Best Vegan foods and recipes "For everyone"

This one I submitted to a contest. I normally add a lot more, but this is basic.

Southwest Hominy Pasta

oil

1 onion, diced

1 red bell pepper, diced

1/4 tsp salt

2-4 servings of chosen protein*

1 TBSP flour

the reserved hominy liquid, broth or milk to make a light sauce

1 tsp garlic powder

1/2 tsp cumin

1/2 tsp oregano

4 ounce can of green chile

1 can of hominy, reserve the liquid

cooked fettucine or linguine

Sautee the onion, bell pepper, chosen protein (unless beans, if beans just add them after the veggies have cooked; if using soy curls, rehydrate in broth -use that 1/4 cup left over broth when you toss curls in), and salt in oil. Make sure the protein is seasoned as well. As they are cooking, add in garlic, cumin, oregano, chile (2 oz for flavor, 4 for full effect).

After vegetables and protein are cooked, sprinkle on the flour, mix well until combined, then add reserve liquid, stirring to form a sauce and blend all clumps. Drop the heat if the liquid starts boiling before you can fully stir everything.

Add in mashed hominy, let everything heat through, then stir in the cooked pasta and serve. Add red pepper flakes, and salt to taste, or even add in some hatch.

@XantiAbraham room temp ice cream: avocado, banana, and mango - just chunk out each and try to blend them together.

Instant pot: Chunky Vegetable Soup (WFPB SOS free)
Makes 4-5 good sized portions

3-4 meduim potatos
3-4 carrots
2-3 sticks of celery
1 bag of shredded curly kale, destalked
Country Soup mix (500g mix of split peas, azouki beans, pearl barley & lentils)
Vecon vegetable stock + at least 1.5 ltr of boiling water (add more if you like wetter soup)
Garlic to taste

Soak the soup mix for 5 hours prior to cooking, it will reduce the amount of indigestable sugars and reduce cooking time.

Wash and chop all the veggies, I dice them into small chunks.

Add the beans, potatos, carrots, garlic, and celery to the pot.

Mix Vecon in the water to make the broth and add to the pot. Stir to mix.

Add in the kale, the hot water should wilt it and reduce the volume, stir until below the Max line.

Cook on the pressure cook setting, Normal for 8-10 minutes. I do 8 as I like mine to stay chunky.

Serve and add Canvas' special ingredient. (1 tbsp of Nutritional Yeast for added savory vibe and B vitamins) *shhh keep my secret 😉

I made myself hungry!