8,159 high fibre recipes

Farm market soup stew packed with carrots, cabbage, leeks, potatoes, zucchini, Swiss chard, split peas, and tomatoes in vegetable broth. A hearty vegetarian garden harvest pot.

Olive Garden-style pasta fagioli with great northern beans, stewed tomatoes, spaghetti sauce, and spiral pasta. A one-pot Italian soup that simmers in a Dutch oven.

Tomato and avocado pinwheel salad: a 15-minute showpiece side of alternating tomato and avocado wedges under a balsamic-onion vinaigrette. Low-carb, vegan, and beautiful on the plate.

Spicy Texas barbecue sauce simmered with beer, jalapeños, brown sugar, and lime juice. Bold, smoky heat that clings to ribs, brisket, and chicken.

The variety of spices in this recipe help create a wonderful aroma in the kitchen. Can be used in place of any seasoning or marinade!

Hot pepper salsa for canning, made with banana peppers, green peppers, garlic, brown sugar, and apple cider vinegar. Sweet-hot ketchup-based relish, makes 12 jars.

Spicy Chinese eggplant stir-fry with Japanese eggplant, balsamic or Chinkiang vinegar, sugar, and red pepper flakes. Six-ingredient sweet, sour, and spicy vegetarian main over rice. Ready in 30 minutes.

Pickled green cherry tomatoes canned with hot red peppers, garlic, celery, and dill in a vinegar brine. Spicy, tangy fire balls that live up to their name.

Three-bean salad with steamed French beans, kidney beans, and chickpeas in a tangy yogurt-mustard dressing. Add tuna or grilled bacon for a heartier meal.

A simple and scrumptious side dish made with sweet potatoes, juicy apples and bit of apple juice.

Homemade dried fig jam spiked with dark rum and ground cardamom. Rehydrated figs simmered with lemon and sugar produce a thick, honey-colored preserve that's canning-ready and irresistible on warm toast.

Japanese braised eggplant stuffed with tempeh, mushrooms, and bell pepper in a sherry-soy-molasses sauce. A hearty vegetarian main served over brown rice.

Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice. Baked in spaghetti sauce for a dairy-free twist on classic stuffed pasta.

Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice, baked in spaghetti sauce. A dairy-free, plant-based take on classic stuffed pasta shells.

Fat-free pinto bean soup simmered with garlic, jalapeno, onion, and fresh cilantro. Six ingredients, one pot, 35 minutes. A hearty, budget-friendly soup with a kick that proves simple can be seriously satisfying.

No-fuss bread machine oatmeal bread with molasses and skim milk for hands-off baking with wholesome results