719 gratin recipes

Egyptian koushari layers brown lentils, elbow macaroni, and fried rice tossed with tomato puree and crispy ta'leya onions. Egypt's beloved street food, vegetarian and filling.

Ginger-spiced broccoli peanut chicken baked with rice in one dish. Crunchy peanuts and tender broccoli make this a freezer-friendly weeknight winner.

Fasoulada, the classic Greek white bean soup with tomatoes, olive oil, leeks, and vegetables. A hearty vegetarian one-pot meal that's considered Greece's national dish.

This, too, is a Portuguese recipe from the Algarve.

A delicious and tasty dish made with yellow split peas, spinach and a variety of spices.

Creamy navy bean soup simmers soaked navy beans with carrots, celery, tomato puree, and thyme, then finishes with cream and milk for a silky high-fiber bowl. A vegetarian, gluten-free comfort soup.

Eggplant, cauliflower, potatoes, and green beans simmered in a coconut-spiced curry with turmeric, cumin, and coriander. Topped with toasted cashews and served over rice.

Try a different kind of chili this winter with this simple and succulent crockpot dish that is sure to have you licking your fingers.

Chili tostados with crispy fried flour tortillas topped with refried beans, red beans, shredded lettuce, guacamole, and chopped tomatoes. A loaded Mexican open-faced taco.

Tofu with rice is a two-ingredient meal-prep staple: cooked rice and smoked tofu tossed together for an easy high-protein vegetarian lunch ready in minutes.

Gluten-free maple bean tarts with white kidney beans blended into a maple syrup and brown sugar filling, poured over raisins in bean-flour tart shells. Lower fat and naturally gluten-free.

Spicy ground beef burritos with refried beans, fresh tomatoes, and taco seasoning served in flour tortillas with guacamole and sour cream. A fun, fiery burrito the whole family can build at the table.

Wild rice and mushroom soup simmered in vegetable stock with red wine, bell pepper, and parsley. A vegan, broth-based soup with earthy depth and chewy wild rice in every spoonful.

Summer bean and basil soup is a classic Provençal soupe au pistou. White beans, leeks, potatoes, zucchini, green beans, and macaroni in a light broth, served with a fresh basil-garlic pistou sauce on top.

Vegetarian lentil stew simmered with carrots, celery, garlic, thyme, and bay leaf, finished with red wine and plum tomatoes. A hearty, high-fiber one-pot meal with no added fat.

Simple two-bean salad with great northern beans, red kidney beans, fresh tomatoes, and Swiss chard made in a pressure cooker. A wholesome plant-based meal served over rice or pasta.