Onion

Use this preparation in stews, for topping pizza, on French bread sandwiches topped with mozzarella cheese, spread with goat cheese, or in wraps. See Curried Spinach and Eggplant (page 213) or Eggplant Parmigiana Wraps (page 177).

Convenient shredded coleslaw cabbage is put to good use in this simple sauté. Try to use a blend with a little red cabbage and carrot for added color. This makes a good side dish for potato dishes and veggie burgers. Use leftovers on sandwiches with soy “bacon” and deli slices.

The pleasant bite of goat cheese contrasts deliciously with the smooth sweetness of potatoes.

A small amount of light cream cheese gives these stuffed potatoes a rich flavor. Serve them with a big tossed salad with chickpeas or black-eyed peas, and some steamed green beans or asparagus.

Mashed potatoes are generally comforting, but this version gives your taste buds a wake-up call. Serve with Sautéed Tempeh Cutlets (page 146) and a tossed salad.

This tasty Irish classic features potatoes and cabbage browned in a skillet and is embellished with lots of scallions. For a simply delicious meal, serve this with veggie burgers and a tossed salad.

Simplicity is at its best in this hearty egg dish. It’s perfect for a cold-weather brunch (see the menu) or as a light dinner dish, served with fresh bread, salad, and orange sections.

This is a perfect accompaniment to Shake-and-Bake Tofu (page 138), since they both bake at 425°. This needs more time in the oven, so start it first. Complete the meal with a simple salad or coleslaw.

Here’s a deceptively rich-tasting version of scalloped potatoes. It gives you the benefits of soy, minus the bother of making a flour-thickened white sauce.

With this luscious treat, you’ll need only a bountiful tossed salad (and perhaps a steamed green vegetable—broccoli is a nice addition) to make a delightful meal.

If you’re feeding “meat-and-potatoes” kind of people, try this out on them. It’s quite hearty, but not so “meaty” that it would put off those who aren’t fans of meat substitutes.

This pairs well with light pasta dishes, as in the suggested menu.

Soy crumbles were developed to imitate ground beef, but it’s not so much their flavor as their texture that does the trick. This is a family-friendly recipe for all to enjoy.

So good and very easy, this recipe might just be the ticket to onverting tofu skeptics.

As you can see, I really like what barbecue sauce does for tofu. This is excellent over rice.

Soft tofu is a good choice for dishes in which it is crumbled, as in this and the preceding scramble recipe. Both are good for lunch, a light dinner, or even as part of a casual brunch.

This hearty dish is reminiscent of Chinese restaurant peppersteak.

A great choice for hearty appetites, this convincingly dispels the notion that vegetarian cuisine is “rabbit food.”

The sweet flavor of sautéed peppers contrasts delectably with crisp polenta. Try serving this with Rice and Peas (page 100) and a simple tossed salad.

Rice and lentils make perfect pilaf partners because they can be cooked together and are done simultaneously.