High-Fiber recipes
Browse our high-fiber recipes, with practical cooking times, nutrition details and plant-forward ideas for real life.
PS: We took these recipe photos ourselves — AI only fixed the lighting, not our questionable chopping skills. Details.
Rice & Lentil-Stuffed Eggplants
Roasted eggplant halves hold a soft filling of brown rice, lentils, tomato and cottage cheese, with walnuts for crunch and parsley at the finish. The rice makes it substantial, while the lentils give the filling more shape than a mound of starch. Recipe from our good friend Jamie Oliver.
Creamy Whole Wheat Tagliatelle with Salmon, Spinach and Tomatoes
Whole wheat tagliatelle is folded through a light oat-cream sauce with blistered cherry tomatoes, wilted spinach and flakes of salmon. Lemon and black pepper keep the sauce bright.
Lemony Halloumi Tray Bake with Chickpeas and Summer Vegetables
Crisp-edged potatoes and chickpeas share the tray with tender zucchini, sweet red bell pepper, split cherry tomatoes, and browned halloumi. Lemon zest and juice sharpen the salty cheese and the sweet roasted vegetables.
Whole Wheat Vanilla Crêpes with Sparkling Water
Thin whole wheat crêpes scented with vanilla, with a soft, flexible texture from sparkling water folded into the batter just before cooking. They make a generous breakfast batch and stay pliable enough to fold without tearing.
Lentil Spaghetti with Seitan Mince and Fresh Tomato-Carrot Sauce
Crumbled seitan is browned until crisp at the edges, then folded through lentil spaghetti and a slow-simmered sauce of fresh tomatoes, onions, and carrots. The carrot softens into the sauce, giving it body and a gentle sweetness without added sugar.
High-Protein Tofu and Green Bean Gözleme
Whole wheat and lupin dough wraps a savoury filling of browned tofu, green beans, tomato, skyr, and molten mozzarella. The pan gives each flatbread a crisp, mottled exterior while the centre stays soft and substantial.
Chickpeas pasta with Silken Tofu Zucchini Sauce
Chickpeas pastas are coated in a smooth zucchini and silken tofu sauce, sharpened with lemon and rounded out with nutritional yeast. It is a generous high-protein vegan pasta with a silky finish, not a watery green purée.
Whole Wheat Banana Peanut Butter Muffins - Children friendly
Soft banana muffins with a lightly nutty crumb, made with unsweetened applesauce and whole wheat flour. Cinnamon rounds out the fruit and peanut butter without adding sugar.
Lentil Pasta with Crispy Grated Tofu and Creamy Butternut Sauce
Red lentil fusilli is coated in a silky roasted butternut and oat cream sauce, then topped with crisp-edged grated tofu. Roasting the squash with garlic brings enough sweetness and depth to keep the sauce full-bodied without cheese.
Protein Waffles with Lupin and Nuts Flour
Crisp-edged waffles with a tender centre, built on whole wheat, lupin, and de-oiled nut flours. Yacon syrup adds a mild caramel note while rapeseed oil helps the waffles release cleanly from the iron.
Yeasted Whole Wheat Lavash
Thin whole wheat flatbreads with a supple chew, scattered brown spots, and a faintly nutty crust. A short yeast rise makes the dough easier to roll without turning the lavash into a puffy pita.
Sweet Potato, Silken Tofu and Quorn Chili Sin Carne
A thick, smoky chili with tender sweet potato, firm Quorn mince and black beans in a spiced tomato sauce. Silken tofu is blended in at the end for a smooth, creamy finish that keeps the chili rich and spoonable.