8,891 high fibre recipes

A tantalizing and delicious pasta dish that's perfect for a light lunch!

Whole wheat bread machine loaf made with crumbled shredded wheat cereal, applesauce, honey, and brown sugar. Just dump, press start, and wait for that fresh bread smell.

Crisp garlic croutons, silky prosciutto strips and a nutty walnut oil vinaigrette tossed with tender greens. A 25-minute elegant Italian salad for two that feels straight from a Tuscan trattoria.

Green bean and new potato salad with garlic-tarragon mayo. Steamed and tossed warm so the dressing sinks in, the kind of bright, crisp summer side that goes with everything off the grill.

Italian vegetable ragout simmers potatoes, Brussels sprouts, cauliflower, Swiss chard, zucchini, and chickpeas in a marjoram-scented tomato base. A hearty meatless main over whole wheat pasta or brown rice.

Vegetarian pinto beans and brown rice bowl with fresh vegetables, cilantro, salsa, and yogurt. A healthy, fiber-packed Mexican-style meal ready in 20 minutes.

If you love garlic, you will adore the scrumptious taste this tasty pasta dish has to offer!

Overnight muesli with rolled oats soaked in apple juice, vanilla yogurt, and fresh fruit. No cooking required, just mix, refrigerate overnight, and top with toasted nuts.

Rye bread with beer and orange, a bread machine loaf with rye flour, light beer, blackstrap molasses, orange zest, and wheat germ. Hearty, malty, with a citrus lift that cuts through the dense rye crumb.

Quinoa tabbouleh swaps traditional bulgur for protein-rich quinoa in a parsley-forward Lebanese salad with scallions, lemon, olive oil, and garlic. Gluten-free, vegan, refreshing.

No-egg fruit cake loaded with candied cherries, pineapple, dates, toasted coconut, and nuts, bound with sweetened condensed milk and glazed with orange juice and honey.

Penne with sauteed mushrooms, fresh Roma tomatoes, basil, and oregano topped with crumbled Gorgonzola cheese. A bold Italian pasta dish ready in 25 minutes.

Vegan navy bean soup with balsamic-caramelized onions, miso paste, tomato sauce, and warming spices. Oil-free, long-simmered for deep flavor, serves 8. Worth every minute of the 4-hour cook.

Thick, vegan split pea soup made with just dried peas, carrots, onion, celery, and bay leaf. A no-ham, no-stock version that proves simple ingredients make the best comfort food.

These pan roasted potatoes come out nicely golden, brown and crispy. Fresh lemon juice, garlic and oregano make the potatoes taste refreshing, garlicky and absolutely delicious.

Baked vegetarian samosas with a homemade whole wheat crust and a curried spinach, carrot, and scallion filling glazed with tamari. No deep frying needed. Equally good served hot from the oven or cold for lunch.