180 bran flake recipes

Monkfish chili with kidney beans, bell peppers, and a bold spice blend of cumin, cayenne, and Cajun seafood seasoning. A seafood twist on classic chili with real depth.

Marinated black beans and red lentils on a composed salad platter with red potatoes, carrots, and bell peppers. A tangy mustard-garlic vinaigrette with red pepper flakes ties this high-protein salad together.

Baked white bean and brown rice patties with Mexican seasoning, chili peppers, and garlic. A high-protein vegetarian burger alternative with serious spice and crunch.

Cold sesame peanut noodle salad with chicken, bean sprouts, scallions, and red pepper, tossed in a garlicky peanut butter-soy dressing. Asian-inspired pasta salad served chilled over crisp lettuce.

Vegetarian black bean chili made from scratch with dried beans, green chiles, and cumin, topped with a sharp red onion, tomato, and cilantro salsa. Slow-simmered for deep flavor.

First Alert Chili made with 4 pounds of ground beef, kidney beans, beer, and blended plum tomatoes. A big-batch chili loaded with cumin, paprika, and heat.

Boldly spiced vegan chickpeas simmered with roasted cumin, garam masala, amchoor, and fresh ginger. Ready in 35 minutes and even better the next day.

Harvest vegetable curry: steamed carrots, winter squash, broccoli, red pepper, summer squash, and chickpeas tossed in a quick curry-ginger-lemon sauce. Healthy, fast, and ready in 30 minutes.

Herbed vegetable stew cooks entirely in the microwave, layering carrots, broccoli, cauliflower, squash, and radishes with white wine, basil, parsley, and tarragon for tender-crisp results.

Vegan navy bean soup with balsamic-caramelized onions, miso paste, tomato sauce, and warming spices. Oil-free, long-simmered for deep flavor, serves 8. Worth every minute of the 4-hour cook.

With the tons of flavor, you will fall in love this Eastern cheese-tofu, the musrhoom gravy adds the layers of taste. Serve it with rice or egg noodles.

Spicy baby back ribs with a Chinese-style marinade of fermented black beans, ginger, garlic, soy, fish sauce, and chopped orange. Marinated overnight, grilled low and slow, basted constantly.

Vegetarian saffron rice timbales stuffed with spicy black beans and topped with fresh avocado-tomato salsa. A stunning three-component plant-based main dish.

Sauteed striped bass escabeche marinated in white wine, sherry vinegar, and citrus with bell peppers, green olives, and crisp green beans. A stunning make-ahead dish.

Stir-fried vegetable stew drenched in a spicy peanut sauce with ginger, garlic, and red pepper flakes. Loaded with broccoli, cabbage, cauliflower, and bell peppers. Ready in 30 minutes.

Honey bran muffins made in the microwave with All-Bran cereal, buttermilk, and honey. Keep the batter in the fridge and microwave fresh muffins in under 3 minutes anytime.