Vegan Olive Oil and Crushed Red Pepper Pasta

3 quarts water

16 oz whole grain penne

1/2 cup olive oil (coats bottom of 10 inch pan)

1/2 tbsp minced garlic (3 cloves)

1/4 cup pasta cooking water

1/2 tsp crushed red pepper flakes + more for topping

1 tsp garlic salt

dash of onion powder

dash of Yondu vegatable umami

1 cooked impossible sausage, diced

1/2 cup Daiya mozzerella shreds

Bring water to a boil. Add penne and cook for 9 min.

While pasta is cooking, heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds, making sure it doesn't brown. Add the pasta water, red pepper, salt, and bring to a boil. Drain pasta and toss with olive oil mixture. Mix in onion powder, yondu, sausage, and mozzarella.

Altered from https://www.food.com/recipe/olive-oil-garlic-and-crushed-red-pepper-pasta-sauce-295835

Vegan Soyrizo and Corn Pasta

16 oz rotini

1 package Birdseye white and yellow corn

1/2 package soyrizo

1/2 cup Daiya cheddar shreds

1/2 cup unsweetened almond milk

2 tbsp nutritional yeast

2 tsp soy sauce

1/2 tsp chili powder

1/4 tsp vegetable bouillon powder

1/4 tsp garlic salt

1/4 tsp onion powder

1/4 tsp coursely ground peoper

Cook corn and soyrizo according to package directions and set aside

Bring 3 quarts water to a boil, add rotini, cook for 15 min stirring occasionally, drain, and return to pan

Mix in cheddar until melted

In a pyrex measuring cup mix almond milk and spices until dissolved

Distribute into rotini and mix until incorporated

Stir in soyrizo and corn

Vegan Potato Soyrizo and Chicken Frittata

1/2 package soyrizo

1 tbsp canola oil

1/2 cup potatoes o'brien

1/2 package Field Roast buffalo wings or Gardein barbecue wings

1 bottle Just Egg

1/4 cup Daiya mozzerella shreds

Prepare soyrizo, potatoes, and wings separately according to package directions and set aside

Over medium heat pour in Just Egg

Sprinkle in soyrizo, potatoes, and wings

Reduce heat to low, top with shreds, and cover until melted

Remove from heat

I prefer to cool it until set and eat it room temp or cold but it can be eaten hot once Just Egg liquid has set

Use a spatula to loosen sides of frittata and carefully transfer to a plate and cut into 8 slices like a pizza

When packing a bento, prepare two slices with 1/2 cup purple rice for a healthy and more filling option

Makes 4 bentos with 2 cups purple rice divided into 1/2 cup per bento

Top with extra buffalo or barbecue sauce if desired

Vegan Chicken Noodle Soup

1 tbsp canola oil or vegan butter

1 onion, diced

1 large russet potato, peeled and diced

8 cups water (2 quarts)

1 tbsp no chicken bouillon

1 tbsp low sodium soy sauce

1 tbsp nutritional yeast

1 package Gardein chick'n strips

1 1/2 cups Great Value egg free noodles

1 large carrot, sliced (1 cup)

1/2 tsp basil (try 1 tsp sage next time)

1/2 tsp oregano (try 1 tsp thyme next time)

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp pepper

1/2 cup chopped celery, optional

1/4 cup unbleached flour dissolved in 1/2 cup water, optional (to thicken)

In a 3 quart pan (or larger) heat oil or butter over medium heat. 

Cook onion, celery if available, and potato until just tender. Pour in water and stir in rest of ingredients. Bring to a boil, then reduce heat and simmer for 20 minutes before serving. Cut chick'n strips into 1 cm pieces if desired.

