8,159 fibre recipes

Vegan holiday loaf with brown rice, wild rice, walnuts, and Thanksgiving herbs baked until firm. A plant-based main for Thanksgiving served with mushroom gravy.

Vegetarian chili with bulgur wheat, kidney beans, chickpeas, and a hearty veggie base. Vegan, protein-packed, and meatier in texture than most plant-based chilis.

Chunky vegan tempeh chili loaded with kidney beans, corn, bell peppers, and tomatoes, spiced with cumin and oregano. A protein-packed, plant-based chili that simmers for an hour and hits every smoky, spicy note.

Hearty vegetarian red bean stew simmered with fire-roasted green chilis, parsnips, carrots, zucchini, and summer squash. Top with salsa and cheddar for a Southwestern bowl.

Variety of vegetables, they look colourful and taste very well. A very healthy enchiladas.

Raw carrot and orange salad with currants, walnuts, lemon juice, and a pinch of red pepper flakes. A bright, no-cook side dish dressed in olive oil.

Vegan banana bread made with soft tofu, whole-wheat flour, maple syrup, and poppy seeds. No eggs or dairy. Food processor method makes mixing fast and hands-off.

Vegetarian Cajun red beans and brown rice simmered low and slow with onions, bell pepper, tomato paste, Worcestershire, and hot sauce. Hearty, meat-free, and full of bayou flavor.

Tuoni e Lampi! This rustic Italian classic pairs tender chickpeas with elbow macaroni, garlic, basil, and good olive oil. A hearty vegetarian pasta that's comfort food at its most elemental.

Stuffed sweet potato boats loaded with smoky black bean chili, corn, and warm spices. A hearty vegetarian main dish topped with cool yogurt and fresh lime.

Vegan tofu salad with tahini, soy sauce, eggless mayo, and mustard. A creamy, protein-packed no-cook spread for sandwiches, pita, crackers, or lettuce wraps ready in 15 minutes.

Fettuccine with zucchini, red bell peppers, tomatoes, garlic, and red pepper flakes in olive oil. A vibrant, vegetable-forward pasta dinner ready in 25 minutes with no cream or cheese needed.

Orange and jicama salad with sliced avocado over mixed greens, dressed with a tangy orange-lemon vinaigrette. A bright, crisp, Mexican-inspired side salad for tacos or grilled fish.

Sweet and sour lentils with brown rice simmer in a tangy honey-tamari-ginger sauce with sauteed onion and celery. A hearty vegetarian one-bowl dinner with plant-protein backbone.

Delicate homemade ravioli filled with wilted arugula, sautéed chanterelle mushrooms, and Parmigiano-Reggiano, served over more arugula and mushrooms with brown chicken sauce. Restaurant-quality Italian pasta at home.

Vegetarian black bean chili simmered in stout beer with three chiles, peanut butter, and steamed broccoli florets. Deep, malty, and surprisingly bold.