Copyright
WHEN USING KITCHEN APPLIANCES PLEASE ALWAYS FOLLOW THE MANUFACTURER’S INSTRUCTIONS.
HQ
An imprint of HarperCollinsPublishers Ltd
1 London Bridge Street
London SE1 9GF
First published in Great Britain by HQ
An imprint of HarperCollinsPublishers Ltd 2020
Text Copyright © Henry Firth and Ian Theasby 2020
Design and Photography Copyright © HQ, an imprint of HarperCollinsPublishers Ltd 2020
Henry Firth and Ian Theasby assert the moral right to be identified as the authors of this work. A catalogue record for this book is available from the British Library.
Hardback ISBN: 9780008332938
eBook ISBN: 9780008332945
Photography (food): Lizzie Mayson
Photography (portrait): Nicky Johnston
Food styling: Elena Silcock
Prop styling: Sarah Birks
Design & Art Direction: Studio Polka
Editorial Director: Rachel Kenny
Project Editor: Dan Hurst
Head of Design: Kate Oakley
Cover Design: HQ 2020
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publishers.
Ebook Edition © September 2020 ISBN: 9780008332945
Version 2020-10-21
Note to Readers
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Page numbers taken from the following print edition: ISBN 9780008332938
Contents
Cover
Title Page
Copyright
Note to Readers
Welcome
About this book
How to cook fast
Speedy hacks
Speedy feasts
01 Hearty
Cheat’s Toad in the Hole with Curry Gravy
Aubergine & Lentil Meatball Pasta
Deep, Dark & Smoky Chilli
Black Olive Pesto Pasta
Cauliflower Schnitzel – 3 Ways
Original Schnitzel with Slaw & Fries
Gochujang Schnitzel with Rice & Kimchi
Paprika Schnitzel with Mash & Watercress
Ivory Coast Squash & Peanut Stew
Robinson’s Rarebit
Frying Pan Sarnosa Pie
Butternut Squash Carbonara with Crispy Sage
Thanksgiving Roast
Lemon, Courgette & Crispy Caper Pasta
Green Shepherd’s Pie
Happy Chick’n Parmo
Henry’s 30 Minute Lasagne
Greens Gratin
Moroccan Jackfruit Stew
Crispy Jacket Potatoes
Lizzie’s Lemon & Artichoke Risotto
Crispy Mushroom Soup
Potato & Pickle Upside-Down Pie
Black Bean Mole with Salsa
Red Wine Cassoulet
Salsa Gnocchi
Super Meaty Spag Bol
Theasby’s Tempeh Toastie
Ultimate Vegan Mac & Cheese
Goulash & Dumplings
Simple One-Pot Spaghetti
02 Takeaways
Speedy Restaurant Ramen
Got-No-Beef Rendang
Jackfruit Rendang Burger
Beetroot & Lentil Burger
Butter Tofu Curry
Jackfruit Shawarma
Luxurious Rice Pilaf
Quick Tandoori Kebabs
Mushroom Keema Rice
Cheat’s Black Dal
Indonesian Yellow Curry
Cheatball Marinara Sub
Thai Green Curry Bowls
Big Red Peanut Noodles
Quick Fried Biryani
Speedy Laksa
Sloppy Joe Dogs
Sticky Sichuan Tofu
Potato Chaat with Crispy Chickpeas
Spicy Dan Dan Noodles
03 Sharing
BBQ Tempeh Ribs
Quick Mezze Platter
Beetroot, Tahini & Dill Dip
Muhammara
Pea, Feta & Mint Dip
Crudités, Dolmades, Pickled Chillies & Flatbreads
Chimichurri Seitan Fajitas
Naan Tikka Pizza
Spicy Stuffed Aubergines
Street Food Tacos – 3 Ways
Indonesian Cauliflower Tacos
King Oyster Mushroom Tacos
Tartare Sauce Fysh Tacos
Vietnamese Crispy Pancakes
Speedy Pizza – 3 Ways
Artichoke ‘Nduja Pizza
Tex-Mex Pizza
Broccoli & Sausage Pizza
Speedy Tapas Platter
Quick Tortilla
Padrón Peppers
Marinated Olives & Almonds
Catalan Spinach, Chickpeas & Garlic
Tofu Satay Kebabs with Fresh Herbs
Rainbow Falafel
Falafel Base Mix
Tahini & Garlic Dipping Sauce
Green Falafel
Squash Falafel
Smoky Aubergine Falafel
Beetroot Falafel
Best Friends’ Dippy Platter
04 Lighter
Roasted Thai Broccoli with Peanut and Coriander Rice Salad
Smashed Cucumber, Watermelon & Sesame Salad
Green Bean & Sugar Snap Asian Salad
Asparagus & Herb Tabbouleh
Salt & Pepper Tofu
Broccoli & Mango Miso Salad
Red Pepper Couscous Salad
Taco Salad
Chimichurri Couscous
Teriyaki Tempeh
Winter Roots Salad
Turmeric-Roasted Cauli Wedges
Crispy Baby Corn Salad
05 Sweet
Banana Microwave Cake
Cronuts
Fruit & Nut Cornflake Cakes
Rice Krispie Donuts
Spice Dust Chocolate Truffles
Ice Cream Tiramisu
Coffee Caramel Tearer Sharer
Spectaculoos Cupcakes
D’s Gooey Choconut Ganache
Creamy Lime Pie
