A good Dahl over some rice is heaven itself. Add on a side of Chana/Aloo chatt and we’re talking some serious food satisfaction.

Lentil curry (daal) is one of my staples. Indian vegetarian food in general is just fantastic.

I’ve got a few delicious veggie dishes that make the rounds on my house, check them out and give one or two a try:

Creamy Cherry Tomato and Squash pasta

French Lasagna (sorry for the FB link)

Pennoni with Caramelized Pear and Cavolo Nero

Portobello Risotto

Grilled Nectarine Caprese Salad (great for summer)

Black Bean and Corn Salad (hella versatile, I like to make this with Dijon vinaigrette)

Shakshuka

Sweet and Spicy Stewed Chickpeas

Sweet Potato Casserole with Pecan Topping

Vegan Chickpea Picatta Sauce pasta

West African Peanut Soup

Lentil dahl. It’s… perfect.

I love a good black bean burger. It has such a nice flavor profile that’s clearly not trying to be a beef substitute. Load it up with lettuce, tomato, pickles, cheese, hot sauce, any condiments or toppings you like on a sandwich.

Grilled cheese and tomato soup is always a winner during the colder months.

Can’t go wrong with a big tray of roasted veggies. Chop up some potatoes, broccoli, brussel sprouts, carrots, etc. Drizzle of olive oil, lightly salt and pepper, throw it in the oven, bon appétit.

A PB&J or a PB & Banana is a solid go-to.

A basic quiche is mainly eggs, spinach, and cheese.

Ramen and other pasta dishes that don’t require meat. Some pasta, tomato sauce, cheese, and seasonings can go a long way. Fettuccine alfredo is another good one.

My go-to are couscous salad with sun-dried tomato and feta because it’s really quick and you can make a lot, and peanut sauce noodle salad.

Summer time, this is one of my faves: bibim guksu (spicy Korean noodles)

Recently I’ve been going hard on the lentils, beans, and pulses. Curry soup with chickpeas and potatoes (I add lentils) Any curry, really. Chickpeas and lentils.

Winter is coming. I love this creamy vegetable soup because it is super low Calories and loaded with veg and no lactose if you prefer not. Still so creamy. It’s great when you need to clear out the dying veg in the fridge.

Chana masala

• Pierogi (and similar dumplings such as pelmeni and varenyky)
• Mapo tofu (without ground meat–Chinese tofu dish)
• Various styles of hot pot (meat products are optional)
• Soondubu (Korean tofu soup)
• Doenjang jigae (meat products again optional–Korean miso stew)
• Wild mushroom risotto
• Wild mushroom cream sauce on (whatever you prefer–pasta, baguette, gnocchi)
• Moroccan red lentil stew
• Butter paneer (Indian curry)
• Baingan bharta (Indian eggplant dish)
• Various Thai noodle dishes (meat is optional)
• Plus a huge variety of Japanese side dishes such as nimono (braised dishes; can include eggplant, potatoes, carrots, mushrooms, etc), agedashidoufu (fried tofu with dashi), grilled eggplant, aemono (blanched green vegetables with dressing), ohitashi (blanched vegetables with dashi), onsen tamago (lightly poached egg with dashi, etc)

Garlic Sriracha Noodles with Broccolini is the best thing ever

Mutar paneer is one of my favorite dishes.

I usually use this recipe and then add a lot of peas near the end. I make my own paneer, usually every other week.

The recipe can be made vegan by replacing the paneer with extra firm tofu, the cream with coconut milk, and the butter with vegan butter.

My family prefers the paneer to be cooked before added to the dish. For that I use this:

Not a full meal per se, but my mother would sometimes saute spinach and mushrooms in butter and red wine (plus probably garlic), if I remember correctly. It was pretty fucking good.

I am basic and a lot of people probably already know about it, but I think my absolute favorite is chana masala. I also like things like Thai peanut noodles, and a noodle recipe I don’t know the name of.

That recipe uses wheat noodles, soy sauce, fish sauce, gochujang hot pepper paste, ginger, MSG, sesame oil, and green onion. I forgot the exact amount of everything, so I use whatever feels right for each ingredient, but you fix your noodles and while they’re going, grate your ginger and chop green onions. Then mix everything but the noodles. After the noodles are done, mix them in and enjoy.

I would say tofu stuff, but my diet prevents me from having it often for health reasons. I don’t recommend being on blood thinners if you like tofu.

Edit:

Looks like the fish sauce I use uses anchovy, so you’d need an alternative to Squid Brand.

A lot of South Asian food is naturally vegetarian or vegan. I make chana masala and lentil dahl a fair amount. Lots of flavour from the spices—there’s no need for meat.

I also like scrambled tofu, which you can season any way you like. I tend to put curry seasoning on it.

Avocado toast too, but that’s infrequent because avocados are expensive.

If you’ve never made creamy harissa butter beans I highly recommend it. One of the nicest vegan recipes I’ve made. If you’re not keen on spice, make sure to get mild harissa, as the spicy harissa gets quite spicy, speaking as someone who enjoys spice.

Generally I like any tofu dish. Tofu is often meant to accompany meats (traditionally at least) but I find that a lot of tofu dishes that traditionally have meat, work very well without the meat. My go-to lazy lunch is boiling some water with stock cubes and chucking in noodles, medium-firm tofu, a vegetable of my choice, and chilli crisp.

Air fry some tofu seasoned with garlic powder and soy sauce, add cornstarch at 400 for something like 15 minutes, use that in a noodle stir fry (teriyaki is easy enough)

I’m also a sucker for eggplant Parm

Sadly I got this idea from chipotle: I like to make a bowl of black beans, rice, caramelized onions and peppers and sprinkle on some shredded cheese. Adding a bit of guacamole is a nice touch too.