setting so patties are pliable but still cold

Transfer to a frying pan and add garlic, ginger (defrosted in microwave for 15 seconds), soy sauce, sesame oil, and chili bean sauce to patties and mix until incorporated
Discard stem and cut enoki in thirds
Cut width of tofu into thirds and cut into cubes
Stir onion, mushrooms, tofu, and kimchi into beyond meat mixture
Cook over high heat until beyond meat is no longer pink and onions are soft, stirring occasionally to avoid burning