12 Hairy Bikers Diet Vegetarian Recipes

Love the Hairy Bikers’ hearty, flavour-packed food but want to eat a bit healthier and try more veggie meals? You’re in the right place! We’ve gathered 12 of the best vegetarian recipes from their brilliant diet cookbook, Eat Well Every Day.

These dishes prove you don’t have to sacrifice flavour to eat well. From comforting curries and creamy soups to savoury bakes and fresh salads, these delicious meat-free dishes are designed to be both nutritious and incredibly tasty. Get ready to find your new favourite healthy recipe!

1. Toasted Spiced Granola with Nuts and Ginger

A nutritious breakfast packed with immune-boosting ingredients like nuts and seeds, perfect for starting your day right.

Ingredients:

• Granola: 35g coconut oil, 150g porridge oats, 25g desiccated or flaked coconut, ½ tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground allspice, pinch of salt, 100g mixed nuts (roughly chopped), 25g pumpkin seeds, zest of 1 lime, 100g mixed dried fruit (chopped).
• Syrup Mix: 2 balls of stem ginger (finely chopped), 25ml syrup from the stem ginger jar, 50ml honey.

How to Make It:

1. Melt the coconut oil in a large frying pan. Mix the oats, coconut, and spices with a pinch of salt, then add them to the pan and stir until everything is coated in oil.
2. Toast the mixture for about 10 minutes, stirring every couple of minutes, until it smells fragrant and looks golden.
3. Add the nuts, pumpkin seeds, and lime zest, and cook for another two minutes.
4. Mix the chopped stem ginger, syrup, and honey together, then pour it over the granola, stirring well to coat everything evenly.
5. Cook for another 5 minutes, stirring regularly. Remove the pan from the heat and stir in the dried fruit.
6. Tip the granola onto a baking tray lined with parchment paper and spread it out to cool and crisp up. Store in an airtight container.

2. Creamy Leek and Artichoke Soup

This wonderfully smooth and earthy soup is packed with gut-friendly Jerusalem artichokes and sweet leeks. The toasted hazelnuts on top add a perfect crunch.

Ingredients:

• Soup: 1 tbsp olive oil, 15g butter, 1 onion (finely chopped), 1 celery stick (chopped), 2 leeks (sliced), 500g Jerusalem artichokes (scrubbed and chopped), 1 tsp thyme leaves, 2 garlic cloves (finely chopped), 1 litre vegetable stock, salt and black pepper.
• Garnish: Drizzle of olive or hazelnut oil, 25g hazelnuts (toasted and lightly crushed).

How to Make It:

1. Heat the olive oil and butter in a large saucepan. Add the onion, celery, leeks, and artichokes. Cook over a high heat for about 10 minutes until the vegetables begin to soften.
2. Add the thyme and garlic and cook for another two minutes. Season with salt and pepper.
3. Pour in the vegetable stock, bring it to a boil, then reduce the heat and simmer for about 15 minutes, until the vegetables are completely tender.
4. Use a stick blender to blend the soup until it’s smooth and creamy.
5. Serve hot, drizzled with a little extra olive oil and garnished with the toasted hazelnuts.

3. Hearty Vegetable Curry with Mint Raita

This light but filling curry is a brilliant way to get your five-a-day. It’s packed with potatoes and fresh vegetables in a fragrant, tangy sauce.

Ingredients:

• Curry: 1 tbsp olive oil, a few curry leaves (optional), 1 large onion (sliced), 400g new potatoes (sliced), 3 garlic cloves (finely chopped), 15g root ginger (grated), 1 tbsp curry powder, 1 tbsp tamarind paste, 400g cherry tomatoes, 400g green beans (trimmed and halved), 2 courgettes (sliced on the diagonal), squeeze of lemon or lime juice.
• Raita: 250g live yoghurt or kefir, 1 tsp chopped mint.
• To Serve: Fresh mint and coriander leaves, 2 green chillies (finely sliced).

How to Make It:

1. Heat the oil in a saucepan. If using, add the curry leaves, followed by the onion and potatoes. Cook over a medium heat, stirring regularly, until the onion has softened.
2. Add the garlic and ginger and cook for two more minutes. Stir in the curry powder and tamarind paste, and season with salt and pepper.
3. Pour in 300ml of water, bring to a boil, then lower the heat and simmer for about 10 minutes.
4. Stir in the cherry tomatoes, then place the green beans and courgettes on top. Cover the pan and let them steam for a few minutes until tender.
5. Stir everything together and add a squeeze of lemon or lime juice to taste.
6. To make the raita, simply mix the yoghurt with the chopped mint and a pinch of salt. Serve the curry garnished with fresh herbs, with the chillies and raita on the side.

