Adapting recipes

Do you ever adapt non-vegetarian recipes to make a vegatarian or vegan version?
Here is a low-fat, low-glycemic, vegan version I made of Souper Salad's Fettucine Corn Salad recipe:

Fettuccine Corn Salad

Ingredients
16 oz. Whole Wheat Fettuccine [I also like Hodgson Mills organic whole wheat fettuccine with milled flax seed, although it only comes in a 12 oz. size]
1 cup Vegenaise [I use reduced fat version]
2 cups Corn kernels, frozen dont thaw or cook [I use an entire 12 oz. package, but that may be too much if you are using 12 oz. box of pasta]
1/3 cup Nutritional yeast seasoning (Bragg brand)
1 tsp Garlic powder (organic if available)
2 tsp Black peppercorns, freshly cracked [I give the pepper mill about 32 turns]
Sea salt or salt substitute to taste [I use about a tsp]
Directions
1. Prepare pasta according to package directions. Drain.
2. Mix together the Vegenaise, garlic powder, nutritional yeast, and pepper in a small bowl.
3. Stir the corn kernels into the Vegenaise.
4. Combine the Vegenaise/corn mixture with the pasta and mix thoroughly.
5. Cover bowl and leave in the refrigerator overnight.
6. Add salt and more pepper if necessary, and serve chilled.

Here is the original recipe: https://www.copykat.com/2009/03/29/souper-salad-fettuccine-salad/

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