@WinnerWinnerChickenDinner0I don't like labels, but if I had to use one, I would be a WFPB.
I am the only vegan in the family, but I don't cook two separate meals. We are French so we would usually have a couple salads ( a green lettuce, grated carrots with parsley, cucumber with dill, green beans with red onions and mini roma tomatoes, ....) and a couple of cooked/roasted veg (braised carrots, oven roasted onions, sauté spinach with garlic, ...) and then I would cook a steak or a fish for them and have some tofu or lentils for me.
Sometimes, we will all have the same meal, a risotto and they will add some parmiggiano for them and I would sprinkle nutritional yeast on mine.
Many dishes are accidentally vegan, such as polenta or a chickpeas salad and we will all have it.
I love soups, from the humble minestrone the whole family will have to more asian ones my kids are not so crazy about. However we all love the French onion soup.
I follow a plant based diet for health reasons, so my focus is really on eating the maximum amount of vegetables and the greatest variety so I will prepare at least 20-25 different vegetables in a week. Which is a lot of work as some vegetables will cook twice, first steamed then sautéed or added to the filling of samosa, or similar.
I always have some black rice / quinoa in the fridge so can have a couple of spoonfuls with my lunch.
I make my own version of vegan parmesan with a cup of cashews, 2 heaped tbls of nutritional yeast, onion powder and salt, and it is my non-vegan DD who puts it in every single thing she has in the plate, even on her saltimbocca (totally non vegan).
For pasta sauces, there are tons of options, with pre-fried eggplant for a vegan pasta alla norma, to a simple peas and passata pasta, or the classic tomatoes and basil.
When we have guests, my tofu fingers are always very successful amongst non-vegans so as you ask for recipe here it is:
Buy super hard tofu (I buy mine in the Chinese supermarkets ) , empty water and wrap in 4-5 sheets of kitchen paper to absorb moisture, cut in1cm slices than in half to have fingers.
In a low and long dish prepare 6 tbls soy sauce and 1 of extra virgin olive oil, 1 of nutritional yeast and if you have it in the house, a couple drops of liquid smoke. place the fingers one by one and move around to distribute the marinade and leave aside
Meanwhile prepare coating.
Put 1 cup almonds, 1 tbls mixed herbs herbs, 2 tbls smoked paprika and 1 teaspoon garlic in blender at max speed until all crushed. Add salt and pepper to taste
Put baking paper on an oven tray on turn oven on 180-200
Put two tbls pf the mix in a plate and press the tofu finger on all sides and put on the baking tray. Repeat until finished.
Do not put all the coating at once in a plate, because it turns wet and moist and won’t adhere to tofu, add it each time you put a new slice.
Put tray in the oven for 20-30 minutes.
Serve with a dash of sweet child in a tiny bowl for those who like it.
What is left of coating is nice on salads.
I don't eat many curries or asian dishes because I didn't grow up eating them and I prefer the single and unique flavour of a single vegetable prepared in a very specific way more than the combination of veggies in a dish such as curry or stir fries. I will of course make them from time to time but more to get rid a vegetables I don't have enough of to make a vegetable dish than because I crave that flavour.
I do however make a ratatouille or peperonata occasionally
Most recipes I prepare are not labelled vegan, it just happens that there is no meat/fish/egg/dairy in them either because the original recipe didn't have any or because I swap the butter for oil or leave the meat out.
With all the allergies around today, I often bake "vegan" for kids my DC have invited at home and after having tried all the possible alternatives I now use egg replacer powder for eggs (but you need to add some almond milk to get more moisture as eggs not only glue together but bring liquid as well) and I use extra virgin oil instead of butter in the same amount os slightly less. By adding a bit of natural vanilla essence you don't taste the oil.
Vegan baking is very white compared to classic baking as eggs also brings a yellow tint, so be careful when you have biscuits in the oven as they darken in a different day. Don't judge if they are cooked based on colour only.
For all the chocolate based deserts, I use high quality cocoa powder instead of the cooking chocolate listed and a bit of almond milk and icing sugar.
I am not sure deserts belong to a WFPB diet but with three teenagers in the house, and a ton of their friends every week, there is a lot of baking happening and at least once a week vegan baking.