10,000 fibre recipes

Vegan peanut butter muffins sweetened with dark molasses and made dairy-free with soy milk. No eggs, no butter, just a one-bowl stir-and-bake batter for tender, nutty muffins.

Wholesome cornbread with whole wheat flour, honey, and applesauce cuts the fat without sacrificing moist, tender crumb. Perfect alongside chili, soups, or BBQ.

Best veggie burger with bulgur, chickpeas, tahini, and grated zucchini, carrot, and apple. A vegan burger with real texture and Middle Eastern flavor that holds together on the grill.

Egg-free, dairy-free cocoa cookies made with silken tofu, soy milk, and applesauce. Soft, fudgy, and dusted with powdered sugar. A vegan chocolate cookie that nobody will guess is plant-based. Makes 3 dozen.

This easy fried rice is also very versatile to make. You can use any other vegetables that you have on hand. Feel free to add some scrambled eggs if you want extra protein boost. The leftover can be kept in the fridge for at least two days.

Honey oatmeal chocolate chip cookies lightened with applesauce and egg whites instead of butter and yolks. Quick oats give hearty chew while melty chocolate chips finish every bite.

A vegan pumpkin pie with a silky tofu-set custard, spiced with cinnamon, ginger and mace and sweetened with molasses, in a flaky from-scratch crust. An egg- and dairy-free holiday classic.

Tender sandwich bread with a tight crumb, perfect for toast or sandwiches. Vital wheat gluten creates structure for sky-high rise and soft texture that rivals bakery loaves.

A quick, easy yet tasty carrot salad goes well with roast, casserole or any main course.

Vegan chili made hearty with marinated tempeh, kidney beans, mushrooms, and a long simmer in tomato and vegetable stock. Deep, savory, slow-cooked Meatless Monday meal.

Bananas, oats and yogurt make these muffins healthy and moist while the chocolate chips and walnuts add that touch of decadence.

Seared asparagus and sweet red peppers nestle over peppery arugula, finished with creamy goat cheese. This vibrant vegetarian salad comes together in 18 minutes with bold garlic-ginger vinaigrette.

Daddy's peanut butter cookies: classic crisscross-pressed peanut butter cookies sweetened with both brown and white sugar for chewy edges and tender centers. The everyday cookie kids ask for.

Thai mango sticky rice (khao niaow ma muang) with coconut cream sauce poured over warm sticky rice and served with fresh sliced mangoes. The classic Thai street dessert made from scratch.

Simple gazpacho with fresh garden vegetables in tomato or V8 juice. Classic cold soup that's vegan, gluten-free, and ready in 20 minutes with no cooking required.

Double berry muffins layer blueberry batter around a hidden teaspoon of raspberry jam, lightened with wheat germ and orange juice. Low-fat breakfast bake.