Ingredients:
1 "large pot of pasta" - it should cook up to be around 6 cups of fluffy cooked pasta
1/2 bag frozen spinach (about 3 cups frozen/packed or 5 fresh baby spinach, chopped)

"Vegan Alfredo" Sauce:
1/3 cup reserved pasta water (from drained pasta)
3-4 Tbsp Vegenaise (vegan mayo-like condiment)
3 Tbsp Dijon Mustard
1/3 cup Nutritional Yeast
2 Tbsp garlic powder
1 Tbsp cumin powder
1 tsp salt/pepper to taste
*add in some EVOO for a richer Alfredo texture

Optional:
red pepper flakes (garnish)
EVOO for tossing cooked pasta
vegan Parmesan cheese on top
spritz of fresh lemon juice mixed in - adds a bright zesty accent

Directions:

1. Cook your pasta. Drain. (Reserve 1/3 cup of the starchy hot pasta water). Toss pasta with a drizzle of EVOO (opt'l).

2. Pour drained pasta back into the warm pot you cooked it in. Fold in all the "Alfredo Sauce" ingredients. Since the pasta is still warm, they should all melt together quite nicely.

3. Next, fold in your spinach. You should thaw frozen spinach slightly before folding in. Fresh baby spinach will wilt nicely into the warm pasta.

4. Serve warm or store in fridge overnight! Garnish with red pepper flakes on top.

lunchboxbunch.com

Ingredients:
raw cashews
water for soaking
sea salt for soaking

Flavoring ingredients:

1. First you'll need some soaked raw cashews - about 2 cups per batch. Soak overnight if possible, but at least 4-6 hours is standard. For soaking your cashews you'll want to add a pinch of salt and enough water to cover the cashews by at least an inch - since the water will absorb into the nuts.

2. When you are ready to make your sauce simply add your cashews, soaking water (a little at a time until the desired consistency is reached) and add-in flavors. Add in at least one spice and at least one acid like lemon juice or apple cider vinegar.

Cilantro Cashew-Cream Smother Sauce 
Ingredients:
soaked cashews (soak for at elate 4+ hours)
2 cups raw cashews
1 tsp sea salt
water – enough to cover the cashews by at least an inch
*reserve the soaking water

Flavors:
2 cups fresh cilantro (leaves and stems – about a half a big bunch)
2 Tbsp olive oil
2 limes, juiced (add some zest too – optional)
1/4 cup apple cider vinegar
1/2 tsp cayenne powder
salt and pepper sauce to taste

Directions:

1. Soak your raw cashews in the salted water for at least four hours. Overnight is best – you want the cashews to become velvety and soft to puree perfectly in your high speed blender or food processor.

2. Add your cashews and the soaking water to your high speed blender or food processor. About 1- 1 1/2 cups of the soaking water. Adjust the liquid to however thick you want your sauce to be. Obviously, the more water you add, the “wetter” your sauce will be. But just be sure to add enough water to properly blend the cashews.

3. Add in your flavors and a few spices.

4. You can either serve your sauce raw and as-in (aka, room temperature) – or you can heat it and add it over top your burrito as a warm sauce. 

Consider adding some of these ingredients to your sauce for a variety of flavors:

basil and lemon
dill and onion
scallion
orange and parsley
sun-dried tomato and garlic
olive
caper
artichoke
roasted pepper and 
chiles

lunchboxbunch.com

Ingredients:
1 1-lb. tube polenta
6 ounces vegetarian breakfast "sausage"
1 (15 oz.) can artichoke hearts, well drained
1 cup marinara sauce
1 Tablespoon minced garlic
1 teaspoon oregano
4 ounces non-dairy mozzarella cheese, grated

Directions:

1. Slice polenta into 8 (1/2"-thick) slices, and set aside. Slice soy breakfast "sausage" into 8 (1/2"-thick) slices, and set aside.

2. Heat a large lightly-oiled nonstick skillet over medium-low heat. Place the polenta slices into the skillet, and brown on one side for about 5 minutes. Flip the slices over, and brown on the second side. Remove from the skillet, and put on serving plates.

3. If needed, lightly oil the skillet again, and place the sausage slices into the skillet. Brown on one side for about 2 minutes. Using a spatula, turn the slices over and brown on the second side. Remove from the skillet, and stack sausage slices on top of polenta slices.

4. Put artichoke hearts, marinara sauce, garlic and oregano into the skillet, and cook until heated through, about 5 minutes. Stir in the cheese, and when it begins to melt, spoon over polenta cakes. Serve hot.

