4,075 high fibre recipes

Five cup bread mixes one cup each of self-rising flour, dried fruit, granola, water, and sugar into a no-fuss loaf. Five ingredients, one bowl, dump-and-bake breakfast bread.

Banana rolled oat waffles blended right in the pitcher: ripe banana, rolled oats, water and vanilla. Vegan, gluten-friendly, no flour, no dairy, no eggs. Six ingredients in 15 minutes.

Classic chocolate whoopie pies with two soft cocoa cake rounds sandwiching a fluffy marshmallow buttercream filling. The Pennsylvania Dutch lunchbox favorite that freezes beautifully.

Potstickers are basically Chinese dumplings, just cooked differently. Instead of boiling in the water, you cook them in a hot pan with a bit oil and a bit water to develop a nicely browned and crispy crust. The fillings can be made in advance; the leftover dumplings, just freeze them raw. Whenever you feel like eating a few, cook the frozen ones directly in hot pan.

Banana crunch muffins with Grape Nuts cereal, whole wheat flour, mashed ripe bananas, and egg substitute. A fat-free breakfast muffin that delivers actual crunch in every bite.

This easy party-perfect appetizer teams the flavors of Mexican and California cuisine in a lively dip.

These edamame veggie burgers are delicious, filling and packed with goodness. If millet is not available, use quinoa instead. Whole Wheat bread crumbs works as well.

An extra creamy rendition of guacamole with a touch of yoghurt for a bit of extra tang.

A vegan pumpkin pie with a silky tofu-set custard, spiced with cinnamon, ginger and mace and sweetened with molasses, in a flaky from-scratch crust. An egg- and dairy-free holiday classic.

Vegan Bolivian-style huminta with quinoa, tofu, and winter squash blended into a savory baked casserole. Tahini and anise give the dish nutty depth and a faintly licorice finish.

Homemade granola mix bakes ten cups of rolled oats, coconut, sunflower seeds, sesame, and nuts in a honey-molasses syrup. Big-batch breakfast that stores six months.

Hearty muffins packed with whole wheat flour, bran, and finely chopped apples. Sweetened with sorghum syrup for molasses-like depth and moist crumb.

Classic hummus blended creamy from chickpeas, tahini, lemon, and garlic, finished with a paprika-spiced olive oil drizzle. A quick, no-cook vegan dip for pita and crisp raw vegetables.

Tri-color pasta salad with juicy tomatoes, black olives and zesty Italian dressing, dressed in stages so the noodles soak up flavor as they chill. An easy vegetarian make-ahead side for picnics and potlucks.

A flavorful and filling dish is great for a quick week-night meal. It's healthy and nutritious enough as well.

Bon Appetit Vegetarian Chili with Chipotle Chilies recipe