8,159 fibre recipes

This would probably be really good with cauliflower or zucchini instead of eggplant.

Quinoa salpicon salad tossed with fresh cucumber, tomato, mint, and parsley in a zesty lime-chile vinaigrette. A bright, protein-rich Latin American side dish served cold.

Slow-simmered marinara sauce with roasted garlic, anchovies, Italian plum tomatoes, and a strip of lemon peel for depth. Rich, savory, and worth the wait.

Grilled cheese pita pocket stuffed with tomato, alfalfa sprouts, dill pickles, and pepper rings. A crispy, veggie-loaded twist on the classic grilled cheese using pita bread.

Irish-style baked parsnips parboiled then slow-baked in stock with butter and nutmeg. A simple, traditional side dish that draws out the natural sweetness of the root vegetable.

Crunchy candied pecans coated in brown sugar, cinnamon, allspice, nutmeg, and cloves. Made in the microwave in just 30 minutes for easy holiday snacking or gifting.

Jewish apple cake layered with cinnamon sugar and sliced apples in a tube pan. A dairy-free oil-based cake with orange juice, perfect for Rosh Hashanah or any fall gathering.

Natural bran muffins with whole wheat flour, buttermilk, and raisins. A big-batch recipe that makes 30 muffins with batter you can refrigerate for weeks and bake as needed.

Smoky black beans simmered in tangy tamarind sauce with cumin, ginger, garlic, and garam masala. This hearty Indian-spiced side is vegan, protein-packed, and loaded with warmth from turmeric and red chile.

Hearty vegetarian chili with meatless crumbles, dried apricots, and warm spices, simmered in beer and tomato sauce for a sweet-savory twist on classic chili.

When I have abundant seasonal vegetables, I love making this vegetable casserole, and most of the time I just enjoy it with a loaf of good bread. That is all you need for a good meal.

Yellow split pea patties spiced with cumin, ginger, and cayenne, pan-fried until golden and served with peanut sauce. A hearty vegan main dish packed with protein.

A vegan chocolate-cinnamon torte made with tofu and sugar substitute, glazed with a glossy mocha fudge topping spiked with espresso. No eggs, no dairy, and completely plant-based without sacrificing richness.

Try something new with this exotic dish made of eggplant, peppers and tamarind paste.

A quick weeknight pasta with turkey sausage, briny black olives, garlic and tomatoes, with a kick of red pepper. Tossed with a splash of pasta water so the sauce clings to every strand.

Flageolet beans sauteed with garlic and tarragon, tossed with fusilli pasta and finished with balsamic vinaigrette. A light, French-inspired vegetarian pasta dish with creamy beans.