Millionaire’s Shortbread
Portuguese Custard Tarts
Rocky BOSH! Bars
Red Velvet Sorbet
Frying Pan Cookie
06 Drinks
Blueberry Cheesecake Shake
My Body’s A Temple Elixir
G & Tea Spritz
Peanut Ice Coffee
Rosé Sangria
Deep South Dirty Martini
Margarita Fizz
De La Seoul Bloody Mary
Bitter Sweet Peachy Bellini
PBJ Colada
Drunken Hot Chocolate
07 Breakfasts
Berry Buckwheat Pancake Stack
Breakfast Hash Tacos
Em-J’s Miracle Morning Porridge
Chocolate Orange Porridge
Peanut Butter Power Porridge
Super-Seeded Porridge
Greens & Caper Crumb
Frances’ PBJ Pop Tarts
Kinda Salmon & Cream Cheese Bagels
Giant Breakfast Muffin
Fran’s Fruit & Fibre Flapjacks
Speedy thanks
List of searchable terms
About the Publisher
Welcome
Woah, has the world changed since we published our first book! More people than ever before are deciding to fill their plates with delicious veggies. Shops are stocking a better variety of awesome vegan staples – it’s not all veggie sausages now. And when it comes to plant-based dishes, restaurants have a lot more than just mushroom risotto on the menu. (Mind you, as we write this, the restaurants are closed for a pandemic lockdown, so we’ve all been making our own mushroom risotto!)
Of course, we can’t ignore that a big part of why we’re seeing this global movement towards plant-based eating is because the planet is suffering, and that’s scary. But we have the privilege of living at a point in human history when we can really do something about climate change. How beautiful is that? We’re not scientists or climate experts, but we do know studies show that the single biggest way we can reduce our impact on the Earth is by eating less meat and dairy. And we are glad to have played a small part in getting people excited about changing their eating habits, even if it’s just for a couple of meals a week.
But we want to do more. A lot more. We want to make it even easier for you to eat tasty, satisfying, plant-based food, especially because there’s a bit of a misconception that vegan food takes a long time to make. So, we thought we’d address that head-on.
We’ve come up with this mouthwatering collection of dishes you can get on the table in 30 minutes or less (with some of them you’ll even have time left over to do the washing up!). They are perfect for weeknight dinners after a long day, speedy breakfasts to supercharge the family or for Sunday prep for the week of meals ahead.
In this book we have the classics that we promise you’ll be turning to again and again: fragrant curries, indulgent puds and sweet treats, wonderful hearty stews, comfort food for when the cold nights start drawing in – because, YES, vegan food absolutely can be comforting, just have a taste of our mac & cheese or lasagne, our outrageously good rice and noodle dishes, bountiful sharing platters, one-pan wonders and grab-and-go food to make you feel energised.
You’ll need no fancy kit and no out-there ingredients. You’ll be able to get all the bits and pieces you need from your nearest large supermarket, and everything has been tried and tested to make sure that we are never, ever, compromising on flavour. Never let vegan food be called bland, because, honestly, this might just be our tastiest collection of recipes yet, as well as our quickest. And of course, as with all our books, every single recipe has an accompanying photo because, we get it, you need to see what you’re aiming for, right?
So, come on, dive in. These recipes are our pride and joy and we can’t wait to hear what you think of them. And remember… one plate at a time, we’ll get there.
x Henry & Ian
About this book
Your time is the single most important thing you have in the world.
This book is a tribute to your time, the ultimate non-renewable resource. We’re going to help you save it so you can spend more time doing the things you love. Or the things you don’t love that need doing! That’s always been our philosophy – with our videos, our recipes and our cookbooks.
