7,862 fibre recipes

Vegan oatburgers with mushrooms, soy sauce, nutritional yeast, and herbs. Baked until firm with a savory, meaty flavor. Makes a big batch of 20 to 25 patties.

Vegetarian black bean feijoada spiced with fresh ginger, cumin, and cayenne, finished with plum vinegar and roasted red peppers. Thick, smoky, and satisfying over rice or pasta.

Hot tamale pie with pinto beans, corn, and bell peppers in spiced tomato sauce topped with a cornmeal crust. A hearty vegetarian Southwestern casserole baked until golden.

Vegan red lentil loaf with brown rice, oats, carrots, and sage, served with a creamy red pepper sauce. A hearty plant-based main dish with protein-rich lentils and whole grains.

Gluten-free quinoa jambalaya built on a whole-wheat flour roux, crushed tomatoes, bell pepper, and celery. A lighter Louisiana-inspired one-pot with optional shrimp.

Myong's kimchi ferments napa cabbage, daikon, carrots, ginger, and garlic in rice vinegar and sea salt for weeks in the fridge. A crisp, bright Korean-style relish that builds more depth the longer it sits.

Canned pork and beans melted with gooey cheese spread, green onions, and fresh tomato for a warm, scoopable dip that's ready in 10 minutes flat. Grab the chips.

This slow simmering stew is full of flavor and will fill you up and warm you up.

These delicious muffins made with whole wheat flour and pecans make the perfect snack before dinner.

Vegan Banana Loaf made with a flax egg and applesauce in place of eggs and butter. No dairy, no animal products. All-purpose flour gives the best result in this simple, reliable recipe.

Bananas in Phyllo Nests serves warm banana slices in an orange-Grand Marnier syrup spooned into crispy phyllo shells. An elegant 20-minute dessert for entertaining that looks far harder than it is.

Homemade mustard pickles with cauliflower, green tomatoes, cucumbers, peppers, and pearl onions in a thick, golden mustard-turmeric sauce. Maritime Canadian classic for the pantry shelf.

Vegetarian fried brown rice with mushrooms, scallions, pickled radishes, water chestnuts, and peas in sesame oil. A wholesome, plant-based fried rice with crunch and tang in every bite.

Penne with artichoke hearts, ricotta, spinach, and white wine in a light lemon sauce. No cream, no oil, and packed with vegetables. A fresh 15-minute pasta dinner.

Pasta arrabbiata with linguine tossed in a spicy tomato sauce made from canned tomatoes, garlic, red pepper flakes, and olive oil. A fiery Italian classic ready in 30 minutes.

Linguine primavera with zucchini, yellow squash, and red bell pepper in a chunky tomato-wine sauce topped with fresh basil and sliced olives.