This recipe is one of my favorites because it has a ton of leeway. No red peppers? Use green peppers or toss in the leftover cooked veggies from last night. No quinoa? Leftover millet or even brown rice would do the job just fine. Just imagine cleaning out the fridge one a week on taco night!

The delicious elements in this sandwich can used in variety of ways, including salads, wraps, potatoes and stir fries. –grafx1

This may sound like one of my weirdest recipes, but trust me, it really works.–Kathy Hester

This tofu-based filling is reminiscent of a traditional egg and mayo salad recipe, but studded with raw veggies that provide color as well as a little crunch.

Makes 6 large burgers

I have to say our Pita sandwich dinner turned out quite delicious! The crispy baked falafel patties were well flavored with a blend of fresh herbs and traditional middle eastern spices. –kaitsinsidedish

I Love this spread. It is absolutely awesome on my buckwheat pizza crust , with pasta, on bread, or just as dipping sauce for veggies.–Jarafel

The delicious blend of southwestern flavor paired with the the creamy pureed black beans make for an exquisitely flavorful veggie patty. Plus adding the cornmeal to the mixture also helped to give these patties a crispy texture once baked. –from kaitsinsidedish

The trick to this great salad is the marinating and baking of the tofu.

I like to serve this with a fresh salad full of different greens including arugula, lots of veggies, avacado, and apricot slices (or peach, nectarine, etc.), and use a raspberry dressing.