Soccer champ Kristine Lilly—Olympic Gold medalist and two-time Women’s World Cup winner—has a game plan for good health. “If you want to stay healthy and energetic on and off the playing field,” says Kristine, “use your head when deciding what to put on your plate!”

For starters...Do you have a beef with heavy meals that leave you feeling like there’s a soccer ball in your stomach? Well, try some versatile veggie dishes! If speed’s your goal, check out these fast, easy alternatives—everything from soy burgers to hearty “wheat meat” loaf!

Reconstitute the TVP chunks in the boiling water and lemon juice. Let stand for 5 to 10 minutes. Brown the onion and garlic in the oil, add the chunks and continue browning. Add 4 cups (800 ml) water, the tomatoes, Worcestershire sauce, bay leaves, salt, pepper, allspice, bouillon cube and sugar and simmer for one hour. Add the carrots, potatoes and peas. Cook another 30 minutes. Thicken with the cornstarch.

If you can’t find vegetarian Worcestershire sauce, try this easy recipe. In a blender, mix 1 cup (200 ml) cider vinegar, 1/3 cup (5 Tbsp. + 1 tsp.) dark molasses, 1/4 cup (4 Tbsp.) soy sauce, 1/4 cup (4 Tbsp.) water, 3 Tbsp. lemon juice, 1 1/2 tsp. salt, 1 1/2 tsp. mustard powder, 1 tsp. onion powder, 3/4 tsp. ground ginger, 1/2 tsp. black pepper, 1/4 tsp. garlic granules, 1/4 tsp. cayenne pepper, 1/4 tsp. cinnamon, 1/8 tsp. ground cloves or allspice and 1/8 tsp. ground cardamom. Pour into a saucepan and bring to a boil. Store in the refrigerator.

Combine the TVP and boiling water in a bowl and leave until the water is absorbed, about 5 minutes. Add the bread crumbs, flour, salt, cayenne pepper, oregano, sage, thyme, fennel and garlic and mix well.

Shape the TVP mixture into 12 balls. Oil your palms and roll each ball to lightly coat with oil. Place on a lightly oiled baking sheet and broil until browned, about 10 minutes. Place 3 neatballs in each roll and top with warmed sauce and sautéed peppers.

Form the TVP mixture into smaller balls for a terrific spaghetti and neatball dinner.

Heat the oven to 375 degrees F/190 degrees C/Gas Mark 5. Combine the tofu and soymilk in a food processor until smooth. Mix the bread crumbs, salt, pepper and allspice in a large bowl. Pour the tofu mixture over the crumbs, stir and let soak 10 minutes. Heat the oil in a large skillet, add the mushrooms and sauté, stirring frequently, until softened, about 2 minutes. Increase the heat to medium-high and cook, uncovered, until the liquid has evaporated, about 3 minutes. Add the carrot, onion and garlic and sauté until tender, about 4 minutes. Add the sautéed vegetables and the oil left in the skillet to the crumb mixture, along with the seitan. Mix gently with your hands; the mixture will be very soft at first. Spoon into a shallow loaf pan, smooth the surface and spread with the mustard. Bake for 45 minutes. Remove from the oven and let stand for 10 minutes. Serve with Basic Brown Sauce.

Bring 2 cups (400 ml) vegetable stock to a boil. Add 1 Tbsp. soy sauce, 1/2 tsp. minced fresh parsley, 1/4 tsp. thyme, 1/8 tsp. sage and 1/8 tsp. pepper. Reduce the heat to a low simmer. Dissolve 2 Tbsp. cornstarch in 2 Tbsp. water and whisk into the sauce to thicken. Simmer for 5 minutes and adjust the seasonings to taste.

Remove the stem ends from the eggplants and trim the skin to square the sides. Slice each eggplant lengthwise into two pieces, each approximately 3/4-inch thick. Sprinkle 1 tsp. salt evenly over the slices and place in a bowl for about 20 minutes to draw out the bitterness. Rinse well and pat dry.

Heat the oven to 350 degrees F/180 degrees C/Gas Mark 4. In a small bowl, stir together 2 Tbsp. of the oil and the hot sauce. Brush evenly over both sides of the eggplant slices. Bake on a baking sheet for 15 minutes, turning once. Then broil for 1 minute per side or until the slices are well-browned and tender.

In a small bowl, stir together the remaining oil, garlic, vinegar, parsley and rosemary. Brush on the cooked eggplant and season with salt and pepper. Let stand for 5 minutes before serving.