Red Velvet Sorbet
…to make quick sauces, dips and dressings: add a handful of ingredients plus a liquid base to a small food processor or blender to quickly make a delicious sauce or dressing.
Black Olive Pesto Pasta
Tofu Satay Kebabs with Fresh Herbs
Pre-cook…
…to speed up risottos: give your risotto a head start by boiling your rice in stock for 5 minutes before beginning the slower risotto cooking process.
Lizzie’s Lemon & Artichoke Risotto
…to speed up lasagne: make a lasagne in minutes by breaking up the sheets and parboiling them, then draining before stirring through your ragu.
Henry’s 30 Minute Lasagne
Cook simultaneously…
…to bake quick pies: pre-bake your pastry in the oven at the same time as cooking your filling.
Frying Pan Samosa Pie
Potato & Pickle Upside-Down Pie
…to speed up an onion-based sauce: sauté the onion in a separate pan to the other ingredients.
Goulash & Dumplings
…to make a rich stew or casserole: sauté your veg and simmer your sauce in separate pans so every component is cooked to perfection
Red Wine Cassoulet
…to make your soup more substantial: make a gorgeous textured topping alongside your soup that you can add at the end to bulk it up
Crispy Mushroom Soup
One-pot cooking…
…to make a speedy cookie in one pan: mix all the ingredients together and add to a frying pan to create a giant one-pan cookie ready in minutes. Go wild and experiment with your favourite ingredients.
Frying Pan Cookie
…to cook your pasta and accompanying sauce: simply add pasta, tomato, leafy greens and any other non-root veg to a pan with the correct amount of water to make a simple one-pan pasta.
Simple One-Pot Spaghetti
…to boil and steam: while boiling veg, rice or pasta, place a colander on top to create a steamer pan to cook other veggies.
Thanksgiving Roast
Green Shepherd’s Pie
Use the fridge and freezer…
…to quickly prep a dessert: a quick blast will chill or set a dessert in no time. Just be sure to remember to get it out!
Rice Krispie Donuts
Banana Microwave Cake
Spectaculoos Cupcakes
D’s Gooey Choconut Ganache
…to cool your dips before serving: blending warms up dips, and no one wants warm dips!
Best Friends’ Dippy Platter
…to chill serving glasses before dishing up: chilled glasses look super-classy and they keep desserts cooler for longer
Red Velvet Sorbet
Margarita Fizz
De La Seoul Bloody Mary
…to keep your cocktails ice-cold before serving: this also helps all the flavours infuse beautifully
Rosé Sangria
Food hacks
Food hacks are all about making the components of dishes that traditionally take a long time (such as vegan béchamel sauce or the rich flavours that come from slow cooking) super speedy, and with delicious results.
To make it cheesy…
…make a melty cheese sauce: if you can’t find a good melty vegan cheese, you can make your own by combining vegan cheddar cheese with plant-based milk and warming through.
Cheatball Marinara Sub
…make a speedy béchamel: make a quick béchamel or white sauce with flour, oat cream and almond milk.
Happy Chick’n Parmo
Greens Gratin
…use nutritional yeast: to bring a cheesy flavour to creamy sauces.
Henry’s 30 Minute Lasagne
Ultimate Vegan Mac & Cheese
Butternut Squash Carbonara with Crispy Sage
Make quick sauce bases or broths…
…by making a quicker onion base: instead of sautéing onions, use spring onions or shallots.
Super Meaty Spag Bol
…by using ready-made curry pastes: use shop-bought vegan pastes to cook up curries in minutes.
Speedy Laksa
Thai Green Curry Bowls
Naan Tikka Pizza
…by thickening with cooking water: use the starchy water from pasta to thicken up sauces.
Butternut Squash Carbonara
Black Olive Pesto Pasta
…by creating a flavourful stock: make a stock to simulate the flavour of a long-simmered dish.
Deep, Dark & Smoky Chilli
…to create a speedy noodle soup: Use shop-bought miso broth to create a speedy ramen.
Speedy Restaurant Ramen
Use ready-made pastry & dough…
…to make speedy pizzas: use high-quality shop-bought vegan pizza dough.
