BOSH!: Simple Recipes. Amazing Food. All Plants. The fastest-selling cookery book of the year. Henry Firth
12 crunchy taco shells
Deep frying pan with a lid on a medium heat
If you’re making your own guacamole and salsa, do this first following the instructions here and here
Tip the jackfruit into a sieve or colander to drain off the excess water and pat the pieces down with a clean tea towel to dry them off | Cut into 5mm strips and put to one side
Peel and slice the onion and garlic very thinly | Warm the vegetable oil in the frying pan | Add the onion and garlic to the pan and stir with a wooden spoon until soft and translucent | Add the jackfruit, maple syrup, vegetable stock and Tabasco sauce | Cut 1 of the limes in half and squeeze in the juice of one half, catching any pips in your other hand | Stir until the jackfruit is well covered
Put the lid on the pan, turn down the heat and let it simmer for 7–10 minutes, stirring occasionally, until the liquid has been absorbed into the jackfruit | Take the lid off the pan and sprinkle over all the spices and the salt | Stir until the jackfruit pieces are well covered and taking on the colour of the spices | Transfer the jackfruit pieces to a serving dish
Slice the remaining limes into wedges and remove the leaves from the coriander by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away), saving the stalks for another recipe | Serve the taco shells, jackfruit, guacamole, salsa, lime wedges and coriander leaves on individual plates and let everyone build their own tacos
CREAMY MAC & GREENS
This is our take on one of the world’s most popular tasty treats, a crowd-pleasing classic. A béchamel sauce makes it creamy and delicious and then we add a rich, salty flavour with roasted mushrooms. This dish is moreish and indulgent, and healthy(ish), and makes a great main course or side for a BBQ.
SERVES 6
1 head of broccoli
1 red onion
2 tbsp olive oil
8 portobello mushrooms (about 325g)
350g macaroni
700ml plant-based milk
70g dairy-free butter
55g plain flour
2 tsp onion powder
1½ tsp garlic powder
2 tsp English mustard
4 tbsp nutritional yeast
40g dairy-free cheese, grated
1¼ tsp salt, plus a little extra
¾ tsp black pepper, plus a little extra
50g panko breadcrumbs
salad leaves, to serve, optional
FOR THE MARINADE
5 tbsp soy sauce
20ml maple syrup
20ml apple cider vinegar
20ml olive oil
Preheat oven to 180°C | Line 2 baking trays | Large saucepan of salted water on a high heat | Medium saucepan on a medium heat | 20 x 30cm lasagne dish
Cut the broccoli into roughly 2½cm florets and cubes (trim the stalks and use the soft parts) | Peel and roughly chop the onion into 1cm chunks | Lay both the onion and broccoli on one of the lined baking trays, drizzle with the 2 tablespoons of olive oil and lightly season with salt and pepper | Put the tray on the top shelf of the preheated oven
Cut the mushrooms into 1cm chunks | Put the ingredients for the marinade into a bowl and combine with a fork | Add the mushroom pieces to the marinade and stir to coat | Spread the mushrooms over the second lined baking tray and put this in the oven on the shelf below the broccoli and onions | Set the timer for 15 minutes, by which time all the veggies should be golden brown | Remove both trays and increase the oven temperature to 220°C
While the vegetables are roasting, add the macaroni to the pan of boiling salted water and cook until al dente, following the instructions on the packet | Drain and tip into the lasagne dish
Meanwhile, warm the plant-based milk in the microwave | Put the dairy-free butter in the medium saucepan and stir with a wooden spoon until it melts | Turn the heat right down and gradually add the flour to the pan, stirring vigorously until you have a doughy paste | Gradually pour in the warm plant-based milk, stirring all the time until you have a thick, creamy sauce | Add the onion powder, garlic powder, mustard, nutritional yeast, dairy-free cheese, 1¼ teaspoons salt and ¾ teaspoon pepper and stir into the sauce | Keep stirring until the sauce thickens to the consistency of custard
Add the cooked vegetables and sauce to the pasta and mix together so that everything is well covered | Sprinkle the breadcrumbs over the top, season with salt and pepper and put the dish in the oven for 5 minutes to warm through and crisp up the breadcrumbs | Remove from the oven and serve with a small side salad, if you like
STIR-FRY NOODLES
Stir-fries are great go-to dishes for any night of the week. Once you’ve mastered a few different recipes you can knock up a tasty, healthy, satisfying meal in minutes, using whatever you’ve got left in the fridge. Become a stir-fry ninja and a world of culinary deliciousness awaits you.
1.Drop 2 tablespoons oil into a hot wok
Coconut oil
Olive oil
Rapeseed oil
Toasted sesame oil
Vegetable oil
2.Trim and finely chop your aromatics and add them to the pan
Garlic
Ginger
Red chilli
Shallots
Spring onions
3.Trim and finely slice the vegetables and add them to the pan (350g total veggies will serve 4 people)
Asparagus
Baby sweetcorn
Beansprouts
Broccoli
Celery
Courgette
Mangetout
Mushrooms
Onion
Pak choi
Peppers
Spinach
Sugar snap peas
4.Prepare your noodles following the instructions on the packet (they might need cooking before they go into the wok) and fold them into the vegetables (330g noodles will serve 4 people)
Glass noodles
Rice noodles
Rice vermicelli
Soba noodles
Udon noodles
Wholewheat noodles
5.Drizzle your sauce over the vegetables and stir everything together
Basic Stir-fry (see opposite)
Orange & Ginger (see opposite)
Black Pepper (see