Lentilles du Puy are small and dark green, with an earthy flavor. Unlike other kinds of lentils, French green lentils hold their shape - though not their color - when cooked.
Beet borscht is a traditional hot or cold, often vegetarian soup common in Russian, Ukrainian, and Jewish cooking. Here's a healthy and delicious vegan version.
White beans and black olives combine with various herbs and veggies to make a hearty soup.
This simple tempeh salad really does resemble chicken salad. It's great in sandwiches or atop a green salad.
This sort of "everything but the kitchen sink" potato salad is perfect for a picnic or buffet.
Making stock is a great way to use up veggies, but if you're not planning to make soup right away, it can cause storage issues. Solution? Make concentrated stock and freeze into bouillon cubes.
A vegetarian "tuna" salad made with chickpeas, almonds, and seeds. While this doesn't taste exactly like tuna salad, it's close enough that I don't miss the real thing any more.
Frozen tofu absorbs marinade like a sponge and makes a firm and flavorful mock meat.
This classic Italian soup is always vegan.
Stuffing doesn't have to be cooked inside a turkey - this veg*n bread stuffing with apples and walnuts is delicious baked as a casserole.