Easy

Here’s my favorite recipe from this book’s predecessor, Vegetarian Express, now out of print. I just had to bring it forward to this book; it’s one of those dishes that saves the day when you’re low on fresh groceries, since it’s made largely of pantry and freezer staples. It’s also a reliable dish for feeding last-minute company. In this slightly updated version, I’ve added homemade vegan sour cream (which is entirely optional, but adds a big “yum” factor to the dish) and a variation of an added vegetable layer.

Prepared polenta provides an easy way to add variety to the dinner repertoire. I often use it sliced and sautéed as a side dish, but occasionally, it will become an intrinsic part of a recipe, as it is here.

This simplified version of an Indian favorite is a delightful way to showcase tasty chickpeas.

Juicy orange sections and mint add a surprising twist to this hearty dish of black and white beans.

Curry-scented chickpeas perch prettily atop a bed of chutney-flavored bulgur, making for a highly appealing grain and legume combination.

This may be too light to serve as a meal’s centerpiece, but it’s perfect for pairing with a dish of equal heft, like a bean or legume dish or a main dish salad. I’ve also enjoyed leftovers of this served cold in a wrap with shredded lettuce and sliced tomatoes.

This is inspired by mujaddarah, a traditional Middle Eastern dish that is sometimes made with rice, and sometimes with cracked wheat. The grain is combined with lentils and lots of onions browned in olive oil. Even in its basic form, it’s delicious. Since we save some time by cooking (rather than soaking) the bulgur, I like to dress up this classic with the nontraditional but tasty additions of scallions and raisins.

Here’s a tasty and speedy side dish my family loves. It’s a good accompaniment to bean dishes, and is a nice change of pace from potatoes or rice.

What’s not to love about quinoa? It’s a powerhouse of nutrients, it cooks in fifteen minutes, and its pleasantly offbeat flavor is most appealing. I try to use it often, and this quick preparation is the one I turn to the most. If you have time, use lightly cooked fresh corn kernels (from three medium ears) instead of frozen.

If I had to choose a favorite quinoa dish, it would be this one. With just a few ingredients, it manages to showcase sweet, savory, and nutty flavors all at once.

Here’s a delicious, substantial grain dish that’s ready in minutes, leaving you plenty of time to build a meal around it.

Earthy and hearty, this kind of grain and mushroom dish appeals to me most in the fall, though it can be served any time of year.

In the classic Thai dish, white rice is combined with white potatoes. Though it sounds rather redundant, the seasonings and embellishments make it delectable nonetheless. I took the general idea of this recipe and revved it up to include the two main ingredients’ more nourishing counterparts—brown rice and sweet potatoes. This may still sound like an odd combination, but honestly, it works very well. Like any dish using brown rice, this will take about forty minutes, but hands-on time is limited, allowing you to prepare any accompaniments at a leisurely pace.

This is an easy dish to make, and the results are splendid. Using quick-cooking rice, you can have a magnificent one-dish meal in about thirty minutes, whether for a busy weeknight or a leisurely weekend meal.

If your meal needs just a little extra something in the protein department, but not necessarily a filling main dish, this is a nice choice. It also works well as an appetizer. These fries can be a bit addictive, so you may want to double the recipe if serving hungry tempeh fans.

In this tasty “down home” dish, bits of tart apple add a delightful flavor twist. If you have the time, make a pan of your favorite vegan corn bread.

If you’re looking for an undemanding tempeh dish that makes a large quantity, here’s a good choice.

This bountiful rice dish offers a variety of flavors and textures. I especially like the burst of sweetness provided by tiny orange sections.

I’ve always wanted a luscious, reliable (and, of course, easy) jerk seitan recipe, like the one served by my family’s favorite Hudson Valley restaurant, Luna 61 in Tivoli, New York. But all the recipes I’ve found rely on lengthy lists of spices, Scotch bonnet peppers, and substantial time for marinating the seitan. After a couple of attempts to follow authentic recipes, with so-so results, I decided to throw authenticity to the wind and go for the flavors that I craved. This recipe may not be the genuine article, but its bold flavors never disappoint.

Slender green beans, slivered tempeh, and colorful bell pepper make for a tasty trio. The time-saver here is the use of frozen organic baby green beans, available in most any natural foods store and many supermarkets. If you have more time, do use fresh slender green beans, by all means, when they make their rare appearance at your local market.