8,375 oat bran recipes

Lentil and garbanzo bean salad with cherry tomatoes, carrots, scallions, and fresh parsley in a lemon olive oil dressing. High-protein, vegan, and served cold.

Cherry chocolate baked Alaska stacks devil's food cake with frozen cherry yogurt filling under a flash-baked cocoa meringue. Retro dessert drama with hot meringue and ice-cold center.

Charleston okra soup, the Lowcountry classic with simmered ham bone, fresh tomatoes, okra, bacon, and bell pepper. Ladled over rice for a true Carolina supper.

Vegan pearl barley and white kidney bean side dish brightened with fresh mint. Just 4 ingredients, high in fiber and protein, ready in under an hour.

Mixed bean soup with kidney beans, lima beans, chickpeas, lean ham, tomatoes, and a finishing splash of lemon juice. Hearty enough for a full meal in a bowl.

Add some kick to your meal with this spice mix that can be used for almost anything!

Fresh green beans, mushrooms, zucchini, and tomato wedges simmered in a tangy Worcestershire-vinegar sauce with oregano. Serve hot as a side or chilled as a vegetable salad.

Authentic Lebanese tabbouleh loaded with fresh parsley, mint, cucumber, and bulgur wheat dressed in lemon juice and olive oil. A bright, herbaceous Middle Eastern salad with no cooking.

Grilled filet mignon sliced thin and marinated in chili paste, fish sauce, and vinegar, then served over crisp lettuce with cucumber-papaya rolls and a zesty lime dressing.

A rich, egg-laden yeast bread studded with raisins and scented with anise, lemon zest, and orange zest. Makes 4 fragrant loaves with a tender, golden crumb.

Make-ahead spaghetti and meatball casserole assembled the night before with uncooked pasta, jarred sauce, and frozen meatballs. Refrigerate overnight, bake, and serve.

Vegan enchilada casserole filled with black beans, whole wheat couscous, and crushed tofu in a spicy tomato-chili sauce. Rolled in corn tortillas and baked until bubbling. Plant-based Mexican comfort food.

Sicilian-Style Cauliflower with Whole Wheat Pasta recipe

Vegetable-packed beer chili with kidney beans, chickpeas, zucchini, and carrots simmered in a cumin-chili spice base. Topped with cheese, sour cream, and sunflower seeds.

Sangre Del Diablo Chili(Blood of the Devil) recipe

Hearty vegetarian stew of brown rice, lentils, and mushrooms pressure-cooked in stock with oregano and mustard, finished with tomato sauce and fresh parsley. High-fiber comfort in one pot.