Grilled Mushrooms with Soba Noodles

Recipe altered from the Thug Kitchen Official Cookbook

Sometimes we find the perfect recipe: Easy, cheap, quick, but not all the ingredients are to our liking. If you’re new to veganism, you’ll find this with lots of your recipes, especially the ones with meat, dairy, or eggs 😉But not to worry! One of the best parts about being a new vegan is getting to try all types of new plant-based foods and selecting your specific style. Once you’ve found your stance in the vegan lifestyle you’ll be able to substitute like a pro.

In this recipe, for example, the original calls for eggplant. Since I don’t like eggplant, I substituted with mushroom and added kale for some extra protein. I also doubled the recipe, so I could meal prep and freeze the extra!


Mushrooms and Marinade

  • 1 cup of rice vinegar
  • 1/2 cup of water
  • 1/2 cup of soy sauce
  • 4 tablespoons of toasted sesame oil
  • 2 tablespoons of agave syrup
  • 4 cloves of minced garlic
    • Typically, if the minced garlic is from a jar (or pre-minced) I’ll use 1/4 or 1/2 tablespoon per clove – depending on how much you enjoy garlic
  • One 8 oz container of white mushrooms
    • You can use another type of mushroom, for example, sometimes I will use two cubed portabello caps
  • 2 great big bushels of kale


  • Two 8 oz packages of soba noodles
  • 2 tablespoons of toasted sesame oil
  • 2 tablespoons of rice vinegar
  • 6 tablespoons of water
  • 2 tablespoons of basil (fresh preferred)
  • 3 tablespoons of sesame seeds (optional)



  1. Mix all marinade ingredients in a mixing bowl (or just a regular bowl – it really doesn’t matter what you mix it with as long as it’s mixed)
    • If you plan to pour the marinade on the mushrooms then have two bowls, one for each
    • If you plan to drop-in the mushrooms after they are sliced into the marinade bowl, just make sure the bowl is big enough
  2. Remove your mushrooms from the package and slice them to your desired size
    • If you’re using mushroom caps then cube them, or slice them – this is your world I’m just giving suggestions!
  3. Depending on the amount of time you have you can marinate for 15 minutes all the way to overnight, or while you’re at work, while you’re at the gym after work – The options are endless


  1. Cook the soba noodles according to the package directions. DO NOT forget that you have double the noodles so you’ll need to DOUBLE the directions
  2. Drain and rinse with cool water after the noodles are finished, to prevent sticking
    • You also want to prevent the noodles from continuing to cook and becoming too soft. If the noodles are too soft they will begin to crumble and fall apart, which is no fun


  1. Bring your pan to medium heat
  2. Put oil in the pan to prevent sticking – I use EVOO
  3. Pour the mushrooms and marinade into the pan and let cook until they are the desired tenderness
    • This will take about five to ten minutes if your pan is already hot. If you just turned your pan on before you placed in the mixture it may take longer.


  1. If you have fresh kale, still on the stalk, fold the leaf at the stalk (in the middle) put your non-dominant hand on the now exposed stalk and pull the leaves off the stalk with your dominant hand
    • Rip the leaves to the desired size, or cut into your desired size (it is unlikely you will want to eat the whole leaf you’ve just pulled from the stalk in one bite)
  2. Place the kale leaves into a pot
  3. Fill the pot about 3/4 of the way with water
  4. If you have time put the pot on low heat and let cook
    • If you don’t have time, put the pot on high heat and place the kale in the water once it begins to boil
    • Turn the heat down to medium heat and keep a close eye on the leaves until they are your desired texture – Remember the more you cook kale the less nutritional value it has

Have a large bowl on stand-by for when all your steps are complete and you’re ready to combine everything. Enjoy!

Vegan Noodle Soup

So sometimes it’s close to grocery day and you have some random items left in your fridge, not enough to make a meal, but enough to make you feel guilty if you let it go to waste. I personally hate waste. I also hate going to the grocery store so I will eat myself out of house and home before I let anything hit that plastic garbage bag (even if it’s gross) 😉

Anyway, this recipe is a newbie, discovered out of necessity, as most of my meals are, but delicious nonetheless. If you make enough of it you can eat off of it for days. It may make your breath stink, with all that garlic, but a small price to pay compared to $25 for delivery each night, or spending hours you don’t have slaving in the kitchen, wouldn’t you say? I hope you enjoy this dish as much as I did, and most of all, I hope you enjoy how easy it is to make!



