Vegetable and Tofu Stir-Fry (Vegan) 2 tbsp vegetable oil 5 cups cubed firm tofu 2 cups sliced bell peppers 2 cups sliced zucchini 2 cups chopped broccoli 1 cup teriyaki sauce Heat vegetable oil in a large skillet or wok over medium heat. Add tofu and cook until golden brown. Remove tofu from the skillet and set aside. Add bell peppers, zucchini, and broccoli to the skillet, and cook until tender-crisp. Stir in tofu and teriyaki sauce, cooking until heated through. Spinach and Feta Stuffed Mushrooms (Vegetarian) 10 large button mushrooms, stems removed 2 cups chopped fresh spinach 1 cup crumbled feta cheese 1/2 cup breadcrumbs 1/4 cup olive oil Salt and pepper, to taste Preheat oven to 375°F. In a bowl, mix spinach, feta, breadcrumbs, and olive oil. Season with salt and pepper. Stuff the mushroom caps with the mixture and place them on a baking sheet. Bake for 20-25 minutes, until mushrooms are tender and the filling is golden.

Vegetable and Tofu Stir-Fry (Vegan)

2 tbsp vegetable oil
5 cups cubed firm tofu
2 cups sliced bell peppers
2 cups sliced zucchini
2 cups chopped broccoli
1 cup teriyaki sauce
Heat vegetable oil in a large skillet or wok over medium heat. Add tofu and cook until golden brown. Remove tofu from the skillet and set aside. Add bell peppers, zucchini, and broccoli to the skillet, and cook until tender-crisp. Stir in tofu and teriyaki sauce, cooking until heated through.
Spinach and Feta Stuffed Mushrooms (Vegetarian)
10 large button mushrooms, stems removed
2 cups chopped fresh spinach
1 cup crumbled feta cheese
1/2 cup breadcrumbs
1/4 cup olive oil
Salt and pepper, to taste

Preheat oven to 375°F. In a bowl, mix spinach, feta, breadcrumbs, and olive oil. Season with salt and pepper. Stuff the mushroom caps with the mixture and place them on a baking sheet. Bake for 20-25 minutes, until mushrooms are tender and the filling is golden.

Serves 10

Guests who like meat or seafood with their meals may feel free to combine.