• 2 small onions, finely chopped
• 2 carrots, finely chopped
• 6 small white potatoes, finely chopped
• 1 16-ounce bag brown lentils
• 1 15.5-ounce can diced fire-roasted tomatoes
• 8 cups vegetable broth or water
• 1-2 cups finely chopped fresh spinach
• Salt and pepper to taste

• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 6 cups vegetable stock
• 1 teaspoon low-sodium tamari or soy sauce
• ½ teaspoon dried marjoram, crushed
• ½ teaspoon dried sage, crushed
• ¼ teaspoon dried thyme, crushed
• Freshly ground black pepper
• 3 cups dried brown rice fettuccine noodles or whole-wheat pasta, broken

• 2 cups dried pinto beans, rinsed and drained
• 1 14.5-ounce can no-salt-added fire-roasted diced tomatoes, undrained
• 1 cup chopped red onion
• 1 1-ounce packet vegetarian chili seasoning, such as Simply Organic, or chili seasonings of your choice
• 6 cloves garlic, minced
• 4 cups unsalted vegetable stock
• 2 cups water
• 1 cup fresh or frozen whole kernel corn
• Toppings such as chopped bell pepper, sliced green onions, and/or snipped fresh cilantro

• 1½ cups whole wheat flour
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• 1 tablespoon egg replacer
• 2 bananas, mashed (¾−1 cup)
• 1½ cups unsweetened, unflavored plant milk
• 1 cup sparkling water
• 1 cup fresh or frozen blueberries (optional)

For the Creamy Golden Gravy

• 2 cups vegetable broth
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons tahini
• ¼ cup brown rice flour
• freshly ground black pepper

For the Garlic Mashed Potatoes

• 4 large Yukon Gold potatoes
• 2 cloves garlic
• ¼ cup unsweetened, unflavored plant milk
• Several twists of freshly ground white pepper
• Dash of sea salt

For the Tofu Ricotta:

• 1 (12.3-ounce) package silken tofu
• 1 pound fresh water-packed firm tofu
• 2 teaspoons minced garlic
• ¼ cup nutritional yeast
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon parsley flakes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ¼ cup fresh lemon juice
• ¼ cup soy milk

For the lasagna:

• 1 recipe Tofu Ricotta
• 1−2 pounds fresh spinach, lightly steamed
• 8 ounces no-boil lasagna noodles
• 7 cups fat-free pasta sauce
• ¼ cup soy parmesan or Parma vegan parmesan

• Baked tortilla chips (see notes)
• 2-4 cups cooked grains (see notes)
• 2-4 cups cooked beans (see notes)
• 2-4 cups chopped romaine lettuce or steamed kale
• 2-4 chopped tomatoes
• 1-2 chopped green onions
• 1-2 cups corn kernels (see notes)
• 1 avocado, chopped
• Fresh salsa

• 1 medium onion, chopped
• 4 cloves garlic, minced
• 6 cups low-sodium vegetable stock
• 1 15-ounce can kidney beans, drained and rinsed
• 1 15-ounce can black beans drained and rinsed
• 1 15-ounce can pinto beans drained and rinsed
• 1 15-ounce can fire-roasted tomatoes
• 1 tablespoon chili powder
• 1 cup long–grain brown rice, toasted (see note)
• Salt to taste

• 1 cup green split peas
• ½ cup dried baby lima beans
• ¼ cup barley
• 8 cups low-sodium vegetable stock
• 2 bay leaves
• 1 teaspoon celery seed
• 1 onion, chopped
• 2 carrots, chopped
• 2 potatoes, chopped
• 2 celery stalks, chopped
• 2 tablespoons parsley flakes
• 1 teaspoon basil
• 1 teaspoon paprika
• ⅛ teaspoon white pepper
• freshly ground black pepper to taste

• ½ pound whole wheat or brown rice penne pasta
• 2 tablespoons low-sodium vegetable stock or water
• 6 – 8 cloves garlic, chopped
• 1 13.4-ounce box cannellini beans, rinsed and drained
• 1 15.5-ounce can fire roasted tomatoes
• salt and pepper to taste
• crushed red pepper flakes to taste