Speedy Pizza – 3 Ways
…to make Yorkshire puddings and savoury pies: unroll shop-bought vegan puff pastry and get it in the oven in minutes, then use it as a pie topper, base or even a replacement for Yorkshire pudding.
Cheat’s Toad in the Hole with Curry Gravy
Potato & Pickle Upside-Down Pie
…to make healthier pie toppers: scrunch up filo pastry for a quick, healthy pie topping.
Frying Pan Samosa Pie
…to make delicious desserts: use shop-bought vegan puff pastry to make a whole host of sweet treats.
Cronuts
Coffee Caramel Tearer Sharer
Frances’ PBJ Pop Tarts
Portuguese Custard Tarts
Use instant, intense flavours…
…to create rich, umami flavours: layer ingredients, such as miso paste, nutritional yeast, maple syrup, sugar, molasses, smoked paprika, sage, soy, cinnamon, coffee and dark chocolate.
Deep, Dark & Smoky Chilli
…to create a speedy ragu: use ready-to-eat or pre-cooked ingredients such as jarred artichokes, roasted peppers and sun-dried tomatoes, that combine to give a rich, slow-cooked flavour.
Henry’s 30 Minute Lasagne
…to make quick garlic breads: use a speedy garlic and oil sauce.
Ivory Coast Squash & Peanut Stew
…for instant caramel flavour: just add Biscoff spread for a quick burst of caramel in dessert dishes.
Coffee Caramel Tearer Sharer
Rice Krispie Donuts
…for instant spice: use a selection of your favourite hot sauces to give instant spicy flavour to dishes. We like sriracha and Tabasco for quick, fiery hits.
Use packs of pre-cooked…
…rice: to get a meal on the table quickly and easily.
Cauliflower Schnitzel – 3 Ways
Butter Tofu Curry
Sticky Sichuan Tofu
Luxurious Rice Pilaf
Roasted Thai Broccoli
…lentils: to get your high-protein, high-fibre lentils onto a plate in minutes.
Aubergine & Lentil Meatball Pasta
Green Shepherd’s Pie
Deep, Dark & Smoky Chilli
…beans & lentils: to create a delicious, flavourful dal curry in no time at all.
Cheat’s Black Dal
…beetroot: to get the delicious colour and flavour of beetroot onto your plate instantly.
Beetroot Falafel
Use pre-prepped ingredients…
…to save time chopping: use pre-chopped, frozen ingredients, like herbs, sliced onions, diced or sliced peppers, diced squash and other vegetables.
Speedy Restaurant Ramen
Salt & Pepper Tofu
Taco Salad
Plant protein and alternatives
Use veggie sausages: you can mash or blend up veggie sausages to make quick meatballs or a mince.
Super-Meaty Spag Bol
Luxurious Rice Pilaf
Use plant-based chicken or fish chunks: make a delicious, filling dish without fuss.
Quick Tandoori Kebabs
Tartare Sauce Fysh Tacos
Happy Chick’n Parmo
Work with jackfruit: create pulled jackfruit dishes by draining it, coating it in a spice rub or paste, then oven-baking it.
Moroccan Jackfruit Stew
Got-No-Beef Rendang
Jackfruit Rendang Burger
Jackfruit Shawarma
Make tofu crispy: coat it in cornflour (or a gluten-free version) and shallow fry. If you’re still waiting to be convinced on tofu, this will convert you.
Butter Tofu Curry
Sticky Sichuan Tofu
Salt & Pepper Tofu
Speedy Laksa
Use tofu to thicken sauces: silken tofu can create a thick cream, which goes well with savoury dishes as well as sweet.
Creamy Lime Pie
Portuguese Custard Tarts
Cook with tempeh: build a hearty, protein-rich dish around blanched or steamed tempeh, tofu’s older, more refined cousin.
BBQ Tempeh Ribs
Theasby’s Tempeh Toastie
Teriyaki Tempeh
Speedy feasts
Sometimes one dish isn’t enough and you want to cook a delicious spread. At other times, you may be watching your waistline or trying to keep an eye on the pennies. Let us point you in the right direction with these themed recipe collections, for whatever it is you’re after.
