Great Britain

Cheeky BOSH! boys make vegan food cool with speedy recipes from new book

THEY are the fresh young faces making vegan food cool.

And after three years topping the book charts with their vegan take on classic recipes, this week the BOSH! boys are back with a new set of speedy meal ideas.

Best friends Ian Theasby and Henry Firth first shared their quest to make their favourite meat dishes without meat on social media four years ago – and BOSH! was born.

Now, with three best-selling books and ITV cooking show Living On The Veg, the BOSH! boys have become the biggest names in plant-based food.

Henry, 36, says: “We wanted to show that vegan food can be quick, easy and tasty.” Ian, 35, adds: “We aren’t chefs, we’re just two guys from Sheffield who went vegan and learned how to cook it well.”


Makes 8


To serve:

METHOD: Preheat the grill to medium-high or have an extra frying pan ready. You need a kettle boiled, a frying pan and a baking tray lined with kitchen paper. Finely slice the red cabbage and red onion and put in a bowl.

Squeeze in juice of the lime. Add the salt and red-wine vinegar and mix well. Add the coconut and sugar. Finely chop the chilli – removing the seeds if you want less heat. Add to the bowl and mix again then set aside. Put the curry paste and boiling water into a bowl and whisk to a paste. Put the cornflour in another bowl.

Put the panko breadcrumbs in a third bowl. Add the cold water to a fourth bowl. Separate the florets from the cauliflower and toss them in the cornflour. Working quickly, pick up each piece of cauliflower and dip it into the curry paste, then the panko breadcrumbs, then into the water and back into the breadcrumbs. Transfer to a large plate. Add the oil to the frying pan and place on a medium heat.

Fry the cauliflower for three to four minutes, turning occasion-ally until crisp, and transfer to the kitchen paper to drain. Sprinkle with salt. Warm the tortillas under the grill or in a dry frying pan. Top each taco with the red cabbage sambal, cauliflower, a dollop of chilli jam and some coriander leaves. Slice the limes into wedges and serve alongside.


Serves 3–4


For the curry gravy:

To serve:

METHOD: Preheat oven to 200°C. You will need a baking tray, pastry brush, frying pan on a medium heat, kettle boiled. Unroll the pastry and place it on its sheet on the baking tray. Lay the sausages on top and score the pastry either side of each sausage with a sharp knife.

In a bowl, mix the milk together with the curry powder and a generous grinding of salt and pepper. Brush the milk mixture over the pastry and bake on the top shelf of the hot oven for 15 minutes Meanwhile, make the curry gravy. Add the oil to the hot frying pan. Peel and finely slice the onion and add it to the pan.

Peel the garlic cloves and add them to the pan. Cook for five minutes, stirring occasionally. Stir in the cornflour to coat the onions and garlic. Add the boiling water, ketchup, mustard, soy sauce, nutritional yeast and curry powder and stir to combine. Finely slice the coriander stalks, reserving the leaves, and add them to the pan.

Stir and bring to a simmer and season to taste. Remove and discard the garlic cloves. Add more water if the gravy looks too thick. Pour the gravy into a jug, scatter the reserved coriander leaves over the toad-in-the-hole and serve it with the gravy and some mango chutney on the side.


Serves 4


METHOD: You will need to preheat the grill to high, have a large saucepan of salted water on a high heat, a food processor, a large frying pan on a high heat and a micro-plane or fine grater. Peel the garlic cloves and add them to the food processor. Add the smoked paprika, sundried tomatoes, red peppers and passata and blitz to combine.

Meanwhile, heat the olive oil in the hot frying pan and add the soya mince. Pour over the tomato sauce and season with salt and black pepper. Reduce the heat to medium and let it bubble away for ten minutes, stirring occasionally. Chop the artichokes into small chunks and stir into the sauce. Meanwhile, parboil the lasagne sheets. Bring the pan of salted water to the boil.

Snap the lasagne sheets roughly into thirds and add to the boiling water. Boil for three minutes then drain and rinse with cold water. Tip the lasagne sheets into the ragu and use a spoon to carefully fold them through the sauce, mixing well. Use the spoon to make the top as flat as possible. Remove the frying pan from the heat.

