To make the crust:

• Combine the flour, salt, bread machine yeast, sugar, nutritional yeast, and pepper in a large mixing bowl.
• Stir in the olive oil, garlic, and water, a little at a time, until a dough forms.
• Transfer to a lightly floured surface and knead for 8 to 10 minutes, adding more flour as needed until smooth and pliable.
• Shape the dough into a ball.
• Lightly coat a large bowl with canola oil, turn the dough to coat, cover, and let rise for 90 minutes.

To make the marinara:

• In a large saucepan, heat olive oil over medium-high heat.
• Add the garlic, onion, thyme, oregano, basil, salt, pepper, and diced eggplant.
• Cook for 5 minutes, stirring often, until the onion is tender and eggplant is lightly browned.
• Stir in the diced tomatoes, tomato paste, and olives.
• Lower the heat, cover partially, and simmer for 8 to 10 minutes, until the eggplant is tender.
• Preheat the oven to 400°F (200°C, or gas mark 6).
• Prepare two large baking sheets with parchment or silicone baking mats.
• Punch down the dough and divide into 2 equal portions.
• Press each portion onto parchment to form large circles, about ¼ inch thick.
• Spread half of the eggplant marinara over each crust.
• Bake for 18 to 20 minutes, or until the crust edges are golden brown.

• In a large saucepan, heat canola oil and cook the chopped onion over medium heat for 2 minutes.
• Stir in the cubed potatoes and cook for another 2 minutes.
• Cover the potatoes with water and bring to a boil.
• Cook for 12 minutes, or until potatoes are tender.
• Add the shredded cabbage to the boiling potatoes and cook for another 8 minutes, or until the potatoes are fully tender.
• Drain the potatoes and cabbage, then return them to the saucepan.
• Add almond milk, nondairy butter, nutmeg, black pepper, sea salt, and grated garlic.
• Mash until smooth and creamy.
• Stir in the Seitan Bacon Crumbles and mix well.
• Serve hot as a delicious side dish or main course.

• Preheat the oven to 350°F (180°C, gas mark 4).
• Line a baking sheet with parchment paper or a silicone baking mat.
• Whisk together apricot jam, agave nectar, olive oil, mustard, salt, and pepper to make the glaze.
• Divide the glaze into two equal portions and set aside.
• In a large mixing bowl, combine wheat gluten, whole wheat pastry flour, nutritional yeast, and black pepper.
• In a separate bowl, mix together half of the glaze, water, onion, soy sauce, apricots, basil, and garlic.
• Add the wet ingredients to the dry ingredients and knead until fully incorporated.
• Form the dough into a loaf shape and place in the center of the baking sheet.
• Brush a thick layer of the remaining glaze onto the loaf, reserving enough for a second brushing halfway through baking.
• Bake uncovered for 30 minutes.
• Remove from the oven, increase the temperature to 400°F (200°C, gas mark 6), and brush on the remaining glaze.
• Return the roast to the oven and bake for an additional 30 minutes.

• Preheat the oven to 350°F (180°C, gas mark 4).
• Line a baking sheet with parchment paper or a silicone baking mat.
• In a large bowl, combine wheat gluten, wheat flour, nutritional yeast, parsley, paprika, garlic powder, and black pepper.
• In a separate bowl, mix vegetable broth, olive oil, soy sauce, tomato paste, mustard, and liquid smoke.
• Add the wet ingredients to the dry ingredients and knead until a moist dough forms.
• Let rest for 20 minutes.
• Thaw the puff pastry according to the package instructions.
• Form the seitan mixture into a loaf shape and place it in the center of the baking sheet.
• Bake uncovered for 35 minutes.
• Remove from the oven and let cool slightly to reabsorb its juices.
• Increase the oven temperature to 375°F (190°C, gas mark 5).
• Cover the loaf with one sheet of puff pastry, tucking the edges underneath.
• Slice the second pastry sheet into 10 strips and weave them across the top of the loaf.
• Tuck the loose ends underneath.
• Sprinkle paprika and parsley on top.
• Return the loaf to the oven and bake for 20–25 minutes, or until the pastry is golden and puffed.

• Preheat the oven to 350°F (180°C, gas mark 4).
• Line a baking sheet with parchment paper or a silicone baking mat.
• Reconstitute the TVP: Mix TVP granules, vegetable broth, and soy sauce in a microwave-safe bowl.
• Cover with plastic wrap and microwave on high for 5–6 minutes, or mix TVP and soy sauce, bring the broth to a boil, pour over TVP, cover, and let sit for 10 minutes.
• In a frying pan or cast-iron skillet, heat olive oil and sauté diced onion and garlic until translucent and lightly browned, about 7–10 minutes.
• Add ground black pepper, garlic powder, onion powder, cumin, ketchup, and wheat gluten to the sautéed onion and garlic mixture.
• Stir well into the reconstituted TVP.
• Knead the mixture together using your hands.
• For a smoother loaf, process half of the mixture in a food processor until it becomes paste-like, then combine it with the rest.
• Form the mixture into a loaf shape and place it on the prepared baking sheet.
• Paint a thin layer of ketchup on top.
• Bake for 20 minutes, remove from oven, and brush with another layer of ketchup.
• Return to the oven and bake for an additional 25 minutes.
• The loaf should be firm, and the ketchup on top should be dark and sticky.
• Let it rest for 10 minutes before slicing.

