4,165 high fibre recipes

No-bake marshmallow candy balls with ground candied cherries and blanched almonds rolled in shredded coconut. A vintage Christmas-tin confection that's chewy, sweet, and oven-free.

Giant honey oat cookies made with egg whites instead of whole eggs for a lighter, chewy texture. Scooped by the quarter cup for bakery-sized treats with crisp edges and soft centers.

Mock egg salad made from mashed chickpeas with mayo-style dressing, celery, basil, curry powder, and garlic salt. A quick vegan-friendly sandwich filling with no eggs needed.

Prune fudge made with stewed prunes, prune juice, sugar, lemon juice, and chopped nuts, cooked to soft ball stage and beaten creamy. An old-fashioned, no-chocolate fruit fudge.

Quick vegetable medley with corn, black beans, yellow pepper, and tomatoes sauteed in sesame oil and finished with umeboshi vinegar. Vegan and versatile.

Slow-simmered white bean soup with diced ham, potatoes, celery, garlic, and a hit of liquid smoke. Beans cooked separately for the most tender texture, then folded in to finish.

Old-fashioned prune soup thickened with sour cream and flour for a creamy, sweet-tart base. A traditional Eastern European fruit soup served warm with just five simple ingredients.

Canned chickpeas transformed into a fragrant curry with fried onions, garlic, whole spices, and curry powder. A quick channa masala that smells incredible and comes together in under 30 minutes.

Ranch-style pinto beans slow-simmered with ham hock, chili powder, cumin, and oregano. A cowboy classic that works on the stovetop or in a crockpot.

Plum conserve with oranges and walnuts: a rich, old-fashioned preserve of plums and whole ground oranges simmered with raisins and sugar, studded with walnuts. A nutty, jammy spread for toast and cheese.

Classic yellow mustard pickles with cucumbers, gherkins, pearl onions, cauliflower, and red peppers in a turmeric-mustard brine. Old-school preserving-kettle recipe that stocks a pantry.

Pasta with tomato, chard, and sunflower seed sauce where ground toasted sunflower seeds thicken a fresh tomato-basil sauce. A vegan, nut-free pasta with hidden protein and earthy greens.

Stuffed bell peppers filled with millet pilaf cooked in a cilantro-lime-serrano broth with corn and tomatoes. A vibrant vegan main dish topped with pine nuts.

No-bake milk chocolate fudge made with two kinds of chocolate chips, marshmallows, and sweetened condensed milk. Silky, rich, and ready to slice in just 2 hours of chill time.

New England baked beans from dried navy beans, slow-cooked with smoked ham, maple syrup, brown sugar, and dry mustard. The all-day crock pot cook builds deep, sweet-smoky flavor no canned beans can touch.

Kentucky fried chicken copycat with paprika, ground mustard, thyme, basil, oregano, and Jamaica ginger. Fried golden then finished in foil for that takeout-style crisp crust.