Combine cooked quinoa, black beans, diced bell peppers, cherry tomatoes, corn, and avocado in a large bowl. Dress with a lime vinaigrette made from lime juice, olive oil, garlic, salt, and pepper
Sauté diced tofu, bell peppers, broccoli, snap peas, and carrots in a wok with a stir-fry sauce made from soy sauce, ginger, garlic, and a splash of rice vinegar. Serve over cooked brown rice or quinoa for a protein-packed meal
In a large pot, combine cooked lentils, diced tomatoes, carrots, celery, onions, garlic, vegetable broth, and your favorite herbs and spices. Simmer until the vegetables are tender and the flavors have melded together
Crumble firm tofu and sauté it with diced onions, bell peppers, spinach, and your favorite spices (such as turmeric, cumin, and nutritional yeast) until heated through. Serve as a savory breakfast option or wrap in a tortilla for a protein-packed breakfast burrito
Make a hearty filling by sautéing cooked lentils, diced onions, carrots, and peas in a tomato-based sauce seasoned with herbs like thyme, rosemary, and oregano. Top with mashed potatoes made from boiled potatoes and non-dairy milk
Mash cooked chickpeas with vegan mayonnaise, diced celery, red onion, Dijon mustard, lemon juice, salt, and pepper. Spread the chickpea salad on whole grain bread and top with lettuce, tomato
Combine cooked lentils, breadcrumbs, minced garlic, chopped onions, Italian seasoning, and flaxseed meal in a food processor. Form the mixture into balls and bake in the oven until golden brown
Roast diced sweet potatoes with smoked paprika, cumin, and chili powder until tender. Warm corn tortillas and fill them with the roasted sweet potatoes, black beans, avocado slices, shredded lettuce, salsa