• ▢ 288 g vital wheat gluten flour
• ▢ 120 g whole wheat pastry flour
• ▢ 14 g smoked paprika
• ▢ 1 tsp garlic powder
• ▢ 1 tsp onion powder
• ▢ ½ tsp turmeric
• ▢ 355 ml water
• ▢ 120 ml canola or vegetable oil
• ▢ 60 ml soy sauce or tamari
• ▢ 84 g brown rice syrup or agave nectar
• ▢ 33 g tomato paste
• ▢ 15 ml liquid smoke

• ▢ 60 g garbanzo or fava bean flour
• ▢ 72 g vital wheat gluten flour
• ▢ 120 ml water or veggie broth
• ▢ 60 ml canola or vegetable oil
• ▢ 14 g packed brown sugar
• ▢ 15 g nutritional yeast
• ▢ 24 g tomato paste
• ▢ ½ to 1 tsp liquid smoke to taste
• ▢ ½ tsp black pepper
• ▢ ¼ tsp salt

• ▢ 30 g nutritional yeast
• ▢ ½ tsp ground cumin
• ▢ 1 tsp fine sea salt
• ▢ 1 tbsp dried basil
• ▢ 15 g green curry paste
• ▢ 15 ml pure maple syrup
• ▢ 30 ml canola oil
• ▢ 160 ml water
• ▢ 113 g unsweetened applesauce
• ▢ 180 g vital wheat gluten flour

• ▢ ¼ tsp grated nutmeg
• ▢ ¼ tsp cayenne pepper to taste
• ▢ ½ tsp ground white pepper to taste
• ▢ 1 tsp dried oregano
• ▢ 1 tsp paprika
• ▢ 2 tsp dried minced onion or 1 tsp onion powder
• ▢ 2 tsp dried sage
• ▢ 12 g Sucanat or 15 ml pure maple syrup
• ▢ 30 ml walnut or canola oil
• ▢ 30 g nutritional yeast
• ▢ 92 to 122 g pumpkin purée depending on thickness
• ▢ 180 ml vegetable broth
• ▢ 216 g vital wheat gluten flour

• ▢ 2 cups 288 g vital wheat gluten flour
• ▢ ½ cup 128 g creamy or crunchy natural peanut butter
• ▢ 2 cups 470 ml water
• ▢ 1½ tablespoons 11 g paprika
• ▢ 1 cup 40 g nutritional yeast
• ▢ 2 teaspoons fine sea salt

• ▢ ¼ tsp ground cinnamon
• ▢ ¼ tsp grated nutmeg
• ▢ 2 g dried ground sage
• ▢ 15 ml pure maple syrup
• ▢ 1 tsp fine sea salt
• ▢ 2 tsp dried minced onion
• ▢ 30 ml walnut or canola oil
• ▢ 120 ml apple juice
• ▢ 113 g unsweetened applesauce
• ▢ 144 g vital wheat gluten flour
• ▢ 30 g nutritional yeast

For the crust:

• ▢ 96 g creamy natural peanut butter
• ▢ 120 ml unsweetened almond or other nondairy milk
• ▢ ½ tsp fine sea salt
• ▢ 21 g agave nectar optional
• ▢ 240 g light spelt flour

For the filling:

• ▢ ¼ tsp ground black pepper
• ▢ ¼ tsp ground nutmeg
• ▢ ¼ tsp turmeric
• ▢ ½ tsp baking powder
• ▢ ½ tsp fine sea salt to taste
• ▢ ½ tsp garlic powder
• ▢ 1 tsp dried minced onion
• ▢ 455 g firm or extra-firm silken tofu
• ▢ 28 g nondairy butter
• ▢ 16 g nutritional yeast
• ▢ 380 g frozen chopped spinach thawed, squeezed dry
• ▢ 30 g brown rice or any flour
• ▢ 24 g ground toasted almonds

For the chili:

• ▢ ½ tsp black pepper
• ▢ 425 g kidney beans drained
• ▢ 425 g pinto beans drained
• ▢ 425 g tomato sauce
• ▢ 180 g diced yellow onion
• ▢ 100 g TVP granules
• ▢ 6 g garlic powder
• ▢ 15 g chili powder to taste
• ▢ 15 g smoked paprika

For the cornbread topping:

• ▢ 125 g all-purpose flour
• ▢ 235 ml plain soy or other nondairy milk
• ▢ 250 g yellow corn kernels
• ▢ 105 g yellow cornmeal
• ▢ 60 ml canola or other vegetable oil
• ▢ 28 g nondairy butter melted
• ▢ 63 g agave nectar
• ▢ 12 g baking powder
• ▢ 1 tsp salt
• ▢ Egg replacer equivalent of 2 beaten eggs flax egg, Ener-G, or Bob’s Red Mill

For the potatoes:

• ▢ ½ tsp ground cumin
• ▢ ½ tsp ground coriander
• ▢ ½ tsp garlic powder
• ▢ 120 g nondairy sour cream
• ▢ 32 g chopped scallion
• ▢ 910 g russet potatoes peeled
• ▢ 28 g nondairy butter

For the crust:

• ▢ 120 ml canola oil
• ▢ ½ tsp chili powder
• ▢ 235 ml veggie broth
• ▢ 228 g masa harina

For the filling:

• ▢ 280 g enchilada sauce
• ▢ 1 recipe MexiMeat
• ▢ Garnishes optional:
• ▢ Avocado
• ▢ Fresh cilantro
• ▢ Salsa
• ▢ Sour cream

• ▢ ½ cup 112 g nondairy butter, melted
• ▢ ½ cup 120 ml soy or other nondairy milk
• ▢ ½ cup 40 g panko bread crumbs
• ▢ ½ cup 68 g corn kernels
• ▢ ½ cup 68 g peas
• ▢ 1 pound 455 g pasta (such as bow ties or spirals)
• ▢ 6 ounces 168 g extra-firm tofu, drained, pressed, and crumbled
• ▢ 6 ounces 168 g plain soy tempeh, crumbled
• ▢ 2 tablespoons 8 g dried hijiki seaweed
• ▢ 2 tablespoons 16 g all-purpose flour
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon Old Bay seasoning
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon paprika
• ▢ ¼ teaspoon black pepper