4,165 high fibre recipes

Chocolate applesauce cake with just five pantry ingredients. No eggs, no dairy, no butter. Moist, fudgy crumb from unsweetened applesauce and real chocolate.

Homemade hummus made from scratch with dried chickpeas, tahini, lemon juice, and garlic. Cooked from soaked beans for a smoother, more flavorful dip than canned versions.

Healthy chicken fajitas with poached and seared chicken breast, colorful bell peppers, homemade pinto beans, and fresh tomato salsa. A complete from-scratch Tex-Mex dinner.

Jalapeno squash casserole with yellow summer squash, sharp cheddar cheese spread, cream of mushroom soup, and a buttery breadcrumb topping. A spicy Southern side dish.

Homemade oatmeal cookie mix with whole wheat flour, rolled oats, and brown sugar. Shelf-stable pantry mix that stores up to 12 weeks for fresh cookies anytime.

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.

Yeast-free brown rice bread made with whole wheat flour and cooked brown rice. Hand-kneaded 300 times and naturally leavened overnight. Dense, hearty, and vegan.

Homemade vegetarian burgers with pressed tofu, sauteed vegetables, taco seasoning, and nutritional yeast, dredged in wheat germ and pan-fried until crisp.

Vegan holiday loaf with brown rice, wild rice, walnuts, and Thanksgiving herbs baked until firm. A plant-based main for Thanksgiving served with mushroom gravy.

Whole wheat onion focaccia with slow-cooked Bermuda onions on a chewy, olive oil-rich dough baked on a cornmeal-dusted pizza pan. Rustic Italian bread at its best.

Vegan hominy bowl with quinoa, canned tomatoes, beans, and whole hominy seasoned with garlic, basil, and thyme. A quick, high-protein pantry meal ready in 25 minutes.

Sangre del Diablo vegetarian chili with TVP, pinto beans, sun-dried tomatoes, and bold spices. A massive batch recipe that feeds 30 with serious heat from cayenne.

Baked white bean and brown rice patties with Mexican seasoning, chili peppers, and garlic. A high-protein vegetarian burger alternative with serious spice and crunch.

South Indian couscous patties made with ground urad dal, green chilies, ginger, mustard seeds, and curry leaves. Vegetarian, spicy, and shaped by hand.

Quinoa salpicon salad tossed with fresh cucumber, tomato, mint, and parsley in a zesty lime-chile vinaigrette. A bright, protein-rich Latin American side dish served cold.

Pecan pie pastry with finely chopped pecans mixed right into the crust dough, blind-baked in the microwave with dried bean weights. A nutty, flaky shell for any pie filling.