Home Feamil Meat-free and totally moreish recipes from the Hairy Bikers' new cookbook

Meat-free and totally moreish recipes from the Hairy Bikers' new cookbook


Indian bubble and squeak 

This delicious bubble and squeak with Indian spices is best served with mango chutney for a tasty breakfast

This delicious bubble and squeak with Indian spices is best served with mango chutney for a tasty breakfast

Everyone loves a good old bubble and squeak but adding Indian spices makes a breakfast for champions. It’s a cracking way to use up any leftover veg too – though it’s so tasty it’s worth cooking the vegetables specially! Use any greens you have.

Serves 4

  • 2tbsp olive oil (or coconut oil)
  • 1 onion, finely chopped
  • 1tsp ground turmeric
  • 1tsp ground cumin
  • 1tsp garam masala
  • 2-3 green chillies, finely chopped
  • 400g (14oz) cooked potatoes, unpeeled, roughly crushed
  • 250g (9oz) cooked greens (such as cabbage, kale, chard, spring greens, broccoli)
  • Sea salt and freshly ground black pepper
  • Mango chutney, to serve

Heat the oil in a non-stick or cast-iron frying pan. Add the onion and cook over a medium heat until it has softened and is lightly caramelised. 

Add the turmeric, cumin, garam masala and chillies. Season with salt and black pepper. Stir to coat the onions, then add the cooked potatoes and greens. 

Stir again, so that everything takes on a yellow hue from the turmeric, then press it all down.

Leave to cook over a medium heat for 5 minutes, then stir, making sure you scrape up all the brown bits from the base of the pan. 

Press down again and continue to cook in this way, mixing it all up every few minutes until you are happy you have enough brown bits flecked through the potatoes. Serve with some mango chutney.

Bean, marinated tofu & broccoli salad

This glorious bean, marinated tofu & broccoli salad is ideal for a packed lunch

This glorious bean, marinated tofu & broccoli salad is ideal for a packed lunch 

This salad is perfect for a packed lunch and the marinade really dresses the tofu up for the party.

Serves 4

For the marinade

  • 2tbsp miso paste
  • 2tbsp soy sauce
  • 1tbsp rice wine vinegar
  • 25g (1oz) fresh root ginger, grated
  • Salt (optional)

For the salad

  • 1 block of extra-firm tofu (if needed, place between two plates and weigh down with a few tins to remove excess moisture) cut into 2cm cubes
  • 1tbsp vegetable oil
  • 200g (7oz) cooked brown rice
  • A few drops of sesame oil
  • A small bag of salad leaves (preferably including mizuna)
  • 300g (10½oz) sprouting or tenderstem broccoli, trimmed and blanched until just tender
  • 150g (5½oz) podded edamame or soybeans (about 300g/10½oz unpodded weight)
  • A small bunch of mint

For the dressing

  • Juice of ½ a lemon
  • 1tbsp light soy sauce
  • 1tsp sesame oil

To make the marinade, whisk all the ingredients together and taste. Add salt if necessary. Add the tofu and coat in the marinade, then leave for at least half an hour or overnight. 

Heat the oil in a pan and add the strained tofu, reserving the marinade. Fry on all sides until golden brown. Dress the rice with the sesame oil. 

Make the dressing by whisking the ingredients into the reserved marinade. Arrange the rice, leaves, broccoli, beans and tofu on plates and drizzle with dressing. Scatter with mint and serve.

Spaghetti & ‘meatballs’

This scrumptious Spaghetti & 'meatballs' dish is best served with a few sprigs of basil and plenty of grated cheese

This scrumptious Spaghetti & ‘meatballs’ dish is best served with a few sprigs of basil and plenty of grated cheese

The aubergine in these ‘meatballs’ gives them a robust texture and they’re packed with flavour. You can make the balls and sauce in advance, then supper is dead easy to put together.

Serves 4

HOW TO MAKE TOMATO SAUCE 

You can also use this basic sauce for a lasagne.

Serves 4

  • 3tbsp olive oil
  • 1 onion, very finely chopped
  • Sea salt and freshly ground black pepper
  • 4 garlic cloves, very finely chopped
  • 2 x 400g tins of chopped tomatoes
  • 1tsp dried oregano or 1 sprig of fresh, left whole
  • Fresh basil leaves

Heat the olive oil in a large saucepan. Add the onion and sprinkle with salt, then cook gently over a low heat until very soft and translucent. 

Turn up the heat slightly, add the garlic and continue to cook for a couple of minutes. Add the tomatoes and oregano, then season again.

Bring the sauce to the boil, then turn down to a simmer and cover the pan. Cook for about half an hour, then remove the lid and continue to simmer until the sauce has reduced by just under a third. 

Add a few basil leaves and leave to simmer for another few minutes, just to infuse a little flavour, then remove the basil and the whole oregano sprig, if used. 

Remove from the heat. The sauce will keep in the fridge for up to a week and can also be frozen for 2-3 months.

