8,159 fibre recipes

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.

Crispy baked rice cups filled with creamy guacamole and salsa, a vegetarian Mexican appetizer with edible cheddar-cumin shells. Bite-size party food made in a mini muffin tin.

Tender cabbage baked in cream with nutmeg and topped with golden, bubbling Gruyère cheese. A simple European-style side dish that elevates humble cabbage into something extraordinary.

Puccia, traditional Italian olive-studded bread rolls from Puglia made with biga starter and whole wheat flour. Crusty, airy rolls with a long rise for deep flavor.

Old-fashioned icebox cookies with brown sugar, butter, and chopped nuts. Shape the dough into logs, chill, slice, and bake for crisp, nutty cookies with caramel-rich flavor.

Lighter spinach lasagna made with low-fat cottage cheese, egg substitute, and Italian seasoning layered with spaghetti sauce and melted mozzarella. All the comfort, fewer calories.

Baked curried fruit casserole with pears, peaches, pineapple, apricots, and cherries layered with slivered almonds in a buttery brown sugar curry glaze. A retro holiday side dish that's best made a day ahead.

Lentil-nut loaf with cooked lentils, ground nuts, sauteed mushrooms, and breadcrumbs seasoned with soy sauce and herbs. A hearty vegetarian main dish that slices like meatloaf.

Roasted pecans blended with fresh spinach, white miso, garlic, olive oil, and nutmeg into a rich, dairy-free pesto. Vegan, ready in 20 minutes, and incredible tossed with hot pasta.

Layers of tofu ricotta, herb-sautéed zucchini, golden mushrooms, and spinach stacked between artichoke lasagna noodles in a rich spaghetti sauce. A hearty vegan lasagna for 8 that's loaded with vegetables and bakes up bubbling and gorgeous.

Pimiento spread blends tofu, oil, vinegar, and seasoning into a creamy mayo-free sandwich filling, then folds in crumbled tofu, sweet relish, and chopped pimientos. A vegan twist on the Southern classic.

Fennel, zucchini and tomato soup builds Mediterranean summer flavor from ripe tomatoes, sliced fennel bulbs, basil and white wine. A light, vegetarian first-course soup.

Homemade French herb bread with buttermilk, dry ranch seasoning mix, and a buttery herb-sprinkled crust. Two loaves shaped into classic slashed baguette-style rolls.

Four-B chili loads black beans, stout beer, broccoli, and peanut butter into a three-chili vegetarian chili with deep, roasty, unexpected flavor. Served over Spanish rice with warm corn tortillas.

Monastery of Angels Brown Bread is a whole wheat yeast bread with carob powder and sesame seeds - deeply nutty, dense, and worth every minute of the double rise. Makes 2 loaves.

Louisiana red beans and rice with the holy trinity, cumin, thyme, and hot sauce. A hearty vegetarian version of the Cajun Monday classic, served over steamed rice.