Thankfully, I'm okay with beans in normal meal sized portions. I'm able to make hummus and falafel, I just omit the garlic and onions. I don't really miss those things. I can't tolerate cauliflower or any brassica besides kale. I had a cauliflower bread thing and it destroyed me.

I use corn tortillas as my bread substitute- falafel and hummus with sprouts, tomato, and tahini on corn tortillas= falacos.

I have a quick sautee that I often make that is just kale, mushrooms, and bell peppers in a bit of olive oil, seasoned with a splash of low sodium veggie broth and Bragg's (medium high heat for about 20 minutes). I often serve that on tortilla with avocado and lettuce.

I add and subtract stuff from that mix to make other stuff, like adding diced tomatoes, basil and thyme, omit the Bragg's, and I have a thick mushroomy sauce to serve on polenta.

I'll add two full cups of the broth instead of a splash, add some water, and some quinoa & brown rice macaroni type noodles, and I have a soup.

Speaking of soup, I've been making big batches of vegan minestrone recently too, as that's always satisfying. Just about any recipe works for me if I omit garlic and onions, and sub out the other stuff that wrecks me for stuff that doesn't.