8,033 fibre recipes

Ratatouille spaghetti pie turns a pressed spaghetti crust into the base for a chunky eggplant, zucchini, and pepper ratatouille, topped with pepperoni and a Parmesan-breadcrumb crust. A veg-packed pasta bake.

Creamy pureed parsnip and carrot soup with half-and-half, fresh herbs, and a crispy bacon garnish. A silky root vegetable soup for cool-weather dinners.

Very nice and easy, I made it for my kids, once I finished it, my husband and I we both loved it too, so it is a really good.

Chewy oatmeal cookies with a thumbprint center filled with spiced apple pie filling, combining wheat germ nuttiness with warm cinnamon sweetness.

A delicious side dish that goes well with jerk chicken or curried beef.

Baked zucchini and tomatoes arranged in overlapping layers with bell pepper and olive oil. A naturally vegan side dish that comes out crisp-tender in 25 minutes flat.

Battered eggplant slices deep-fried until crispy and drizzled with a spicy Sichuan sauce of chili bean paste, black vinegar, ginger, and tomato paste. A vegetarian Chinese dish with serious crunch and heat.

Classic spinach bacon salad with warm bacon vinaigrette, sliced mushrooms, and red onion. Dressing wilts the spinach just enough. Ready in 15 minutes.

Spicy tofu salad with julienned vegetables, chopped peanuts, and a chili-soy-rice vinegar dressing. Thai-inspired, loaded with crunch, and completely plant-based.

Thin crepes filled with sliced bananas tossed in lemon juice, nutmeg, and cinnamon sugar, then dusted with powdered sugar. A warm, citrusy brunch treat ready in 20 minutes.

These scrumptious treats are made with whole wheat flour and a bit of garlic powder.

Layered punch bowl cake with white cake, vanilla pudding, bananas, crushed pineapple, strawberries, and whipped topping. A no-fuss Southern potluck dessert.

Italian pistachio pilaf with basmati rice, seitan, sweet bell peppers, fennel, scallions, and a generous cup of pistachios. A vegetarian Mediterranean main with serious Italian-sausage flavor.

Sorrel-chive pesto with fresh sorrel, chives, pine nuts, shallots, orange zest, and olive oil blended into a tangy herb paste. A no-cheese pesto variation that stores for months.

Old-fashioned raisin bread made with yeast, molasses, and plump raisins creates tender, slightly sweet loaves perfect for toasting.

Pure vegan gumbo with a slow-cooked nutty brown roux, sauteed okra, and a generous mix of greens like kale, collard, and chard. Plant-based Louisiana classic served over rice.