• Add the baby potatoes to a large pot of salted water.
• Bring to a boil and cook until fork-tender.
• Drain and return to the pot.
• Preheat the oven to 375°F (190°C, or gas mark 5).
• In a baking dish, mix olive oil and soy sauce.
• Remove the stems and gills from the portobello mushroom caps.
• Place them top side down in the baking dish.
• To the drained potatoes, add the soy creamer, nondairy butter, nutritional yeast, scallion, garlic powder, paprika, cumin, chili powder, salt, and pepper.
• Mash the mixture with a hand masher until fairly smooth, leaving a little texture.
• Fill each mushroom cap with an equal portion of the mashed potatoes.
• Bake for 30 minutes or until the tops are lightly browned.
• Serve warm.

• Preheat the oven to 400°F (200°C, or gas mark 6).
• Lightly coat a baking dish with nonstick spray or oil.
• If using eggplants, cut them in half, roast for 15 minutes, scoop out the flesh, chop, and set aside.
• If using tomatoes, slice off the tops, scoop out the flesh, chop, and set aside.
• If using bell peppers, halve them, remove the seeds, and rinse.
• In a food processor, blend tofu, apple, garlic, shallot, and parsley until coarsely chopped.
• Transfer to a bowl and mix with the cooked wild rice.
• Blend coconut milk, diced tomatoes, peanut butter, agave, curry powder, turmeric, cayenne, salt, pepper, and basil in the food processor until smooth.
• Heat olive oil in a saucepan, combine the tofu mixture with half the coconut sauce, and add the eggplant or tomato flesh, if using.
• Simmer for 8 minutes.
• Place the veggie shells in the baking dish and fill them with the tofu mixture.
• Drizzle the remaining coconut sauce over the filling.
• If using tomatoes, place the tops back on.
• Cover the dish tightly with foil.
• Bake for 20 minutes, remove the foil, and bake for another 10–20 minutes, until the veggies are tender.
• Serve hot.

• Heat the peanut oil in a large saucepan over medium-high heat.
• Sauté the shallot, garlic, and ginger until fragrant, about 2 minutes.
• Add curry powder, turmeric, garam masala, dried basil, and sea salt.
• Stir and cook for 1 minute.
• Pour in the coconut milk and tamari, then bring the mixture to a boil.
• Add the chopped cauliflower, cover the pan, and let it simmer for 15 minutes, or until the cauliflower is tender.
• Coarsely mash the cauliflower with a spoon or potato masher.
• Stir in the garbanzo beans and steamed broccoli, allowing everything to simmer for another 5 minutes.
• Garnish with slivered almonds, if desired.

• Place cubed potatoes in a large saucepan, cover with water, and bring to a boil.
• Cook until tender, about 15–20 minutes.
• Drain and return to the saucepan.
• Mash the potatoes with 28 g butter, milk, ½ teaspoon salt, and ¼ teaspoon pepper until smooth.
• Stir in the kale pesto and chopped walnuts, and set aside.
• In a medium saucepan, bring water to a boil.
• Add lentils and cook for 15–20 minutes until tender.
• Drain lentils and set aside.
• Preheat the oven to 375°F (190°C, gas mark 5).
• Coat the baking dish with ½ teaspoon butter.
• In a large saucepan, heat olive oil over medium heat.
• Add onion, garlic, zucchini, tomato, remaining ½ teaspoon salt, and ¼ teaspoon pepper.
• Cook until the zucchini browns, about 6 minutes.
• Stir in basil, tomato paste, cooked lentils, and Fu-ttage Cheese.
• Simmer for 2 minutes.
• Spread the lentil and zucchini mixture evenly in the baking dish.
• Top with kale pesto potato mixture, spreading evenly.
• Cover with foil and bake for 20 minutes.
• Remove foil and bake for another 15 minutes.
• Let the dish stand for at least 15 minutes before serving to allow portions to hold together.

• Preheat the oven to 350°F (180°C, gas mark 4).
• Spread a very thin layer of marinara sauce on the bottom of the baking dish.
• Layer the eggplant slices in a single layer over the sauce.
• Spread another thin layer of sauce over the eggplant slices.
• Add about 10 basil leaves on top of the sauce.
• Spread a thin layer of ricotta over the basil.
• Layer the Roma tomato slices over the ricotta.
• Repeat the layering process for a total of 4 complete layers, ending with sauce and ricotta on top.
• Cover the baking dish with aluminum foil and bake for 30 minutes.
• Remove the foil and bake for an additional 20 minutes.
• Allow the lasagna to rest for at least 15 minutes before serving to help the portions set.

• Preheat oven to 375°F (190°C).

Assemble the lasagna:

• Spread a thin layer of marinara sauce on the bottom of the baking dish.
• Place 3 lasagna noodles in a single layer over the sauce.
• Add another layer of sauce, followed by a layer of Tofu Ricotta.
• Repeat the layers (sauce, noodles, ricotta) until all ingredients are used, ensuring the top layer is ricotta and sauce.
• Sprinkle nutritional yeast and ground cashews or walnuts evenly over the top.
• Bake uncovered for 30 to 40 minutes, or until the top is golden and noodles are tender.
• Let stand for 15 minutes before serving to allow the lasagna to set properly.

Prepare the béchamel:

• Melt nondairy butter in a medium saucepan over medium heat.
• Add garlic, nutmeg, paprika, salt, and pepper; cook for 1 minute.
• Stir in flour and cook briefly.
• Whisk in soy creamer and continue whisking until thickened.
• Set aside.
• Preheat oven to 375°F (190°C).

Assemble the lasagna:

• Spread a small amount of béchamel on the bottom of an 8-inch baking dish.
• Layer 2 lasagna noodles, followed by hummus, Nutty Cheese, and béchamel.
• Repeat layers, ending with a top layer of béchamel.
• Cover dish with foil and bake for 20 minutes.
• Remove foil and bake for an additional 15 minutes until golden brown.
• Allow lasagna to rest for 15 minutes before serving.

• Preheat oven to 375°F (190°C).
• Lightly coat 6 muffin cups with nonstick cooking spray.
• In a mixing bowl, combine wheat gluten, nutritional yeast, rice flour, garlic powder, Italian seasoning, and sea salt.
• Stir in nondairy milk and tahini until a smooth batter forms.
• Incorporate optional add-ins, such as olives, nuts, or roasted red pepper, if desired.
• Divide the batter evenly among the muffin cups.
• Bake for 20 minutes, or until the seitan bites are light golden brown and firm.

• Combine garlic, onion, soy sauce, jalapeño peppers, vinegar, cumin, and pepper in a food processor.
• Blend until chunky.
• Place tempeh in a shallow dish or resealable bag.
• Pour marinade over tempeh.
• Marinate for several hours.
• Preheat grill to medium-high heat.
• Place tempeh on the grill and cook for 5-7 minutes per side.
• Serve with reserved marinade.
• Alternatively, preheat oven to 450°F (230°C).
• Place tempeh and reserved marinade in a baking dish.
• Bake uncovered for 10-12 minutes.