4. Mushroom & Kimchi Ramen

A simple and nourishing ramen bowl. The rich miso and mushroom broth is packed with umami flavour, while the kimchi adds a spicy, fermented kick.

Ingredients:

• Broth: 15g dried shiitake mushrooms, 2 tbsp white miso paste, 1.5 litres vegetable stock, 15g root ginger (cut into matchsticks), 3 garlic cloves (finely sliced), 2 tbsp soy sauce.
• Add-ins: 250g fresh shiitake mushrooms (sliced), 250g pak choi, 250g chopped kimchi (including the juice).
• To Serve: 4 nests of noodles, fresh coriander and mint, drizzle of sesame or chilli oil.

How to Make It:

1. First, make the broth. Crumble the dried mushrooms into a large saucepan. In a small bowl, whisk the miso paste with a little of the stock to create a smooth liquid, then add it to the saucepan with the remaining stock, ginger, and garlic. Bring to a boil, then simmer for 10 minutes.
2. Add the soy sauce, fresh shiitake mushrooms, and pak choi. Simmer until the vegetables are cooked through.
3. Stir in the kimchi and its juice, then remove the pan from the heat.
4. Cook the noodles according to the packet instructions and divide them between four large bowls.
5. Ladle the hot broth and vegetables over the noodles. Garnish with fresh herbs and a drizzle of sesame or chilli oil before serving.

5. One-Pan Veggie Pasta with Creamy Ricotta

This clever one-pan pasta absorbs the vegetable stock as it cooks, creating a flavourful sauce without any extra hassle. The creamy ricotta stirred in at the end makes it wonderfully rich.

Ingredients:

• Pasta: 2 tbsp olive oil, 1 onion (finely chopped), 1 celery stick (finely diced), 100g squash (peeled and finely diced), 1 large courgette (coarsely grated), 2 garlic cloves (finely chopped), 1 tsp dried oregano, zest of 1 lemon, 100g frozen spinach (defrosted), 100g frozen peas, 250g short pasta (like fusilli), up to 700ml vegetable stock.
• To Finish: 100g ricotta cheese, a few basil leaves (shredded), salt and black pepper.
• To Serve (optional): Squeeze of lemon juice, vegetarian Parmesan-style cheese (grated).

How to Make It:

1. Heat the oil in a large saucepan. Add the onion, celery, squash, and courgette. Cook over a low-medium heat until the vegetables have softened.
2. Add the garlic and cook for another couple of minutes.
3. Stir in the oregano, lemon zest, spinach, peas, and pasta. Season well with salt and pepper.
4. Pour in just enough vegetable stock to cover everything. Bring to a boil, then reduce the heat to a steady simmer.
5. Cover and cook for about 12 minutes, until the pasta is cooked and most of the liquid has been absorbed. Let it stand off the heat for 5 minutes.
6. Stir in the ricotta and fresh basil until the cheese melts into a creamy sauce. Serve with an extra squeeze of lemon and a grating of cheese, if you like.

6. Rich Mushroom and Tarragon Pâté

A delicious and earthy pâté that’s perfect for spreading on wholegrain crackers or toast. The combination of mixed mushrooms, fresh tarragon, and creamy ricotta is simply divine.

Ingredients:

• Pâté: 1 tbsp olive oil, 1 small onion (very finely chopped), 500g mixed mushrooms (finely chopped), leaves from 3 tarragon sprigs (finely chopped), leaves from a small thyme sprig (finely chopped), 2 garlic cloves (finely chopped), 2 tsp Dijon mustard, 100g ricotta or cream cheese, squeeze of lemon or lime juice.
• To Serve: Wholegrain crackers.

How to Make It:

1. Heat the oil in a large frying pan. Add the onion and cook until lightly browned, then add the chopped mushrooms.
2. Season with salt and pepper and cook, stirring regularly, until the mushrooms have released their liquid and the pan is quite dry.
3. Stir in the fresh herbs and garlic and cook for another two minutes. Remove from the heat and stir in the mustard.
4. Transfer the mushroom mixture to a food processor and blend until well broken down.
5. Add the ricotta and continue to blend until it reaches your desired consistency (smooth or slightly textured).
6. Taste for seasoning, add a squeeze of lemon or lime juice, and transfer to a container. Chill for at least an hour before serving with crackers.

