Fried oyster mushrooms, fried tempeh, broccoli with preserved black beans and cashews, bok choi, roasted sweet potatoes, kimchi, and brown rice
asian
Veggie Sushi (courtesy of Jien)
Vietnamese-Style Seitan Sandwiches
Jaeheon made us this Veganomicon staple.
Tahini soba with sauteed flowering broccoli
Fried spicy tempeh with brown rice, cucumber salad, and greens
This is our favorite meal; we eat it at least once a week. It is easy to prepare, makes good leftovers for lunch the next day, and always makes us feel good after we eat it.
Noodles with Hot and Sour Cabbage Sauce
This summer, we have been enjoying making this quick noodle stir-fry. We saute cabbage and onions, and then add chiles, garlic, tofu, broccoli, sesame oil and plenty of balsamic vinegar.
Indonesian-style tempeh with green beans and cauliflower, cucumber salad, bok choy, brown rice
Indonesian-style here means the tempeh, green beans, and cauliflower are each separately deep fried in coconut oil before being stir-fried together with an onion-y spice paste.