For the ‘meatballs’

  • 3tbsp olive oil
  • 1 medium onion, very finely chopped
  • 2 large aubergines, very finely diced
  • 3 garlic cloves, crushed or grated
  • 2tsp dried oregano
  • 1tbsp tapenade
  • 75g (2¾oz) fresh breadcrumbs
  • 50g (1¾oz) vegetarian hard cheese, finely grated
  • 25g (1oz) pine nuts, toasted and finely chopped
  • 1tsp sweet smoked paprika
  • 25g (1oz) parsley, finely chopped
  • 1 egg, beaten
  • Sea salt and freshly ground black pepper

To serve

  • ½ a portion of tomato sauce (see right)
  • 500g (1lb 2oz) spaghetti or linguine
  • A few sprigs of basil
  • Vegetarian hard cheese, grated

First make the balls. Heat the oil in a large frying pan, then add the onion and aubergines. Cook over a medium-high heat until both are nicely browned, then add the garlic, oregano, tapenade and plenty of salt and black pepper. 

Cook for another couple of minutes. Remove from the heat and leave to cool down.

Put the breadcrumbs, cheese and nuts into a large bowl. Sprinkle the paprika and parsley in, then season. 

Next add the aubergine mixture and the egg, and stir to combine. Now put the mixture in the fridge to chill for half an hour.

Preheat the oven to 200°C/fan 180°C/gas 6. Shape the mixture into balls slightly smaller than a golf ball – about 30g each. You should end up with 20. Arrange them on a baking tray and bake for 20 minutes until crisp and brown.

Cook the pasta in plenty of salted water. While the pasta is cooking, warm through the tomato sauce and add the balls to it. 

Heat them through, then serve with the pasta. Garnish with a few sprigs of basil and plenty of grated cheese.  

Chow mein

This heartwarming chow mein recipe is the perfect alternative to a regular takeaway

This heartwarming chow mein recipe is the perfect alternative to a regular takeaway 

A regular chow mein is usually made with oyster sauce, but using dried mushrooms gives a similar lovely umami flavour. We like cabbage and carrots in this recipe, but you can add more vegetables if you like – it’s a great way of using up any odds and ends.

Serves 4

  • 15g (½oz) dried shiitake mushrooms
  • 1tbsp soy sauce
  • 1tsp sugar
  • 1tbsp mirin, Chinese rice wine or Shaoxing wine
  • 250g (9oz) dried noodles
  • 1tsp sesame oil
  • 1tbsp vegetable oil
  • ½ a Chinese cabbage, very finely shredded
  • 2 large carrots, cut into matchsticks
  • 2 garlic cloves, finely chopped
  • 15g (½oz) fresh root ginger, finely chopped
  • 100g (3½oz) beansprouts
  • 4 spring onions, finely sliced

To serve

Soak the dried mushrooms in warm water for 30 minutes, then drain, reserving the soaking liquid. Mix the soy sauce, sugar and mirin or rice wine together and add 2tbsp of the mushroom soaking liquid. Set aside.

Cook the dried noodles according to the packet instructions, then refresh them under cold water. Toss the refreshed noodles in the sesame oil to keep them from clumping together.

Chop the soaked shiitake mushrooms very finely. Heat the vegetable oil in a wok or large frying pan and add the cabbage and carrots. 

Stir-fry until the carrots are soft, then add the garlic, ginger, beansprouts and finely chopped mushrooms.

Continue to cook for a few more minutes. Add the noodles to the vegetables and fry for another 2 minutes. 

Pour the soy sauce mixture over and continue to stir-fry until everything is well combined. Sprinkle with the sliced spring onions and serve immediately, with extra chilli sauce and sesame oil to add at the table.

Artichoke & fennel paella

This tasty artichoke & fennel paella is best served garnished with parsley and lemon wedges

This tasty artichoke & fennel paella is best served garnished with parsley and lemon wedges

We’ve done paella recipes before but we fancied having a crack at a veggie version. In fact, this one is vegan and really tasty. Be sure to get proper paella rice as it absorbs the stock beautifully.

Serves 4

  • 4tbsp olive oil
  • 2 fennel bulbs, trimmed and cut into wedges
  • 1 large onion, finely chopped
  • 1 green pepper, deseeded and diced (optional)
  • 3 garlic cloves, finely chopped
  • A few sprigs of thyme and rosemary
  • 2tsp sweet paprika
  • 1ltr (1¾pt) vegetable stock
  • 1 large pinch of saffron
  • 1tbsp tomato purée
  • 2 strips of pared lemon zest
  • 250g (9oz) paella rice
  • 400g tin of cannellini beans, drained
  • 150g (5½oz) green beans
  • 6 chargrilled artichoke hearts, halved (from a jar or deli counter)
  • Sea salt and freshly ground black pepper
  • Chopped parsley and lemon wedges, to serve

Heat 2tbsp of the oil in a paella pan or a large sauté pan. Add the fennel wedges and fry them over a high heat, turning regularly, until caramelised on all the cut sides.

