903 filling recipes

Haupia pumpkin pie combines Hawaiian coconut pudding on top of a spiced pumpkin filling with shredded coconut and whipped cream. A tropical twist on classic pumpkin pie.

Two-layer banana cake with pecans and buttermilk, filled and frosted with chocolate whipped cream and fresh banana slices. A showstopper that pairs ripe banana with rich chocolate mousse.

Steamed cabbage-beef rolls stuffed with ground beef, rice, and sage, finished with a chili-tomato pan sauce. An Eastern European golubtsi-style dish with tender, juicy filling from steam cooking.

Midnight cake with Dutch-process cocoa, buttermilk, and oil for a dark, tender crumb. Filled with raspberry jam and frosted with whipped chocolate cream.

Homemade mincemeat with suet, currants, raisins, grated apples, candied citron, and warm spices. A meatless filling for pies and tarts that freezes beautifully or cans for long-term storage.

Chickpeas, brown rice, and sweet corn bake with curry spices and caramelized onions for a hearty vegetarian casserole that's naturally vegan and filling.

Rustic cabbage soup with navy beans, egg noodles, and crispy crumbled bacon. Browned cabbage builds deep flavor in this filling, budget-friendly bowl.

Crumbled tofu sautéed with mushrooms, carrots, and garlic in tangy tomato sauce creates a hearty vegetarian sloppy joe filling for warm pita pockets.

London strips: layered cookie bars with a buttery shortbread base, strawberry jam filling, and a bourbon-walnut meringue topping dusted with powdered sugar.

Mock mincemeat without any meat, made with raisins, molasses, brown sugar, brandy, cracker crumbs, and warm spices. A vegetarian filling for holiday pies.

Layered banana icebox dessert with a graham cracker crust, whipped butter and powdered sugar filling, sliced bananas, crushed pineapple, and whipped topping. Chills overnight.

Southern sweet potato pie with evaporated milk, nutmeg, and lemon extract in a deep-dish crust. A silky, custard-style filling made from mashed sweet potatoes that yields two full pies from one batch.

A vegan cima roll: pureed tofu wrapped around a colorful filling of seitan, spinach, roasted red peppers, pistachios, and peas, then steamed into a sliceable log. Plant-based Italian showpiece.

Red lentils, adzuki beans, and mung beans sauteed in sesame oil with mushrooms, water chestnuts, and warm spices like marjoram and nutmeg. A high-protein, plant-based stir-fry that's hearty and filling.

Eight creative peanut butter sandwich spreads featuring figs, banana, apple, raisins, tahini, cheddar, tofu, and more. Cold-pack lunchbox fillings beyond the basic PB&J.

Pasta stuffed pizza-style, jumbo pasta shells filled with shredded zucchini, torn pepperoni and Italian bread crumbs, baked under tomato sauce, mozzarella and Parmesan. A pizza-night mashup in shell form.