High fibre
A heapof colourthatactuallyfillsyou
Charred corn, quinoa, beans and peppers, heaped high. The fibre is the point, and the plate still looks like a party.
BBQ Vegetable & Quinoa Salad
Charred peppers, red onion and courgette folded through lemony quinoa with grilled corn and peppery leaves. The smoky centrepiece of a plant-based summer table.
Heart Healthy: Ranch-Style Mole
A plant-based adaptation of Doña Ángela's Mole de Rancho from De Mi Rancho A Tu Cocina. This traditional Mexican ranch-style mole brings together three varieties of dried chillies — negro, mulato, and pasilla — with tomatillos, toasted sesame seeds, warm spices, and a corn tortilla thickener to create a dark, complex, glossy sauce. King oyster mushroom strips and black beans replace the chicken, simmered directly in the mole for a hearty, satisfying main course. Heart-healthy preparation uses dry-toasting and minimal oil, with dates replacing refined sugar and unsweetened cacao adding depth. Serve with warm corn tortillas.
Party Pinto Beans (Frijoles de Olla)
A classic Tex-Mex pot of tender pinto beans simmered low and slow with Roma tomatoes, jalapeño, garlic, white onion and fresh coriander — no meat, no fuss, just pure plant-based comfort. Known in Mexico as *frijoles de olla* ("pot beans"), this crowd-pleasing dish is as at home on a weeknight table as it is at a party spread. Serve as a hearty side, spoon over rice, or ladle into warm tortillas. Love bold beans? Try our [Spicy Vegan Refried Pinto Beans](https://www.cuisinesavvy.com/recipe/spicy-vegan-refried-pinto-beans) next — they start exactly here.
See what a score can change
What changed
- Wholewheat macaroni for refined pasta
- Cannellini and nutritional-yeast sauce for butter and cheddar
- Broccoli and kale folded through
- Saturated fat down to 1 g, score 28 to 91
CuisineSavvy analyses nutrition and ingredients to help you make simple swaps for better meals. Learn how it works
JournalWhy fibre replaced protein
Most people were never short of protein. They were short of fibre. The essay behind this week's plates.
Read the essay