add 1 – 2 tsp powdered veggie broth (or vegan chicken broth)
add 1 clove of garlic cut into pieces…

3 or 4 broccoli stems
2 teaspoons salt…

1 cup diced uncooked red potatoes, with skin
1 cup chopped or sliced portobello mushrooms…

Yellow potatoes, scrubbed and quartered (or eighthed 🙂 depending on size)
a chopped onion…

If you’ve never tried bok choy, this recipe is a good place to start.

1 lb. bok choy
1 tbs. white wine vinegar…

2 tablespoons ketchup, plus 2 teaspoons
1 tablespoon vegetarian Worcestershire sauce…

1 lg Purple eggplant (skin texture should be firm)
1 md Onion, chopped…

800g potatoes, peeled and chopped
200g baby spinach leaves…

This one is great. I like that you roast the tomatoes first, which gives the dish a nice roasted/smokey flavor. The original called for some feta cheese on top, so you could perhaps sub soy cheese if you want.

1 onion, chopped
1 green bell pepper, chopped…

4 small aubergines (eggplants)
1 small onion, chopped…

This is a great dish for when you don’t want any extra calories and a splurge for the artichoke hearts fits into your budget.

2 tomatoes, one diced and one halved and thinly sliced
2 9 oz. packages frozen artichoke hearts, thawed and chopped…

This spicy spinach sauce is so good I could probably eat it on its own and be perfectly happy, but the potatoes make it a little more substantial — serve it with basmati rice or pita bread and you have yourself a simple but filling meal.