Make the béchamel. Put the crème fraîche and nutritional yeast in a bowl and stir to combine. Grate in the 50g plant-based Parmesan and season with salt and pepper. Tip the béchamel over the top of the ragu and spread it evenly with the back of a spoon. Grate over the remaining plant-based Parmesan. Transfer to the hot grill to brown for five minutes. Tear the basil leaves over the top and serve.


Serves 4–6


To serve:

METHOD: Preheat oven to 200C and you will need a large saucepan of salted water on a high heat, a food processor, a lined baking tray, a large frying pan, a microplane or fine grater and tongs. Bring the pan of salted water to the boil. Add the spaghetti and cook until al dente, following the instruc-tions on the packet.

Put all the ingredients for the meatballs in the food processor, except the olive oil for coating. Blitz to a coarse paste. Taste and season with salt and pepper. Use your hands to roll the mixture into about 20 balls, then toss them in the two tablespoons of olive oil and place them on the lined baking tray. Bake in the hot oven for 12 minutes, turning them halfway.

Put the frying pan on a medium-high heat and add the olive oil. Peel and grate the garlic directly into the pan. Add the dried oregano. As soon as the garlic begins to colour, tip in the passata, followed by the balsamic vinegar. Allow to bubble away, reducing the heat a little if it starts to boil too much. Season to taste with salt and pepper.

Once the pasta is cooked, use tongs to slosh it into the frying pan with the sauce, taking some of the cooking water with it. Season well with salt and pepper and remove from the heat. Tip in the meatballs and toss gently so you don’t break them up. Spoon the pasta and meatballs into bowls. Drizzle with a little olive oil and scatter with some more mint and parsley leaves.


Makes 2 large subs


For the cheese sauce:

To serve:

METHOD: You will need a frying pan on a medium heat, a grater, a small saucepan and a whisk. Peel and finely dice the onion. Finely dice the fennel (including the tops), finely chop the chilli (leave the seeds in if you like the heat). Heat the olive oil in the hot frying pan.

Add the onion, fennel and chilli to the pan, along with the garlic and paprika and cook, stirring, until it starts to soften. Add the veggie meatballs and fry for a couple of minutes. Add the chopped tomatoes, tomato purée, sugar and basil leaves. Slice the roasted pepper and add that too, then leave the mixture to simmer while you make the cheese sauce.

Put the small saucepan over a low heat. Grate the dairy-free cheese. Add the plant-based milk, cheese and nutritional yeast to the saucepan and whisk until thickened. Finely chop the chives and stir them into the sauce, along with the mustard. Season with salt and pepper.

To serve, cut open the baguettes and butter them with the plant-based butter. Spoon four meatballs into each sub with the tomato sauce, then drizzle over the cheese sauce.


Serves 4


METHOD: You will need a large saucepan half-full of water on a high heat, a boiled kettle, food processor, a large frying pan on a medium heat, and tongs. Roughly chop the celery stick. Peel and roughly chop the carrot. Add both to the food processor, along with the sausages and pulse, until finely chopped.

Add the thyme or sage leaves, tomato purée, garlic and fennel seeds and pulse a few more times. Heat the olive oil in the frying pan. Tip in the mince mixture and stir-fry for a few minutes. Add the balsamic vinegar, soy sauce, nutritional yeast, chopped tomatoes, ketchup, bay leaf and cinnamon stick. Squeeze in the juice from the orange.

Stir and leave to simmer while you cook the pasta. Top up the water in the pasta pan with water from the kettle. Add the salt and bring back to the boil. Add the spaghetti and cook until al dente, following the packet instructions. Remove the cinnamon stick and bay leaf from the bolognese and discard.

Use tongs to slosh the cooked pasta into the frying pan with the sauce, bringing some of the pasta water with it as you do so. Mix everything together with the tongs, adding more pasta water to loosen if needed. Serve with plant-based Parmesan and a drizzle of good olive oil.

McDonald's worker reveals how their McMuffins are made so fast in behind-the-scenes video

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