• Preheat the oven to 350°F (180°C, or gas mark 4).
• Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
• Slice the eggplant into ½-inch-thick slices.
• Peel if desired, or leave unpeeled for texture.
• In a bowl, mix together the bread crumbs, walnuts, nutritional yeast, basil, garlic powder, salt, and pepper.
• Brush both sides of each eggplant slice with olive oil, then coat in the panko mixture.
• Place the coated slices on the baking sheet and top with a slice of tomato.
• Repeat the process with the remaining eggplant slices and tomatoes, seasoning with more salt and pepper as needed.
• Bake for 25 to 30 minutes, until golden and crispy.
• Serve on its own or with marinara sauce for dipping.

• Preheat the oven to 375°F (190°C, or gas mark 5).
• Lightly coat the bottom of an 8-inch (20-cm) square baking dish with olive oil.
• Slice off the top from each tomato.
• Scoop out the flesh and juice and place in a large-size bowl.
• Cut off and discard the tougher parts of the tomato and add the grated garlic.
• Sprinkle a little salt inside each tomato shell and place them in the baking dish.
• Blend the fresh herbs and onion in a food processor.
• Add the tofu and pulse two or three times, leaving some texture.
• Stir the tofu-herb mixture into the tomato mixture, along with the rice, and season with salt and pepper to taste.
• Divide the stuffing among the tomatoes, and place the tomato tops back on top.
• Top each tomato with 1½ teaspoons of nondairy butter.
• Bake for 35 to 40 minutes, or until the tomatoes are wrinkled and tender to the fork.

• Place the potatoes in a large saucepan.
• Cover with water, bring to a boil, and cook for 15 minutes, or until barely tender.
• Drain well.
• Preheat the oven to 400°F (200°C, or gas mark 6).
• Lightly grease two 9-inch (23-cm) pie plates.
• In a food processor, shred the potatoes, apples, and onion.
• In a large saucepan, heat the oil and butter.
• Add the rosemary, salt, and pepper.
• Add the shredded potatoes, apples, and onion.
• Cook for 8 minutes over medium-high heat, stirring often.
• Firmly press down the potato mixture into one of the pie plates.
• Bake for 15 minutes.
• Flip the rösti over carefully into the second pie plate.
• Bake for another 15 minutes, or until golden brown on top.
• Leave in the plate to set for a few minutes before serving.

• Preheat the oven to 450°F (230°C, or gas mark 8).
• Prepare 2 large-size baking sheets and 2 large-size pieces of parchment or silicone baking mats.
• Roll out the dough into two 10-inch (25-cm) crusts.
• On each, layer 10 whole basil leaves.
• Add half of the béchamel sauce to each, spreading evenly over the basil.
• Sprinkle half of the onions on each.
• Top each with half of the smoked tofu.
• Bake for about 10 minutes, or until the crust is golden and crispy.

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.