1,346 high fibre recipes

Split pea soup with fennel, potatoes, and green peas pureed into a creamy base then finished with fresh basil and parsley. A vegan harvest soup with anise-sweet depth.

Orange spice bread machine recipe with whole wheat flour, cinnamon, orange juice, and marmalade. A warmly spiced, lightly sweet loaf with citrus flavor baked right into the crumb.

Chewy whole wheat bagels made with a bread machine in three batch sizes. Boiled for that classic crust, baked at high heat, and ready for your favorite toppings in about an hour.

Mexican vegetable stew simmers red and sweet potatoes, peppers, zucchini, black beans, and corn in a cumin-spiked broth, finished with lime and cilantro for a brothy, plant-packed one-pot meal.

Simple cabbage soup with carrots, potatoes, onions, garlic, and dill. Five-vegetable peasant soup that costs under five dollars and tastes like grandmother's kitchen.

Old fashioned pea soup with a smoked ham shank, whole green peas, and split peas simmered low and slow. Five ingredients, four hours, zero fuss.

Simple cornbread with whole wheat flour, cornmeal, honey, and real corn kernels blended into the batter. No eggs, no butter, no dairy for a vegan-friendly loaf.

Cajun-style barbecue sauce simmered low with onions, sweet red bell peppers, white wine, honey, and a hint of dried mint. A from-scratch sauce with serious depth and Louisiana character.

Frijoles rancheros with pinto beans, crispy bacon, jalapenos, beer, and tomato paste baked until bubbly. A smoky, spicy Mexican-style bean casserole.

A classic New England-style steamed brown bread made with rye flour, cornmeal, graham flour, molasses, and raisins. No oven needed. Just mix, fill the cans, and steam for two hours.

Homemade raspberry liqueur made by steeping fresh raspberries in brandy for two months, then sweetening with a simple sugar syrup. Just four ingredients for a rich, fruity cordial.

Traditional Shabbos cholent slow-cooked overnight with meat, soup bones, potatoes, barley, beans, and onions. This classic Jewish Sabbath stew simmers 18 to 24 hours for deeply rich, tender results.

A slow cooker navy bean and barley soup with sage and a hint of liquid smoke. Creamy, smoky, and completely plant-based.

Slow cooker split pea and ham soup made with a meaty ham bone, green split peas, and aromatic herbs like marjoram, thyme, and celery seed. Just load the pot and let it go for 10 hours.

Steamed cabbage with a tangy caraway vinegar sauce, red bell pepper, and a touch of heat from red pepper flakes. A low-calorie, diabetic-friendly vegetarian side dish.

Lentil rice veggie burgers blend sweet potato, mushrooms, and spinach into hearty plant-based patties. A wholesome vegan burger with tarragon and garlic that holds together on the grill.