1,790 bran recipes

Gado-gado is an Indonesian vegetable salad with steamed potatoes, carrots, cabbage, bean sprouts, and golden tofu, dressed in a warm coconut peanut sauce with chili.

Hearty South American vegetable soup with tomatillos, black beans, chayote, pattypan squash, corn, and a smoky chipotle kick. A filling, plant-based bowl loaded with Latin spices.

Enchilada bean bake layers corn tortillas with mashed beans simmered in red wine and spices, cottage cheese-yogurt cream, and cheddar. A lighter vegetarian Mexican casserole.

Vegetarian shepherd's pie with kidney beans, corn, and stewed tomatoes under a layer of garlicky basil mashed potatoes, finished with melted cheddar. A meatless take on the British classic.

Saffron-infused rice topped with slow-cooked black beans and a fresh tomato-cumin garnish. A vibrant, naturally vegan bowl built from three simple components.

Creamy lima bean soup blended smooth with carrots, mushrooms, and soy sauce. A hearty vegetarian soup with an earthy, savory depth from five cups of mushrooms.

Hearty vegetarian two-bean stew with potatoes, carrots, turnip, and herbs, thickened with a flour slurry. Pick any two beans you have on hand.

A delicious and hearty stew made with kohlrabies, sweet potatoes, chickpeas and raisins.

Homemade hummus from scratch using dried chickpeas, a pound of tahini, fresh lemon, and a freeze-to-soften trick for ultra-creamy texture. Middle Eastern dip that puts store-bought tubs to shame.

Meatball bake with beef and sausage meatballs, lima beans, carrots, and onion braised in a thick stewed tomato sauce. A hearty one-dish comfort food casserole.

A creative fusion filling that brings together Middle Eastern hummus and Mexican tamales. Chickpeas, tahini, garlic, vinegar, and soy sauce blended into a thick paste, then wrapped in corn husks.

Lighter chili with tender turkey, creamy white beans, and green chiles in savory broth. Cumin and oregano spices with melted Monterey Jack on top.

These delicious meatless burgers have not only pleased the vegetarians, but the meat lovers also raved about how yummy they are!

This bean soup sports a colorful mixture of vegetables and rich spices reminiscent of Mexican cuisine. It tastes even better after a night in the refrigerator. Serve topped with crushed tortilla chips and low- fat sour cream, if desired.

Greek-inspired beef stew slow-cooked with eggplant, chickpeas, cinnamon, and tomato wedges. Ten hours in the crockpot turns tough beef into spoon-tender, warmly spiced comfort.

Taco-seasoned mashed potato crust loaded with chicken, refried beans, and barbecue sauce, then baked with melted cheddar. A Tex-Mex twist on pie night!