Can't vouch, but this site looks as though it has a LOT of ideas:

vegweb.com/index.php

These make great do-ahead meals, and you can store shaped, ready-to-cook patties in the refrigerator for a week's worth of work lunches. Sprouted garbanzos are becoming more readily available, but if you can't find them, canned or cooked garbanzos (chickpeas) will work great. Sprouting boosts their already fantastic nutritional value even more...

2 1/2 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed

4 large eggs

1/2 teaspoon fine-grain sea salt

1/3 cup chopped fresh cilantro

1 onion, chopped

Grated zest of one large lemon

1 cup micro sprouts, chopped (try brocolli, onion, or alfalfa sprouts - optional)

1 cup toasted (whole-grain) bread crumbs

1 tablespoon extra-virgin olive oil (or clarified butter)

If you are using sprouted garbanzos, steam them until just tender, about 10 minutes. Most of you will be using canned beans, so jump right in and combine the garbanzos, eggs, and salt in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

Throw the mix into a frying pan and cook as appropriate. Allow the mixture to get browned but not dried out. Crumble the mix and place into the tortilla, add chopped tomato, onion, etc. and wrap it.

Serve and relish the compliments from your friends/stomach.

Tacos... (stolen from the wine bar I used to work at where they used pork instead of tempeh). Crumble some tempeh & sautee with either some mole sauce if you can find or I often use that lame taco seasoning in a packet. Soften some corn tortillas in a skillet. Grate some jicama into a bowl & add enough mayo to make a slaw, then some lime juice & chopped cilantro. Put the tempeh in the tortilla & top with the jicama slaw. Sounds weird but it's delish.

glutenfreehope.blogspot.com/2009....html

these are the BOMB. one change i made: i cut the paprika in half. 1 T was quite enough. YMMV

Super easy and super good. Saute chopped zucchini squash, chopped onion, minced fresh garlic and chopped fresh jalapenos in a bit of olive oil until just barely soft. Add any combination of cumin, chili powder, cayenne, salt and pepper, red pepper flakes to suit your taste. Fold into hot corn tortilla shells and top with sliced heirloom tomatoes, red onion, soy "cheese" and salsa.

Just thought of another odd, but favorite in our house.

Dice up some cooked and peeled sweet potatoes/yams. Saute with onions, garlic, jalapeno, cumin and chili powder. Dump in rinsed black beans. Fold into warm corn tortilla shells. Top with usual taco toppings.- especially good topped wtih salsa verde for the color contrast. Trust me, the yam/black bean/spicy seasoning combo works on all levels.