I made a few modifications to this recipe. I substituted cooked brown rice for the bulgur and replaced the jalapeno, chili powder and ginger with lots of fresh basil and dried oregano and thyme. The eggplant were super soft after about 4.5 hours.

This is another good potpie recipe from this cookbook. I cooked the filling in my slow cooker, as indicated in the recipe. I added an additional can of black beans and some frozen Quorn nuggets to increase the amount of filling for a 6-quart slow cooker. When I was ready to serve it, transferred half of the filling to a casserole dish and topped with the topping. I grated some cheddar cheese on top and baked the dish, uncovered for 20 minutes at 375 degrees. The filling seemed soupy before baking, but was just right with the cornbread topping.

This dish lacked flavor and punch. We added some hot sauce when we served it, and that helped a little bit. If I were to make this recipe again, I would increase the ginger to at least a tablespoon and perhaps also increase the garlic.

This is a fantastic lentil soup recipe. It is so easy, and the spices come together so nicely. Definitely use harissa as it adds a nice kick. I served this soup over basmati rice.

I made a few modifications to this recipe. In addition to the onion and chile, I also include a shallot and five cloves of garlic. In addition to the cinnamon and star anise, I also included a few cloves. Before putting the vegetables and aromatics in the slow cooker, I heated them in a dry pot on the stove to char them a bit. Next time, I might try roasting them.

For the broth, I used nine cups of water and five heaping teaspoons of Better than Bouillon vegetable base. I found that the broth was a bit strong, and next time I'd cut back on the bouillon even more.

Instead of seitan, I used baked tofu. I also did not add the hoisin, miso, or lime to the entire pot of broth. Instead, we individually seasoned our bowls of soup with lime, hoisin, and sriracha. I also served mint leaves in place of cilantro as a garnish.

This soup was easy and delicious. I will definitely make it again.

This recipe was very good. It seemed a little soupy, so we stirred in some TVP. That helped to absorb the extra liquid and provided additional protein. Very tasty.

My husband makes this every year on New Year's Day. It comes together very quickly, and then it simmers all day in the slow cooker. We've used both the Smart vegetarian sausage in a tube as well as chopped up vegetarian sausage links. This recipe makes enough for at least 6 main course servings.