This vegan frittata uses potatoes, mixed vegetables, tofu, nutritional yeast, black salt, and cherry tomatoes. It serves six and makes a gluten-free lunch for picnics, gatherings, or make-ahead meals.

This gluten-free salad uses roasted butternut, harissa chickpeas, cucumber, herbs, vegan feta, toasted pecans, and tahini yogurt dressing. It works as lunch for two to three people, or as a smaller side dish for four.

This vegan dinner uses macaroni, cauliflower, peas, tofu, cashews, miso, nutritional yeast, and breadcrumbs. It is high in protein, serves four, and can be made gluten-free with suitable pasta and breadcrumbs.