• Preheat the oven to 325°F (170°C, or gas mark 3).
• In a large bowl, whisk together wheat gluten, nutritional yeast, paprika, sage, oregano, white pepper, onion, cayenne pepper, nutmeg, and Sucanat.
• In a medium bowl, whisk together vegetable broth, pumpkin purée, and oil.
• Pour the wet ingredients into the dry mixture, stir with a spoon, and knead the dough with your hands for 2 minutes.
• If the dough is too dry, incorporate the remaining pumpkin purée.
• Let the dough rest for 5 minutes.
• Roll the dough into a log and wrap it tightly in aluminum foil, twisting the ends securely.
• Place the wrapped sausage in the oven and bake for 90 minutes, flipping it halfway through to prevent uneven browning.
• Carefully remove the foil and allow the sausage to cool.
• Store in the refrigerator or freezer.

• Preheat the oven to 325°F (170°C, or gas mark 3).
• In a large bowl, whisk together wheat gluten, paprika, nutritional yeast, and sea salt.
• In a medium bowl, whisk together water and peanut butter until well emulsified.
• Pour the wet ingredients into the dry mixture, stir with a spoon, and then knead the dough with your hands for 2 minutes.
• Let the dough rest for 5 minutes.
• Divide the dough into 2 equal portions and roll each into a log shape.
• Wrap each log tightly in aluminum foil, twisting the ends securely.
• Place the wrapped fauxsages in the oven and bake for 90 minutes, flipping them halfway through to prevent uneven browning.
• Carefully remove the foil and allow the sausages to cool.
• Store in the refrigerator or freezer.

• Preheat the oven to 325°F (170°C, or gas mark 3).
• In a large bowl, whisk together wheat gluten, nutritional yeast, sea salt, sage, onion, nutmeg, and cinnamon.
• In a medium bowl, whisk together oil, maple syrup, apple juice, and applesauce.
• Pour wet ingredients into the dry mixture.
• Stir with a spoon, then knead the dough with your hands for 2 minutes.
• Let the dough rest for 5 minutes.
• Roll the dough into a log shape and wrap it tightly in aluminum foil, twisting the ends securely.
• Place the wrapped log in the oven and bake for 90 minutes, flipping it halfway through to prevent uneven browning.
• Carefully remove the foil and allow the sausage to cool.
• Store in the refrigerator or freezer for later use.

To make the crust:

• Combine flour, peanut butter, and salt in a food processor.
• Pulse to combine.
• Add agave (if using) and nondairy milk gradually, until a dough forms.
• Roll the dough thinly and fit it into the pie plate.
• Prick with a fork to prevent air bubbles.
• Set aside.

To make the filling:

• Blend tofu, butter, nutritional yeast, flour, almonds, salt, pepper, nutmeg, turmeric, baking powder, garlic powder, and minced onion in a food processor until smooth.
• Add spinach and pulse a few times to combine.
• Pour the filling into the prepared crust.
• Bake at 375°F (190°C) for 40 minutes, until the crust edges are golden and the filling is set.
• Cool for 10 minutes on a wire rack before slicing and serving.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Grease the baking dish and set aside.

To make the chili:

• In a large bowl, mix together the kidney beans, pinto beans, tomato sauce, onion, TVP, chili powder, smoked paprika, garlic powder, and black pepper.
• Pour the chili mixture into the prepared baking dish and spread evenly.

To make the cornbread topping:

• In a mixing bowl, combine the flour, cornmeal, baking powder, and salt.
• In another bowl, whisk together the nondairy milk, agave, melted butter, oil, and egg replacer.
• Add the wet ingredients to the dry and mix until combined.
• Fold in the corn kernels.
• Carefully spread the cornbread mixture evenly over the chili.
• Bake for 45–60 minutes, or until the cornbread is golden brown and a toothpick inserted into the topping comes out clean.
• Let cool slightly before serving.

To make the potatoes:

• Boil the potatoes in a large pot of water until fork-tender.
• Drain and return to the pot.
• Add sour cream, butter, cumin, coriander, and garlic powder.
• Mash until smooth.
• Mix in the chopped scallion.
• Set aside.

To make the crust:

• In a medium bowl, combine masa harina, veggie broth, canola oil, and chili powder.
• Mix until smooth, then press evenly into the greased casserole dish.

