One of my favorite meals is red lentil dal and naan. None of that needs to have dairy. The dal uses butter but the country crock vegan butter sticks (olive oil) are a great sub.
The dish is served over rice usually. Has diced tomatoes, onions, garlic, coconut milk and seasonings. Tastes even better the next day.
I also make this fabulous Spanish Bean soup that has an amazing smoky flavor to it thanks to smoked paprika. It too is vegan, and comes together pretty fast (really fast if you use an electric pressure cooker, but reasonably fast on the stovetop). The base beam for that is garbanzo (chickpeas). I serve it with from-scratch cornbread (which I don’t make vegan but you can, not too hard!)
Those are two of my favorite dishes for fall/winter.
Another meal is roasted sweet potatoes topped with black beans, sautéed bell peppers/onion and avocado. If you have to have sour cream on it, there are vegan subs that are great. I fancy up the sour cream with some lime juice and powdered lime zest.
We also like lentil tacos (using the brown lentils).
Also a roasted squash dish that includes roasted squash (usually butternut) and roasted red onion on a simple tortilla made from canned pumpkin and flour, and then some avocado, pumpkin seeds and goat cheese on top. It’s filling though it doesn’t have a lot of protein. I’m ok with that because not every meal not have will be chock full of protein.
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