9,120 high fibre recipes

Championship-winning BBQ ribs from the 1991 Memphis in May World BBQ Contest. Hickory-smoked with a homemade dry rub and basted with a vinegar-ketchup-molasses sauce that ages for weeks.

Mashed pinto beans and brown rice rolled up in warm flour tortillas with fresh veggies and salsa. Vegan, low-fat, and ready in 20 minutes flat.

Oat bran Russian black bread with rye flour, whole wheat, carob, molasses, caraway, and fennel seeds. A dense, dark, vegan loaf with just one short rise.

Easy and quick, you can find enough nutrition for your body, good for lunch, dinner, fantastic side dish.

Vegan tofu noodle soup with frozen-then-thawed tofu for a chewy, meaty texture. Simmered in herb-seasoned vegetable broth with carrots, celery, peas, and egg-free noodles.

Hearty vegetarian Indian curry with potatoes, sweet potatoes, eggplant, zucchini, turnips, and green beans in a chickpea flour gravy spiced with ginger, tamarind, and fresh coriander.

Homemade soy quarter-pounder veggie burgers with cooked soybeans, tofu, wheat germ, carrots, and garlic. Baked or broiled and ready in 30 minutes.

A super moist and delicious bread. Bake the bread in a casserole dish, it's crusty on the outside and moist in the inside. You can top the bread with olives, sun-dried tomatoes, roasted peppers or artichoke hearts before baking, and brush with some olive oil infused with herbs. Or just bake it plain, it's delicious itself, and serve it with stew, soup or any main course.

Hearty tofu stew loaded with sweet potatoes, parsnips, turnips, zucchini, and mushrooms in a ginger-spiked broth with mirin and sake. A warming, veggie-packed bowl for cold nights.

Buttermilk coleslaw with sour cream, apple cider vinegar, celery seed, and a kick of hot sauce. A tangy, creamy slaw that skips the mayo entirely.

Sri Lankan curried leeks simmer in two rounds of coconut milk with turmeric, green chilies, and curry leaves. A creamy, mild vegetarian curry that comes together in 40 minutes.

Surprise your loved one with this scrumptious chicken dish that will add a kick to anyone's tastebuds.

Pasta bean salad with navy beans, snow peas, red pepper, toasted sesame oil, and tangy ume vinegar. A protein-packed Japanese-leaning lunch that holds up in the fridge.

Fat-free chocolate cake with cocoa powder, egg whites, and corn syrup for moisture, finished with a quick cocoa glaze. Surprising richness with zero added butter or oil.

Mexican ancho chile sauce with tomatoes, cumin and oregano. Smoky dried chile sauce simmered until thick, ready in 75 minutes.

Vegetarian black bean feijoada spiced with fresh ginger, cumin, and cayenne, finished with plum vinegar and roasted red peppers. Thick, smoky, and satisfying over rice or pasta.