BOSH! classics, faster
Our classic dishes – your go-to recipes – faster
Deep, Dark & Smoky Chilli
Henry’s 30 Minute Lasagne
Super-Meaty Spag Bol
Ultimate Vegan Mac & Cheese
Beetroot & Lentil Burger
Butter Tofu Curry
Speedy Pizza – 3 Ways
Berry Buckwheat Pancake Stack
Breakfast Hash Tacos
Eating on a budget
Looking to save some cash? Cook these bad boys.
Butternut Squash Carbonara with Crispy Sage
Salsa Gnocchi
Frying Pan Samosa Pie
Eat the rainbow
Want to make sure you’re getting enough colour and greens in? You need these.
Rainbow Falafel
Taco Salad
Winter Roots Salad
Quick Mezze Platter
Eating for the gym
Higher protein, healthier dishes that are great for gym buffs.
Black Bean Mole with Salsa
Chimichurri Seitan Fajitas
Teriyaki Tempeh
High-carb, low-fat deliciousness
This is low-oil, low-fat, super healthy food.
Roasted Thai Broccoli
Smashed Cucumber, Watermelon & Sesame Salad
Turmeric-Roasted Cauli Wedges
Perfect for meal prepping
A selection of meals that are easy to prep together for the week to come.
Black Olive Pesto Pasta
Cheat’s Black Dal
Quick Fried Biryani
A dinner party to impress
Are your family or friends coming round and you want to put on a tasty dinner party in a hurry? Cook one of these spreads.
Winter Menu
Crispy Mushroom Soup
Thanksgiving Roast
Creamy Lime Pie
Summer Menu
Best Friends Dippy Platter
Lizzie’s Lemon & Artichoke Risotto
Red Velvet Sorbet
Make tofu taste amazing
Are you, or is someone in your family, not into tofu? Here are our best tofu choices that’ll turn tofu-haters into tofu-lovers.
Thai Green Curry Bowls
Teriyaki Tempeh
Creamy Lime Pie
Ultimate street food
These will make you feel as though you’re at a vegan street-food festival with music blaring and a drink in hand.
Jackfruit Shawarma
Jackfruit Rendang Burger
Spicy Dan Dan Noodles
Street Food Tacos – 3 Ways
Big Red Peanut Noodles
Storecupboard wonders
Looking to make meals with what you’ve got in your cupboards? Look no further!
Luxurious Rice Pilaf
Frances’ PBJ Pop Tarts
Fran’s Fruit & Fibre Flapjacks
Fruit & Nut Cornflake Cakes
Cheat’s Black Dal
Butter Tofu Curry
Cheat’s Toad in the Hole with Curry Gravy
Our childhoods were packed with fond memories of our secondary school, High Storrs, where they cooked delicious school dinners. Toad in the hole was a classic lunch for us back then, oop North in Yorkshire. So when we met a BOSH! fan who shared their beloved hack for this dish, using puff pastry instead of Yorkshire pudding, we had to try it. To that person (you know who you are) thanks for the idea, it’s an incredible dish!
Serves 3–4
1 × 320g sheet ready-rolled dairy-free puff pastry
6 plant-based sausages
2 tbsp unsweetened plant-based milk
1 tbsp curry powder
salt and black pepper
For the curry gravy
2 tbsp vegetable oil
1 red onion
2 garlic cloves
1½ tsp cornflour
250ml boiling water
1 tbsp ketchup
1 tsp English mustard
1 tsp soy sauce
1 tsp nutritional yeast
1 tsp curry powder
handful of fresh coriander
salt and black pepper
To serve
mango chutney
Preheat oven to 200°C • Baking tray • Pastry brush • Frying pan on a medium heat • Kettle boiled
Prepare the toad in the hole • 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 • 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 5 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 • Stir to combine • Finely slice the coriander stalks, reserving the leaves, and add them to the pan • Stir and then bring to a simmer • Season to taste • Remove and discard the garlic cloves • Add more water if the gravy looks too thick
Serve • 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
Aubergine & Lentil Meatball Pasta
A wonderful and inventive pasta dish offering a new twist on spaghetti, this one uses shop-bought baba ganoush (made with aubergines) to bind the meatballs together, providing an earthy, creamy flavour. There are a lot of heavily processed plant-based ‘meatballs’ out there nowadays, but making your own is a lot more fun than bunging shop-bought ones in the oven and they’re healthier, too!