If the time you have is a couple of lovely leisurely hours, then we believe that one of the best ways you can spend it is by making a lasagne with all the bells and whistles. But we know the drill, most days you’re lucky if you can get 30 uninterrupted minutes to put together a meal out of the odds and ends in the fridge. And on those days, when it’s dinnertime already, the kids are mardy and you’re feeling a tad overwhelmed, that’s where this book comes in. We’ve got you covered.
This time, we’ve gone all out and come up with over 100 cracking recipes with fewer steps, fewer ingredients, less prep and less cooking time, but still all the flavour. We’re going to help you knock up something delicious in half an hour or under, and that includes prep time. Yes, you heard that right. It’s not half an hour cooking time, with an hour of chopping veg, making marinades and crushing garlic before you even get started. It’s not half an hour if you’re a Michelin-starred chef who can chop an onion in 10 seconds flat. No. Instead, we guarantee that, provided you’re not a complete beginner, you can hit the timer the second you’ve laid out all your ingredients and kit, and you’ll have turned those ingredients into amazing food that you and your family will love by the time that timer gets to 30 minutes. (This doesn’t include chilling time for some of the sweet treats, but we figured that was OK, since you can be eating your dinner while your pud is cooling!)
So, how have we done this? We want to let you in on a few little secrets – we call them hacks and shortcuts – lazy garlic from a jar, liberal use of the microwave to pre-cook veg… (see here for more). Some people might call it cheating, but our take is that life’s too short to spend every moment of free time peeling, chopping, measuring and washing up (unless that’s what you want to do, of course!). Once a week, sure. Special occasions, definitely! But for everyday cooking? Nahhh. We’ve got lives to live, deadlines to smash, places to be.
Let’s all cook more regularly, and more quickly, and save our precious time for the things that matter most.
How to cook fast
Cooking fast is easy; it’s something we can all do. It’s all about having your core ingredients in the fridge, cupboard or freezer, your essential kit clean and ready to go, your kitchen organised like a pro’s, picking the right recipes and getting familiar with the shortcuts (we call them hacks) to make them even quicker.
Kit list
A good, sharp knife
A nice big chopping board
Clean tea towels, including one to clean your chopping board with and to keep it stable on the worktop
Whisk, spatula, tongs and wooden spoons, all in an easy-to-access place
Non-stick, high-quality saucepans and frying pans of different shapes and sizes
A few different sized baking trays and roasting tins
A clever drying rack or stacking implement (for quick air-drying of kit – particularly important if you don’t have a dishwasher)
Several nice large bowls and platters for salads, prep and for family-style serving
A few freezer bags or Tupperware containers, so you can prep ahead
Cooking timer (or a friendly mobile phone assistant)
A power blender and/or food processor – as good as you can afford
Shopping list
Oils & vinegars
oils: coconut • extra-virgin olive • light olive • rapeseed • vegetable • vinegars: apple cider • balsamic • white wine
Herbs & spices (fresh and dried)
sea salt • black pepper • fresh herbs: basil • coriander • flat-leaf parsley • mint • sage • dried herbs: fennel seeds • oregano • rosemary • mixed Italian herbs • spices: allspice • chilli flakes • cumin seeds • ground cinnamon • ground coriander • ground cumin • ground turmeric • nutmeg • paprika • smoked paprika • chilli powder • curry powder
Instant flavour hits
savoury/spicy: mango chutney • miso soup sachets or ramen broth • miso paste • mustard • nutritional yeast • quick curry pastes, such as plant-based Thai red and Thai green • soy sauce • sriracha sauce • stock cubes • Tabasco • tahini • tomato purée • sweet: Biscoff spread • coffee • dark chocolate • golden syrup • jam • maple syrup • peanut butter • pomegranate molasses • vanilla extract or vanilla bean paste
Plant-based dairy
coconut milk • oat cream • plant-based butter • plant-based milk • plant-based yoghurt • dairy-free cream cheese • dairy-free crème fraîche • plant-based parmesan • dairy-free sliced cheese
Dips
baba ganoush • guacamole • hummus (various flavours)
Vegetables (fresh or pre-prepped)
aubergines • beetroot • broccoli • carrots • fresh red and green chillies • cucumbers • fresh tomatoes • garlic • ginger • green beans • jarred artichokes and roasted peppers • leeks • mushrooms • onions, spring onions or shallots • parsnips • peas • peppers • potatoes • sweet potatoes
