9,390 oat bran recipes

Oil-free curried chickpeas simmered with potatoes, tomatoes, and warm spices like cumin, cinnamon, coriander, and cloves. A naturally vegan one-pot meal that's rich, hearty, and packed with flavor.

Pan-seared steaks topped with a rich mushroom ragout made with red wine, tomatoes, black olives, and thyme. A rustic French-inspired beef dinner ready in about an hour.

Fish fillets stuffed with mushrooms, bacon, ginger, and scallions, then steamed with white wine and soy sauce. Works with catfish, trout, or flounder. A light, flavorful fish dinner in 40 minutes.

A reliable bread machine recipe blending bread flour and whole wheat flour with active dry yeast. Makes a 1.5 pound loaf with a hearty texture and slightly nutty flavor from the whole wheat.

Pressure-canned white beans with ham hocks, brown sugar, chili sauce, and mustard. A classic batch canning recipe that fills your pantry with smoky, sweet baked-style beans.

Low-fat lentil loaf with tomato sauce and green bell pepper, bound with egg whites and saltine crackers. A hearty vegetarian meatloaf alternative packed with plant protein.

Simple flour-based chicken dipping batter with seasoned salt and baking powder for light crispiness. Dip and fry for a crunchy golden coating on any chicken piece.

Green tomato mincemeat made from scratch with suet, apples, raisins, citron, and warm spices. A traditional preserve for holiday pies, sealed with a splash of brandy.

White beans and hijiki seaweed tossed with rice and braised red cabbage in balsamic vinegar, finished with tamari for a hearty vegan bowl packed with plant protein.

Vegetarian country chili with kidney beans, canned tomatoes, and a basil-oregano-thyme spice blend. Diabetic-friendly, ready in 25 minutes, no meat needed.

Homemade boiled-then-baked bagels with a chewy crust and dense, satisfying interior. Just 5 basic ingredients, shaped by hand and simmered before baking for authentic texture.

Vegetarian split pea and red lentil soup with sunchokes, carrots, and caraway seeds. A hearty, high-fiber bean soup that's naturally vegan and packed with plant protein.

Grilled mustard turkey cutlets broiled with a tangy Dijon, mayo, and lemon juice coating. Ready in 15 minutes for a quick, lean weeknight dinner with golden, crispy edges.

Barbecue spice rub with paprika, chili powder, cumin, coriander, and a hint of curry for beef steaks like T-bone, tenderloin, and sirloin. Mix once, use all grilling season.

Salsa cruda with fresh tomatoes, tomatillos, Anaheim chiles, and jalapeños in a cumin-lime dressing. A no-cook fresh salsa that improves overnight and keeps for weeks.

Vegetarian casserole with chickpeas, mushrooms, spiced tomatoes, cinnamon, and mustard seeds in a yogurt and white wine base. Microwave-quick with Indian-inspired spicing.