8,159 high fibre recipes

Vegan garbanzo squash stew with chickpeas, winter squash, tomatoes, and fresh spinach simmered in spicy tomato broth. A high-fiber plant-based one-pot stew that comes together in under an hour.

Vegetarian spaghetti sauce loaded with red and white kidney beans, mushrooms, broccoli, carrots, and tomatoes. Hearty, protein-rich, and diabetic-friendly.

Salami and avocado salad: salty cured salami strips over creamy sliced avocado and butter lettuce, finished with a dab of sour cream and a squeeze of lemon. A fresh, no-cook plate ready in minutes.

Vegetarian stuffed cabbage rolls filled with grated carrots, mashed potatoes, and raisins, simmered in carrot juice. A hearty, meat-free twist on the Eastern European classic.

Wake-Ewa is a hearty Nigerian black-eyed pea stew simmered in a spiced tomato and onion sauce with chili, coriander, and thyme. Serve over rice or with fufu for a filling plant-based meal.

Mexican guacamole dip mashes ripe avocados with lime, fresh tomato, onion, jalapeno and cilantro. Restaurant-style chunky guacamole for chips, tacos and burrito bowls.

Bonchi is a quick Sri Lankan curried beans dish simmered in coconut milk with cumin, turmeric, curry leaves, and fresh chilies. A simple vegetarian side ready in 40 minutes.

Lentils and eggplant with brown rice is a one-pot rice cooker dinner with tender lentils, meaty mushrooms, carrots, and eggplant simmered in tomato sauce with basil and oregano. Hearty vegetarian comfort with zero fuss.

Crockpot black bean veggie chili: black beans, sweet corn, peppers, and tomatoes simmered low and slow with cumin and cayenne. A hearty, high-fiber meatless chili that practically cooks itself.

Homemade granola with oats, slivered almonds, coconut, dried cherries, and golden raisins bound with apple juice concentrate and cinnamon. Crunchy, naturally sweetened, oil-free.

Classic Mexican fideo with toasted vermicelli coils simmered in tomato sauce, garlic, and onion. A quick, comforting one-pot side dish with an optional ground beef add-in.

Pickled zucchini with onions and bell peppers in a sweet cider vinegar brine spiced with mustard seed, turmeric, celery seed, and cinnamon. A classic canning recipe.

Wholesome bars packed with oats, dried apricots, raisins, and sunflower seeds, sweetened with molasses and bound with orange juice.

Traditional tabbouleh salad with fine bulgur wheat, fresh mint, parsley, lemon juice, and ripe tomatoes. A bright, herby Middle Eastern side dish served cold.

Turkey pita pockets stuffed with cherry tomatoes, red onion, fresh basil, and lettuce tossed in a balsamic-brown sugar vinaigrette. A fresh, no-cook sandwich using leftover turkey.

Spicy Mexican bean burgers made with kidney beans, picante sauce, bell pepper, carrot, and chili powder. Oven-baked vegetarian patties for a healthier handheld meal.