There's a kidney bean goulash that's nice and a sausage casserole where I just swapped whatever sausages it said for free quorn ones, I like the carbonara (again with quorn) but the DC don't. They're all on the website.
I find they don't use enough seasoning and flavouring for quorn in a lot of recipes (either quorn ones or meat with quorn added in) so I adapt what I used to make a bit, so I use fry light instead of oil and marmite instead of gravy granules and that makes a lot of things free that I'd usually cook anyway.
For cheese sauce I either blend 500g of cooked frozen cauliflower with a tub of philli lightest with a bit of stock and syn it or add cheese on top for a lasagne to make an a choice or take half a tub of low low spread as an a choice.
The frozen cauli/Philly lightest seems a good idea for a cheese sauce, I'll try that.
I make bacon and butternut squash risotto a lot, although having decided to try and commit to vegetarianism I am making bit tonight without the bacon. I do add a HEa of cheese per person though, either cheddar or Parmesan work.
I make a puttanesca style pasta sauce sometimes. Some crushed garlic, a tin of tomatoes, capers, halved black olives (10 for a syn) and some chilli flakes.
I have a recipe from one of the magazines a couple of years ago that we eat almost weekly now - essentially you roast various veg (onions, garlic, peppers, aubergines, courgettes, cherry tomatoes etc).
When it's all browned, mix it with 1 tin of Sainsburys kidney beans in chilli sauce and a thing of Sainsburys passata with onion and garlic.
The original recipe makes a cheesy type topping with quark but I just grate normal cheese over and use it as either my heA or syn it.
Stick it in the oven and heat through - 30 minutes or so ( can be longer at low temperatures). I often make it in advance and just heat it up when I'm ready. I also freeze it before the oven stage too.
That said, I haven't been 'on' SW proper for over a year so it might be worth checking the Syns on the kidney beans and passata.