9,120 high fibre recipes

Vegan spinach lasagna layers tender noodles with steamed spinach, broccoli and mushrooms, all bound in a creamy tofu cheese sauce. No dairy, no eggs, just a hearty veggie-packed dairy-free lasagna.

This is an okra recipe that is a substitution to frying your okra for those of you that love okra without the sliminess.

Mexicali corn stir fry combines two cans of corn with garlic, ginger, oyster sauce, and soy in a fast wok dish. A 20-minute side that pairs perfectly with steamed rice.

Taco salad with crisp baked tortilla whiskers, seared steak glazed with cumin, cinnamon and vinegar, black beans, cheese and guacamole over shredded romaine. A lighter, restaurant-worthy taco salad in 20 minutes.

Vegetarian fava bean burgers with oats, wheat germ, shredded carrots, and Italian herbs. Pan-fried and oven-finished for a crispy outside and firm, set center.

Vegetarian saffron rice timbales stuffed with spicy black beans and topped with fresh avocado-tomato salsa. A stunning three-component plant-based main dish.

A scrumptious, light snack that is perfect for the kids lunches!

Hearty vegan autumn barley stew loaded with pearl barley, sweet potatoes, Brussels sprouts, and chunky white potatoes in herbed vegetable broth. Slow cooker friendly and ready to warm you up on chilly fall nights.

Bread machine oat bran banana bread packed with whole wheat flour, rolled oats, wheat germ, and applesauce. A high-fiber, honey-sweetened yeast loaf.

Vegan mincemeat pie uses steamed tempeh as the meat-free base alongside apples, raisins, currants, dates, pecans, and maple syrup. Whole wheat pastry crust keeps the holiday classic plant-based.

This is truly an authentic Mexican recipe as her husband was from Mexico.

This savory and scrumptious pilaf is the perfect side dish for a summer barbecue.

Beet kvas is a traditional Ukrainian fermented beet tonic made from grated beets and lukewarm water. Six-day wild fermentation yields a deep red, sour drink with probiotic benefits.

Lentil and macaroni soup with sauteed celery, onions, and crushed tomatoes in a thick, hearty broth. A filling Italian-style pasta e lenticchie that's naturally high in fiber and protein.

Stunning braided vegetable bread made from three colorful doughs: tomato red, spinach green, and beetroot pink. A showpiece loaf that's as fun to bake as it is to eat.

Magenta millet pilaf pressure-cooked with beets, then finished with fresh orange juice, orange zest, and mint. A vibrant vegan whole grain side dish.