Half a package of plant-based meat crisps up quickly in a hot pan with garlic and soy, turning nutty and substantial enough to anchor a simple rice bowl. This shelf is bare, so we build from staples: rice, aromatics, and seasoning make a weeknight dinner that uses what you have on hand.

Serves 2. 30 minutes, 20 at the stove.

You need half package plant-based meat, 1 cup rice, 2 cloves garlic, half a small onion, 2 tablespoons oil, to taste salt, to taste pepper, 2 tablespoons soy sauce, one bunch or small handful scallions or spinach.

1. Bring 2 cups of water to a boil in a small pot with a pinch of salt. Stir in 1 cup of rice, cover, reduce heat to low, and cook 18 minutes until tender; the water should be fully absorbed. Do not lift the lid.18 min
2. While the rice cooks, mince 2 cloves of garlic and dice half a small onion. Heat 2 tablespoons of oil in a large pan over medium-high heat until it shimmers.
3. Add the diced onion to the hot pan and cook 2 minutes until it starts to soften, stirring often. Add the garlic and cook 30 seconds until fragrant.2 min
4. Crumble the half package of plant-based meat into the pan and cook 5 to 7 minutes, stirring often, until it browns and crisps at the edges. Pour in 2 tablespoons of soy sauce and 2 tablespoons of water, stir well, and cook 1 minute more.7 min
5. Divide the rice between two bowls. Top each with the plant-based meat mixture. Scatter the raw scallions or a handful of fresh spinach over the top and season to taste with salt and pepper.

Note Swap soy sauce for any umami-rich seasoning you have on hand, or skip it and use extra salt and pepper. Leftovers keep three days in an airtight container; reheat gently in a pan with a splash of water. Serve with a squeeze of lime juice, hot sauce, or a side of pickled vegetables.

A quick stir-fry that turns a handful of plant-based meat into a full dinner with rice. The meat cooks down fast while the grains soak up the pan juices, leaving you with one pan to wash.

Serves 2. 25 minutes, 15 at the stove.

About 890 calories a serving, 60 g protein, 91 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need handful [about 150g] plant-based meat, 1 cup rice, 2 tablespoons oil, 1 medium onion, 2 cloves garlic, to taste salt, to taste pepper, 2 cups chicken or vegetable broth.

1. Heat 2 tablespoons oil in a large skillet over high heat. Crumble the handful of plant-based meat into the pan and cook, stirring often, until it starts to brown and any moisture evaporates, about 3 minutes.3 min
2. Add 1 medium onion chopped and 2 cloves garlic minced. Stir and cook until the onion softens, about 2 minutes.2 min
3. Add 1 cup rice and stir to coat it in oil, cooking for 1 minute. Pour in 2 cups broth, season with salt and pepper, and bring to a boil.
4. Lower heat to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, about 15 minutes. The rice is done when you see no liquid on the surface and a grain is soft inside.15 min

Note Swap the rice for pasta if you prefer; cook the meat and aromatics the same way, then add pasta and broth. Leftovers keep covered in the fridge for three days and reheat gently with a splash of water. Serve with hot sauce or a squeeze of lemon on the side.

Three tablespoons of plant-based meat becomes the hearty center of a quick scramble with eggs and whatever greens you have on hand. It crisps as it cooks, giving the whole dish texture and savory depth without needing much else.

Serves 2. 12 minutes, 12 at the stove.

About 260 calories a serving, 16 g protein, 11 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 3 tablespoons plant-based meat, 1 tablespoon oil, 4 eggs, to taste salt, to taste pepper, 1/4 medium onion, 1 clove garlic, 2 cups hearty greens (spinach, kale, or chard).

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Break 3 tablespoons of plant-based meat into small pieces and add to the pan, stirring often until it begins to brown and crisp, about 3 to 4 minutes.4 min
2. Mince 1/4 medium onion and 1 clove of garlic and add to the pan, stirring until fragrant, about 1 minute. Add 2 cups of greens and stir until they wilt, about 2 minutes.3 min
3. Crack 4 eggs into a bowl and beat lightly with a fork. Pour into the pan and stir gently until the eggs set, about 2 to 3 minutes, pushing curds from the edges toward the center as they cook. Season with salt and pepper to taste and serve warm.3 min

Note Swap the greens for mushrooms or bell peppers if you prefer. Leftovers keep in the fridge for two days in a covered container and reheat gently on the stovetop. Serve with toast or rice to stretch the dish.