This dish is pretty amazing.  It’s made with some veggies you may not have tried before.  The barbecue flavor and the richness of the vegetables makes this a truly satisfying and filling dish.  It’s great for a picnic or potluck.


  • 1 Japanese sweet potato, peeled and cubed
  • 1 jicama, peeled and cubed
  • 1 yucca root, peeled and cubed
  • pinch of cinnamon
  • 1 zucchini, cubed
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • Dash of paprika
  • 1 tsp minced ginger
  • 2 cloves of minced garlic
  • 1/2 cup (or to taste) barbecue sauce (try a vegan one from an Asian market)
  • 12 oz firm tofu, drained, cubed, and baked in 350 oven for15 minutes

To prepare:

  1. Boil potato, jicama, and yucca with pinch of each cinnamon, salt, pepper till soft; drain and set aside.
  2. To a wok or large skilled sprayed with cooking spray, add zucchini, onion, pepper and  stirfry.
  3. Add paprika, ginger, garlic, barbecue sauce, tofu, and the root vegetables; stir well and cook till warm.

6 entree servings.  Weight Watcher PointsPlus value:  6

original recipe from a friend.

Yucca Root

Easy Inarizushi

Have you had inari at a sushi bar?  It’s so easy and inexpensive to make.  Inarizushi is really just a pouch of fried tofu filled with sushi rice.  Bring it to work in a bento or impress dinner guests.  You will need to pick up the inari at an Asian market.  It comes in a can and is about $3.50 to $4.00 at my local Asian market in the Seattle area.

  1. Carefully open the inari and fill with cooked rice, about 4 tbsp.
  2. Sprinkle with a vegan furikake, such as the one pictured above.

You can get creative and add veggies to lower the amount of rice or drizzle with a little honey for a sweet dessert.

For a traditional flavor, add 1 to 2 tbsp of rice vinegar while cooking your rice.

Amount of inari per can varies between brands.

Weight Watcher PointsPlus value:  2 points for 1 inari.

いただきます  or Itadakimasu  (Let’s eat!)

Medium-Grain Brown RiceAburage

So simple and guiltless!  Go ahead and pop’em!

  1. Preheat oven to 400.
  2. Prepare baking sheet with cooking spray.
  3. Cut 1 medium head of cauliflower (about 4 cups) into bite size pieces.
  4. Put cauliflower in a mixing bowl and add 1/2 tsp cumin, 1/2 tsp (or more) chili powder, 1/2 tsp salt, 1/2 tsp black pepper; toss well.
  5. Spread onto baking sheet and bake for about ten minutes; stir and continue to cook 10 more minutes or until tender but not mushy.

Weight Watchers PointsPlus value: 0

original recipe Weight Watchers.Cauliflower

Miso-Adzuki Stew

We mostly associate Adzuki beans with sweet red bean mochi or other desserts, but here they make a delicious stew with a nutty flavor that’s packed with protein.  Quite simple to make as well.

  1. Soak 1 cup dried adzuki beans in 4 cups cold water for 5 hours or overnight; drain and reserve liquid.
  2. Coat large dutch oven with cooking spray, heat over medium heat.
  3. Add 2 bunches of green onions chopped (reserve some for garnish) , sprinkle with salt, cover and cook till soft, 5 minutes.
  4. Add 1/2 cup dried shiitake mushrooms, stems removed and crumbled; add drained beans.
  5. Add enough water to reserved liquid to make 4 cups; stir into pot.
  6. Cover and bring to boil; reduce heat and simmer 45 minutes (add a little water if necessary in the process).
  7. Stir in 12 oz. red potatoes quartered; cover and cook 15 minutes more or until tender and beans are soft.
  8. Take 1 cup of broth from pot and mix with 2 tbs yellow or red miso; add to pot and simmer 2 more minutes till heated through.
  9. Garnish with reserved green onion.

6 servings.  Weight Watchers PointsPlus value:  4

Original recipe from Vegetarian Times Everything Vegan.Adzuki Beans

I love mushrooms, so this has been a staple recipe for me ever since I’ve been vegan.  It’s so simple too.  I use portabellas, but you could use creminis or whatever mushrooms you like, but I find the portabellas to be nice and “meaty.”  This also makes a great gravy!

  1. In a nonstick skillet, coat with olive oil spray and saute 1 chopped sweet onion for a few minutes.
  2. Next, add 2 cups of chopped portabella mushrooms and saute till tender.
  3. Add 1 packet of Hain brown gravy mix to one cup of water and stir into skillet; cook till thickened.
  4. Remove from heat and add 2 tablespoons of vegan sour cream and sprinkle with fresh or dried parsley; add Bragg’s or soy sauce to taste; garnish with chopped chives.

Serve over noodles, rice, baked potato, or use as a gravy over Tofurky, seitan, tofu, etc.

4 servings.  Weight Watchers PointsPlus value:   1

My original recipe.

Portobello Mushrooms

Jab Chae (aka Japchae, Chapjae, Chapchae) is a Korean dish made with cellophane noodles called dangmyeon, stir-fried in sesame oil with various vegetables (typically thinly sliced carrots, onion, spinach, and mushrooms),  and flavored with soy sauce and sweetened with sugar.  It is usually served garnished with sesame seeds and slivers of chili.  It may be served either hot or cold.

Ready for some more Korean food?  Sure you are!  This is a great summer dish because it’s delicious cold!  Great for picnics and potlucks.  I love summer!  I used to be a winter person, but after being in Seattle for nearly 20 years, I am officially now a summer person!  Enjoy this noodle dish everyone!

You will need these Korean noodles (shown below) from an Asian market.  You might see the words “Vermicelli Coreen” on the label.  They have a sheer look to them, but are darker than rice noodles.


1. Cook 8 ounces of Korean vermicelli noodles according to package directions. Rinse, stir in 1 tbsp of sesame oil, set aside.

2. Stirfry in a large nonstick skillet coated with cooking spray:

  • 1/2 large sweet onion chopped
  • 2 stalks of scallions sliced
  • small handful of oyster mushrooms roughly chopped
  • add small amounts of chopped spinach, carrots, peppers, whatever you would like; have fun with it

3. For the sauce, mix together:

  • 4 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp Mirin
  • 1/2 tbsp salt
  • 3 cloves minced garlic
  • pinch of black pepper

4. Add noodles and sauce to skillet and mix well.  Tongs are really great for doing this.

5. Garnish with a sprinkle of sesame seeds.

You can add veggie strips, ground crumbles, tofu if you like (be sure to add WW pts).

Enjoy these right away or let them cool down or chill in the fridge.

4 servings.  Weight Watchers PointsPlus value:  7

Cellophane Noodles

Lettuce Wraps

Lettuce wraps are a great vegetarian dish with low carb to boot.  This  is a quick dish to make and it’s great for summer too.


6 oz.  ground soy crumbles
1 cup canned sliced water chestnuts, drained & chopped
1 cup bean sprouts
3/4 cup chopped shiitake mushrooms
1/2 cup chopped scallions

Saute these ingredients in a nonstick skillet.


2 tbsp soy sauce or Bragg’s
1 tbsp dark brown sugar
2 tsp chili garlic sauce, optional
1/2 tsp sesame oil

Mix these ingredients together and add to skillet.

Fill six lettuce leaves with filling.

2 servings, 3 wraps each.  Weight Watchers PointsPlus value:  5

original recipe by HungryGirl.Butterhead Lettuce


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