Steam the tempeh for 20 minutes. Let it cool until it can be easily handled. Grate the tempeh on the coarse side of a grater, and place it in a medium mixing bowl. Stir in the remaining ingredients except the buns, and mix well. 

Place the buns on a dry baking sheet, cut side up. Spread the tops evenly with the tempeh mixture, spreading it to the edge of each bun. (This will help to keep the edges of the bun from burning.) 

Place the sandwiches under the broiler for 4 to 5 minutes. Watch closely so the sandwiches do not burn. 

Serve the sandwiches hot. They may be eaten by picking them up with your hands, or you can use a knife and fork. 

Preheat the oven to 350°F. Mist a 10-inch pie plate with nonstick cooking spray, and set it aside. 

To prepare the crust, place all the crust ingredients in a medium mixing bowl, and mix them together until they are well combined. Pat this mixture in an even layer in the bottom of the prepared pie plate. Bake the crust on the center rack of the oven for 10 minutes. Remove the crust from the oven, and let it cool for 5 minutes. Do not turn off the oven. 

Crumble the tofu well, and place it in a food processor or blender fitted with a metal blade. Add the remaining ingredients , and process the mixture until it is completely smooth and very creamy. 

Spoon the blended mixture evenly into the partially baked crust, and carefully spread it out using a rubber spatula. Bake the pie on the center rack of the oven for about 40 to 45 minutes, or until the top is very lightly browned. 

Remove the pie from the oven using pot holders or oven mitts, and place it on a wire rack to cool to room temperature. Chill the cooled pie in the refrigerator at least 4 hours (or longer) before serving. Do not cover the pie until it is thoroughly chilled as it will sweat and become soggy. 

Place all the ingredients in a blender, and process until smooth. 

Pour the blended mixture into a 1-quarter saucepan. Place the saucepan over medium-high heat, and bring the mixture to a boil, stirring constantly. 

After the mixture thickens, reduce the heat to medium and continue to cook, stirring constantly, for 1 minute longer. Immediately pour the mixture into a 1-cup storage container. Let cool, then cover and chill in the refrigerator.

Pineapple Creme Cheese: 

Drain well ¼ cup pineapple tidbits packed in juice, and stir into the hot mixture. 

Fruited Creme Cheese: 

Stir 1 to 2 tablespoons fruit-sweetened jam or preserves into the hot mixture. 

Herbed Creme Cheese: 

Stir 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes, ¼ teaspoon dried dill weed, ¼ teaspoon well crumbled, dried rose mary, ¼ teaspoon crumbled, dried thyme leaves, and ¼ to ½ teaspoon minced garlic into the hot mixture. 

Slice the tofu into 24 to 28⅛-inch-thick strips, approximately -1 inch wide x 3½ inches long. Arrange the tofu strips in a single layer on two large dinner plates, and set them aside. 

Place the remaining ingredients in a measuring cup, and whisk them together until they are well combined. Spoon this marinade equally over the tofu strips on each plate. Turn the strips carefully, dipping each one into the marinade that remains on the plate so that all the pieces are coated well on both sides. Cover the plates tightly with plastic wrap, and let the tofu marinate in the refrigerator for at least 1 hour or up to 24 hours.  

Skillet Browned “Bacon”: 

Place a thin layer of canola oil in a large skillet, and heat it over medium-high. When the oil is hot, add several of the “bacon” strips in a single layer. Cook them until they are a deep golden brown on both sides, turning them several times with a metal spatula. Transfer the cooked strips to a plate lined with a double thickness of paper towels to blot off any excess oil and keep the “bacon” crisp. Cook the remaining “bacon” in the same fashion, adding a little more canola oil to the skillet between each batch as needed. 

Oven Browned “Bacon”: 

Preheat the oven to 400°F. Mist a baking sheet with nonstick cooking spray, and arrange the tofu strips on the baking sheet in a single layer. Bake the “bacon” for 20 to 22 minutes, carefully turning the strips over with a metal spatula midway in the cooking cycle. The “bacon” will crisp further as it cools. 

Store leftovers in the refrigerator. 

Place all the ingredients in a 1-quart saucepan, and whisk them together. Bring the mixture to a boil, stirring almost constantly. Reduce the heat slightly and simmer for 30 to 60 seconds, stirring constantly, until the sweetener is well dissolved.

Remove the saucepan from the heat, and allow the mixture to cool.

Transfer the sauce to a storage container, and store it in the refrigerator. It will keep for several months . Shake or stir the sauce well before using.

