These vegan kebab skewers use lentils, chickpeas, vital wheat gluten, harissa, smoked paprika, pomegranate molasses, and liquid smoke. Serve them with salatet zabadi, quinoa, salad, and pickled onions for a full Middle Eastern-inspired meal.

These Mediterranean power bowls use roasted chickpeas, quinoa, tomatoes, cucumber, bell pepper, olives, and hummus. They make a high-protein vegan lunch that is gluten-free, easy to prep, and useful for busy days.