283 flaming onion recipes

Rich winter vegetable stock made with squash, celeriac, leeks, lentils, and fresh herbs, stewed then simmered for deep seasonal flavor. A vegan soup base.

Slow-simmered ground beef chili with a surprise twist: sliced pepperoni stirred in with kidney beans for smoky, spicy depth. Serve over rice with melted cheddar on top.

Italian vegetable brochettes with angel hair pasta: grilled eggplant, zucchini, fennel, bell peppers, and mushrooms over thyme-smoked coals, tossed with pasta in a tomato-thyme marinade sauce. Vegan, oil-free.

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

Mexican spaghetti pie with a Parmesan-egg pasta crust topped with chili-spiced ground beef, kidney beans, cheese, olives, and crushed tortilla chips. A Tex-Mex casserole mashup.

Grilled black bean and tofu burgers with Thai-inspired flavors like ginger, garlic, and soy, topped with a tangy peanut cilantro sauce and cucumber slices.

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.

A rich and delicious lasagna made with italian sausage, ground beef and a variety of scrumptious cheeses.

Vegetarian chili with dried pinto beans, TVP, meatless meat crumbles, jalapenos, and cocoa powder for depth. A hearty, plant-based big-batch chili with serious spice and body.

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.

Pasta e fagioli with sweet Italian sausage, white beans, Roma tomatoes, white wine, and fusilli. A hearty Italian pasta and bean dish loaded with herbs and Parmesan.

Authentic Cincinnati Chili with Cocoa and Cinnamon recipe

Sloppy joe meets three-bean chili, stuffed into pita pockets with melted cheddar. Ground beef simmered with tomatoes, herbs, and brown sugar for a thick, scoopable filling.

Everyone loves this dish, even those who don't particularly like egg plant. The flavor virtually explodes with a lively combination of sweet, spicy, tart and savory followed by the refreshing crunch of fresh water chestnuts. Serve as a side dish or first course for Western menus.

Crispy baked vegan burgers made from mashed zucchini, tahini, sesame seeds, sunflower seed meal, and cornmeal with sautéed garlic, onions, and carrots. Plant-powered patties with serious crunch and savory depth.

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