8,891 high fibre recipes

Anglo-Indian curry sauce with caramelized onions, fresh ginger, ripe tomatoes, cilantro, cayenne, and garam masala pureed smooth. A versatile base sauce for chicken, lamb, or vegetables.

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.

A tasty bread that is great served plain or toasted and served with jam.

Chewy oatmeal cookies loaded with carob chips and walnuts, made with whole wheat flour, egg replacer, and rice milk. A hearty, egg-free cookie that's crunchy on the edges and soft in the middle.

Grilled tofu skewers marinated in lemongrass, tamarind, mint, and ginger with mushrooms, snow peas, and tomatoes. Vegetarian brochettes packed with Pacific Rim flavors.

Vegemillet burgers are vegan patties made from toasted millet, carrots, onions, and parsley, bound with whole wheat and soy flour, then pan-fried until crisp and golden.

Caribbean-spiced grilled shrimp served on charred sugar cane with a fresh mango lime salsa spiked with ginger, coriander, and molasses. A tropical showstopper in 35 minutes.

Caramelized pears cooked in butter, sugar, brandy, and lemon juice until golden and tender. An elegant French-style dessert topping ready in 30 minutes.

Vegan tofu vegetable pizza topped with shredded frozen-then-thawed tofu, sauteed peppers, garlic, fresh tomatoes, and olives. Finished with a snowfall of nutritional yeast for that cheesy umami hit.

Banana chocolate cream dessert layered over rum-soaked coconut macaroons with homemade custard, whipped cream, and grated chocolate. An elegant no-bake showstopper.

Russian-inspired pumpkin and rice skillet with dried apricots for natural sweetness. A savory-sweet vegetarian side dish cooked in one pan with just seven ingredients.

Hearty vegetarian lima bean stew with fresh fennel, mushrooms, and white wine creates a rustic Mediterranean one-pot meal.

Mayo-free potato salad with an olive oil and herb dressing, tossed with green pepper, celery, and scallions. Light, zesty, and great for summer cookouts.

Herbed tomato spaghetti sauce with fresh tomatoes, mushrooms, red wine, aniseed, and four fresh herbs added at the end to preserve their bright flavor. A vegetarian sauce simmered from scratch.

One-pot red lentils and rice with mushrooms, carrots, kale, and warm Indian spices topped with cool yogurt. High-fiber, low-fat, and ready in 45 minutes.

Fragrant Thai-style coconut soup with silky tofu, lemongrass, galangal, and white miso. Brightened with lime juice, fresh basil, and chili. Serve over jasmine rice.