Altered from http://allrecipes.com/recipe/26460/quick-and-easy-chicken-noodle-soup/?internalSource=amp&referringContentType=amp%20recipe&clickId=amp_directions

Vegan Just Egg Omelette with rice for lunch box

1/4 cup canola oil (if not using same pan filling was cooked in)

1 bottle Just Egg

Filling of choice:

~3 oz Impossible savory sausage (1 package is 14 oz, I have made two omelettes so far and still have about half left)

1/6 package Ore-Ida potatoes o'brien

1/5 package Trader Joes colorful carrot coins

1/4 cup Daiya shreds (I used mozzarella for this combo)

2 cups Wang multi 5 grains rice

Cook rice according to package directions. I used a rice cooker.

Cook filling according to package directions. I cooked each package separately and stored leftovers in their own containers.

Heat oil over medium heat

Pour in Just Egg and reduce heat to low

Evenly sprinkle in filling, I start with sausage then add potatoes then carrot coins on top

Cover, reduce heat to low, and steam until cooked

Remove cover, add shreds, and cover again until cheese is melted

Cover and let cool if desired or serve immediately

Divide omelette and rice into four sections

In a lunch box container put omelette on one side and rice on the other (I used a 3 cup pyrex)

Makes 4 lunches

If desired use leftover filling to make a fresh omelette with another bottle of Just Egg when previous omelette is finished

If using all of filling for omelettes, potential to make 5 omelettes with 5 bottles of Just Egg

Filling suggestions:

Okonomiyaki omelette (shredded cabbage, vegan bacon, top with okonomi sauce, mayo, sriracha)

Spinach lasagna flavor (spinach, fresh or sundried tomatoes, basil, oregano, mozzarella)

Pizza flavor (pepperoni, green bell pepper, top with tomato sauce and mozzarella)

Vegan S&B Tasty Curry Sauce Mix Ingredients

1 box:

1 1/4 lbs onions

1/2 lb carrot

1 lb potato

1 lb meat or seafood substitute

2 tbsp canola oil

6 cups water

8 cubes curry sauce mix (1 box)

5 cubes (Makes about 10 cups prepared)

1 medium onion (300g or 10.5 oz)

1 large or 2 thin carrots (150g or 5 oz)

10 oz potato (4 small potatoes)

10 oz meat or seafood substitute (I used 8 oz imitation pork chop and 150g enoki)

4 tsp canola oil

4 cups water

5 cubes curry sauce mix (I used hot)

1/2 box:

2/3 lb onion  

1/4 lb carrot

1/2 lb potato

1/2 lb meat or seafood substitute

1 tbsp canola oil

3 cups water

4 cubes curry sauce mix (1/2 box)

1/4 box: 

1/3 lb onion

2 oz carrot

1/4 lb potato

1/4 lb meat or seafood substitute

1/2 tbsp canola oil

1 1/2 cups water

2 cubes curry sauce mix (1/4 box)

1 cube:

2.5 oz onion

1 oz carrot

2 oz potato

2 oz meat or seafood substitute

1 tsp canola oil

3/4 cup water

1 cube curry sauce mix

Chop onion, carrot, potato, and meat substitute (I used 8 oz imitation pork chops and 150g enoki) into 1 inch cubes

Heat oil in a 3qt frying pan

Add chopped ingredients and cook over medium heat until onion and meat substitute start to brown

Top with water, bring to a boil, cover, and simmer on low for 20 min or until doneness for potato and carrot is checked with a fork

Stir in curry cubes until dissolved and sauce thickens

Serve next to a bed of Japanese rice

Recipe for 5 cubes makes about 5 two cup servings

Vegan Sandwich Options for Croissants

🥐1 vegan croissant, halved or 2 slices vegan croissant toast🍞 (Whole Foods)

Option #1:

🧀Daiya cheddar shreds, melted on both sides

Yves bolonga or Tofurky hickory smoked slices

Vegenaise

Option #2:

🍫Enjoy Life chocolate chips melted on both sides

Option #3:

Jam, spread on both sides

Daiya mozzarella slice, melted if desired

2 Tofurky hickory smoked slices, folded