803 gratin recipes

Crispy pan-fried vegetarian egg rolls stuffed with cabbage, bean sprouts, celery, water chestnuts, and soybeans. Serve as an appetizer or with brown rice for a full meal.

Hoosier chili is Indiana-style chili with ground beef, kidney beans, stewed tomatoes, and elbow macaroni simmered in a tomato juice and beef stock base. Thick, hearty, and feeds a crowd.

DIY dry veggie burger mix from blended chickpeas, soybeans, lentils, split peas, rice, and oats. Just add water to form patties. The pantry-staple shortcut.

Rotini and kidney bean casserole layered with canned tomatoes, bologna, onions, and tomato sauce topped with parmesan. A hearty, budget-friendly baked pasta dinner.

Nice and easy Nicoise salad arranges tender potatoes, flaky tuna, green beans, cherry tomatoes, olives and red onion over lettuce with a red wine vinaigrette. A fast, composed French-style main-dish salad.

Hearty vegetarian burgers made from pearl barley, chickpeas, and oatmeal seasoned with soy sauce, paprika, and basil. Pan-fried or baked, naturally low in fat and cholesterol-free.

Homemade raspberry liqueur made with fresh berries, sugar syrup, and grain alcohol. A French-style framboise that ages for weeks into a beautifully clear, fruity spirit.

Quick vegetarian chili with kidney beans, chili tomatoes, cumin, and salt-free seasoning. Just 5 ingredients and 10 minutes of simmering for a low-sodium meatless meal.

Homemade vegetable stock simmers cold-water vegetables with up to six herbs for 30 to 45 minutes. The flexible base recipe for soups, risottos, and braises.

Morisqueta, a traditional Mexican method for cooking perfectly fluffy white rice with separate grains. Soaked, boiled, and rested for light, non-sticky results every time.

Hot German bean salad gives black and kidney beans the sweet-and-sour treatment, with a glossy vinegar dressing and crisp-tender carrots, celery, and onion. Served warm, oil-free, and vegan. A fast, tangy twist on the bean salad.

Dominican red beans and rice (habichuelas con arroz), small red beans simmered with cumin, garlic, a touch of sugar, and vinegar, spooned over fluffy rice. A naturally vegan plate, great with avocado and plantains.

Steamed corn pones are simple masa dough logs wrapped in softened corn husks and steamed until tender. A rustic Mexican-Southern US sidekick to beans, chili, or stews.

Mexican oven-bag pork chops with salsa, kidney beans, bell peppers, lime, and chili powder. A one-bag weeknight dinner that bakes tender in under 40 minutes with zero scrubbing.

Mashed pinto beans and brown rice rolled up in warm flour tortillas with fresh veggies and salsa. Vegan, low-fat, and ready in 20 minutes flat.

Three-bean rice casserole baked in a Dutch oven with tomatoes, green chiles, peas, and corn. Vegan, feeds a crowd, and practically cooks itself.