Vegan “Buttered” Noodles


2 Tbs plus 2 tsp Badia Seasoning

1 lb Noodles of your choice

1 cup Vegan Cheese Sauce (from my Macaroni recipe)

1 tsp salt

opt. Spinach/Broccoli


  1. Boil enough water for your noodles. Add in your salt and Badia Seasoning to the water. Add in your noodles.
  2. When done drain all but a couple tablespoons of liquid. Or drain and collect half a cup of liquid.
  3. Add in your sauce and liquid, add in 2 tsp of extra seasoning. Stir well.

opt. 4. Add in broccoli when boiling or spinach until the noodles are almost done.



Okay this one needs a little bit of explanation. I know what you guys are thinking- you can’t possibly make a whole food plant based recipe that even comes close to the simplicity and deliciousness of buttered noodles. JUST LISTEN GUYS. THIS TASTED CREAMY AND SALTY AND SUBTLE AND AWESOME. This recipe I found by accident, as all good and atrocious recipes start out. I didn’t have enough sauce to make macaroni and so I thought to myself. How do I make the fastest noodle dish possible for lunch?

Well years ago when I ate animal products I remembered buttered noodles. A little salt a little butter, maybe some parsley… yum. It was a ten minute dish I made after school when I was feeling particularly lazy.

But as I continued to cook I made the most delicious buttered noodles known to man… also the most unhealthy. I cooked the noodles with ramen seasoning, added in a little hot sauce for that acidic kick and stirred in butter and the barest hint of cheese until my taste buds sang.
When I became vegan I had forgotten all about this little guilty pleasure and I thought maybe I can recreate a similar style easy-peazy-lemon-squeezy dish for those days when you don’t have more than fifteen minutes of effort to create dinner or lunch for yourself. In my case my two year old was whining for a noodle dish after I had slaved over a glorious mediterranean creation for an hour. OF COURSE.

I threw things in the pot and stirred my spoon like a witch at a cauldron until I cackled at the magical contents until my old memories spontaneously combusted at my new creation. I served it to my child and grinned when she wolfed it down as fast as I did. YOU HAVE NO IDEA WHAT IT TAKES TO GET FOOD INTO HER. Usually it is light snacks all day long where meals are slowly and laboriously eaten over the course of an hour or so.

Some tips though so you don’t mess it up.

  1. Make sure to generously season your water so the noodles can soak up flavor. This happens because of diffusion and salt imbalances. If you don’t put enough in, the noodles will absorb until the seasoning In the noodles is equal to the seasoning in the water. You don’t want to skip this. It’s the only way to get the flavor INSIDE of the noodle. This is much more powerful than just seasoning afterward or even toward the end of cooking. I repeat. Do not skip.
  2. Do not rinse the noodles and save a bit of water to add in after draining. The starchy seasoned water makes the noodles slide against each other in ways reminiscent of butter or cheese. Add too little and it sticks together like yuck. Add too much and obviously you have watery noodles. My rule is a tablespoon of water at a time until your desired consistency is reached. I personally like my noodles very creamy and saucy.
  3. Add in your sauce before you add in your water, unless you are a master or a gambler. I myself am a lazy drainer and do so without a colander. I pour enough water out, eyeball it and dump other ingredients in haphazardly and half the time it works out. Don’t be me guys.
  4. Use your favorite all purpose salty seasoning if you don’t have Badia. (It can be found in the mexican aisle). I personally use it because it doesn’t have as much preservatives and it delicious.
  5. This is just a preparation tip, make the cheese sauce on your macaroni days and use the inevitable leftovers for this fast and easy dish. I personally have about a cup of sauce leftover almost everytime I make a veganroni dish.


That’s about it. Let me know how it works out.



The Easiest Stir Fry Possible


  • Rice Noodles (or if unavailable a wide linguine or fettuccine will do)
  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1 Large Onion
  • 1 Head Broccoli
  • 3 cloves Garlic
  • 1 Tbs Minced/Grated Ginger
  • 8 oz Mushrooms
  • 2 Tbs Sriracha
  • 3 Tbs Soy Sauce
  • 1 Tbs Rice Vinegar
  • 3 Tbs Brown Sugar (or Maple Syrup)


The Sauce

  1. Mince garlic and ginger into paste. A good way to do this is to crush small pieces with the side of your knife and then mince.  Put in small bowl.
  2. Add in Sriracha, Soy Sauce, Rice Vinegar, and Brown Sugar and whisk. Set aside.


Tip: Doing this first lets the flavors meld together, especially the fresh ginger and garlic.

The Main Dish

  1. Cut the peppers and onion into large strips, and your broccoli and mushrooms into large pieces as well. Steam them in a large pan until the colors are vibrant.
  2. Boil your noodles until al dente. Drain and RINSE put back into pot.
  3. Add veggies and sauce to pot over medium low heat and stir occasionally, cooking for 2-3 minutes. Overcooking will make the garlic and ginger become bitter.


  • Make sure you don’t overcook your noodles  otherwise they will become mushy later on. Rinsing helps remove excess starch so do not skip this step.


The Most Delicious Vegan Macaroni


  • 1 lb pasta of your choice
  • 1 golden potato
  • 2 medium carrots
  • 2 medium onions or one large
  • 4 cloves garlic
  • 1/2 cup cashews
  • 1 tbs white miso
  • 1 tbs siracha (or any vinegar based hot sauce)
  • 1/4 cup nutritional yeast
  • 2  tsp paprika
  • 1 tbs salt
  • opt 1 package frozen spinach or broccoli
  • opt red pepper flakes



  1. Cut up the potatoes, carrots, and onions and toss it in a medium pot  with enough water to just cover the vegetables and add in cashews and miso. Boil until the potatoes are soft.
  2. Boil pasta according to box instructions, drain and set aside.
  3. Pour the whole pot of cooked veggies/cashews into a blender
  4. Add the rest of the ingredients to the blender, blend until smooth. This may take a couple minutes and some stopping and starting.
  5. Add one cup of sauce to pasta at a time until its as creamy and saucy as you want. Store the rest of the sauce if any in a separate container and make noodles separately every time. EVERY TIME.
  6. Optional: Add your (cooked) greens and mix into whole pot. This really adds a LOT of flavor, the flavors compliment each other really well and brings your dish to a whole new level.
  7. Add more salt/red pepper flakes to each portion depending on taste.


Vegan Queso Blanco

1   Small Golden Potato
1   cup potato water (from boiling the potato)
1/4 cup cashews 
1/4 cup nutritional yeast 
2   tbs jalapeno vinegar 


1. Boil potato in 2 cups water, you can cut this up to speed up boiling.
2. Add cashews to the water.
3. Add everything in the pot to a blender and the nutritional yeast and jalapeno vinegar. 
4. Blend everything and enjoy!

1. Boil a whole pot of potatoes and make cheesy mashed potatoes.
2. Add to noodles as an easy alfredo sauce. 
3. Use as a nacho cheese dipping sauce.