^^Link to that sauce recipe?
I’m going to @MorseLewis house for dinner this week!
Just waiting for cooler weather to make a big pot of vegetable soup or corn chowder and bake some bread.
@abasket
I wish you all could come over! You folks on CC have become my “friends.”
The sauce is very easy.
28-oz can of whole tomatoes. Recipe specifies San Marzano, but I’m sure you could use any type of whole tomatoes
5 TBL butter
1 onion, peeled and cut in half.
Combine the tomatoes, their juices, the butter and the onion halves in saucepan. Add pinch or two of salt.
Place over med. heat and bring to simmer. Cook uncovered for 45 mins. Stir occasionally with spoon, breaking down any large tomato pieces.
Discard onion before tossing sauce with pasta.
That’s it!
@abasket, I own Hazan’s Essentials of Classic Italian Cooking, but here it is online.
https://www.thekitchn.com/marcella-hazans-amazing-4ingre-144538
@MorseLewis , simultaneous posting! 
Favorite meatless meals
Crustless quiche
Veggie lasagna
Meatless chili
Eggplant parm (interested to try @thumper’s version)
Quinoa salad - with corn, black beans, cherry tomatoes, avocado
just made an italian pasta type casserole I used impossible burger instead of meat- sautéed it with garlic, onion, mushrooms and italian seasonings; heated it with tomato sauce, mixed it with cooked pasta, topped it with fresh mozzarella and shaved parmesan, and baked it. Was very yummy.
Thank you above for the “twice is nice” sauce recipe! 
I pinned it and will try it sometime!
Vegetarian Casserole
Saute sliced zucchini, onion, mushrooms and garlic till soft.
Add 28 oz can diced or crushed tomatoes (I prefer diced) and a can of drained and rinsed light red kidney beans and one teaspoonful of oregano …do this to taste, but I use more generously, and salt and pepper to taste. I let it simmer for a bit.
Transfer to a casserole dish, bake at 350 x about 20 minutes, remove and top with generous amount mozzarella and/or provolone cheese, return to over for about 5 minutes.
We love, love, love this.
@abasket The Marcella Hazan recipe is my all time favorite for tomato sauce.
I love lentils and make a lot of Indian vegetarian food.
I also highly recommend exploring Ottolenghi’s cuisine. I cooked my way through {i}Plenty[/i} a few years ago, but you could also just google his recipes. There are tons posted on line.
For example his lentil salad: https://www.mondomulia.com/2020/04/01/ottolenghi-lentil-salad/ I don’t care for gorgonzola, so I usually use goat cheese.
@ChoatieMom - do you have a link for the lemon-lime risotto you like with fish?
Here are my favorite sample items 
:
American Style:
*Plant-based burgers (e.g., Beyond Meat/Impossible);
*Broccoli Cheese Mashed Potatoes with a bowl of Veggie-loaded Tomato Soup;
Asian Style:
*Vegetarian Pho;
*Buddha’s Delight (Lo Han Jai);
*Vegetarian Sushi Rolls;
*Vegetarian Thai Massaman Curry;
*Vegetables and Tofu Hotpot;
*Indian Vegetable Curry;
*Vegetarian Teriyaki Noodles
Mediterranean Style:
*Vegan Lemon Asparagus Pasta;
*Vegan Broccoli Mozzarella French Bread Pizza;
*Vegetarian Broccoli Lasagna;
@MorseLewis I’m going to try your recipe with a bag of frozen diced tomatoes I have. Hoping it works! They are thawing right now.
red curry lentils recipe on nytimes.com. Sweet potato, coconut milk. Delicious and we are trying for a few meatless meals a week and this one is popular.
This sounds amazing!
“*Broccoli Cheese Mashed Potatoes with a bowl of Veggie-loaded Tomato Soup”
These all sound SO good…can I tell you how happy I am that I started this thread? 
Making my grocery list now…
When the weather is a bit cooler we like creamy tomato basil soup and grilled cheese sandwiches on sourdough with gruyere cheese.
Beyond Beef (pea based vegan) in stuffed peppers with tomato paste and can of tomato soup with seasoning. Pretty much anything you would use meat for, we use beyond beef. Tacos, pasta prima vera, chicken parmesan, etc. Also we substitute walnuts for meat frequently. I think we eat chicken once a week at most and fish once a week.
@Hoggirl – My lemon-lime risotto is an old recipe that I’ve adapted for the IP based on similar IP recipes for lemon risotto, so no link, but here’s what I do:
Ingredients
4 cups vegetable broth
1/2 cup dry white wine
1 tsp grated lemon rind
1 tsp grated lime rind
3 tblsp fresh lemon juice
3 tblsp fresh lime juice
1 large onion diced
2 tblsp olive oil
2 cups uncooked Arborio rice
2 tblsp butter
½ cup freshly shredded Parmesan cheese
Instructions
Heat the olive oil and 1 tablespoon of the butter on the sauté setting. Add the chopped onion and sauté until translucent. Add the Arborio rice and toast for about 2 minutes, stirring frequently. Add the dry white wine and let simmer until the rice has absorbed the wine.
Stir in the broth and the lemon and lime juices. Turn off the sauté function and place the lid on the pressure cooker. Set the vent to sealed. Cook on high pressure for 6 minutes.
Let the pressure release naturally for 6-7 minutes. Then, manually release the pressure. Remove the lid and stir in the Parmesan cheese, lemon and lime zests, and remaining tablespoon of butter. Serve immediately.
(Sometimes I add a cup of fresh peas in that last step.)