8,159 fibre recipes

Pico de gallo, the classic Mexican rooster's beak salsa, made with diced tomato, white onion, cilantro, serrano chiles, lime, and salt. Crisp, fresh, never mushy. The 10-minute taqueria staple.

Rustic carrot and wheat berry soup simmered in white wine with tomatoes, garlic, and fresh basil. Vegan, hearty, and naturally thick from the chewy whole grain.

Summer bean and basil soup is a classic Provençal soupe au pistou. White beans, leeks, potatoes, zucchini, green beans, and macaroni in a light broth, served with a fresh basil-garlic pistou sauce on top.

Spicy black bean burgers with jalapeño, cumin, coriander, and cayenne. Pan-fried vegetarian patties with crispy edges and a tender, chunky center.

A delicious side dish made with moong dal, green lentils and green chili peppers.

Grilled summer vegetable soup pureed from charred tomatoes, zucchini, summer squash, peppers, and red onion. Vegan, gluten-free, served hot or cold.

Italian-style lentil soup with diced ham, fresh tomatoes, carrots, celery, and bay leaf simmered into a hearty, protein-rich pot. Top each bowl with grated Parmesan for restaurant flavor.

Freezer mix barley soup made with beef-mushroom freezer mix, pearl barley, carrots, and celery. A hearty one-pot meal from frozen to table in about an hour.

Simple two-bean salad with great northern beans, red kidney beans, fresh tomatoes, and Swiss chard made in a pressure cooker. A wholesome plant-based meal served over rice or pasta.

Simple green lentil salad dressed with red wine vinegar and olive oil while still warm. This protein-packed side dish is earthy, satisfying, and ready in under an hour.

Vegetarian chunky tomato pasta sauce loaded with mushrooms, celery, and bell pepper, simmered with fresh tomatoes and herbs. Oil-free option available. Ready in under an hour.

Whole chicken and lentils baked in a clay cooker with smoked pork, aromatics, red wine, and dry mustard. A one-pot French-style braise with deeply concentrated flavor.

Homemade Thai green curry paste with dry-roasted coriander and cumin, fresh green chilies, lemongrass, and shrimp paste. Stores in the fridge for months and beats store-bought every time.

Gingered vegetable soup with fresh ginger root, potatoes, zucchini, corn, and tomato sauce. Oil-free, vegan, and full of warming flavor from a water-sauteed base.

Layers of sliced zucchini, fresh tomatoes, onions, melted cheese, and crispy bacon seasoned with oregano and garlic. This crustless zucchini pizza bake delivers all the pizza flavor without the dough.

Hearty lentil soup with mushrooms, carrots, celery, and small pasta shells simmered low and slow. A one-pot family recipe that's filling, budget-friendly, and naturally vegan.