I made the cheese from this recipe and it is really good. Since I don't eat pasta I have used this on spaghetti squash and different spiralized noodles, like zucchini, butternut squash and sweet potato. The only thing I changed was I omitted the agave nectar as when I made it the first time I found it too sweet. And I am also much more generous with the nutritional yeast as I love the flavor. It makes a lot, so either half the recipe or plan to eat it for a while. A little cheese goes a long way over the "noodles".
http://www.onegreenplanet.org/plant-...an-mac-n-yeast
I am making this tonight, and am going to use lettuce as my wrap instead of pita or naan. Vegan gyro with tzatziki sauce.
https://delightfuldeliciousdelovelyb...zatziki-sauce/
Lastly, Tumeric chickpeas with garlic tahini is such a good meal. Light, flavorful and easy. The time consuming part (but not labor intensive) is making the tumeric chickpeas. But once they are made, you have plenty of chickpeas for this and any other recipe you want to use them for.
https://www.101cookbooks.com/archive...mericgartahini