Are there any vegetarian applications for transglutaminase ("meat glue")?
As a matter of fact, here is a link to a PDF of a technical article that talks all about using microbial transglutaminase on vegetable proteins.  This article is not for the scientifically faint-of-heart, and it does not contain recipes, but it does review ways industry has found to use transglutaminase in making vegetable-based food products, using things such as soy, wheat, rice, pea, sunflower, and sesame.

I have never tried using it to mix vegetable proteins with animal proteins, but chemically speaking it should work.  Unfortunately, I have no source of recipes; you might just have to experiment.