Here are links to some of my favorite recipes from other people, with my modifications to veganize them or meet my preferences.
Other than substituting Gardein Beef Tips for the seitan, I stay pretty true to this recipe. My wife doesn’t even have to open the front door for this to whet her palette. It’s one of her all-time favorites.
I omit the Parmesan and make sure to use vegan Worcestershire, but do everything else exactly as described in the recipe. Toss this with some romaine, chickpeas, quinoa, tomatoes, and you have yourself a filling meal.
I double the amount of tomatoes and omit the honey (I suppose you could use a vegan alternative, but it doesn’t need it). This one requires patience, but it’s worth it. Goes great with fresh bread, a vegetable, or the next recipe on the list.
I love nothing more than taking a few fresh ingredients, cooking them, and producing a delicious meal. No modifications needed to this one. It’s scrumptious as is.
I omit the feta and roast the asparagus instead of blanching. Easy, weeknight meal or great for potlucks. Never disappoints.
Always forget how delicious this one is until each time I make it.
Currently my favorite thing to eat. To veganize it, it requires one omission – grated Parmesan cheese – and one substitution – the heavy cream. I make my own vegan version of cream by soaking 6 oz of cashews in water overnight, draining the water, and blending them was well you can with as little water as you need to get a nice, smooth texture.
Get the book, make the recipes, share the results, and everyone will love you for it.