7. Baked Sweet Potatoes with Whipped Feta & Spinach

A perfectly balanced meal. Fluffy baked sweet potatoes are stuffed with a creamy, tangy whipped feta and tomato mixture, then topped with garlicky wilted spinach.

Ingredients:

• Sweet Potatoes: 4 sweet potatoes, 1 tbsp olive oil, salt and black pepper.
• Feta Mix: 200g feta cheese, 25g sun-dried tomatoes, ½ tsp dried oregano, ½ tsp hot paprika.
• Spinach: 1 tbsp olive oil, 1 small red onion (finely chopped), 1 hot red chilli (finely chopped), 1 garlic clove (finely chopped), 150g baby spinach, squeeze of lemon or lime juice.

How to Make It:

1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Pierce the sweet potatoes, rub them with olive oil and salt, and bake for 40–45 minutes until soft.
2. Meanwhile, crumble the feta into a food processor with the sun-dried tomatoes, oregano, and paprika. Season with black pepper and blend until smooth.
3. Cut the cooked sweet potatoes open and stuff them with the whipped feta mixture. Return them to the oven for another 10–15 minutes until the feta is soft and lightly browned.
4. Just before serving, heat the remaining olive oil in a frying pan and sauté the onion and chilli until soft. Add the garlic and stir for another minute.
5. Add the spinach and stir-fry until just wilted. Season with salt, pepper, and a squeeze of lemon or lime juice.
6. Pile the spinach mixture on top of the stuffed sweet potatoes and serve immediately.

8. Grilled Courgette, Fennel & Bean Salad

A beautiful, fresh salad with a wonderful mix of textures and flavours. Charred courgette, crisp fennel, and creamy borlotti beans are tossed in a vibrant basil and orange dressing.

Ingredients:

• Salad: 1 small red onion (sliced), 1 large courgette (thinly sliced), 1 tbsp olive oil, ½ tsp mixed herbs, 100g rocket leaves, 1 can (400g) of borlotti beans (drained), 1 large fennel bulb (finely sliced), 1 orange (segmented).
• Dressing: 2 tbsp olive oil, a small bunch of basil, juice of 1 lemon, 1 tsp balsamic vinegar, pinch of chilli flakes.
• Garnish: Fresh thyme, mint, and 1 tbsp toasted flaked almonds.

How to Make It:

1. Heat a griddle pan until very hot. Toss the courgette slices in oil, mixed herbs, salt, and pepper. Grill on both sides until you have char lines, then set aside to cool.
2. Arrange the rocket on a serving dish. Sprinkle over the beans, fennel, grilled courgettes, and sliced red onion. Top with the orange segments.
3. To make the dressing, blend the olive oil, basil leaves, lemon juice, vinegar, and chilli flakes in a small food processor until smooth.
4. Drizzle the dressing over the salad and toss gently. Garnish with fresh herbs and toasted almonds before serving.

9. Creamy Vegan Vegetable Bake

A comforting and hearty vegan bake where thinly sliced root vegetables are baked in a creamy coconut and peanut sauce, all finished with a crunchy breadcrumb topping.

Ingredients:

• Vegetables: Oil for greasing, 3 carrots (thinly sliced), 200g celeriac (thinly sliced), 1 large sweet potato (thinly sliced), 200g cauliflower (thinly sliced), 4 spring onions (finely chopped), 2 tbsp finely chopped coriander stems.
• Sauce: 400ml can of coconut milk, 1 heaped tbsp peanut butter, 1 tbsp soy sauce, 1 tsp hot sauce, 3 garlic cloves (crushed), 10g grated ginger.
• Topping: 50g wholemeal breadcrumbs, 1 tbsp sesame seeds, fresh coriander and basil, 2 tsp sesame oil.

How to Make It:

1. Preheat the oven to 180°C/Fan 160°C/Gas 4 and lightly oil a large gratin dish.
2. Steam the carrots, celeriac, sweet potato, and cauliflower for about 15 minutes until just tender but still firm.
3. Whisk all the sauce ingredients together and season with salt and pepper.
4. In the gratin dish, gently mix the steamed vegetables with the spring onions and coriander stems. Pour over the sauce and combine.
5. For the topping, mix the breadcrumbs with the sesame seeds and herbs. Sprinkle this mixture over the vegetables and drizzle with sesame oil.
6. Bake for 25–30 minutes until bubbling and the topping is golden brown.