To assemble:

• Spread the MexiMeat evenly over the crust.
• Pour enchilada sauce evenly over the MexiMeat.
• Spread the mashed potatoes evenly on top.
• Bake at 400°F (200°C) for 25–30 minutes, or until the top is lightly browned.
• Let stand for 5 minutes before serving.
• Garnish with sour cream, salsa, avocado, and fresh cilantro if desired.

• Preheat the oven to 400°F (200°C, or gas mark 6).
• Cook the pasta in salted water according to package directions.
• Reserve 1 cup (235 ml) of the boiling water and strain the pasta.
• Add the dried hijiki to the reserved boiling water, cover, and let reconstitute for 10 minutes.
• In the pot with the cooked pasta, combine the reconstituted hijiki (along with its soaking water), crumbled tofu, crumbled tempeh, peas, corn, melted butter, milk, nutritional yeast, flour, garlic powder, onion powder, Old Bay seasoning, paprika, and black pepper.
• Mix well.
• Transfer the mixture to the baking dish and spread evenly.
• Sprinkle the panko bread crumbs on top.
• Bake for 20–25 minutes, or until the bread crumbs are golden brown.
• Let cool slightly before serving.

• Preheat the oven to 400°F (200°C, or gas mark 6).
• Spray the baking dish with nonstick cooking spray.
• Cut tortillas into strips if needed to fit neatly in the baking dish.

Start layering ingredients:

• Place a layer of tortillas at the bottom of the dish.
• Spread ¼ cup (60 ml) enchilada sauce over the tortillas.
• Add a layer of chorizo crumbles, followed by diced onions.
• Repeat the layering process: tortillas, sauce, chorizo, onions, and cheese.
• Finish with a whole tortilla on top, sauce, cheese, olives, and jalapeños.
• Bake for 20–25 minutes, or until the cheese begins to brown.
• Let the casserole cool for 10 minutes before slicing and serving.
• Garnish with nondairy sour cream and chopped scallions, if desired.

To make the filling:

• In a medium bowl, whisk together the orange zest, juice, marmalade, sesame oil, soy sauce, garlic, red pepper flakes (if using), and ginger.
• Add the crumbled tempeh and marinate in the fridge for 30 minutes, stirring halfway through.
• Heat peanut oil in a large saucepan.
• Cook the marinated tempeh with the marinade over medium heat for about 8 minutes until browned.
• Add the spinach and cook for an additional 5 minutes until heated through.

To make the crust:

• Preheat the oven to 375°F (190°C, gas mark 5).
• Line a baking sheet with parchment paper or a silicone baking mat.
• In a stand mixer or food processor, combine tahini, salt, and flour.
• Gradually add orange juice, 1 tablespoon at a time, until the dough forms.
• Shape the dough into a disk and roll it out to an 11 × 10-inch rectangle, about 3 mm thick.
• Transfer the dough to the prepared baking sheet.

To assemble:

• Place the filling on top of the crust, leaving a 1-inch border.
• Level the filling and fold the edges of the crust up to form a wall, leaving the filling partially visible.
• Bake for 25–30 minutes, or until the crust is golden brown.
• Let the pie cool for 10 minutes before slicing and serving.

• In a large skillet, bring the coconut milk and curry powder to a boil.
• Reduce to a simmer.
• Add the mushrooms and crumbled tofu.
• Cover and simmer for 15 minutes, then uncover and cook for another 10 minutes.
• Slowly stir in the cornstarch slurry.
• Cook for 3–5 minutes until thickened.
• Remove from heat and let cool.
• Preheat the oven to 350°F (180°C, gas mark 4).
• Grease or spray an 8-inch casserole dish.
• In a mixing bowl, combine the flour, veggie broth powder, garlic powder, salt, and pepper.
• Add the flour mixture to the coconut curry tofu mixture, kneading until a sticky dough forms.
• Heat oil in a skillet.
• Sauté garbanzo beans, onion, and garlic for 5–7 minutes, or until slightly browned.
• Press the dough into the casserole dish, spreading it evenly into the corners.
• Layer the bean and onion mixture on top of the dough.
• Sprinkle with ground cashews, nutritional yeast, and paprika.
• Cover with foil and bake for 20–25 minutes.
• Remove foil and bake for another 10 minutes to brown the top.
• Let cool for 10 minutes before serving.