One assumes that along with the chicken, you'll also sub for the butter and broth. Btw... A good sub for chicken in many recipes are chick peas. They bring chicken-like flavor and good protein. If you use dry chick peas, just add more water than you need, and you might be happily surprised at how well the chick pea broth tastes and gels like chicken broth.

I would probably serve a bruschetta and a simple oil and vinegar salad with that dish. However, if you like, since you aren't really using pasta, you can make the salad with farro, couscous, amaranth, quinoa, ect...

Baked tofu is another option. I'd cover some tofu chunks in thai curry and bake for 45 min. I'd do a lime cilantro coleslaw topped with sunflower seeds or almonds. Cookies and fruit for dessert, probably apples this time of year, or strawberries due to it being valentine's day.

Side dishes for vegan are pretty simple as they are usually plant products. Vegans, as opposed to vegetarians, are typically not ok with any animal product including cheese, milk, butter and even honey.

Look for things like Trader Joe's quick cooking farro or harvest grain blends. You can always do oven roasted veggies of any sort with olive oil or peanut oil, salt and pepper and whatever spices or herbs you'd like. Tossed salads are great with any veggie you want, some seeds or nuts for interest and a vinaigrette dressing is perfect. (Lately I've been into dried cranberries and walnuts on my salad. Delish.)

(Recipes from Lean, Luscious and Meatless)

You could make Chick Peas Italiano. It's tasty...don't let the name stop you...and filling and you won't miss the meat.

1 Tb + 1 tsp veg oil

1 1/2 c. onions in large chunks

1 1/2 c chopped green pepper in large chunks

2 cloves garlic minced

1 1-lb can of chick peas rinsed and drained

1 1-lb can of tomatoes undrained and chopped

1 8oz can tomato sauce

1 ts dried oregano

1 ts dried basil

Heat oil in large nonstick skillet over med heat. Add onion, pepper and garlic. Cook about 10-15 min until onion is lightly browned. Add remaining ingredients, mixing well. Cover and reduce heat to low and simmer about 20 min. Serve over noodles or rice.

I usually add a splash of tabasco sauce for a little heat. I've also added mushrooms and/or spinach for a little more body and flavor.

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I've also enjoyed Mexican Pot Pie

Filling:

1 Tbs veg oil

2 cloves minced garlic

1 c chopped onion

1 c chopped green pepper

1/2 c thinly sliced celery

1/2 c thinly sliced carrots

1 10oz pkg frozen corn, slightly thawed

2 c canned kidney beans, rinsed and drained

1 1/2 ts ground cumin

1 1/2 ts chili powder

2 8oz cans tomato sauce

1 Tbs cornstarch

Corn bread crust:

3/4 c + 2 Tbs corn meal (4 1/2 oz)

1/2 c + 2 Tbs whole wheat flour

1 ts baking powder

1 c water

1 Tbs + 1 tsp veg oil

1 4oz can green chilies, drained

Prepare filling: Preheat oven at 350. Lightly oil or spray 9x13 baking pan. Heat 1 Tbs of veg oil in large nonstick skillet over med heat. Add garlic, onion, green pepper, celery, carrots and corn. Cover and cook until vegs are tender, 10-15 min. Stir occasionally and add a few Tbs of water if needed.

Add remaining filling ingredients, stirring the cornstarch into the tomato sauce before adding. Bring to a boil and then spoon into prepared pan.

Prepare crust: In a small bowl, combine cornmeal, flour and baking powder, mixing well. Combine water, oil and chillies and then stir into dry ingredients, mixing just til moistened. Drop by tablespoons onto filling and spread evenly with back of spoon.

Bake, uncovered 30 min.

When my vegan daughter is home we do gyros. DD gets falafel (I use a mix), pita bread, hummus and cucumber mint salsa. The rest of us eat our sandwiches with Greek chicken and tzatziki (which has Greek yogurt),

http://www.epicurious.com/recipes/food/views/chicken-gyros-with-cucumber-salsa-and-tsatsiki-351874

Other things I serve when she is home - make your own grilled pizza (she uses hummus as her "cheese"), black bean soup and veggie or grilled portabella burgers. Vegan is challenging to incorporate into a family of meat eaters.

I'm not vegan, but have vegetarian friends, and when we get together I often make a vegetarian chili that is incidentally vegan. I don't really use a recipe, but typically I use 2 or 3 kinds of beans (black, white, garbanzo), a can of corn, an onion, fresh peppers (anaheim, poblano, or other mild fresh pepper), crushed tomatoes, lots of cumin and chili powder.

These look wonderful! Thank you. Cawaps, I'm assuming sauté the onion and peppers, add remaining ingredients and simmer for a bit?

I have a vegan chili recipe that I really like...probably because it includes chocolate. Really meaty tasting without the meat.

Yeah, that's pretty much it. Chili is pretty straightforward. I usually use canned beans, so it's really just about cooking long enough for the tomatoes to cook down a bit and bring out the sugars. Don't skimp on the chili powder and cumin.

I have served Moosewood's chickpea and artichoke heart stew many times, even when not serving vegans/vegetarians. I think it is filling and delicious. You would omit the optional cheese garnish, of course. I generally serve it with grapes and bread.

Here's the recipe.

A vegan friend of mine (I have a few who hold dinner parties throughout the year) uses Quorn products, which this carnivore finds delicious. The other friend has served a casserole similar to this one: Vegan Zucchini Gratin.

crl - Thanks for sharing that recipe! It sounds delicious, looks very easy, and I'm going to make it very soon.