Cheezey Spaghetti with Peas

The giant bag of sweet potato noodles is one of our favorites. The noodles soak up the sauce and hold up well for warm and cold dishes. They also make delicious leftovers without losing their texture.

1 bundle sweet potato noodles, boiled according to directions, drained, and cut into smaller pieces
1 cup frozen peas
1 cup PepperJack Daiya
1 cup soy milk
1/4 cup Earth Balance
1 TBL Braggs
1 TBL cornstarch
2 tsp German mustard
1/2 cup nutritional yeast
1 tsp garlic powder
salt and pepper to taste

While the noodles are cooking, blend together the soy milk, Braggs, garlic powder, cornstarch, mustard, and nutritional yeast. Drain the noodles and melt the Earth Balance in the pot on low heat. Add peas and the sauce mixture, bring to a boil, then simmer on low for a minute or two. Add the drained noodles, mix well and taste for seasoning.

Kimchi with Pumpkin-Rice Noodles

These are the best noodles yet and perfect for October, the month in which everything must be made from pumpkin.

1 package Pumpkin-Rice Vermicelli, soaked in boiling water for 2 minutes then drained
1 package Trader Joe’s (vegan) kimchi
2 TBL sesame oil
3 TBL white vinegar
1 TBL Braggs
5 green onions sliced

After you drain the noodles, mix all ingredients together and refrigerate for an hour to chill. Or serve immediately for a warm dish.

Pumpkin-Rice Vermicelli

Spaghetti Bolognese {vegan/gluten-free}

Better than Chef Boyardee! Spaghetti Bolognese (I keep typing Blog-o-nese) is rich, tomatoey, and full of Italian flavor. The noodles make this hearty, so one batch will make for lots of leftovers. We paired this with a white bean and vegetable salad.

1 package Boca crumbles
1 28 oz can diced tomatoes
1 package rice vermicelli
2 carrots, diced
2 celery, diced
2 white or yellow onions, diced
5 cloves garlic, chopped
3 TBL olive oil
1/2 cup red wine
1/4 cup tomato paste
2 TBL Braggs
1 TBL basil
1 tsp oregano
1 tsp thyme
2 bay leaves
3 cups water or stock
salt and pepper to taste
1 TBL Earth Balance
Optional: nutritional yeast for topping

Heat oil and saute carrots, celery, onion until very soft, 8-10 minutes. Add garlic and Boca crumbles, cook another 2-3 minutes. Add wine and bring to a boil. Cook until wine is absorbed. Then add tomatoes, tomato paste, Braggs, water/stock, and seasonings. Cover and reduce to low. Simmer 1.5 hours, stirring occasionally. Taste for seasoning, add salt as needed. Stir in Earth Balance.

Cook noodles according to package directions. Serve with lots of sauce and nutritional yeast.

Hot & Sour Vermicelli Salad with Purple Yam Noodles

What could be better than purple noodles?

Lettuce leaves
2 garlic cloves, chopped
1 TBL oil
1/4 cup cilantro chopped
2 TBL Braggs
1 lb mushrooms, chopped
4 oz dry yam noodles, soaked in water for 20 minutes until soft, then drained
2 TBL lime juice
1/2 tsp cayenne
2 shallots; finely sliced
1/2 c. scallion chopped
2 celery stalk with leaves chopped
1 small carrot; finely chopped
1/2 package broccoli florets
1 jalapeno, sliced
salt and pepper to taste
Siracha–optional topping

Saute garlic and mushrooms, then add other vegetables and cook about 5 minutes, until carrots are soft. Toss in noodles, lime juice, Braggs. Taste for seasoning, and add salt and pepper as needed. Serve in bowls with fresh lettuce and top with Siracha.

Adapted from this recipe for Yam Wun Sen.

Smoked Tofu Noodle Casserole

Creamy, cozy not-tuna casserole! Omg, the smoked tofu makes this dish so hearty, the Daiya makes it melty, and the noodles make it fun.

2 cups (dry) gf noodles
1 package smoked tofu
3/4 cup chopped onion
2 celery stalks, chopped
1 lb sliced mushrooms
1 TBL olive oil
1 tsp dried onion
1 tsp garlic powder
1 bay leaf
3 cups water or stock
1 TBL Braggs
1/2 cup rice (or other nondairy) milk
1 cup PepperJack Daiya, divided 3/4 cup + 1/4
1 TBL Earth Balance
salt and pepper to taste
2 cups green peas

Preheat oven to 425 F. In a dutch oven, heat olive oil and saute onion, celery, and mushrooms until very soft. Add garlic powder, onion powder, Braggs, bay leaf, and bring to a boil. Add noodles and cook until noodles are slightly underdone, 5-7 minutes.
Shred tofu with a grater, set aside.

Remove bay leaf. Add tofu, peas, rice milk, salt and pepper, 3/4 cup of cheeze, and Earth Balance and mix well. Top with remaining cheeze and bake 15-20 minutes until very bubbly. The cheese should be fully melted on top. Allow to sit 10 minutes before serving.

Singapore Noodles

this is one of our favorite dishes to order in restaurants, but it’s so easy to make at home. You can thrown in whatever fresh vegetables you have, of course, so it’s good for leftovers. If you can find S and B brand curry powder, that is what really makes this dish special. Try a well-stocked Asian market or international section of your grocery store.

4 oz. thin, dried rice noodles
1 package smoked tofu, cut into tiny cubes
2 TBL vegetable oil
2 celery stalks, diagonally sliced
3/4 cup chopped onion
1/2 cabbage, chopped
1/2 TBL minced garlic
2 TBL curry powder
1 green bell pepper, thinly sliced
1 package frozen broccoli
1/2 cup green onions, diced
1 TBL Braggs
1 tsp Siracha
1/2 tsp vegan oyster mushroom sauce
1/2 cup vegan faux chicken stock
salt to taste
**In the picture, there is a sliced carrot, but I would leave this out because it was very sweet and detracted from the overall flavor of the dish.**

Put noodles in a large bowl and cover with hot water. Drain when the noodles are softened. Cut the noodles to make them shorter and easier to stir fry. Set aside.

Heat 1 tablespoon of vegetable oil in a large skillet over high heat.
Add garlic, bell pepper, onion, cabbage, broccoli, and celery. Stir fry for about 1 minute or until they start to get softer. Add tofu, cook about 1 more minute. Put the remaining vegetable oil in the skillet. Stir in noodles.
Add stock, Braggs, oyster mushroom suace, and Siracha. Cook for about 2 minutes. Toss well so that noodles will evenly absorb the flavor from the broth.
Lower the heat to medium. Add curry powder and salt. Toss thoroughly for about 1-2 minutes. The noodles should be fairly dry. Serve with green onions on top.

This dish features Queen Vermicelli: