8,891 high fibre recipes

Fiery Mexican-style roasted peanuts coated in egg whites, cayenne, and Worcestershire, then baked low and slow until crunchy and addictive. A spicy bar snack that disappears fast. Only 5 ingredients.

Italian pasta and bean soup (pasta e fagioli) simmers Great Northern beans with onion, carrot, celery, zucchini, and tomato paste, then finishes with al dente pasta. A rustic, hearty peasant-style bowl.

A 3-ingredient iced mocha made with cold brewed espresso, cocoa, and vanilla, topped with sweetened whipped cream. Comes together in minutes. Serves 4 tall glasses.

Bread machine loaf with crushed pineapple, grated carrots, rolled oats, and whole wheat flour. Naturally sweetened with applesauce and brown sugar. Just load and press start.

Split pea and lentil soup with onions, celery, carrots and rosemary, simmered in a vegetable stock built right in the pot. A high-protein, oil-free vegan soup ready in under an hour.

Authentic pumpernickel bread with a rye flour starter, whole wheat, wheat germ, bread crumbs, and caramel for color. A 4-loaf recipe with an overnight rye starter from scratch.

Whole wheat date and almond bread machine loaf: hearty oat, whole wheat and bread flour base studded with sweet chopped dates and toasted almonds. Healthy breakfast bread, hands-off.

Enjoy all summer long as a topping for burgers, sandwiches and cold meats. This relish is so yummy and easy to make, you'll want to keep some on hand all year long.

Armenian stew layers dried apricots, chickpeas, and lentils with sliced onions and molasses for a rustic vegetarian one-pot. Naturally vegan, fiber-rich, and served over brown rice.

Vegan marinara sauce with fresh Roma tomatoes, mushrooms, carrot, garlic, herbs, and red wine. Sweet without added sugar, freezer-friendly, 16 servings from one pot.

When I have abundant seasonal vegetables, I love making this vegetable casserole, and most of the time I just enjoy it with a loaf of good bread. That is all you need for a good meal.

Five-bean salad with green, navy, lima, garbanzo, and kidney beans tossed with bell pepper, celery, and onion in a sweet-tangy vinegar marinade. The make-ahead potluck classic, vegan friendly.

Spicy black bean soup built on sautéed onion, garlic, and jalapeño with cumin and chili powder. A 35-minute one-pot vegetarian weeknight dinner, finished with lime and cilantro for a bright Tex-Mex kick.

Hearty vegan soup with black-eyed peas, split peas, pearl barley, carrot tops, mustard greens, and leeks. A thick, nourishing potful that uses the whole carrot, greens and all.

Spicy bulgur salad with fresh tomatoes, fennel, radishes, herbs, and romaine in a cumin-cinnamon-cayenne lemon dressing. A tabbouleh-style dish with warm Middle Eastern spice.

Hand-kneaded whole wheat and white flour loaf with molasses, dry milk, and a touch of ascorbic acid for a tall rise. Crusty outside, soft and slightly sweet inside.