Vegan Mushroom Almond Milk Soup

2 tbsp vegan butter (I used Smart Balance)

1 bunch enoki mushrooms (or shimeji)

1 onion, sliced

1 package vegan bacon, 1 cm thinly sliced (I used Sweet Earth)

4 cups almond milk

2 tbsp nutritional yeast

1 tsp vegetable bouillon powder 

1/4 tsp garlic salt

Heat a frying pan over medium heat and melt butter

Saute enoki, onion, and bacon

Stir in almond milk, bouillon powder, nutritional yeast, and garlic salt

Bring to a rolling boil, reduce heat to medium and simmer for 20 min or until reduced by 2/3-1/2 original volume

Vegan Soy Milk Cream Pasta

8oz pasta of choice (4 servings, I've used spaghetti or macaroni)

2 tbsp vegan butter (I used Smart Balance)

1 bunch enoki mushrooms (or shimeji)

1 onion, sliced

1 package vegan bacon, 1 cm thinly sliced (I used Sweet Earth)

4 cups soy milk (or almond milk)

2 tbsp nutritional yeast

1 tsp vegetable bouillon powder (try 1 1/2 tsp next time)

1 tsp onion powder

1/4 tsp garlic salt

freshly ground pepper

(try melting in 1/4-1/2 cup Daiya mozzarella next time)

Cook spaghetti according to package directions

While spaghetti is cooking, heat a frying pan over medium heat and melt butter

Saute enoki, onion, and bacon

Stir in almond milk, bouillon powder, nutritional yeast, and garlic salt

Bring to a rolling boil, reduce heat to medium and simmer for 20 min or until reduced by 2/3-1/2 original volume

Mix in spaghetti and remove from heat

Season with salt and pepper to taste

Altered from Cookpad recipe Easy Creamy Pasta with Mushrooms and Soy Milk

Vegan Army Stew (Budaejjigae)

Stew ingredients:

1/2 cup cabbage, quartered

1/2 onion, chopped

1 bunch enoki mushrooms, roots cut off (Zion)

2 green onions, chopped into 1 inch pieces

1/2 cup Seoul vegan original kimchi (1120 mg sodium, 4g protein, 4g fiber, Target)

4-5 slices tofurky hickory smoked deli slices, quartered (not as good with bolonga flavor) (450 mg sodium, 20g protein, 4.5g fiber, Target)

1 small potato, peeled and sliced

1 package Ottogi Jin veggie ramen (1540 mg sodium, Zion)

1/4 cup Daiya cheddar shreds (240 mg sodium Target)

Stock ingredients: 

4 cups hot water

1 packet konbu dashi (15x5 mg sodium, Marukai)

2 tsp light Yondu (700 mg sodium, Zion)

Sauce ingredients: 

1 tsp sugar

1 tsp gochugaru chili flakes (Zion)

1 1/2 tsp garlic powder (or minced garlic)

1 tbsp nutritional yeast (10 mg sodium, 130% B12, Trader Joes, etc)

1 1/2 tsp Yamasa low sodium soy sauce (245 mg sodium, Zion)

2 tsp Haechandle gochujang pepper paste (240 mg sodium, Zion)

3 tbsp kelp broth (or hot water)

In a shallow pan (I used a 3 quart frying pan) arrange stew ingredients except ramen and cheese separately in a circle leaving a hole in the middle for sauce

Place stock ingredients in a 4 cup pyrex measuring cup and set aside

Place sauce ingredients in a different pyrex measuring cup adding dry ingredients first

Spoon 3 tbsp of kelp broth into sauce ingredients and stir to make a paste

Place sauce in middle of pan

Place pan on stove and pour kelp broth over stew ingedients

Bring to a boil and lower heat to medium

Once a potato slice can be cut with cooking spoon add ramen

Boil for about 1 minute until ramen can be unfolded

Cook for about 2 more minutes

Top with cheddar shreds, cover, and cook on low until melted

Serve while hot or cool first if desired

Makes approxiamately 7 cups, 4610 mg sodium

Two 3.5 cup (2305 mg sodium) servings for full dinners or four 1.75 cup (1153 mg sodium) servings packed for short lunch breaks

