3,947 beat recipes

Amazing taco pasta salad loaded with black beans, corn, tomatoes, Mexican-blend cheese, and olives in a cumin-lime dressing, finished with cilantro and avocado. A zesty, vegetarian Tex-Mex potluck salad.

Hearty vegetarian burgers made from pearl barley, chickpeas, and oatmeal seasoned with soy sauce, paprika, and basil. Pan-fried or baked, naturally low in fat and cholesterol-free.

Steamed salmon over a warm chickpea salad with tarragon, scallions, lemon, and a plum tomato vinaigrette. A protein-rich, restaurant-style dish in 30 minutes.

A hearty Bulgarian stew of lentils and navy beans simmered with sweet red peppers, paprika, and herbs in a rich broth deepened with prune juice and tomato paste. Vegan-friendly and high in fiber.

15-minute spicy tofu stir-fry in a garlic-ginger chili sauce with soy and scallions. Serve over rice for the fastest weeknight dinner in your rotation.

Gobhi mung simmers split yellow mung beans with cauliflower, potatoes, and turmeric, finished with a sizzling cumin-ghee tarka. North Indian vegetarian comfort dish.

Asian-style microwave cod rolled with sesame paste, served on bean sprouts with snow peas, bell pepper, soy sauce, and fresh ginger. Ready in under 10 minutes.

Lean ground turkey chili with kidney beans, vegetable juice, and a balanced spice mix. Quick weeknight dinner with classic chili flavor minus the heaviness.

Tender chicken and crisp asparagus stir-fried in a savory black bean sauce with garlic and ginger. Classic Chinese restaurant favorite that's faster to make at home than ordering takeout.

Try this spicy yet savory chili that's so easy to make, your crockpot can do it alone!

Preserve summer's bounty with this big-batch pickled vegetable recipe. Carrots, cauliflower, green beans, peppers, celery, and olives in a tangy vinegar brine with mustard seed and turmeric. Makes 20 pints.

Hearty vegan chickpea loaf with tahini, cumin, and turmeric, packed with sauteed vegetables. A protein-rich plant-based main that slices like meatloaf.

Grilled mustard-coated chicken breast sliced over a mixed bean salad with black-eyed peas, fresh tomatoes, sun-dried tomatoes, and herbs in a balsamic vinaigrette. Served at room temperature.

Bring flavors of the Mediterranean Sea to your crockpot with this simple recipe that is easy to follow.

Kentucky-style burgoo with three meats: stewing beef, pork shoulder, and whole chicken simmered for hours with fresh corn, lima beans, tomatoes, and potatoes.

Rich Portuguese chickpea soup partially pureed for creamy body, studded with browned pepperoni, stir-fried spinach, potatoes, thyme, and coriander. A hearty, layered bowl.