My go-to meals are veggie stir fries and bean-based meals. Red lentils cook up fast and and adapt to whatever you throw at it. We have a few simple Indian curries that we return to constantly.
One of favourites is the Dal bhat from Mangoes & Curry Leaves
hummous, guacamole, all the different assortments of bean-based salsas, black bean chile, vegetable stews made with chickpeas, curried vegetables made with chickpeas, pasta dishes made with Barilla Plus pasta (contains legumes as well as wheat), ghormeh sabzi (a persian dish made with kidney beans), black bean "wet" burritos, . . . . .
- polenta or noodles with mushroom ragu (or Smitten Kitchen's Mushroom Bourguignon)
- lentil-nut loaf
- stuffed grape leaves or cabbage
- baked Greek white beans (gigandes) in tomato sauce
- imam bayildi
- chickpea tagine
- peppers, eggplant or zucchini stuffed with wild rice, barley or quinoa pilaf
- savory oatmeal
- black bean or other veggie burgers
- you have tons of options for seitan
- check out Field Roast products
and another vote for all manner of Indian dishes (baingan bharta, chana masala, vegetable korma, dal, aloo gobi...)
dal, use coconut milk instead of ghee
chick peas stewed with tomatoes and onions, seasoned with cumin and red pepper, stir in spinach just before serving (just long enough to wilt the spinach) and serve over rice or cous cous.
curried vegetables. Instead of adding the protein to the curry, Cook half-and-half rice and lentils, and serve curried veggies over it. Hint: make big batches of mango or peach chutney and keep it in the fridge. (In a pinch, use canned whole berry Ocean spray cranberry sauce as chutney) Or serve with ripe sliced mangoes
we eat a lot of Indian food especially dhals and I've never seen an Indian curry with soy - sometimes westerns suggest swapping paneer for tofu or similar but it's easy enough to avoid those dishes. If it calls for ghee just use cooking oil, I don't know about yoghurt though (I'm vege not vegan but a lot of what I eat is vegan).
Also falafel is good.