Vegan recipes anyone??

I have no idea how to answer this question. What do you want to cook? Pasta? Rice? Seitan? Tofu? Vegetables? Lentils? What spices do you like? salads? cold? Hot? Soup? From scratch? 5 ingredient?

I mean really, it's the equivalent of asking "What food recipes are tried and true?". Can you help me out?

Breakfast? Lunch? Dinner?

Vegan is just no dairy and no meat. It's not food from the Moon! Make a salad. Stir fry some vegetables, add seasonings and toss over rice or noodles. I would love to help you, but maybe you're putting WAY to much thought into this. To simplify:

What are your fave non-vegan meals? Lets start there!

Okay, I've got to run, but this is what we had for dinner last night. We're big 'salad for dinner' eaters in the summer. Leave out the cheese. We used cavatappi instead of bow tie pasta, and added twice the amount of chick peas. I also make my own vinaigrette, but using a bottle is a place to start.

Just eat regular food that happens to be vegan. No big deal. Tonight we are having taco salad. So you have salad with lettuce, tomatoes, olives, black beans, taco sauce.

You could have burritos with refried beans or with beans and rice.

stir fried veggies and rice.

veggie soup.

a big salad with bread.

spaghetti with tomato sauce and sauteed mushrooms and onions

Pasta salad

sounds crazy I am sure but I love pita bread stuffed with lettuce tomatoes pickles and mustard.

avocado and tomato on some delicious bread...or make guac and serve with tortilla chips

those are a few faves off the top of my head.

I made these last night and they are delicious!

Here's my DH's fave:

Black Beans and Rice
Weight Watchers New Complete Cookbook

4 t olive oil
1 gr bell pepper, finely chopped
1 onion, finely chopped
5-6 cloves garlic, finely chopped
1 16-oz can black beans, rinsed and drained
1 14 oz can diced tomatoes
1 c low sodium broth
4 t dry sherry
1 t chopped thyme
1 bay leaf
¼ t dried oregano
¼ t red pepper sauce
1 T chopped cilantro
Salt and pepper, to taste
4 c cooked white rice

In a Dutch oven, heat the oil. Saute pepper, onion and garlic until very soft (15 min). Stir in beans, tomatoes, broth, sherry, thyme, bay leaf, oregano, pepper sauce, and ½ c. water. Bring to boil. Reduce heat and simmer, stirring occasionally, until sauce thickens and vegetables are tender (45 min.). If mixture becomes too thick, add hot water to thin to desired consistency. Stir in cilantro and season with salt and pepper. Discard bay leaf. Serve over rice.

And another of our faves:

Vegan Stuffed Peppers
From Rose Elliot’s Complete Vegetarian Cuisine

1 lg. onion, peeled and finely chopped
1/4 c. olive oil
2 cloves garlic, crushed
2 lg. tomatoes, peeled and chopped
1-1/4 c. long-grain brown rice, uncooked
1 t. dried oregano
2-1/2 c. water
salt and freshly ground black pepper
6 peppers with a good, square-like shape (we use red, yellow and green)
2 T. chopped parsley
a little extra oil for greasing

Saute onion in the oil in a medium, heavy-bottomed saucepan, then add garlic tomatoes and rice and cook gengly, stirring often for 3-4 additional minutes, until onion is soft.

Add the oregano, water and a teaspoon of salt. Bring to a boil, then cover the saucepan tightly and let cook very gently for 45 min.

Meanwhile, cut peppers in half lengthwise and scoop out seeds. Parboil peppers in 1" of water for 5 min., then drain and dry on paper towels.

Preheat oven to 350. Season the rice mixture with pepper and more salt, as needed, and stir in the chopped parsley. Spoon mixture into pepper halves.

Stand peppers in a lightly oiled casserole. Bake for 25-30 min., until peppers feel tender when pierced.

Serve with pureed potatoes (we puree boiled potatoes and add plain -- NOT vanilla -- soy milk), or buttered noodles with poppy seeds, and a simple green salad.

I love the Avocado Cream Pasta:

Put avocados, lemon juice, garlic, olive oil, salt and pepper in a blender and blend until creamy. Basically making a creamy guacamole. Stir it in hot pasta, using a bit of the boiling water if you want a thinner sauce. If you like garlic and avocado, you will love this dish

Other tips:
Vegan Sushi
Asian dishes in general, like pad thai, pan fried noodles or spring rolls.
Home made tomato soup ( tomata passata, broth and spices as your base) served with home made foccacia.
The obvious Falafel, maybe made into a greek pita dish

Hang in there 

I just found this recipe and plan on trying it soon. It has a lot of my favourite flavours, so I am confident it will turn out well.
Mixed Bean Masala with Fragrant Yellow Rice

A few vegan books that I would recommend are:

Hearty Vegan Meals For Monster Appetites
I bought this one in March and there are a ton of recipes that I really enjoy.

Color Me Vegan
Also a lot of great (not weird) recipes.

Vegan Diner: Classic Comfort Foods For Body and Soul
This one is just a lot of fun because it takes on all those fast food choices... and has a bit of nostalgia as well.

Since you have nutritional yeast, you have to try this recipe, it's one of my favorites.

I've made the lentil tacos for a few years and everyone--both vegetarians and non-vegetarians love them. I usually use veg broth and salsa in mine but probably fine without them.

I'm liking the look of the butternut squash mac and cheese and hopefully will try it out this w/e.

Like Guzismom, my 19 year old is a vegan and home for the summer so I"m always on the lookout for new recipes for us to try together that might also work for her when she's back at school. So many recipes are quite labour intensive so the easier (and healthier!) the better!

Emelle

a family favourite.... adapted from a recipe from "oh she glows" blog

Soak walnuts for a few hours, then rinse
put into food processor and pulse until lumpy
add salt, chilli powder and cumin

Use as "taco meat" with corn tortillas and guacamole

I just tried this one on Monday. I served it with a salad and some crusty bread. It was really tasty! After reading the reviews, I adjusted the cooking time to about 5 hours on Low. My husband is a vegan and was thrilled because this made enough for 2 days of lunches out of the leftovers.