10. Overnight Chia Seed Pudding with Kiwi & Toasted Oats

Prepare this the night before for a wonderfully easy and nutritious breakfast. The chia seeds swell into a creamy pudding, topped with fresh fruit and a crunchy, maple-toasted oat mixture.

Ingredients:

• Pudding: 75g chia seeds, 2 tbsp maple syrup, 2 tbsp yoghurt or kefir, 250ml milk, pinch of cinnamon, a few drops of vanilla extract.
• Topping: 2 tbsp oats, 1 tbsp flaked almonds, pinch of cinnamon, pinch of salt, 1 tbsp maple syrup.
• Fruit: 200g blueberries, 4 kiwi fruits (peeled and sliced), juice of 1 lime, a few shredded mint leaves.

How to Make It:

1. The night before, mix the chia seeds, maple syrup, yoghurt, milk, cinnamon, and vanilla in a container. Stir well, cover, and leave in the fridge overnight.
2. For the topping, toast the oats, almonds, and cinnamon in a dry frying pan until fragrant. Drizzle over the maple syrup, stir to coat, and set aside to cool.
3. When you’re ready to eat, divide two-thirds of the blueberries between four glasses. Top with a layer of the chia pudding.
4. Toss the sliced kiwi with the lime juice and shredded mint, and add a layer to the glasses. Spoon over the rest of the chia mixture.
5. Finish with the crunchy oat topping, the remaining blueberries, and a sprig of fresh mint.

11. Hearty ‘Meatless’ Meatloaf with Halloumi

This fibre-rich vegetarian loaf has a wonderfully moist texture and savoury flavour, thanks to lentils, grated halloumi, and fresh herbs. It’s delicious served hot or cold in slices.

Ingredients:

• Meatloaf: 1 large carrot (coarsely grated), 1 large courgette (coarsely grated), 1 tbsp olive oil, 1 onion (finely chopped), 1 celery stick (finely chopped), 2 garlic cloves (finely chopped), zest of 1 lemon, fresh rosemary and parsley (finely chopped), 1 tsp dried oregano, 200g cooked lentils, 75g wholemeal breadcrumbs, 100g halloumi (coarsely grated), 4 tbsp mixed seeds, 2 tbsp tomato purée, 1 egg.

How to Make It:

1. Place the grated carrot and courgette in a colander, sprinkle with salt, and let it stand for 30 minutes. Squeeze out as much liquid as you can.
2. Heat the oil in a frying pan and soften the onion and celery. Add the squeezed carrot and courgette and cook until they have a little colour. Stir in the garlic, lemon zest, and herbs.
3. Tip the cooked vegetable mixture into a large bowl. Add all the remaining ingredients and mix everything together thoroughly. Season well with pepper.
4. Preheat the oven to 180°C/Fan 160°C/Gas 4. Line a small loaf tin with baking parchment.
5. Press the mixture into the tin, cover with foil, and bake for 30 minutes. Uncover and bake for another 15–20 minutes until piping hot and lightly browned.
6. Let it stand for a few minutes before turning it out and slicing.

12. Roasted Red Pepper and Egg Salad

A simple yet elegant salad where sweet roasted red peppers are paired with hard-boiled eggs, capers, and olives, all brought together with a zesty lemon vinaigrette.

Ingredients:

• Salad: 1 red onion (sliced), 6 red peppers (halved and deseeded), 2 tbsp olive oil, 2 medium tomatoes (finely diced), 3 hard-boiled eggs, 2 tbsp capers, 2 tbsp sliced green olives, fresh parsley and oregano.
• Dressing: 2 tbsp olive oil, zest and juice of 1 lemon, 1 tsp sherry vinegar.

How to Make It:

1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Toss the peppers in oil and roast for about 30 minutes until the skins blister.
2. Once roasted, place the hot peppers in a bowl and cover with a plate. Let them cool, then peel off as much of the skin as you can. Tear the pepper flesh into thick strips.
3. Arrange the pepper strips on four plates and sprinkle with sliced red onion and diced tomatoes.
4. Whisk the dressing ingredients together, season the vegetables, then pour over the dressing.
5. Peel the hard-boiled eggs, separating the whites and yolks. Finely chop the whites and crumble the yolks separately.
6. Sprinkle the egg whites, then the yolks over the salad. Finish with the capers, olives, and fresh herbs before serving.