• Preheat the oven to 350°F (180°C, gas mark 4).
• In a large bowl, combine the wheat gluten and flours.
• Gradually add 2 cups (470 ml) of vegetable broth.
• Add more broth, up to 1 additional cup (235 ml), as needed to form a smooth dough ball.
• Knead the dough for 5 minutes, then cover and let rest for 20 minutes.
• Roll the rested dough on a floured surface into a 12 × 18-inch (30.
• 5 × 46 cm) rectangle.
• Spread the pesto evenly over the dough.
• Sprinkle half the bread dressing over the pesto.
• Roll the dough tightly from the short end into a loaf shape.
• Pour the remaining 2 cups (470 ml) of vegetable broth into a 9 × 13-inch (23 × 33 cm) baking dish.
• Place the loaf in the dish and scatter the remaining bread dressing around it.
• Bake for 90 minutes, basting with broth every 15 minutes.

Prepare the banana leaves:

• Unfold the banana leaves and cut them into 10-inch (25-cm) squares.
• Rinse under cool water and set aside.

Make the masa:

• In a large mixing bowl, combine all the masa ingredients.
• Mix until a thick, cohesive paste forms.

Prepare the filling:

• In a separate bowl, mix all the filling ingredients until evenly combined.

Assemble the tamales:

• Place a banana leaf square on a flat surface.
• Spread about 6 ounces (170 g) of masa on the center edge of the leaf closest to you, leaving a few inches on either side.
• Add ¼ cup (45 g) of filling on top of the masa near the edge closest to you.
• Roll the tamale like a burrito, folding the edges as you roll.
• Secure with a strip of banana leaf if desired.
• Repeat with the remaining leaves, masa, and filling.

Steam the tamales:

• Lay the steamer basket on its side and stack the tamales tightly.
• Place the basket upright in the larger pot.
• Add enough water to the pot without touching the tamales.
• Cover with a lid.
• Bring the water to a boil, reduce heat to medium-low, and steam for 2–3 hours, checking the water level periodically.

Check doneness:

• After 2 hours, remove one tamale, cool for 5 minutes, and unwrap.
• It should be firm and not mushy.
• If not done, steam for another 15–30 minutes and retest.

Cool and serve:

• Remove the tamales from the steamer, cool on a tray, and enjoy with Argentinian Tomatillo and Roasted Green Chile Chimichurri for added flavor!

Prepare the husks:

• Soak the corn husks in warm water for 2 hours to soften and make them pliable.

Make the filling:

• In a large mixing bowl, combine all the filling ingredients.
• Mix with your hands until well incorporated.
• The consistency should be like thick peanut butter.
• Adjust with oil or masa if necessary.

Assemble the tamales:

• Open one husk at a time, with the pointed end facing away.
• Spread ¼ cup (45 g) of filling in the center.
• Roll the husk and fold the pointed end under.
• Repeat for all tamales.

Stack the tamales:

• Remove the steamer’s basket, lay it on its side, and tightly stack the tamales inside.
• Stand the basket upright in the larger pot.

Steam the tamales:

• Add water to the pot without touching the tamales.
• Cover with a lid.
• Bring to a boil, reduce heat to medium-low, and steam for 2–3 hours.
• Check water levels periodically, adding more if necessary.

Check doneness:

• After 2 hours, remove one tamale and let it cool for 5 minutes.
• Unwrap and test for doneness—it should be firm and not mushy.
• If needed, steam for another 15–30 minutes.

Cool and serve:

• Remove tamales from the pot and cool on a tray.
• Serve warm or freeze in resealable plastic bags for up to 1 year.

• Warm the vegetable broth over low heat.
• In a large mixing bowl, combine the masa harina flour, paprika, chili powder, garlic powder, salt, and cumin seeds.
• Mix well.
• Add the corn oil to the masa mixture.
• Gradually add the warm broth, 1 cup at a time, mixing with your hands to form a thick dough resembling peanut butter consistency.
• Adjust with water or masa if necessary.
• Prepare a workstation with the fillings and soaked corn husks within reach.
• Separate the husks and stack them on a damp towel.
• Spread masa onto each husk, covering the center and one long edge.
• Leave space to roll and fold.
• Place 2–3 tablespoons of filling in the center of the masa.
• Roll the husk, starting from the edge with masa.
• Fold the pointed end under.
• Optional: Tie with a thin strip of husk.
• Stack the tamales tightly in a steamer basket and place them upright in the pot.
• Add water to the pot, ensuring it doesn’t touch the tamales.
• Cover with a lid and bring to a boil.
• Reduce to a simmer and steam for 2–3 hours, checking water levels periodically.
• After 2 hours, test for doneness by unwrapping one tamale.
• If firm, they are done.
• If not, continue steaming for another 15–30 minutes.
• Remove tamales from the pot and cool.
• Serve immediately or freeze for up to 1 year.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Coat a 9 × 13-inch (23 × 33-cm) baking dish with nonstick spray.
• In a frying pan, heat the olive oil over medium-high heat.
• Add the mushrooms, bell pepper, onion, and garlic.
• Sauté for 10 to 12 minutes.
• Stir in the cumin, oregano, and black pepper.
• Remove from heat and set aside.
• To the center of a tortilla, add about 3 tablespoons (45 g) refried beans, ¼ cup (45 g) of the veggie mixture, and ½ ounce (14 g) of the cheese.
• Roll up the tortilla and place seam side down in the baking dish.
• Repeat with the remaining tortillas.
• Spread the enchilada sauce evenly over the top of the rolled-up enchiladas.
• Sprinkle the remaining 6 ounces (170 g) cheese evenly over the sauce.
• Top with olives and jalapeños, if using.
• Bake for 30 minutes, or until bubbly and cooked through.