Seitan

A tangy mustard-based sauce distinguishes Carolina-style barbecue from its sweeter Kansas City cousin.

Seitan and cottage cheese get blended together for veg meatballs that will fool even diehard omnivores.

This chili is made with a base of seitan and mushrooms for a rich, thick dish that is, for lack of a better word, meaty!

Because a Western-style fondue pot is too small for all the broth in a Vietnamese hot pot, we recommend using an electric skillet or electric wok that can be set in the center of the table and kept at a simmer.

This recipe was a winner in our 2008 Restaurant Poll, and is a popular sandwich at Chicago Diner in Chicago, Illinois. We were impressed by its innovative use of beet and pickle juices to turn seitan into a tangy substitute for corned beef. Can't find beet juice? Purée a 15-ounce can of beets and use it for the marinade.

Argentine empanadas are traditionally made with lard, and then deep-fried. Here, coconut oil makes a more healthful choice.

This stew tastes even better as leftovers, once the flavors have had a chance to develop. Serve it over mashed potatoes for a deliciously comforting meal.

These "meatballs" are perfect with pasta, but they're also tasty in a sandwich.