These are the vegan-friendly recipes that I would recommend for you to try:

Another vegan friendly recipe is the Broccoli Latkes
You will need:
1 lb broccoli chopped into small pieces
2 lbs potatoes, cut into cubes
1 onion, finely chopped
3 c water
1/2 tsp celery seed
salt and pepper to taste

Procedure:
Get a large covered pot and cook all the ingredients except the oil over medium heat for 20 minutes. Drain the mixture and mash the ingredients together.

get a large non-stick frying pan and heat the oil over medium heat. Form 10 pancakes and fry for 8 minutes on one side, Fly and fry for another 5 minutes the other side and serve warm.

Citrus Garlic Sauce Recipe
You will need the following ingredients:
4 cups of dark leafy greens of kale or beet greens
1 tbsp sesame oil
1 tbsp garlic chopped
1/2 c fresh orange juice
1/2 c soy sauce
1/4 tsp chili oil
1 tbsp sesame seed (toasted)
1/4 tsp red chili flakes (optional)
A bowl of ice water

How to prepare:
1. Clean the Kale or beet greens in running cold water thoroughly. Remove the leafy ends and get rid of the tough stems. Tear the leafy ends into smaller pieces. Cut off the beet root and chop the green into chunks using a knife.
2. Secure a large pot and put water and let it boil. Add the greens and let the water boil. As soon as the water is boiling, remove the greens and place them in a large bowl filled with ice cold water. This will help keep the green color of the vegetables and making its texture crisp. Set this aside.

Making the garlic sauce:
1. Get a skillet and heat the sesame oil.
2. Add the chopped garlic and saute until it caramelized.
3. Put that chili oil if you desire some heat on the dish
4. Add next the orange juice and blend it into the sauce
5. Simmer until half of the sauce is left
6. Add the soy sauce and chili flakes, continue to simmer until sauce thickens
7. Pour this sauce into the greens and add the toasted sesame seeds and toss well.

The third dish is the Creamy Potato Salad

You will need:
4 large yukon potatoes
2 small red potatoes

To prepare:
Put the potatoes in a large pot with water and cover it it. Let it boil for 25 minutes. Let the potatoes cool and peel and cut into cubes. Another option is to steam the potatoes, peel and cut into cube. You can also leave the peels on for a more rustic potato salad.

Make the dressing
You will need:
1/2 c eggless mayonnaise
2 red bellpeppers finely chopped
4 scallions chopped finely
1 small shredded carrot
3 tbsp chopped fresh parsley
2 stalks celery finely chopped
1 tsp onion granules
1/4 tsp turmeric
4 tsp pickle relish
1 1/2 tbsp prepared mustard
1 1/2 tsp sea salt
1 1/2 tsp garlic powder
black pepper to taste.

Combine all the above ingredients together. Combine the cubed potatoes with the dressing. Chill for two hours and serve.

Wow! Because I love curry, I would highly recommend this "Vegetarian Thai Green Coconut Curry (Vegan)".
http://0.tqn.com/d/thaifood/1/I/a/P/veggreencurrynewnewblog.jpg
-quote-
Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 38 minutes

Ingredients:
SERVES 4
1 + 1/2 cups medium-firm tofu, cubed, OR canned chickpeas (your choice)
1 green bell pepper, chopped into bite-size pieces
1 to 1+1/2 cups chopped asparagus OR green beans
generous handful cherry tomatoes
3/4 can coconut milk
1/2 to 3/4 cup vegetable OR faux chicken stock
1/2 cup fresh Thai basil OR sweet basil
Optional: 2-3 fresh or frozen kaffir lime leaves
GREEN CURRY PASTE:
1 stalk lemongrass, thinly sliced, OR 3 Tbsp. frozen prepared lemongrass (available at Asian stores)
1/4 can coconut milk
1-3 Thai green chilies OR jalapeno
1 compressed cup chopped coriander/cilantro, leaves & stems
1 shallot, chopped
4-5 cloves garlic
1 thumb-size piece galangal OR ginger, sliced
1 Tbsp. soy sauce
2 Tbsp. fresh lime juice
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground white pepper (available in most supermarket spice aisles)
1 tsp. brown sugar
1/2 tsp. sea salt
Preparation:

For more about lemongrass, see: How to Prepare Fresh Lemongrass.
Place all 'green curry paste' ingredients in a food processor or blender and blitz to create a fragrant green curry paste (you may need to add more coconut milk if using a blender). To make sauce by hand: Mince and stir all sauce ingredients together in a bowl, OR use a pestle & mortar to mash dry ingredients followed by liquid ingredients. Set aside.
Place a wok or large frying pan over medium-high heat. Add a little oil and swirl around, then add all the green curry paste you just made. Stir-fry 1 minute to release the fragrance.
Add the tofu or chickpeas. Stir-fry until well saturated with sauce.
Add the stock, plus the lime leaves (if using). Stir and reduce heat to medium-low. Gently simmer 5 minutes.
Add 1/2 can coconut milk, plus vegetables (except basil) and continue simmering 5-7 minutes, or until softened.
Remove curry from heat and taste-test for salt and spice. If not salty enough, add a sprinkle more salt. If too salty for your taste, add another squeeze of lime juice. If too spicy, OR if you'd like more sauce, add what is remaining of your can of coconut milk. If you'd like it sweeter, add a little more sugar.
Serve directly out of the wok, or transfer to a serving bowl. Sprinkle over the fresh basil (slice larger leaves into shreds). Sliced red chili can also be used as a topping, or to add more spice (as shown). Serve with plenty of Thai jasmine rice, and ENJOY!
-end of quote-

As Asian, I love dishes that have coconut milk and hot chili in them. And this curry is the one I have found to be the most appealing for me. Looks fresh and yummy! Try it.

A great site to watch for this is http://vegucatingrobin.com/.