  • Whole-wheat spaghetti noodles
  • Extra-virgin olive oil (EVOO)
  • Chopped onion
  • Minced garlic
  • Ripped kale
  • Baby carrots
  • Extra-firm tofu
  • Vegetable broth
  • Water
  • Salt
  • Ground Pepper
  • Brown rice


Prepare the Tofu:

  1. Drain extra firm tofu using paper towels or a kitchen towel.
    1. Usually, I say “for a minimum of 3 hours,” but because this is a soup dish it is of less importance that the tofu is dry.
    2. Drain and dry the tofu first thing, then cube and add tofu to dish when you hit that step below.

Prepare the Broth:

  1. Half a carton of vegetable broth (or as much as you like, to taste).
  2. Quarter water, in proportion to the amount of vegetable broth.
  3. Bring to a boil, with EVOO, salt, and pepper, to taste.

Prepare the Vegetables:

  1. Put in the brown rice.
    1. If this is stove cooked brown rice it will likely need a while before it gets soft and is ready to eat, however, if it’s microwavable then save this step until last and then add it in at the end…stir…and Bon Appetit!
  2. Put whole baby carrots in a bowl.
    1. Half them, if desired, by simply snapping them in half.
  3. Take three stalks of kale and remove the leaves from the stalks.
    1. Rip the kale leaves into smaller pieces of your desired size with your hands, or cut with a knife if you so choose.
    2. Place the smaller pieces into the bowl with the carrots.
    3. Place the remaining leaves in a Tupperware container for a salad, later recipe, side dish, etc.
  4. Place minced garlic and chopped onions into the bowl.
    1. Remember that both garlic and onions have a pungent taste and smell, so a little goes a long way, but again, add to taste.
  5. Put vegetables into the boiling water and reduce heat to medium-low.
  6. Put a dash of Spice Islands Oregano in the mixture.
  7. Put extra-firm tofu pieces into the mixture.
  8. Let cook for 15-20 minutes or until the vegetables have begun to soften.

Prepare the Pasta:

  1. Add spaghetti noodles to mixed vegetables and broth mixture.
  2. Stir frequently and check for noodle tenderness after 10 minutes.
  3. Lower heat and allow soup to sit until you are ready to eat!

Vegan Mushroom Stroganoff

Whether you’re a graduate student, full-time parent, full-time professional, or anywhere along this spectrum, time always seems to be limited. Twenty-four hours is never enough, and making full three to five-course meals every night, well that’s just impossible.

Be You. is here to help, for first-time vegans and veterans looking for easy recipes! Be You. recipes only take about 30 minutes, or less, and are made in large amounts, to last for the rest of the week. Recipes do not have amounts so they can be altered to taste and desired size of the dish. I hope you enjoy!



  • Whole-wheat fusilli
  • Extra-virgin olive oil (EVOO)
  • Chopped onion
  • Minced garlic
  • Sliced mushroom
  • All-purpose flour
  • Dry white wine
  • Vegetable broth
  • Dijon mustard
  • Salt
  • Ground Pepper
  • Broccoli


Prepare the Pasta:

  1. Boil water with EVOO, salt, and pepper, to taste.
  2. Add pasta and reduce heat to medium-low.
  3. Stir frequently and check for noodle tenderness after 10 minutes.
  4. Remove from heat and keep in draining bowl until the vegetables are ready.

***Noodles will continue to cook in the sauce, so remove noodles and drain just before peak tenderness.

Prepare the Vegetables:

  1. Put a small amount of EVOO in a large skillet, heat at medium-high.
  2. Put onions, garlic, and mushrooms in a bowl.
  3. Season with salt, pepper, and Mrs. Dash (Table Blend).
  4. Put vegetable mixture in the pan and add a small amount of water to help soften.
  5. Cook and stir until onions and broccoli are soft, and mushrooms have released their liquid.
  6. Add noodles to mixed vegetables.

Prepare the Sauce:

  1. Put flour, wine, broth, salt, pepper, and mustard in a bowl, to taste.
  2. Stir until mixture is thick.
  3. Add water until the mixture is the desired consistency.
  4. Reduce heat to medium-low.
  5. Add sauce to vegetable and noodle mixture.
  6. Stir until noodles are tender and the entire mixture is covered with sauce.
  7. Remove from heat.
This recipe is an adaptation of the Vegan Mushroom Stroganoff recipe found on, by Sylvia Fountaine

Teriyaki Tofu

I’m not sure how many of you are new to Be You. or who is an old favorite, so I’ll preface this recipe with some detail 🙂 I just started graduate school again, working towards my Ph.D. and I have never been so busy in my entire life! This obviously leaves no time to stir around in the kitchen and make gourmet meals, so I’ve had to get creative. This recipe is my own version of teriyaki tofu, wild rice, and vegetable stir-fry. It only takes about 30 minutes, with some slight morning prep. I hope you enjoy!


