5,563 can ding recipes

Creamy curry dip made with mayonnaise, honey, ketchup, curry powder, and hot sauce. Served in a hollowed red cabbage bowl with raw vegetables for a stunning party appetizer.

Whole chicken slow-cooked on a bed of potatoes, carrots, onions, and celery with basil and seasoned salt. The cooking liquid turns into a savory thyme and soy sauce gravy.

Homemade vegetarian breakfast sausage patties made from bulgur wheat, gluten flour, and nutritional yeast with sage, paprika, and tamari. Pan-fried or baked until crispy outside, tender within.

Garbanzo bean pizza with a gluten-free chickpea puree crust topped with tomato sauce, mozzarella, and Italian herbs. High-protein, grain-free, and surprisingly crispy.

Rustic Herbes de Provence bread with wheat and rye flours, naturally leavened and fragrantly spiced. European-style artisan loaf baked at home.

Vegetarian Mexican lasagna layered with corn tortillas, kidney beans, black olives, green peppers, tomato sauce, and cheddar cheese sauce. Easy, hearty, and crowd-ready.

Simple vegetarian sesame vegetable rice bowl with brown rice, stir-fried mixed vegetables, toasted sesame seeds, and liquid aminos. A clean, wholesome weeknight dinner in 40 minutes.

Pantry stir-fry with canned chicken, mushrooms, peas, pimientos, and leftover rice. Ready in 25 minutes from shelf-stable ingredients. The original meal-in-one rescue dinner.

Serve over hot buttered noodles or mashed potatoes and garnish with chopped parsley if desired. Serve with hot biscuits or bread, if desired.

An Indian-style aloo gobi with potatoes and cauliflower stewed in cayenne, turmeric, lemon juice, and green chilies. Vegan, simple, and full of warm spice.

Low-calorie broccoli omelet with cottage cheese and fresh herbs, started on the stovetop and finished in the oven. A high-protein breakfast that stays light.

A vegetarian chili casserole with dried kidney beans, bulgur wheat, mixed vegetables, and red wine simmered in a spiced tomato broth. Hearty, filling, completely meatless.

Rustic vegetarian stew with carrots, leeks, red potatoes, and briny olives simmered in herbed vegetable broth. A one-pot meal that's naturally low in fat and full of earthy flavor.

Quick vegetarian pinto beans in tomato sauce served over brown rice with onions, celery, and a kick of hot sauce. A low-fat, budget-friendly weeknight dinner ready in 25 minutes.

No-bake Easter baskets made from shredded wheat, peanut butter, and butterscotch chips. A fun three-ingredient Easter craft kids can shape and fill with candy.

Easy 30-minute vegetarian sloppy joes with pinto beans, brown rice, and smoky barbecue sauce piled on whole grain buns. Messy, filling, and completely meatless.