Great article.

Barilla makes a vegan garabanzo flour pasta (there are other manufacturers of vegan pasta made peas, lentils, black beans etc.). Some are very similar to wheat pasta in flavor and texture, some are different (but not necessarily worse, just a bit trickier to match with a particular sauce sometimes). They tend to work better if you cook them a bit more al dente than you would regular pastas. These pastas have two advantages for a vegan dinner: (1) They’re normally gluten free (but check the label if this is important), and health-oriented vegans may be on a gluten-free diet. (2) They provide more protein (and fiber) than ordinary pasta, so you have more freedom in choosing a protein source for the sauce.

Also (and your article doesn’t make this error) some vegans dislike meat analogues that are “just like the real thing” (e.g. a bleeding hamburger), so check with vegan guests if you’re planning to use fake ground beef or chick’n cutlets. I can’t imagine any vegan not loving the menus you provide. And the recipes aren’t difficult.

Contrary to the stereotype, vegans aren’t pickier than vegetarians or omnivores. But we’re often disappointed at the lack of choices available when eating out. Your thoughtful article goes a long way to making dining easier and tastier for vegans as well as the non-vegan hosts.