One I do fairly often is a cauliflower/macaroni cheese. Cauliflower al dente, lots of very cheesy sauce, breadcrumbs and extra grated cheese on top, whack under the grill to brown. A major favourite of dh.
In winter I do a main-course soup, which is deliciously tasty, warming and filling - also very easy and cheap! It can be vegan if you use vegan stock cubes.
Rice and red lentil soup.
2 chicken or veg stock cubes
1.75 litres boiling water
200 g red lentils
100 g risotto rice
2 tsp ground coriander
2 tsp ground cumin
2 large onions
2 tbsp oil
1 lemon
Dissolve stock cubes in boiling water. Add lentils, rice and spices, bring to boil, then simmer for 35-45 mins until lentils have dissolved and rice is really soft and tender.
Meanwhile, peel, halve and thinly slice the onions, add to oil in frying pan, cover and cook ver gently, stirring occasionally, for about 30 mins until very soft, then increase the heat and fry until very brown, caramelised and almost burnt. Drain on kitchen paper.
Stir into the soup, with the juice of a lemon. Add salt if needed. Can serve with a wedge of lemon added, if liked. The onions soften in the soup and give a lovely flavour.
Any left over goes thick, like dahl, and is equally delicious warmed up next day for a quick lunch.