• 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.

Prepare the broth:

• Combine water, soy sauce, garlic, bay leaves, and ginger in a large pot.
• Bring to a simmer while preparing the dough.

Make the dough:

• In a large bowl, mix vital wheat gluten and whole wheat flour.
• Gradually add water while stirring to form a stiff dough.
• Knead the dough in the bowl 70 times until smooth.
• Let rest for 20 minutes.

Rinse the dough:

• Cover the dough with water in the bowl.
• Knead until the water becomes milky, then drain.
• Repeat this process 10–12 times, until the water is nearly clear and the dough achieves a spongy texture.
• After rinsing, mix in parsley, scallions, garlic powder, onion powder, and black pepper.

Form and cook the seitan:

• Divide the dough in half.
• Wrap each half in cheesecloth, shaping into tight logs.
• Tie the ends securely with twine.
• Place the logs into the simmering broth.
• Simmer gently for 90 minutes, flipping halfway through.

Cool and store:

• Remove logs from the broth and set on a plate to cool.
• Carefully unwrap the cheesecloth (use water if it sticks).
• Store the seitan in the refrigerator in an airtight container with some of the broth to keep it moist.
• It will last up to 2 weeks in the fridge or can be frozen indefinitely.

• In a microwave-safe bowl, combine the TVP, paprika, cumin, cane juice, garlic powder, onion powder, cayenne, chili powder, chipotle powder, and salt.
• Add the water or vegetable broth, cover tightly with plastic wrap, and microwave on high for 6 to 8 minutes.
• Alternatively, bring the liquid to a boil, add it to the TVP mixture, cover, and let stand for 10 minutes.
• Carefully remove the plastic wrap or lid and mix in the canola oil.
• Let cool slightly and serve as a filling or topping in your favorite Mexican dishes.

• To a measuring cup, add the liquid smoke and then fill with water to make 1 cup (235 ml).
• In a microwave-safe dish, combine the liquid smoke water, TVP granules, and salt.
• Cover tightly with plastic wrap and microwave on high for 5 minutes.
• Alternatively, bring the water to a boil, add it to the TVP mixture, cover, and let stand for 10 minutes.
• Carefully remove the plastic wrap.
• Stir in the red food coloring if desired.
• Preheat a frying pan with the oil.
• Add the reconstituted TVP to the pan and toss to coat evenly with oil.
• Pan-fry the TVP over medium heat, stirring often, for about 10 minutes until it reaches the desired crispness.
• Avoid browning; instead, focus on drying it out.
• Let the bits cool completely before transferring them to an airtight container.
• Store in the refrigerator for up to a week or longer.