Preheat the oven to 375 degrees and l spray a 9-inch loaf pan with oil, or line the bottom with parchment paper to prevent sticking. 

Sauté the onion, carrots, celery, and garlic in the olive oil over medium heat until the onions are translucent. Remove from heat and set aside. 

Add the chickpeas to a food processor in batches but be careful not to over blend them and make them mushy. Pulse only a couple of times. Put in large mixing bowl.

Add the cooked veggies and all remaining ingredients to the chickpeas. if the mixture seems moist, add extra breadcrumbs. Stir until well combined.  

Press the loaf mixture in the prepared pan, pushing down evenly with your hand. Cover with foil and bake for 30 minutes. 

In a small bowl, stir together the ketchup and Worcestershire sauce for the topping. 

Cook for 30 minutes, remove the foil, spread the topping evenly on top of the loaf and bake for another 15 minutes, uncovered. Remove from the oven. 

Allow to sit for at least 15 minutes before slicing.

Place the water, carrots, potatoes, leeks, salt, and pepper in a 41/2-quart saucepan or Dutch oven, and bring to a boil. Reduce the heat to low, cover the saucepan with a lid, and simmer for 20 to 25 minutes, stirring occasionally. 

Add the zucchini, green beans, and pasta. Stir to combine. Bring to a boil. Reduce the heat slightly, and simmer, stirring occasionally, for 10 minutes. Stir in the kidney beans or lima beans. 

In a small mixing bowl, stir together the nutritional yeast flakes, tomato paste, basil, and garlic into a thick paste. Then stir in the oil, mixing well. Whisk ½ cup of the hot soup broth into the nutritional yeast mixture. Gradually stir this mixture into the soup, and mix until thoroughly incorporated. Serve hot.

Place the olive oil in a large skillet, and heat it over medium-high heat. When the oil is hot, add the onion and walnuts. Reduce the heat to medium, and cook, stirring often, for 10 minutes. 

Add the mushrooms and thyme to the skillet, and cook, stirring often, for about 10 to 12 minutes longer, or until the mushrooms are tender and nearly all of the liquid has cooked off. 

Transfer the skillet mixture to a food processor fitted with a metal blade. Add the remaining ingredients, and process for several minutes or until the mixture is very smooth and creamy. 

Serve the pate warm, or transfer it to a storage container, and chill it in the refrigerator. 

1 – Place all the ingredients except the scallion in a blender, adding just enough broth or water to facilitate processing and create a fairly thick sauce. Process until very smooth and creamy, adding a small amount more liquid if necessary. Stir in the scallions. 

2 – Serve the sauce at room temperature, or transfer it to a storage container, and chill it in the refrigerator. It will keep for 3 to 5 days. 

Preheat oven to 350 degrees F.

In preheated skillet, add olive oil, garlic, salt, and pepper. Sauté, stirring frequently, until just lightly golden brown. 

Add cornstarch and whisk to incorporate. Cook for 1 minute. 

Add almond milk a little at a time, whisking to incorporate. Whisk slowly to prevent clumps. 

Continue until all the almond milk has been added. Then add vegetable broth. Whisk to incorporate. 

Reduce heat to low. Let simmer to thicken, whisking frequently. Do not let burn on bottom. 

Turn off heat. Transfer sauce to blender and add nutmeg, and nutritional yeast. 

Blend on high until creamy and smooth. Taste and adjust seasonings as needed, adding more nutmeg, salt, pepper, or nutritional yeast to taste. Mixture should be very cheesy and a bit salty (this seasons the potatoes) 

Generously grease with oil or vegan butter, hotel pans or baking pans all the way up the sides.  

Layer half the sliced potatoes on bottom of pan and season with salt and pepper. Toss to coat.  

Cover with half of the onions and chorizo, spreading evenly. Lay flat and sprinkle on half the vegan parmesan. 

Add remaining potatoes, season with a bit more salt and pepper, and loosely toss. 

Pour sauce over the potatoes and add remaining vegan parmesan cheese, chorizo, and onions. Push down with your fingers to submerge everything. 

The sauce should just cover the potatoes. Remove any potatoes that are above the surface. 

Cover with foil and bake on middle rack of oven for 20 minutes. Then remove foil and bake for another 40-45 minutes (a total of 1 hour – 1 hour 5 minutes).  

Potatoes are done when knife inserted into the potatoes comes out without effort and the top is golden brown and bubbly. 

Remove from oven and let cool for 15 minutes before serving.  

As an optional garnish, top with fresh parsley and a dash of paprika for extra color.