Grilled cauliflower

Vegan puttanesca

Vegan pizza

Japanese veggie bento

Vegan cookies

Ganmodoki

Veggie bibimbap

This Korean staple is perfect for a vegan makeover.  The only real change is substituting marinated King Trumpet mushrooms for any meat, and omitting the fried egg.  A good dose of (not pictured) kochujang offers all the fire and brimstone needed to feel like you're in the bowels of hell.  HAIL SEITAN!!

Veggie pho

Pho gets a lot of its ungodly culinary goodness from the textures and tastes of the various veggie toppings, the savory seasoning of the broth, and the hoisin (emphasis on the sin) dipping sauce mixed with some hellfire Sriracha.

That makes it a perfect candidate for a vegan makeover, where the usual beansprouts, basil, jalapenos, culantro, cilantro, onions and scallions are further enhanced by Chinese peas, mushrooms and deep fried tofu.

Damn, this was good.  HAIL SEITAN!!

Grilled veggie tacos

Grilled over the fires of hell (actually, kiawe charcoal in a Weber Smokey Joe), cauliflower takes on smoke more than your favorite Slayer shirt after a night at the bar.  Paired with grilled squash and zucchini and topped with pickled jalapenos and Sriracha, and wrapped in white corn tortillas, these would fill the belly of Satan with great satisfaction.  HAIL SEITAN!!

Tofu won tons

These tofu won tons were possessed by (actually stuffed with) a mix of tofu, wood ear, fu jook, scallions, and seasoned with xiaoshing cooking wine, white pepper, and soy sauce.  I served them with carrots and Chinese cabbage in a mushroom broth.  HAIL SEITAN!!!

Samosas with lentil dhal and stir fried zucchini

These samosas were hellishly good.  The dough starts with self rising flour, helped along nicely with little butter squares (making it non-vegan, but c'mon - healthy?  These puppies are deep fried!).  At first I thought the dough was too salty, but filled with potatoes and carrots and onions and garlic, all seasoned with garam masala, it came out perfect.

I served with a side of lentil dhal and stir fried zucchini with garam masala salt, and had some (not pictured) chutney on the side.

Despite being deep fried, these weren't too greasy.  In fact, they tasted great cold the next day.

HAIL SEITAN!!!