For obtaining ingredients in San Diego, for Korean food Zion or Hmart

For vegan refrigerated substitutes, Target or Vons

Some pantry items from Marukai, Trader Joes, etc

Altered from https://www.thecheaplazyvegan.com/vegan-budaejjigae-korean-army-base-stew-recipe-mukbang/

Vegan Mushroom Garlic Noodles

8oz spaghetti, cooked and drained

3 tbsp vegan butter

4 oz sliced baby bella mushrooms 

1 tsp agave

1 tbsp minced garlic

1 1/2 tbsp vegetarian stir fry sauce

1 tbsp grated parmesan (optional)

12 chive batons (optional)

garlic salt

Heat pan on high heat and add butter and melt completely. Add mushrooms and saute until browned. Add agave, garlic, and stir fry sauce and toss until heated through. Remove noodles from water and drain briefly. Add noodles to pan and toss until combined. Add garlic salt to taste. Garnish with parmesan and chives

16oz spaghetti, cooked and drained

6 tablespoons vegan butter

8 oz sliced baby bella mushrooms 

2 tsp agave

2 tbsp minced garlic

3 tbsp vegetarian stir fry sauce

2 tbsp grated parmesan (optional)

12 chive batons (optional)

garlic salt

Altered from https://www.reddit.com/r/TopSecretRecipes/comments/oa2xw3/yard_house_shiitake_garlic_noodles/

Vegan Just Egg Frittata

1/2 package savory impossible sausage

1/2 package sliced baby bella mushrooms

1/4 cup canola oil, divided

1/3 package Ore-Ida potatoes o'brein

1 bottle Just Egg

1/2 cup Daiya cheddar shreds

Cook impossible sausage in a 10 inch nonstick frying pan according to package directions

Transfer to dish to cool (I used a 3 cup pyrex)

In the same pan, heat 1 tbsp of oil

Cook potatoes according to package directions

Transfer to dish to cool (I used a 1.1 liter container)

In the same pan, heat remaing oil

Pour in Just Egg

Sprinkle in half of sausage, potatoes, other half of sausage, and cheese

Cover until cheese is melted

Remove from heat and let sit with lid on until cool enough to eat

Vegan Just Egg Bites

1/3 package Ore-Ida potatoes o'brien

1/2 package savory Impossible sausage

1 package sliced baby bella mushrooms

1/2 cup Daiya cheddar shreds

1 bottle Just Egg

Canola oil for brushing

Optional: 

Spinach

Garlic

Sundried tomatoes

(Swap cheddar for mozzarella for this combo)

Preheat oven to 350 degrees F

Cook potatoes o'brien according to package directions and set aside

Cook Impossible sausage on one side, add in mushrooms, and optional ingredients if using

Fry for a few minutes until mushrooms are soft, break mushrooms into bite sized pieces with stirring spoon, and remove from heat

Brush a 12 cup muffin tin with oil

Layer bottom with potatoes o'brien, mushroom sausage mixture, and cheddar

Pour bottle of Just Egg and divide evenly on top of layers

Bake for 20 minutes and cool for 10 minutes before serving

Vegan Stroganoff with Impossible Meatballs

12 oz Great Value egg free pasta ribbons

1 tbsp vegan butter

1 onion, diced

8 oz sliced baby bella mushrooms

2 cups water, divided

2 tsp vegetable bouillon powder

2 tbsp unbleached flour

1/2 cup Tofutti sour cream

1 tsp yellow mustard

14 oz Impossible meatballs

garlic salt

freshly ground pepper

Bring 2 1/2 quarts of water to a boil

Add pasta, cook for 8 minutes, and drain

While pasta is cooking, melt butter in a 3 quart frying pan

Add onion and fry until transluscent

Add mushrooms and fry until fragrant

Pour 1 1/2 cups water and evenly sprinkle in bouillon powder

Stir and bring to a boil

In a pyrex measuring cup whisk 1/2 water with flour until dissolved to make a slurry

While stirring onion mixture pour slurry constantly mixing until thickened

Mix in sour cream and mustard until incorporated

Coat meatballs in sauce and bring to a boil

Cover, reduce heat to low, and simmer for 20 minutes

Add cooked pasta and mix until coated in sauce

Top with garlic salt and freshly ground pepper