4,165 high fibre recipes

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.

A puffy baked pancake rises dramatically in the oven, then gets filled with warm pineapple-coconut sauce. The edges turn golden and crisp while the center stays custardy and soft.

This easy fried rice is also very versatile to make. You can use any other vegetables that you have on hand. Feel free to add some scrambled eggs if you want extra protein boost. The leftover can be kept in the fridge for at least two days.

This delicious and well-balanced one pot meal will for sure satisfy everyone around the dinner table with all the yumminess and goodness.

A scrumptious side dish made with lentils and chopped onions.

Leeks and carrots create a simple court bouillon to add subtle depth and character to lentils in this vegan recipe.

Crispy oven fries marinated in low-fat Italian dressing, then baked until golden. Just two ingredients, vegetarian, and way better than anything from a freezer bag.

Packed with nutrients and the burger is also delicious. Serve these veggie burgers with whatever toppings you feel like.

Simple homemade marinara sauce with fresh tomatoes, canned tomatoes, garlic, olive oil and torn basil. Simmers in 30 minutes for a rustic Italian pasta sauce.

This tasty spread is easy to make and tastes amazing when used in sandwiches.

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

Everyone loves toasts with peanut butter, it's so quick and easy to make, and it's just good itself.

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

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

Corn and potato chowder simmers red potatoes, sweet corn, carrots, and celery in vegetable stock with a splash of sherry, then blitzes a cup of soup smooth to thicken the broth naturally. No cream, all comfort.

Moist and flavorful bread topped with marinated artichoke hearts, black olives, sun-dried tomatoes and fresh red chili peppers, shaped and baked in a casserole dish. It's delicious all by itself.