I just joined this group today and am so thankful for all the delicious sounding recipes! I'm not vegan (yet), but recently turned vegetarian and have been gluten-free for about a year. I'll report back on any recipes I try!

I made this dish for Christmas dinner and it was well-received by carnivores in attendance. I personally loved it. It's from an old Vegetarian Times cookbook I use often for family get-togethers. I omitted the salt and cut back the oil and I'm glad I did; no one noticed. It's quite low-calorie if you're careful with the olive oil and is pretty filling. I'll definitely make this again.

Green Beans with Mushrooms Marsala (p. 133, Vegetarian Times 1998 "Complete Thanksgiving Cookbook" Harvest of Side Dishes) - Serves 6 1 pound fresh green beans, ends trimmed
1 tbsp olive oil (I used 1 tsp)
1 clove minced garlic (I used jar minced garlic, @ 3 cloves worth)
1 pound white mushrooms (could use brown mushrooms) sliced 1/8-in thick
1 tsp salt (I used no salt)
1/2 tsp fresh ground black pepper
1/4 cup sweet Marsala wine (or sherry or cheap white wine)
1/4 to 1/2 cup slivered raw almonds (optional)

Steam green beans (I steam my veggies in a rice cooker.) till crisp-tender.
While beans are steaming, heat oil in skillet and add garlic, stirring till garlic is cooked through but not brown. Add mushrooms, stirring till mushrooms begin to brown, @ 7 minutes. Add seasonings and wine (or sherry); stir. Continue cooking till alcohol evaporates, @ 2 minutes.
Place steamed beans in a serving bowl (or serving plate). Pour mushroom mixture over the beans. Sprinkle slivered almonds on top. Serve immediately.

Per Serving: 80 cals.; 3g protein; 3g fat; 11g carbohydrates; 0mg cholesterol; 393mg sodium; 4g fiber

Yummly is a great app to find recipes catered to your preferences. I'm lactose intolerant rather than vegan, but tend to eat a lot of vegan foods due to 'better safe than sorry.' Just wanted to share - I've come across some amazing recipes on there that make cooking gdf/gvx simple!