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[quote=Anonymous][quote=Anonymous]We’re omnivores but do go veggie a few times a week. These have all bee received well. I also make a lot of roasted vegetables rice bowls with a few different homeade quick pickles, adding a tahini miso sauce. You can use sweet potatoes in place of rice, quinoa, or grains; or a small portion of each as base.

Moosewood Cookbooks Mousska is delicious and filling. You can adjust the veg a bit if not into mushrooms or eggplant. https://www.saveur.com/article/Recipes/Mushroom-Moussaka/

BBQ tofu is also really yummy. This is a sheet pan version. I use high protein extra firm tofu and find baking time sweet spot is between 25-30 mins for crispy but soft inside or 30+ mins for crispy/chewier. You can also adapt this by changing rub spices or sauce. 
https://www.thekitchn.com/sheet-pan-bbq-tofu-recipe-256176#post-recipe-12562

Also super good.

https://smittenkitchen.com/2013/05/japanese-cabbage-and-vegetable-pancakes/
[/quote]

NP. I made the bbq tofu tonight. Can confirm that it is excellent. Thanks PP![/quote]

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