This is a Levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur, and seasoned with olive oil, lemon juice, salt and sweet pepper. Some variations add lettuce, or use semolina instead of bulgur. Name the dish.

This is a traditional North African dish of small steamed granules of rolled durum wheat semolina that is often served with a vegetable stew spooned on top in vegan cuisine. Name the dish.

The vegan version of this sauce is made entirely with wholesome ingredients like red lentils and walnuts. Name the sauce.

Confit Byaldi is a variation on a traditional French dish by French chef Michel Guérard. It consists of courgette, yellow squash, aubergine, roma tomatoes, peppers, yellow onions, tomatoes, garlic and herbs. It is a variation of which dish?

__________ is the brand name of an American vegan turkey replacement made from a blend of wheat protein and organic tofu. A trademark of Turtle Island Foods, name the brand.