This is another one I got from my mom. I'm not a "huge fan" of spinach, but I'll eat it if it is well flavored, and this dish defiantly is! We typically serve it in bowls with a side of bread or on top of rice. I prefer to make it with chicken because I always overcook my beef making it tough. Fresh onions are best, but when out, I've used dried onion flakes with no problem.

1 cup water
1 package of thinly sliced beef (or 2 chicken breasts cut into small pieces)
1 cup onion, sliced and sautéed until tender (or 2 Tbs dried chopped onion flakes)
2 cups fresh baby spinach (or 1 box of frozen, thawed)
1/4 tsp pepper
1/4 tsp red pepper
1 Tbs mild yellow curry powder
1 can of coconut milk
(may add bell peppers if desired; original recipe had them though we never add them)

1. In 1 cup of water, boil beef or chicken until cooked. 
2. Add remaining ingredients and boil on low until well incorporated. 

This is a dish my mom came up with one night when we were visiting. To make fun of my husband (who thought being vegan only meant only not eating dairy/eggs-- aka that vegan people ate meat) she named this beef casserole for him.

It is a "shepherds pie" like dish. As with many recipes, for maximum flavor, use fresh ingredients (though it is still good with frozen or store canned ingredients)

1/4 of a large onion
1 quart of home canned tomatoes (or 2 cans of store bought)
1 Tb olive oil
1 lb lean ground beef
1 tsp salt
1 1/2 tsp ground oregano
1 1/2 tsp basil
2 dashes of cayenne pepper
2 cups of fresh corn off the cob (of frozen corn, boiled until soft)

8 small potatoes, pealed, chopped, and boiled until soft. Mashed with 2-4 Tbs of Earth Balance "butter" and some soy or rice milk until creamy. Salt to taste.

Saute onion in olive oil until soft. Add tomatoes and uncooked beef and spices. Stir until beef is cooked. Add corn. Put into casserole dish. Top with mashed potatoes and cover. Bake at 350 for about 30 minutes.

Warning: MANY taco seasoning mixes from the store contain dairy in some form (usually whey is added)! Here is one I found online and altered to our personal tastes.

Taco Seasoning Blend
1 Tbs chili powder
1 1/2 tsp ground cumin 
1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp ground oregano
1/2 tsp salt
1/2 tsp pepper

Season your ground beef for tacos, burritos, or enchiladas. 

Add sweet corn, Mexican rice, black olives, and salsa for a complete dish. For enchiladas: top with enchilada sauce and green chilies and bake in oven.
This is my grandmother's meatloaf recipe with some changes to spice amounts and ingredients. I think the original recipe may have been from Betty Crocker.

1 lb uncooked ground beef
1/3 cup (or a bit more) dairy-free/egg-free bread crumbs 
2 Tb dried onion flakes
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground sage
1/2 tsp garlic powder
1 Tb worcester sauce (optional)
1/2 cup soy or rice milk
1/2 cup ketchup

1. In a mixing bowl combine bread crumbs, onion flakes, salt, pepper, sage, garlic. 
2. Add ground beef and fork/stir until well mixed.
3. Add worcester sauce, soy milk, and ketchup
4. Place in bread pan (lined with parchment paper helps for easy clean up). Pat down meat mixture until it is low down in the pan and looks loaf-like. Top with extra ketchup (by swirling some on top in whatever design or lack of design you want).
5. bake at 350 for 1hr (or until internal temperature is over 180 degrees)

Serve with roasted potatoes or mashed potatoes and vegetable of choice.