  • Extra firm tofu
  • Teriyaki Sauce
  • Olive Oil
  • Onion Powder
  • Salt and Pepper
  • Sweet Basil
  • Near East – Long Grain & Wild Rice (Original)
  • Cascadian Farm Organic – Chinese Style Stir-fry Blend
  • Mrs. Dash – Table Blend


Prepare the Tofu:

  1. Drain extra firm tofu using paper towels or a kitchen towel for a minimum of 3 hours. Usually, I will do this before I go to work in the morning: drain package and cover with towels, then placing it back into the refrigerator.
  2. Turn oven to Bake at 350 degrees
  3. Cut dried tofu into cubes or rectangles of your own desired size
  4. Put into a mixing bowl.
  5. Cover tofu with teriyaki sauce – to taste
  6. Add olive oil, salt, pepper, sweet basil, and onion powder to the mixture. Again, this will vary depending on your desired taste.
    1. The previous two steps, for longer pieces of tofu, can be put into a separate bowl and brushed onto each individual piece to make sure the cubes stay intact.
  7. Once finished use hands or seasoning brush to season the mixture and make sure it saturates all of the tofu. Let sit while you prepare the side dishes.
  8. Place each individual piece onto a baking sheet, first adding a non-stick spray or olive oil.
  9. Bake until a golden brown (25-30 minutes) or to desired taste.

To Make The Rice:

  1. Using a medium-sized pan fill about halfway with water and let boil.
  2. Add 1 tbsp of olive oil.
  3. Once the water has come to a boil stir in the rice mixture and the seasoning powder.
  4. Decrease temperature to low
  5. Cover and let sit for 27 minutes.

To Make Vegetable Stir-fry:

  1. Using a medium-sized pan fill about halfway with water and let boil.
  2. Add a dash of olive oil.
  3. Add Salt, Pepper, and Mrs. Dash (Table Blend) – to liking
  4. Once the water has come to a boil stir in the vegetables
  5. Decrease temperature to low
  6. Cover and let sit for 27 minutes – Stir Frequently
    1. The directions on the package do not say this! If you would like to go along with what the package says that is more than fine! I tend to do it this way so that everything is ready at about the same time and everything is still hot!

Tofu Ricotta-Stuffed Pasta Shells

Recipe Brought to You by One Green Planet and Rana Yassine

Recipe modified to my taste – as seen in picture

Usually I will make one or two large meal on Sunday nights to last me throughout the entire week. It’s my way of cutting down the cost of being vegan, while also respecting my wallet and not eating out too often! This dish lasted me one full week, and I did not make nor use all of the shells and mixture that I had cooked. This would be a great meal for a vegan family to eat off of, or for my vegan followers who, much like  myself, are trying to stretch meals throughout the week! So of my non-vegan friends and family tasted the dish and found it to be both filling and delicious – Enjoy!


  • Jumbo pasta shells
  • 1 14-ounce package of firm tofu
  • 1/2 cup parsley
  • 2 medium portobello mushroom caps
  • 1 large onion, cut finely
  • 1 bag of Follow Your Heart vegan mozzarella
  • 1 jar of organic marinara pasta sauce
  • Salt and pepper, to taste


To Make The Shells:

  1. Cook shells according to package until slightly underdone. Drain and rinse with cool water to prevent sticking
  2. In a pan, cook the onion, portobello mushrooms, and parsley until golden. Once done season with salt and pepper and let sit until cool
  3. Preheat oven to 355°F

To Make The Ricotta:

  1. Put vegan mozzarella (to your liking), onion, portobello mushrooms, and parsley into a large bowl with tofu and use hands to mix together
  2. Mix contents until it consists of small crumbles and all contents are distributed evenly
  3. Put olive oil on the bottom of the rectangular pan, to make sure pasta does not stick to the bottom
  4. Use small spoon or fork (depending on your preference) to fill shells, and place side by side in the pan until the bottom of the pan is completely covered
  5. Sprinkle any leftover “cheese” over the top of the pasta
  6. Pour sauce in the dish to just cover the pasta
  7. Bake for 20-25 minutes, or until the dish is to your liking