4,170 besan recipes

Lentil rice casserole baked with canned tomatoes, dill, and a bread crumb crust. A hearty, low-fat vegan bake with pantry staples and no added oil.

Vegetarian sloppy joes made with chopped soybeans in a tangy ketchup sauce with chili powder, vinegar, and dry mustard. A protein-packed meatless sandwich ready in 15 minutes.

Cinnamon-scented couscous with plump raisins and butter. A five-ingredient North African-inspired side dish that's ready in 10 minutes with no active cooking.

Vegetarian lentil enchiladas made with cumin-spiced lentils, onion, green pepper, and salsa wrapped in flour tortillas. A hearty, protein-packed meatless Mexican dinner.

Simple Indian lentil dhal with turmeric, cumin, cardamom, and fresh ginger. Vegan, high-protein, and simmered to a thick, creamy consistency. Serve over rice.

A decadent coffee cream cake will for sure make everyone wow when they put the first piece into the mouth.

These nutty burgers are a barbecue favorite, great on whole-wheat onion bun with the traditional toppings of tomato, cheese, lettuce and so on.

Leftover vegetable soup pureed smooth with chicken broth and seasoned with Tabasco, herbs, and a touch of cream. The thrifty cleanout-the-fridge soup that turns leftovers into something genuinely good.

Ground beef hash with frozen hash browns, mixed vegetables, and melted cheddar cheese all cooked in one skillet. A fast, filling weeknight dinner the whole family will dig into.

Hearty hominy and butternut squash stew with pinto beans, toasted cumin, cinnamon, and ground red chile. A warming Southwestern vegetarian stew with deep, layered spice.

Seared beef tenderloin steaks over Champ with broiled spring vegetables and a glossy red wine butter sauce. A restaurant-worthy plated dinner you can prep ahead.

Finnish summer vegetable soup with fresh garden vegetables, shrimp, and a silky cream-enriched broth. Keskeitto celebrates peak-season produce in a light, delicate one-pot soup.

Absolutely loved it! The other salad I made yesterday, instead of couscous I used quinoa that is much healthier; didn't have cooked chickpea on hand, so I boiled some frozen soy beans instead, and it actually tasted amazing.

This light yet tasty Chinese veggie salad is made with bean sprouts, lotus root, carrot, cucumber, black mushrooms, and tofu sheet, then tossed with a soy-rice vinegar-sesame oil dressing. A refreshing side dish that goes well with most of the main dishes, or just serve it with some steamed rice to complete a delicious meal.

Poached chicken chili with white corn, great northern beans, and green chiles, served over crushed tortilla chips and Monterey Jack with a fresh tomatillo salsa verde.

Refreshing Bulgar salad with garbanzo beans (chickpeas).