Here is my growing collection of my favorite easy-to-make vegetarian and vegan meals. I'm not usually one for measuring, so just use your noodle and season things to your preference! Submit your own recipe, if you feel so inclined!

Entrees:

Yummy Vegan Garden Burger
What You'll need:
Vegan Gardenburger patties (Gardenburger = yummier than Boca)
100% Whole Wheat Buns
Tomato, sliced
Romaine lettuce leaf
Onion, sliced
Dill pickle, sliced
Avocado, sliced
Vegan 1000 Island Sauce (see Sauces section)
Olive Oil
Red Wine Vinegar
Salt and Pepper

What to do: Heat each patty in the microwave for about 1:30 (minutes) or until thawed.
Put a little olive oil in a pan and fry patties for a few minutes until they aren't gooey on the outside.
While they are frying, you can mix up some vegan 1000 Island Sauce, if you don't have some already mixed. Look at the "sauces" section for the recipe.
Toast bun it lightly in the oven, or in the pan with the Gardenburner patty.
Spread Vegan 1000 Island Sauce onto both sides of the toasted bun, add patty, tomato, onion, avocado, and pickle. Add a little olive oil, red wine vinegar, and salt and pepper before you add the lettuce and the top bun.
If you aren't vegan, and you want a cheeseburger, try Pepper Jack, it's delicious this way!

Buffalo Wings with Asparagus
What You'll Need:
Morningstar Buffalo Wings (substitute chicken nuggets for vegan)
Bunch of Asparagus (the smaller in diameter and bendier, the better) Lemon or Lemon juice
Earth Balance butter substitute
Salt & Pepper
Mustard, Ranch or other dipping sauce

What You'll Do:
Cook Buffalo Wings in the oven, according to directions on box.
Put about 1/2" of water in a large skillet. Lay asparagus in a single layer on the bottom of skillet. Cover skillet and place on medium heat for a few minutes.
Check the asparagus with a fork. It should be softer but still slightly firm.
Plate buffalo wings and asparagus, and dress asparagus with Earth Balance, lemon juice, and salt and pepper to taste. Dipping sauce for Buffalo Wings optional.

Vegan Bagel Sandwich
What You'll Need:
Bagel
Tofutti "Better Than Cream Cheese"
Tomato, sliced
Cucumber, sliced
Alfalfa Sprouts
Avocado, sliced
Romaine Lettuce, leaf
Mustard
Red Wine Vinegar
Olive Oil
Salt & Pepper

What You'll Do:
Cut bagel in half and toast lightly.
Spread Tofutti cream cheese substitute on bottom half. Add tomato, cucumber, avocado and alfalfa sprouts. Dress with red wine vinegar, salt, and pepper, then add lettuce. Spread mustard on other half of bagel, and add to the top.

Vegan Tofurkey Sandwich
What You'll Need:
100% Whole Wheat Bread
Veganaise (I like the Grapeseed oil one the best!)
Mustard
Tofurkey, sliced
Romaine Lettuce, leaf
Tomato, sliced
Avocado, sliced
Dill Pickle, sliced

What You'll Do:
Spread Veganaise on one slice of bread, then add Tofurkey, tomato, avocado, and dill pickle slices. Spread mustard on the other slice of bread and top it off.

Chicken Parmesan Pasta
What You'll Need:
Quorn "Chicken" patties
100% Whole Wheat Penne Pasta
Marinara Sauce
Mozzarella Cheese, shredded
Parmesan Cheese, shredded
Olive Oil
Salt

What You'll Do:
Cook "chicken" patties in the oven, according to directions on the box.
Run water in a medium sized pot. Add a bit of olive oil and salt to the water, set on a medium/high heat, cover and bring to a boil.
Meanwhile, heat marinara sauce in a small saucepan on low heat.
Add pasta to boiling water and cook for about 8 minutes, until it starts to become tender.
Drain pasta and put it on your plate. Add marinara sauce, and a "chicken" patty. Top with more marinara sauce, mozzarella and parmesan cheeses. For a variation, you can dice the chicken patty and toss it with the pasta instead of serving whole over pasta.

Sauces:

1000 Island Sauce, Vegan
What you'll need:
Ketchup
Veganaise (I like the Grapeseed on the best)
Dijon Mustard

What to do:
Mix about equal parts of Veganaise and ketchup in a reclosable container. Add a squirt of Dijon, to taste. Mark it with the expiration date on the Veganaise and deep it in your fridge until you use it. This is great on burgers and sandwiches, as well as for a dipping sauce for fries.