• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line a baking sheet with aluminum foil.
• In a bowl, toss together all the ingredients to coat.
• Spread the mixture evenly on the baking sheet.
• Bake for 20 to 25 minutes, or until the lima beans are tender and the onions are translucent and beginning to brown.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Place the garlic cloves in the center of a 10-inch (25-cm) square piece of aluminum foil.
• Add 2 tablespoons (30 ml) of the olive oil and a pinch of salt.
• Bring the corners of the foil to meet and twist together to form a closed pouch.
• Bake the garlic for 30 minutes.
• Meanwhile, steam the broccoli to your desired tenderness.
• Toss together the broccoli, roasted garlic, remaining 4 tablespoons (60 ml) olive oil, and sea salt to taste.

• Preheat the oven to 400°F (200°C, or gas mark 6).
• Have ready a 9-inch (23-cm) square baking dish.
• Crumble the cornbread into a mixing bowl.
• Add the cranberries, soy chorizo, onion, and cayenne pepper.
• Mix well with your hands.
• Add the vegetable broth and toss to coat.
• Season with salt and pepper.
• Transfer the mixture to the baking dish and bake, uncovered, for 30 minutes, or until the top begins to brown.

• Prepare the rice according to the package directions, adding the bouillon cubes to the water.
• In a separate pan, heat 1 tablespoon (15 ml) of the olive oil and cook the seitan over medium-high heat for 5 to 7 minutes, or until browned and beginning to crisp.
• Add 2 more tablespoons (30 ml) of olive oil to a large-size pan or wok and sauté the onion and garlic over medium-high heat for 5 to 7 minutes, or until the onions are translucent and the garlic is fragrant.
• Reduce the heat, add the seitan, cinnamon, raisins, tomato paste, pine nuts, salt, and pepper, mix well, and remove from the heat.
• After the rice is fully cooked, add it to the sautéed ingredients along with the remaining 1 tablespoon (15 ml) olive oil and combine.

• In a large-size saucepan, cook the butter, garlic, sage, curry powder, and 1 teaspoon salt over medium heat for 1 minute.
• Stir in the apples and red onion, and cook for 2 minutes.
• Add the Brussels sprouts and cook for another 4 minutes, or until tender.
• Sprinkle a little extra sea salt and pepper or chili pepper on the plates upon serving, if desired.
• Serve immediately as a flavorful side dish.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Toss together the squash, onion, garlic, and fennel in a shallow baking dish or on a baking sheet.
• Sprinkle with salt and pepper, then drizzle with olive oil.
• Bake for about 1 hour, or until fork-tender, tossing halfway through the cooking time.
• Serve hot as a side dish.

• In a shallow dish, mix together the milk, flour, paprika, dill, salt, and pepper.
• Heat about 2 tablespoons (30 ml) oil in a frying pan or cast-iron skillet over high heat.
• Dip each slice of bread into the batter and panfry for 2 to 3 minutes per side, or until golden and crispy.
• Repeat with the remaining slices of bread, adding oil as needed.
• Once all bread slices are cooked, add a bit more oil to the pan and panfry the seitan strips with the sauerkraut and onion for 3–4 minutes, stirring occasionally.
• To assemble: Place equal amounts of the seitan mixture on 4 slices of the fried bread.
• Top each with the remaining 4 slices of bread to form sandwiches.
• Serve with your favorite sandwich spread, if desired.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Grease a 9 × 13-inch (23 × 33-cm) baking dish and set aside.

For the tofu:

• In a mixing bowl, crumble the tofu until it resembles ricotta cheese.
• Add nutritional yeast, olive oil, parsley, salt, and pepper.
• Mix well.
• Spread half of the tofu mixture evenly on the bottom of the prepared baking dish, pressing it down to form a crust.
• Set the other half aside.

For the veggies:

• In a large mixing bowl, toss together the sliced carrots, broccoli florets, green peas, corn, water chestnuts, garlic, soy sauce, olive oil, salt, and pepper.
• Spread the veggie mixture evenly over the tofu base.
• Top with the remaining tofu mixture, sprinkling it evenly on top of the veggies.
• Bake for 35 minutes, or until the top is golden brown and the carrots are tender.
• Serve hot and enjoy!

• Whisk together lime juice, olive oil, grated ginger, and soy sauce in a bowl.
• Place tofu steaks in a shallow dish or resealable plastic bag.
• Pour marinade over the tofu and let marinate for at least 1 hour, or up to overnight in the fridge.
• After marinating, remove tofu from the marinade and set the marinade aside.

For grilling:

• Preheat grill to medium-high heat.
• Place tofu steaks on the grill and cook for 5–7 minutes per side, until golden and slightly crispy.

For baking (if no grill):

• Preheat oven to 450°F (230°C, or gas mark 8).
• Place tofu and any reserved marinade in a glass, oven-safe baking dish.
• Bake uncovered for 10–12 minutes, spooning extra marinade over tofu halfway through.
• Serve immediately.

• In a small bowl, combine flour, salt, pepper, and oregano.
• Coat the tofu steaks in the flour mixture, ensuring all sides are covered.
• Heat nondairy butter (or olive oil) in a large frying pan or cast-iron skillet over medium heat.
• Add the tofu steaks and sauté for 3–5 minutes until lightly browned.
• Flip the tofu and cook for another 3–5 minutes.
• Add sliced mushrooms, Marsala wine, and cooking sherry.
• Cover the pan and cook for 10 minutes, turning the tofu halfway through.
• Check occasionally to prevent sticking.
• Serve with your favorite side dish, like Sesame Garlic Wilted Kale.