Fruits
apples • avocados • bananas • frozen mixed berries • frozen smoothie mix • lemons • limes • olives • oranges • pomegranates
Grains, beans & pulses
pasta & noodles: dried pasta (brown and white) • lasagne sheets • macaroni • spaghetti • noodles • rice: dried, brown and white • pre-cooked • risotto • other grains: couscous • porridge oats • quinoa • beans & pulses: baked beans • black beans • chickpeas • kidney beans • pre-cooked lentils
Nuts & Seeds
almonds • cashews • flaxseeds (linseeds) • hazelnuts • pecans • sesame seeds
Ready-made pastries & baking
flours: buckwheat • gram (chickpea) • plain • self-raising • pastry: filo • puff • shortcrust • breads & dough: breadcrumbs and panko breadcrumbs • burger and hot dog buns • flatbreads • pitta bread • pizza dough • sugar & chocolate: caster • icing • muscovado • cocoa powder
Plant-based proteins and alternatives
jackfruit • seitan steaks • soya mince • tempeh • tofu: firm and silken • veggie meatballs • vegan meaty burgers • veggie sausages
Naughty snacks
dairy-free biscuits • dairy-free ice cream • dairy-free squirty cream • Oreos • dairy-free croissants
Top tips for organisation
Keep regular ingredients such as oils, salt, black pepper and dried chilli flakes handy
Keep your blender within easy reach, with all the parts in one box (we keep ours out on the work surface for daily smoothies)
Put labels on the front edges of your shelves so that you know where to find things. Don’t be afraid to reorganise the kitchen if the space isn’t working for you – go full Marie Kondo!
Have an ingredients shopping list placed somewhere easily visible and keep it up-to-date with things you’ve run out of: maybe a whiteboard on your fridge or an app on your phone
Wash your tea towels, oven gloves and cloths etc. once a week so they’re always ready to be used
Keep your spices and dried herbs organised and labelled, either in a drawer or spinnable rack, so the names of the spices are easy to read from above
Do your washing up as you go, so you don’t have to do loads at the end of the meal!
Speedy hacks
We have two types of hacks: cooking hacks and food hacks. Both crop up in recipes throughout this book, often more than once. They’re an integral part of fast cooking the BOSH! way, and you can return to these shortcuts again and again whenever you cook, not just when you want to rustle up a Speedy BOSH! dish. They’re so useful that we’ve pulled our favourite hacks together into a visual index so you can see them all at a glance whenever you need to remind yourself of the tricks of the trade, or just need some speedy inspiration.
Cooking hacks
First up, cooking hacks. These are all about your process and equipment.
Chop smaller…
…to cook veg quicker: tiny veg = speedy cooking!
Butternut Squash Carbonara with Crispy Sage
Beetroot & Lentil Burger
Quick Fried Biryani
Use herb stems…
…to add depth of flavour, save time and reduce waste: Don’t bother picking the leaves off fresh herbs with soft stems (like basil, parsley and coriander). Finely chop and add the stems instead.
Deep, Dark & Smoky Chilli
Black Bean Mole with Salsa
Speed up garlic & ginger…
…by grating it: use a microplane or fine grater to quickly grate peeled garlic bulbs and fresh ginger (you can even leave the ginger skin on). To save peeling garlic, just put the whole bulb in a garlic crusher. That way, the skin comes off super-easily.
Speedy Restaurant Ramen
Aubergine & Lentil Meatball Pasta
Frying Pan Samosa Pie
Use a microwave…
…to pre-cook veg: the microwave can help you speed up roasties, jacket potatoes and root veg. Give them a blast for a few minutes in the microwave first before finishing them off in the oven or in a pan. Timings will depend on the veg and its size.
Cauliflower Schnitzel – 3 Ways
Crispy Jacket Potatoes
…to quickly melt: you can quickly melt butter, chocolate or peanut butter in just 30–60 seconds in a microwave.
Rice Krispie Donuts
Spice Dust Chocolate Truffles
Use a food processor…
…to finely chop veg: no need to spend ages finely chopping veg. Instead, simply throw them into a food processor and pulse. It’s so quick and easy to chop this way!
Ivory Coast Squash & Peanut Stew
Super Meaty Spag Bol
…to make burger, falafel or meatball mixes: use your blender to quickly blitz together a burger mix.
Aubergine & Lentil Meatball Pasta
Beetroot & Lentil Burger
Use a blender…
…to make a cashew cream: add soaked or boiled cashews to a high-powered blender to make a quick creamy sauce.
Ultimate Vegan Mac & Cheese
Butternut Squash Carbonara with Crispy Sage
…to make a speedy sorbet or ice cream: you can use a blender filled with frozen berries or bananas to quickly make instant sorbet or ice cream.
