Vegan egg and tater scramble:

Block of firm tofu, wrap in paper towels for a few hours (with something heavy on it ideally) to dehydrate

Some russet potatoes

An onion (I prefer non sweet)

Black salt, this is important, it’s not super cheap but a little goes a long way

Slice up and boil your potatoes with salt and a little baking soda in the water until you can easily pierce them with a fork, remove and put in colander until they’re not steaming very much (should take like 5 min, maybe more with many potatoes). Add some olive oil to a big pan, add potatoes, add some salt, and cook until they get a little golde. Slice up the onion while the potatoes cook then throw it in. Cut the tofu into little bits and add to the mix, season with black salt for eggy taste. Break up the tofu cubes with a wooden spoon or whatever if you want them to have that scrambled texture. The tofu onle needs a minute or two, then it’ll be ready to serve. Big filling scrambled egg tasting breakfast plate.

You want to get spicy with it? Slice up a jalepeno (or pepper of choice) and a few tomatoes, add to the mix at the same time as the tofu for a much more rich and layered flavor, can even use it as breakfast burrito filling.

Zaalouk is really good. Hard to mess up, you can make large batches of it, and it goes well on rice or pita or regular bread or as a sauce in something else.

Finely chop or mince eggplant, tomatoes, and garlic (approximate ratio of 9:6:1 by weight, respectively). Add enough olive oil to coat everything in a skillet, and simmer it for half an hour, or possibly multiple hours for a slow cooker on the lowest setting. As it starts to reduce, add salt and paprika and cumin, and once the excess liquid has all cooked off, add parsley and/or cilantro and serve.

https://i.pinimg.com/originals/49/c1/ea/49c1ea64e84ec987dc81396ce0142c2b.jpg

Easy instant pot lentil curry, has been a “clear out the produce” standby

https://www.budgetbytes.com/african-peanut-stew-vegan/

West African peanut stew, one of my favorites

Also look into doing steel cut oats in the slow cooker; I’m currently eating the second to last serving of a batch made last week, which was cooked with some dates and cocoa and flax, and to which I’ve added peanut butter and pumpkin seeds (and would add some wild blue berries, but I’m out)

Check this site out https://grimgrains.com/site/home.html#recipes

Has some good stuff but also it explains some of the “theory” behind making your own dope meals so you eventually dont need to rely on recipes as much. Specifically which basic grains and ingredients have which nutrients and why you need different nutrients.

Big recommend to the Minimalist Baker cooking recipes, I started using some of their super simple 10 ingredient 1 pot recipes and they’re really good and simple for a person like me who doesn’t really care aesthetically for food I just wanted it to be fuel and taste good. I’ve completely replaced my Chili recipe for their Vegan Chili recipe and haven’t looked back since. Other recommends are their potato and lentil soup, and vegan shepherds pie!