8,891 high fibre recipes

Warm barley salad with zucchini, fresh tomatoes, cilantro, and lime juice. A light, high-fiber grain salad that's vegan and ready in 30 minutes.

Potato cucumber salad with fresh mango, toasted spice blend, orange juice, ginger, lemon, and mint. A vibrant, low-fat summer salad with Moroccan-inspired warming spices and no mayo.

Eggplant, mushrooms, asparagus, and red bell pepper simmered in a spicy Thai chili paste and rice milk sauce with fresh basil. A hearty vegan stew for rice or grilled polenta.

A hearty one-pot vegan stew of brown rice and lentils simmered with tomatoes, carrots, celery and Italian herbs. No oil, high in fiber and protein, and everything cooks in a single pot.

Homemade cranberry liqueur made with fresh cranberries, vodka, sugar syrup, and orange peel. Steep for 4-5 weeks for a jewel-toned, tart-sweet holiday spirit.

Bhindi masala with deep-fried okra, golden onions, tomatoes, and turmeric. This Indian okra recipe eliminates sliminess by frying the okra crisp before finishing with spiced onions and tomatoes.

I always love adding fruits into yogurt, this recipe I added strawberries and some cranberries. Mixing very well!

Pumpkin spice popcorn snack mix with dried apples, cranberries, raisins, and walnuts tossed in brown sugar and cinnamon. A no-cook fall treat ready in 10 minutes.

Traditional Polish holiday side dishes: golden fried cabbage with split peas, pearl barley, buckwheat, baked rice, breadcrumb-coated potatoes, and seasoned beans. A complete Wigilia spread.

Kwarezimal, traditional Maltese almond cakes with cinnamon, citrus zest, and orange extract. Baked in logs and sliced into crisp biscotti-style cookies.

Quick fresh-pack dill pickles canned in pint jars with mustard seed, dill heads, and a hot vinegar brine. The classic American summer canning project, no fermenting required.

Smoky roasted eggplant spread with cumin, coriander, and fresh herbs. This low-fat appetizer dip is baked until silky smooth and packed with warm Middle Eastern spices.

Roasted and pickled hot peppers with banana, Hungarian, and bell varieties charred until blistered, peeled, then canned in vinegar brine. The roast adds smoky depth that raw pickled peppers can't match.

Hearty green lentils simmer with warm spices and bright lemon in this silky Mediterranean soup that's both nourishing and budget-friendly for busy weeknights.

Italian bean and pasta stew with chickpeas, kidney beans, great northern beans, tomatoes, carrots, and celery. A thick, hearty one-pot meal that's naturally vegetarian.

Green lentils simmered with lovage, thyme, orange peel, and shallots in a reduced butter sauce. A refined, herbaceous French-style lentil side dish with an unexpected citrus note.