Vegan Baked Vegetable Medley with Yakitori Sauce

3 Japanese eggplants, sliced

2 green bell peppers, chopped into 1" squares

2 russet potatoes, peeled and sliced

1/2 of a small kabocha squash, chopped into 1" squares

2 packages broiled tofu, chopped into 1" squares

24oz baby portabello mushrooms (2 packages)

2 bottles yakitori sauce

Vegan Meat Ravioli

Wonton wrappers (make sure they are the egg free kind)
Morningstar meatballs
Lemon juice
Basil
Water
Olive oil
Pasta sauce

Remove desired amount of wonton wrappers from package, transfer to a plate and cover with a damp kitchen towel to keep them from drying out. Cook meatballs as directed. Once cool enough to touch, cut in half and place half an inch above a corner and flatten the meatball to stretch it a bit. Add few drops of lemon juice to one side of the meatball, flip over, and repeat with the other side. Sprinkle a little basil on each side. Careful not to add too much or the taste will be too strong. Dip your finger in water and moisten all edges of the wrapper. Connect the opposite corner to the side which the meat ball is on and secure the edges. Drop raviolis into pot of boiling water and cook for 5 minutes. Drain water, cool, toss in olive oil, pasta sauce, and serve. Enjoy!

Vegan Yakisoba Pan

Yakisoba noodles (available refrigerated or dry, you can also use chow mein noodles or fry soba noodles)
Hot dog buns (more traditional, or hamburger buns also work well)
Seaweed powder for sprinkling (this is just ground seaweed available in Japanese markets)

Spicy mayo yakisoba sauce for one bun (leave out if you are strict on sugar):
2 tbsp veganaise
1/4 tsp okonomi sauce
1/8 tsp sriracha

Fry noodles as directed. Sprinkle a bit of seaweed on portion 1/2 cup of noodles and coat thoroughly. Transfer to a hot dog bun and create a zigzag pattern of sauce with a knife or spoon or from a squirt bottle for a pretty presentation. Enjoy!

Vegan Sundried Tomato Mozzarella Tofu Patties

12 oz textra box firm tofu
1 package Tofu Burger Patty Mix
3 pieces sundried tomatoes + 2 tbsp oil from jar of Giada Sundried Tomatoes
1/2 cup Daiya nondairy mozzarella cheese shreds

With a pair of scissors, cut off 4 triangle ends of the tetra box of tofu, carefully draining the liquid inside. Cut off the top of the box and empty into a small mixing bowl.
Grab three pieces of sundried tomatoes from the jar and slice them approximately into 1cm pieces. Add Tofu Burger Patty Mix to the bowl and knead together. Add half sundried tomatoes to the bowl, knead again, and then the remaining half to evenly distribute the tomatoes. Do the same with the cheese.
Warm a large skillet on medium heat and add 2 tbsp oil from the jar of sundried tomatoes. Divide the tofu mixture into 5 pieces and form 5 patties. Cook until patties move easily in the pan and flip to brown the other side. Serve with your choice of bread, rice and vegetables (e.g. bell peppers and eggplant), or delicious by themselves.

Altered from recipe on Tofu Burger Patty Mix