8,375 oat bran recipes

Garlic half-sour dill pickles: classic New York deli-style fermented cucumbers with garlic, dill, and pickling spice. Just 2 weeks to crisp, lightly sour pickles at home.

Polygrain pilaf with brown rice, kasha, millet, and arame seaweed baked in vegetable stock. Topped with steamed carrots, peas, and daikon for a hearty vegan grain bowl.

Big-batch Italian pasta sauce made with fresh canned tomatoes, tomato paste, oregano, sage, and grated Romano and Parmesan cheese cooked right into the sauce. Perfect for simmering with homemade meatballs.

A simple 4-spice Bengali garam masala blend of ground cardamom, cinnamon, cumin, and cloves. Warm, aromatic, and essential for authentic Bengali cooking.

Native American-inspired black bean and brown rice patties bound with cornmeal and cumin. Vegan, freezer-friendly, and great with mushroom gravy at dinner or maple syrup at breakfast.

Indian vegetable pullao with sprouted mung beans, long grain rice, green beans, and mushrooms seasoned with garam masala and popping mustard seeds. Oven-finished for fluffy, separate grains.

Whole wheat cinnamon raisin bread for the bread machine with brown sugar, gluten flour, and skim milk. A lacto-vegetarian loaf baked on the light crust setting.

Cajun skillet beans with black-eyed peas, the holy trinity of onion, celery, and bell pepper, plus tomatoes, thyme, and a pinch of cayenne. A quick, hearty vegetarian Cajun side.

No-bake sesame seed bars with peanut butter, honey, coconut, sunflower seeds, and carob. Freeze, slice, and grab for a crunchy, wholesome snack packed with seeds and nuts.

Sautéed pancetta with balsamic beans simmers crispy pancetta, garlic, crushed tomatoes, and white beans in a sweet-tart honey-balsamic glaze. A rustic Italian side or weeknight main.

Homemade Thai red curry paste with dried chilies, garlic, lemongrass, coriander root, cumin, and shrimp paste. Stores for months and beats anything from a jar.

Traditional Spanish black bean soup simmered all day with green peppers, garlic, oregano, bay leaves, and olive oil. Thick, hearty, and naturally vegan. Serve over rice.

Thai-style sour curry with pan-fried tofu, okra, and juicy tomatoes tossed in tangy red curry paste. Finished with bright lime and soy. Feeds six over rice in just 30 minutes.

Vegetarian spaghetti with pressed tofu cooked to a ground-beef texture, mushrooms, herbs, garlic, tamari, and red wine. A meatless pasta that eats like a classic Bolognese.

Savory bread machine loaf studded with diced pepperoni and Italian herbs for pizza-flavored bread perfect for sandwiches or snacking

This extravagant dish brings back memories of eastern Asia with sugar snap peas and spring onions.