• Preheat the oven to 325°F (170°C, or gas mark 3).
• In a large bowl, whisk together the wheat gluten, nutritional yeast, paprika, sage, oregano, white pepper, onion, cayenne, nutmeg, and Sucanat.
• In a medium bowl, whisk together the vegetable broth, ¼ cup plus 2 tablespoons pumpkin purée, and oil.
• Pour the wet ingredients into the dry ingredients and stir with a spoon.
• Then, knead the dough by hand for a couple of minutes.
• If the dough is too dry, incorporate the remaining 2 tablespoons of pumpkin purée.
• Let it rest for 5 minutes.
• Roll the mixture into a log and wrap it in foil, twisting the ends tightly.
• Bake for 90 minutes, flipping the wrapped sausage halfway through to ensure even cooking.
• Carefully remove the foil and let cool before storing in the fridge or freezer.

• Preheat the oven to 325°F (170°C, or gas mark 3).
• In a large bowl, whisk together the wheat gluten, paprika, nutritional yeast, and salt.
• In a medium bowl, whisk together the water and peanut butter until emulsified.
• Pour the wet ingredients into the dry ingredients, stir with a spoon, then knead by hand for a couple of minutes.
• Let rest for 5 minutes.
• Divide the dough into 2 equal portions and roll into logs.
• Wrap each log in foil, twisting the ends tightly closed.
• Place on a baking sheet and bake for 90 minutes, flipping halfway through.
• Carefully remove the foil and let the sausages cool.
• Store in the fridge or freezer until ready to use.

• Preheat the oven to 170°C (325°F).
• In a large bowl, whisk together the wheat gluten, nutritional yeast, salt, sage, onion, nutmeg, and cinnamon.
• In a medium bowl, whisk together the oil, maple syrup, apple juice, and applesauce.
• Pour the wet ingredients into the dry mixture.
• Stir with a spoon, then knead with your hands for a couple of minutes.
• Let the dough rest for 5 minutes.
• Roll the dough into a log shape and wrap it tightly in foil, twisting the ends closed.
• Place on a baking sheet and bake for 90 minutes, flipping halfway through.
• Remove from the oven, carefully unwrap the foil, and let cool.
• Store in the fridge or freezer until ready to serve.

• Preheat the oven to 190°C (375°F).
• Lightly coat an 20-cm or 23-cm pie plate with nonstick cooking spray.
• To make the crust: In a food processor, combine the flour, peanut butter, and salt.
• Pulse to mix.
• Add the agave (if using) and milk, a little at a time, until a dough forms.
• Roll out the dough as thinly as possible and fit it into the pie plate.
• Prick with a fork to prevent air bubbles.
• Set aside.
• To make the filling: In a food processor, blend the tofu, butter, yeast, flour, almonds, salt, pepper, nutmeg, turmeric, baking powder, garlic powder, and minced onion until smooth.
• Scrape the sides as needed.
• Add the spinach and pulse a few times to combine.
• Pour the filling into the prepared crust.
• Bake for 40 minutes, or until the crust is golden brown and the filling is set.
• Let stand for 10 minutes on a wire rack before slicing and serving.

• Preheat the oven to 180°C (350°F).
• Grease a 20-cm square baking dish.
• In a large mixing bowl, combine all chili ingredients and pour into the prepared baking dish.
• In a medium bowl, mix the flour, cornmeal, baking powder, and salt.
• In a separate bowl, whisk together the milk, agave, melted butter, oil, and egg replacer.
• Add the wet ingredients to the dry and stir until combined.
• Fold in the corn.
• Carefully spread the cornbread mixture evenly over the chili.
• Bake for 45 minutes to 1 hour, or until the cornbread is golden brown and cooked through.
• Let rest for a few minutes before serving.

