Spinach-Noodle Business
Another favorite from my teen years, veganized from Jane Brody's Good Food Book (I think). The original was basically spinach cooked with garlic and cottage cheese, with various herbs, and served over egg noodles. Substituting cottage 'fu (shelf-stable boxed tofu mashed with veganaise and spiked with garlic powder and black pepper) and egg-free parsley/garlic ribbon noodles worked wonderfully. Lots of oregano, parsley, salt, and pepper makes it even better.
The yellow dusting on top is vegan parmesanlike sprinkles.
Soooo happy now, and full. Well, that's probably redundant. :)