Aye. Cannellini is about the most used bean in my cupboard. Well, that and borlotti.

Aduki beans I find to be a good substitute for minced beef, although they do that best in lasange and I have yet to make a vegan white sauce I am happy with, mainly because I adulterate it with parmesan and its replacing that taste / texture that I find difficult. Egg free pasta? Well yes, but it doesnt roll as well, despite the gluten still being there.

I tend to go for curries a lot of the time. Chick pea, Chana Dahl and puy lentils bulk out a dish wonderfully, and curries are a natural home for cabbage and cauliflower. In fact, I like making a veg curry anyway, even when its just us two, and a lot of the time it is vegan I suppose. (I do like serving with a side dish of yoghurt with spring onion finely chopped in it though.)