Vegan

Convenient shredded coleslaw cabbage is put to good use in this simple sauté. Try to use a blend with a little red cabbage and carrot for added color. This makes a good side dish for potato dishes and veggie burgers. Use leftovers on sandwiches with soy “bacon” and deli slices.

This makes an excellent side dish for pasta. See the menu accompanying Farfalle with Mushrooms (page 76).

I’d like to champion these underused (and often maligned) vegetables by urging you to try them roasted. Roots are naturally sweet and become even more so during the roasting process.

Napa cabbage is a leafier relative of bok choy. This is compatible with Asian rice, noodle, and tofu dishes.

A wonderful accompaniment to the salad course of a special meal, served on a separate plate. These also make great “meaty” fillers for burger buns with lettuce, tomato, and your favorite condiments.

Served in small side portions, this aromatic preparation complements Asian noodle or rice dishes.

I have long enjoyed combining these two cruciferous vegetables. Broccoli takes slightly more time to cook than cauliflower, so it is given a head start.

Here’s a colorful side dish to serve with Asian-style rice, noodle, or tofu dishes.

Serve this with the menu on page 194 or with Fruited Bulgur Salad (page 48) and some sliced bell peppers.

This is a variation on the classic recipe more often referred to as “candied yams.” Did you know that calling sweet potatoes “yams” is actually a misnomer? Yams are rarely sold in this country, so quite often, what you see sold as yams are actually sweet potatoes. I make this dish for nearly every Thanksgiving dinner.

I just love sweet potatoes spiced with curry—what a superb fusion of flavors! This and the following recipe will help prove my point.

A terrific way to enjoy low-fat “fries,” this is a great accompaniment for veggie burgers and soy hot dogs. Or see the menu with “Chili Dogs,” page 148.

This is a great main dish for kids and teens who have a taste for broccoli. This one’s a family favorite, because we all like broccoli so much. For an easy meal, serve with tossed salad and corn on the cob.

A small amount of light cream cheese gives these stuffed potatoes a rich flavor. Serve them with a big tossed salad with chickpeas or black-eyed peas, and some steamed green beans or asparagus.

Mashed potatoes are generally comforting, but this version gives your taste buds a wake-up call. Serve with Sautéed Tempeh Cutlets (page 146) and a tossed salad.

This tasty Irish classic features potatoes and cabbage browned in a skillet and is embellished with lots of scallions. For a simply delicious meal, serve this with veggie burgers and a tossed salad.

This is a perfect accompaniment to Shake-and-Bake Tofu (page 138), since they both bake at 425°. This needs more time in the oven, so start it first. Complete the meal with a simple salad or coleslaw.

Here’s a deceptively rich-tasting version of scalloped potatoes. It gives you the benefits of soy, minus the bother of making a flour-thickened white sauce.

If you like leeks, you’re sure to enjoy this dressed-up version of hash browns. Use firm-textured potatoes, such as red-skinned or Yukon gold, rather than mealy ones, for best results. Serve with sautéed soy “sausage,” allowing 2 links per serving, and a salad of mixed baby greens with tomatoes and carrots.

Here’s an enjoyable way to serve a modified version of eggplant Parmigiana that’s lighter than the more customary eggplant hero sandwich.