My current favourite meatless meal would be dal bhat although I always like onigiri, mostly for its versatility. (When oiling your hands to form the onigiri add a drop of sesame oil.) Congee is another dish that has endless possibilities. (I make mine plain, without chicken stock, and allow all the interest to come from the side dishes. Japanese pickles are always good with it.)

Dal
1c red lentils (masur dal)
4c water
1" cinnamon stick
1 or 2 bay leaves
1tsp salt

Put all but the salt in a sauce pan, bring to a boil, then simmer for 25min, skimming off the foam, until the dal is tender and the mix is soupy. Stir in the salt. (Notice that you are not draining the water. If need be, boil a bit longer until you have what looks like lumpy pea soup. The dal should be soft but not completely mush.)

2Tbsp veg oil or ghee
1/2tsp black mustard seed
1tsp cumin seed (whole, not ground)
1Tbsp dried curry leaves, crumbled
1Tbsp minced garlic
1c chopped onion (the finer the better)
pinch of hing (asafetida powder)
1tsp cayenne pepper
1/4c fresh cilantro (for dressing when serving)

Using a heavy pan, heat the ghee to high temperature and add the mustard seeds. Keep stirring so they don't burn until they start to pop (it won't be long) then add the cumin and curry leaves. Stir for about 30 seconds, until the aroma becomes obvious, then add the garlic and onions and lower the heat to medium. Keep stirring for 2 or 3 minutes then add the hing and cayenne. Keep stirring for another 2 or 3 minutes, until the onion is tender and just starting to brown.

If you've done this while the dal has been cooking, when the dal is done, stir the onion mix in with the dal and serve in a rice bowl topped with some chopped cilantro beside another bowl of rice.

I'll make this for supper tonight and take a picture, if you like.