Ingredients:
1 tbsp oil
1/4 cup diced onion
1/4 cup diced green pepper
1 celery stalk, diced
1 28 oz can chickpeas, rinsed and drained
1 tsp thyme
1 tsp paprika
pinch of cayenne pepper
1 tsp hot sauce
2 tbsp chopped fresh parsley
2 tbsp flour
1 tbsp cornstarch
salt and pepper to taste
oil for frying

Directions: 

1. Heat oil in a frying pan over medium heat. Saute onion, green pepper, and celery for 5-7 mins, until softened. Remove from heat.

2. Place chickpeas in a food processor along with the onion mixture. Pulse until chickpeas are no longer whole, but don't process them too much. Place chickpeas in a bowl and add spices, hot sauce, and parsley. Mix well. Add flour and cornstarch and mix well. Place in the fridge for 30 mins.

3. Heat oil in a frying pan over med/med-hi heat (around 350 degrees). Shape chickpea mixture into 12 patties and fry in batches, about 2-3 mins per side, or until crispy and browned. Flip a few times if they are browning too quickly. If you have trouble forming the patties, add some more cornstarch to hold it all together.

Vegandad.blogspot.com

Ingredients:
1 cup uncooked quinoa
Sea salt and freshly ground black pepper
3 Tablespoons fresh lemon juice
2 teaspoons lemon zest
2 teaspoons fresh thyme
1/2 cup Vegenaise, or other vegan mayo
1 pound medium asparagus spears
1/2 vidalia onion, sliced into 1/2-inch rounds
2 Tablespoons extra-virgin olive oil
Grilled flatbread or tortillas (I like spelt tortillas)
1 small head red leaf lettuce

Directions: 

1. Heat a large skillet. Add quinoa and toast until fragrant, stirring occasionally. Add 2 cups water and stir. Bring to a boil. Cover, and lower heat to a simmer until quinoa is tender and quinoa filaments are visible. Turn off heat, and drain quinoa, if necessary. Stir in lemon juice, zest, mayo, and thyme. Season to taste with salt and pepper. Cover with lid to keep warm.

2. Steam asparagus slightly. Combine asparagus, onion and oil. Grill about 10 minutes until browned.

3. Spread 1/2 cup quinoa over a tortilla. Place some onions and 4 aparagus spears on the quinoa. Top with lettuce. Roll each sandwich tightly and cut in half, using wooden skewers or toothpicks to hold together, if needed.

Ingredients:
1 8-oz. pkg. tempeh, sliced into 24 very thin slices
¼ cup low-sodium soy sauce
2 Tbs. apple cider vinegar
1 tsp. light brown sugar
½ tsp. ground cumin
½ tsp. ancho chile powder
2 tsp. liquid smoke, optional
1 Tbs. canola oil
Smoked paprika, optional

Directions: 

1. Lay tempeh slices in 2 13- x 9-inch baking dishes. Bring soy sauce, vinegar, brown sugar, cumin, ancho chile powder, and ½ cup water to a boil in small saucepan. Boil 1 minute, then remove from heat, and stir in liquid smoke, if using. Pour over tempeh slices. Let cool, then cover and chill 2 hours, or overnight.

2. Preheat oven to 300°F. Line 2 baking sheets with parchment paper. Carefully transfer tempeh slices to prepared baking sheet, and discard marinade.

3. Brush slices with canola oil, and sprinkle with paprika, if desired. Bake 10 to 15 minutes, or until beginning to brown. Flip tempeh slices, brush with oil, and bake 5 to 7 minutes more, or until crisp and dark brown.

4. Assemble the tempeh bacon on a toasted rye with slice tomatoes and spinach leaves or any lettuce variation and some sprouts and vegan mayo.

Ingredients:
1 1/2 cups plain soymilk
1 cup water
1/3 cup tamari or 1/3 cup soy sauce
1 1/2 cups nutritional yeast
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon salt
3 ounces firm tofu
1 cup canola oil
1 1/2 lbs macaroni noodles
2 teaspoons mustard (optional)

Directions:

1. Preheat oven to 350°F.

2. Boil water in a big pot for the pasta.

3. All of the ingredients sans pasta can easily go in a blender (liquid and powdered) -- this is by far the easiest way.

4. Once pasta is cooked, drain and put it in the baking pan pour the cheese sauce over the pasta.

5. Bake until the top of the pasta looks slightly browned and crispy about 15 minutes.