• Preheat the oven to 190°C (375°F) and grease a 23 × 33-cm casserole dish.
• For the potatoes: In a large pot, boil the potatoes in enough water to cover.
• Cook until fork-tender, then strain and return to the pot.
• Add the sour cream, butter, cumin, coriander, and garlic powder to the potatoes.
• Mash until smooth, then stir in the scallions.
• Set aside.
• For the crust: In a medium bowl, mix the masa harina, veggie broth, canola oil, and chili powder until combined.
• Press the mixture evenly into the bottom of the greased casserole dish.
• Assemble and bake: Spread the MexiMeat evenly over the crust.
• Pour the enchilada sauce over the MexiMeat.
• Spread the mashed potatoes evenly over the top.
• Bake for 25 to 30 minutes.
• Let stand for 5 minutes before cutting and 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 boiling water before straining the pasta.
• Return the pasta to the pot.
• Add the dried hijiki to the reserved cup of boiling water.
• Cover and let it reconstitute for about 10 minutes.
• Combine the hijiki (with its soaking water), tofu, tempeh, peas, corn, butter, milk, nutritional yeast, flour, garlic powder, onion powder, Old Bay seasoning, paprika, and black pepper with the pasta.
• Mix well.
• Transfer the mixture to an 8-inch (20-cm) square baking dish and top with the panko bread crumbs.
• Bake for 20 to 25 minutes, or until the bread crumbs begin to brown.
• Serve warm and enjoy!

• Preheat the oven to 400°F (200°C, or gas mark 6).
• Spray a glass 8-inch square baking dish with nonstick spray.
• Begin layering the casserole: Start with a single layer of tortillas on the bottom.
• Cut tortillas into strips (2 to 3 inches wide) if needed for easy layering.
• Add about ¼ cup (60 ml) of enchilada sauce, followed by another layer of tortillas.
• Layer the chorizo crumbles, onion, and another set of tortillas, then more sauce and cheese.
• Repeat the layering, finishing with a whole tortilla on top.
• Top the final tortilla with a bit more sauce, cheese, olives, and jalapeños (if using).
• Bake for 20 to 25 minutes, or until the cheese begins to brown.
• Remove from the oven and let sit for about 10 minutes before cutting and serving.
• Garnish with sour cream and scallions, if desired.

To make the filling:

• In a medium-size bowl, whisk together the zest, juice, marmalade, sesame oil, soy sauce, garlic, red pepper flakes (if using), and ginger.
• Stir in the crumbled tempeh.
• Marinate the tempeh mixture in the fridge for 30 minutes, stirring once halfway through.
• Heat the peanut oil in a large-size saucepan.
• Cook the marinated tempeh, along with the marinade, over medium heat until it browns, about 8 minutes.
• Add the spinach and cook until heated through, about 5 minutes.
• Remove from heat.
• Preheat the oven to 375°F (190°C, or gas mark 5).
• Line a rimless baking sheet with parchment paper or a silicone baking mat.

To make the crust:

• In a stand mixer or food processor, combine the tahini, sea salt, and flour.
• Add the orange juice, 1 tablespoon at a time, until a dough forms.
• Shape into a disk.
• Roll out the dough to approximately 11 × 10 inches (28 × 25 cm), a little over 1/8 inch (3 mm) thick.
• Transfer the dough to the prepared baking sheet.
• Place the filling on top of the prepared crust, leaving about 1 inch (2.
• 5 cm) from the edges, as the filling will pile up high.
• Level the filling and fold the edges of the pie crust up to form a wall, leaving some filling visible.
• Bake for 25 to 30 minutes, or until the top of the crust is golden brown.
• Let stand for 10 minutes before slicing and serving.

• In a large-size 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 about 15 minutes, then uncover and cook for another 10 minutes.
• Slowly add the cornstarch slurry (cornstarch mixed with water), mix well, and cook for 3 to 5 more minutes, or until thickened.
• Remove from the heat, and let cool.
• Preheat the oven to 180°C (350°F).
• Prepare a 20-cm square casserole dish, either by lightly oiling or by spraying lightly with nonstick spray.
• In a mixing bowl, mix together the flour, veggie broth powder, garlic powder, salt, and pepper.
• Add the flour mixture to the coconut curry tofu mixture and knead together until a sticky dough forms.
• Set aside.
• In a skillet, heat the oil and sauté the beans, onion, and garlic for 5 to 7 minutes, or until just beginning to brown.
• Spread the dough in the bottom of the dish, pressing into the corners.
• Layer the bean and onion mixture on top of the dough.
• Sprinkle the ground cashews all over the top, then the nutritional yeast, and finally, the paprika.
• Bake, covered with foil, for 20 to 25 minutes, then uncover and bake for an additional 10 minutes to brown the top.
• Remove from the oven, and let cool for about 10 minutes before serving.