It’s been a busy month. I haven’t had a ton of time to cook and a lot of my meals have been beige and ugly. Here are some quick meals I’ve been making:

1. Egg-less Egg Salad

I made this the other day just with some leftover tofu scramble and Vegenaise.

For the tofu scramble I broke up a block of medium firm tofu in a pan over medium heat and added turmeric, paprika, onion powder, cumin, cayenne pepper and black pepper. I had that for breakfast in a burrito that day, and stored the leftovers in the fridge. The next day I mixed the leftovers with 1 tablespoon of Vegenaise and a little bit more black pepper. I had it on some sourdough toast for breakfast.

2. Pasta + whatever is in the fridge

This first example is a cup of shells with red peppers, green peppers, and onions cooked with olive oil and half of a Beyond Meat Sausage.

Next, this is some elbow macaroni with spinach and a vegan burger patty. I would also recommend adding a little olive oil or something, since I ate this as-is and it was a bit dry. It was alright, but definitely could have used something.

Finally, this is some penne pasta with a cup of frozen stir-fry veggies with a sauce I made out of hummus, nutritional yeast, and a splash of low sodium soy sauce.

3. Nachos + Loaded Fries

Not healthy comfort food, but really easy. We air fried some french fries, added a few slices of Daiya’s American Cheese, cooked some Boca veggie crumbles, and topped it with green onions and a dollop of vegenaise (would recommend vegan sour cream too).