Remove from the pan and set aside. Add the remaining oil to the pan and gently cook the onion and green pepper, if using, over a medium heat until very soft and starting to caramelise. 

Add the garlic, thyme and rosemary, then sprinkle the paprika in and stir for another couple of minutes.

While the onions are cooking, heat the stock in a saucepan to boiling point, then add the saffron, tomato purée and lemon zest.

Season with salt and pepper, remove from the heat and leave the stock to infuse until you are ready to use it. Add the rice to the onion pan and stir for a minute or two to coat it with the flavoured oil. 

Spread it over the pan as evenly as you can, then pour in the stock. Arrange the cannellini beans, fennel, green beans and artichoke hearts over the rice. 

Bring to the boil, then turn down the heat and cook, trying to avoid stirring, until the rice is still on the firm side of al dente and most of the stock has been absorbed.

This should take about 20 minutes over a gentle heat. Remove the pan from the heat, cover with foil, and leave to stand for 10 minutes. Serve garnished with chopped parsley and lemon wedges.

Chilli bean bake 

This heartwarming chilli bean bake is best served with a crisp green salad

This heartwarming chilli bean bake is best served with a crisp green salad

This is real comfort food and dead easy to make. With a beautifully mellow flavour and creamy and spicy at the same time, it’s just the thing for a cool autumn evening.

Serves 4

  • 2tbsp olive oil
  • 1 large onion, sliced into thin wedges
  • 3 garlic cloves, finely chopped
  • 200g (7oz) squash or pumpkin, diced
  • ½-1tsp chilli flakes (to taste)
  • 2tsp dried sage or a few fresh sage leaves, shredded
  • 100ml (3½fl oz) white wine or water
  • 3 x 400g tins of cannellini beans
  • 250g (9oz) cherry tomatoes
  • 200g (7oz) sprouting or tenderstem broccoli, trimmed and roughly chopped
  • 400g (14oz) mozzarella, thickly torn or sliced
  • Sea salt and freshly ground black pepper
  • A crisp green salad, to serve

Preheat the oven to 200°C/ fan 180°C/gas 6. Heat the oil in a large sauté pan or a saucepan and add the onion. Cook gently over a medium heat until it starts to take on some colour, then add the garlic and the squash or pumpkin.

Continue to cook for another 5 minutes, then sprinkle in some chilli flakes and the sage. Season with salt and black pepper, and pour in the wine or water and the cannellini beans. 

Blitz 150g of the cherry tomatoes in a food processor until smooth, then add to the pan. Arrange the broccoli over the top, then bring the liquid to the boil. 

Turn down to a simmer and cover until the broccoli has steamed to al dente.

Spoon the contents of the pan into an ovenproof dish and cover with the mozzarella. Tuck the rest of the cherry tomatoes in among the mozzarella.

Bake in the oven for half an hour, or until bubbling and lightly browned. Serve with a crisp green salad.

Almond rice pudding & cherry compote

This delicious almond rice pudding and cherry compote is the perfect treat for indulging

This delicious almond rice pudding and cherry compote is the perfect treat for indulging 

Almond milk makes a cracking vegan rice pudding, and you can add almond extract too for extra flavour. We like to serve this with a beautiful cherry compote.

Serves 4

  • 200g (7oz) short-grain rice (you can use paella or risotto rice)
  • Up to 1.2ltr (2pt) almond milk
  • 50g (1¾oz) caster sugar
  • 75g (2¾oz) flaked almonds
  • A few drops of almond extract (optional)
  • A generous pinch of salt

For the cherry compote

  • 300g (10½oz) pitted black cherries (fresh or frozen)
  • 50g (1¾oz) caster sugar
  • 2tsp cornflour
  • 1-2tbsp kirsch or cherry liqueur (optional)
  • A squeeze of lemon juice

First make the rice pudding. Put the rice in a large saucepan with a litre of the almond milk, the sugar, flaked almonds and the almond extract, if using. Add a generous pinch of salt.

Slowly bring the milk to the boil, stirring every so often, then turn down the heat to a steady simmer. 

Continue to cook until the rice has absorbed most of the milk and is no longer translucent – this will take up to half an hour and when it is ready you should be able to drag a clear path across the base of the pan with your wooden spoon. 

It’s fine to make the rice pudding a day ahead up to this point, if you like.

For the compote, put the cherries, sugar and 100ml of water into a pan and simmer until the sugar has dissolved. Mix the cornflour with a little water until you have a smooth paste, then stir this into the cherries. 

Keep stirring until the mixture thickens, then stir in the kirsch or cherry liqueur, if using, and the lemon juice.

If not serving the pudding immediately, you may need the additional almond milk to reheat it. 

To reheat, add the milk and stir until the pudding has loosened up but is still creamy. Serve the rice pudding hot or well-chilled, with the cherry compote spooned over.

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