8,159 high fibre recipes

Taco salad with crisp baked tortilla whiskers, seared steak glazed with cumin, cinnamon and vinegar, black beans, cheese and guacamole over shredded romaine. A lighter, restaurant-worthy taco salad in 20 minutes.

Vegan ginger curry with tofu marinated in a blended peanut butter, ginger, and garlic sauce, then stir-fried with onion, peas, and soy milk. Topped with toasted almonds for crunch.

Black bean chili with oranges, an unexpected Yucatan-style pairing. Whole spices, cardamom, allspice, and coriander simmer with dried beans. Topped with fresh orange slices, zest, and sour cream.

Slow-simmered chicken and okra gumbo with a medium-brown roux, fresh tomatoes, and onions. The okra cooks down past the slime stage into a thick, velvety Louisiana classic served over rice.

Mashed sweet potatoes with orange juice, marmalade, and fresh ginger, baked under a crumbly oatmeal cookie topping. A sweet, citrusy twist on classic sweet potato casserole.

Hearty yeast-raised dog treats packed with 5 whole grains, kelp powder, and beef broth bake into nutritious biscuits. A labor of love for pampered pups.

No-bake Kahlua cocoa balls made with vanilla wafer crumbs, pecans, cocoa, golden raisins, and candied cherries. Roll in coconut, powdered sugar, or nuts.

Hearty vegetarian chili with kidney beans, chickpeas, and bulgur wheat for meaty texture. Loaded with vegetables, chili powder, cumin, and tomato juice. Vegan and filling.

Egg-free bran muffins loaded with chopped apples, dried apricots, and walnuts, made with apple juice and all-bran cereal. Brushed with cinnamon sugar while hot.

Stuffed eggplant filled with quinoa, chickpeas, walnuts and peppers in a savory tomato base, then baked tender. A hearty, high-protein vegan dinner with a complete plant-protein punch.

Italian marinated eggplant sott'olio made with Japanese eggplant simmered in red wine vinegar, then layered with fresh mint, garlic, and red pepper flakes under olive oil. Marinate two days for bold antipasto flavor.

Halloween cupcakes decorated with an elegant chocolate spider web and spider made from piped melted chocolate. This impressive edible decoration freezes solid for easy handling.

Vegan baked squash and yams layered with tomato sauce, soy milk, and chili garlic paste. A plant-based casserole with a sweet, savory, and spicy edge.

Vegan tofu noodle soup with frozen-then-thawed tofu for a chewy, meaty texture. Simmered in herb-seasoned vegetable broth with carrots, celery, peas, and egg-free noodles.

Breaded tofu cutlets using the freeze-thaw method for meaty texture, marinated in ginger and soy, then triple-coated in flour, tofu batter, and cornmeal before frying golden.

Texas-style competition chili with cubed round steak, bold chili powder, and cumin simmered low and slow for 2.5 hours. No beans, no shortcuts, just pure beefy heat the way Texans do it.