Melt the butter in a frying pan or skillet over medium-high heat.

Add the mushrooms and onion, sautéing until the mushrooms have reduced by about half.

Add the broth, soy sauce, and steak sauce, deglazing the pan.

Bring the mixture to a boil, then reduce to a simmer.

Simmer uncovered for 15 minutes.

Stir in the yeast, black pepper, and parsley.

Continue to simmer for 5 more minutes.

Slowly stir in the slurry, adjusting for thickness (2 tablespoons for thinner gravy, 3 tablespoons for thicker).

Stir until the desired consistency is reached, then remove from the heat.

Combine the water, orange juice, lemon juice, vinegar, soy sauce, orange zest, brown sugar, garlic, ginger, and red pepper flakes in a saucepan.

Bring to a boil, stirring occasionally.

Reduce the heat to a simmer.

Slowly add the cornstarch slurry, stirring as the sauce thickens.

Lower the heat to keep warm.

Toss your favorite protein (seitan, tofu, or Asian-inspired crumbles) to coat in the glaze.

Roast the red bell pepper:

Gas stove or grill: Place the pepper over an open flame, turning until all sides are charred.

Oven: Place the pepper on the oven rack and roast at 450°F (230°C) for 30 minutes, turning occasionally.

Let the pepper cool, then remove the stem, core, and seeds.

Remove the charred bits or leave them on for extra smoky flavor.

In a blender, combine the roasted pepper, cream cheese, garlic, cashew powder, olive oil, salt, and pepper.

Blend until smooth.

Heat the sauce in a saucepan or microwave before serving.

In a small saucepan, combine the butter, milk, garlic, and sage.

Heat over medium-low heat until the butter melts and the mixture begins to bubble.

Add the ground cashews and flour.

Stir vigorously until the sauce thickens, then remove from heat.

Add salt and pepper to taste.

Serve warm over pasta.

Place all the ingredients in a food processor.

Process until smooth.

Transfer the pesto to a saucepan and heat gently before serving.

Preheat the oven to 350°F (180°C, or gas mark 4).

Place the whole chiles on a baking sheet and roast for 30 minutes, until soft.

Remove from the oven and let cool.

Remove the stems, then cut a slit lengthwise from top to bottom.

Open up and remove the seeds, rinsing under water if necessary.

In a blender or food processor, combine the roasted chiles, tomatillos, olive oil, parsley, garlic, red pepper flakes, oregano, paprika, cumin, salt, and pepper.

Blend until smooth.