Is it safe to come out yet? *peeks out of covers*
So, any vegans want to add what foods their diet mostly consists of? Or what meals they recommend?
Disclaimer. Non vegans can also participate providing they list vegan food.
My wife's been vegan for about a year and a half now. She eats a lot of fresh fruit and makes a lot of fruit smoothies (frozen bananas make a good base, then mix in whatever you want to flavor it: berries, coco powder, peanut butter, mint, etc. Frozen butternut squash or mangoes also make a good smoothie. If you want you can mix in a little kale or spinach or something. Sounds weird but you don't even notice it and it's probably better for you.), sweet potatoes, and curries (we live in a heavily-Indian part of the US and can easily find cheap spices).
About once a week we make Tacos usually with black beans or re-fried beans. Occasionally we'll use textured vegetable protein (with seasoning I don't even miss ground beef tacos) or lentils (also recommended with some sort of seasoning). Some other common week-night dishes are pasta (cauliflower, marinara or some other sauce, fake meatballs or sausage), chili (beans, chickpeas, corn, potatoes, peppers and carrots - Rebecca usually makes a big thing of this and then freezes a bunch) and stir-fry (press the tofu the night before, occasionally frozen foods of various kinds. About once every weak or two we'll just do some sort of frozen dinner thing.
I have a smaller repertoire that is usually a bit more involved (mostly cadged from Isa Chandra Moskowitz cookbooks - I especially like Appetite for Reduction -- I think the "reduction" part just comes from the fact that her recipes call for a minimum of oil): fried rice (the secret is shallots), buffalo tempeh (this one can actually be done pretty quickly once you master it), or a fancy tofu dish (a recent favorite is the hoisin lettuce wraps from the Moskowitz book I mentioned).
Tabbouleh and pesto are good things to make in bulk so you can reuse them for lunches or dinners later in the week. Most recipes you'll find online for both of these call for too much oil, IMO. You can probably get away with (at most) half the suggested oil dose, but if you're not comfortable going off recipe maybe start with two-thirds the first time, and then add or subtract to your liking. For the Tabbouleh I use bulgur wheat instead of couscous or quinoa. It's just as good, is much cheaper (where I live anyway) and probably better for you than couscous. I really like Basil pesto. Instead of cheese use nutritional yeast. I substitute walnuts for pine-nuts since they're generally cheaper.
Once in a while we'll make pizza, nachos or chili-cheese fries. For the fries I recommend Amy's or some other brand of canned vegan chili. The vegan cheese we use on all three is Daiya. I think the difference with dairy cheese is more noticeable with the mozzarella, but then again I'm a life-long pizza addict (this is the main reason I'm not vegan - I still eat pizza once or twice a week).