• 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.

To make the crust:

• In a small bowl, combine the water, yeast, and agave nectar.
• Let it proof for about 10 minutes.
• In a large bowl, mix the flour, salt, salsa, and 1 tablespoon of oil.
• Stir in the proofed yeast.
• Knead the dough on a floured surface for 8-10 minutes until smooth.
• Shape the dough into a ball.
• Coat a large bowl with the remaining oil.
• Place the dough inside, cover, and let rise for 90 minutes.
• While the dough rises, prepare the filling.

To make the filling:

• Heat 1 teaspoon of canola oil in a saucepan.
• Crumble the soy chorizo into the pan and add the garlic, onion, and cumin.
• Cook for 4 minutes until browned.
• Add the corn, peas, and salsa.
• Simmer for 6 minutes.

To assemble:

• Preheat the oven to 375°F (190°C, gas mark 5).
• Line a baking sheet with parchment paper or a silicone baking mat.
• Punch down the dough and roll it into an 8 × 10-inch rectangle on the prepared sheet.
• Spread the filling evenly over the dough.
• Let rest for 20 minutes while the oven preheats.
• Bake for 24 minutes, or until the crust is golden brown.
• Drizzle with hot sauce before serving, if desired.

To prepare the crust:

• Preheat the oven to 190°C (375°F, gas mark 5).
• Lightly coat the pie plate with nonstick cooking spray.
• Combine tahini, salt, and flour in a stand mixer or food processor.
• Add water, one tablespoon at a time, until a dough forms.
• Shape the dough into a disk, roll it out, and transfer it to the pie plate.
• Prick the bottom lightly with a fork to prevent air bubbles.
• Set aside.

To make the filling:

• Boil water in a medium saucepan and add lentils.
• Cook for 25 minutes for brown lentils (or 15 minutes for red lentils), until tender.
• Drain and set aside.
• In a large saucepan, heat olive oil over medium-high heat.
• Sauté bell pepper, onion, and garlic for 4 minutes until softened.
• Add black pepper, salt, garam masala, cumin, cayenne, turmeric, and coriander.
• Stir and cook for 1 minute until fragrant.
• Stir in tomato sauce, tomato paste, agave nectar, and cooked lentils.
• Cover and simmer on low heat for 5 minutes.

To assemble and bake:

• Pour the lentil filling into the prepared crust, leveling the top with a spatula.
• Bake for 40 minutes, or until the crust edges are golden and the filling is set.
• Let the tart rest for 15 minutes before slicing and serving.

To make the focaccia:

• Mix yeast, cane juice, and warm water in a medium bowl.
• Let proof for 10 minutes until foamy.
• In a large bowl, combine flours, onion powder, basil, salt, and pepper.
• Add the yeast mixture and knead for about 5 minutes until soft and elastic.
• Coat the dough lightly with oil, cover with plastic wrap, and let rise for 45–60 minutes.

To prepare the potatoes:

• Slice the potatoes very thinly using a mandoline or sharp knife.
• Rinse slices in cold water to prevent discoloration.

To caramelize the onions:

• Heat olive oil in a frying pan over medium heat.
• Add onions and a pinch of salt, sautéing until translucent and slightly browned (5–7 minutes).
• Add balsamic vinegar, toss to coat, and cook for 2–3 more minutes.
• Remove from heat.

To assemble and bake:

• Preheat the oven to 180°C (350°F, gas mark 4).
• Grease a 9 × 13-inch baking dish with cooking spray.
• Punch down the dough and press it into the baking dish, ensuring it reaches the corners.
• Make dimples with your fingers and poke holes with a fork.
• Spread minced garlic over the dough, drizzle with olive oil, and layer the potato slices to cover completely.
• Spread béchamel sauce over the potatoes and top with caramelized onions.
• Bake for 1 hour, or until potatoes are fork-tender and edges are golden brown.
• Let cool slightly before slicing.