Just had an amazing whole wheat wrap that consisted of sweet potato and black beans  also inside had some very finely shredded carrots zuchini and some spinach. We added on avocado slices. It was so delicious and seemingly simple to prepare with or without the extra veggies. A good salsa is also needed inside the wrap too.

Do you consider TVP an imitation meat? Or tempeh? Because you could possibly make a vegan chili with TVP or crumbled tempeh, beans, spices, etc., and serve it with pasta or some form of potatoes (I like chili fries). Maybe you could do a chili w/tempeh and beans and a chili with just beans. You could also do grilled veggie kabobs over potatoes or rice. I don’t know if it’s reasonable to have people make their own kabobs, brush on their seasoning of choice, and then have someone grill it. Otherwise, you can just grill veggie kabobs, varying the veggies, and serve them over or with a rice pilaf. You can have a rice pilaf with nuts to up the protein and one without for those who don’t eat nuts. What about a make-your-own stir-fry with tofu/tempeh as an option? That way folks who eat soy can have it and folks who don’t can have a veggie mix. I hope I’m not being too dull suggesting a lot of rice and veggies. But besides analogues (which I know you don’t want), I’m a big stir-fry fan. There are gluten-free pastas, so for folks who try to avoid that, this may be an option.

To clarify on the stir-fry, people pick the raw ingredients, the sauces, and then someone cooks it in a wok.  If you’ve ever been to a Mongolian-grill type place, that’s the sort of thing I mean.  Or would that be too complex?

Jim: here is the couscous recipe I promised. It’s actually just for the vegetable part of it (couscous takes 5 minutes to prepare separately)

Ingredient list: (these proportions are for six people)

1 large onion, chopped
4 small zucchini, diced
2 carrots, diced
2 large red or yellow peppers (could also be one of each!), diced
1 can of chick peas (aka garbanzo beans)
4 table spoons of tomato paste (Mom uses a brand called Amore)
1 tablespoon of ground cumin
1 teaspoon hot chili paste or drops of hot sauce to taste (suggestion from Andrea: assuming more than one person tries this recipe, at least one should try it without hot sauce at all until tasting at the end. This provision is for those people who, if they were to eat this dish, did not want any spiciness added.)
3 tablespoons of olive oil (does anyone know of a good substitute for olive oil in case some people are allergic to it? Unfortunately I do not.)

Cooking directions:

Fry the onions in the olive oil (or appropriate substitute in case of significant allergy level) until translucent and soft
Add the tomato paste, cumin and chili powder, and fry for 2 minutes
Add all the other vegetables and salt to taste
Add water and cook until the vegetables are soft and cooked.

(Jim asks: What would be some good toppings? Would people want to use this every day, or just have the baked potato bar as a side dish option at one meal?)

Marcie suggests:
For a protein source that avoid tree nut allergies, how about having pumpkins seeds available?