Serves 4–6
400g spaghetti
For the meatballs
4 sun-dried tomatoes, plus 2 tbsp oil from the jar
1 × 250g pouch pre-cooked puy lentils
75g fresh breadcrumbs
50g pine nuts
10g fresh mint leaves
10g fresh parsley leaves
4 tbsp store-bought baba ganoush
2 tbsp olive oil, for coating
salt and black pepper
For the sauce
2 tbsp olive oil
1 garlic clove
1 tbsp dried oregano
1 × 680g jar passata
1 tbsp balsamic vinegar
salt and black pepper
To serve
olive oil, for drizzling
fresh mint leaves
fresh parsley leaves
Preheat oven to 200°C • Large saucepan of salted water on a high heat • Food processor • Line a baking tray • Large frying pan • Microplane or fine grater • Tongs
Bring the pan of salted water to the boil • Add the spaghetti and cook until al dente, following the instructions on the packet
Meanwhile, make the meatballs • Put all the ingredients for the meatballs, except the olive oil for coating, in the food processor • 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 2 tablespoons olive oil and place them on the lined baking tray • Bake in the hot oven for 12 minutes, turning them halfway
Make the sauce • Put the frying pan on a medium-high heat • 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
Combine • 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 •
Serve • Spoon the pasta and meatballs into bowls • Drizzle with a little olive oil and scatter with some more mint and parsley leaves
Deep, Dark & Smoky Chilli
A chilli usually takes a lot of time to cook because it needs to bubble away for ages to achieve a lovely deep flavour. The coffee and molasses in this recipe give it a wonderful richness that you wouldn’t expect to achieve in such a short space of time. Next time you’re after a warming, hearty meal but you’re short on time, give this a whirl! This dish is one of our classics, re-imagined to make it super speedy!
Serves 6
2 tbsp vegetable oil
1 onion
1 tbsp fajita seasoning
1 × 400g tin haricot beans
1 × 400g tin kidney beans
1 × 250g pouch pre-cooked Puy lentils
1 × 400g tin chopped tomatoes
1 tsp lazy garlic
1 whole dried ancho or other large dried chilli
1 tbsp Instant coffee
1 tbsp nutritional yeast
1 tbsp dark brown sugar
200ml boiling water
1 cinnamon stick
2 bay leaves
1 tsp salt
For the quick guac
3 ripe avocados
6 spring onions
handful of fresh coriander leaves
1 tbsp jalapeños from a jar
1 lime
pinch of salt
1 tbsp extra-virgin olive oil
For the speedy sour cream
1 lime
4 tbsp dairy-free cream cheese
pinch of salt
For the instant salsa
200g cherry tomatoes (mixed colours look great)
½ lime
handful of coriander stalks
½ tsp lazy garlic or ½ garlic clove, crushed
pinch of salt
To serve
200g dairy-free cheese
1 little gem lettuce
½ red cabbage
½ lime
pinch of salt
18 soft tortillas or taco shells
Large frying pan on a medium heat • Kettle boiled • Microplane or fine grater • Normal grater
Make the chilli • Heat the oil in the hot frying pan • Peel and slice the onion and add it to the pan • Add the fajita seasoning and stir to coat the onions • Fry for a few minutes • Tip in the beans, lentils, tomatoes and garlic and stir • Cut a slit in the chilli and put it in a mug with the coffee, nutritional yeast and sugar • Add the boiling water • Stir and tip into the pan • Add the cinnamon stick, bay leaves and salt • Leave to bubble away for 15–20 minutes while you prepare the accompaniments, stirring occasionally and topping up with a little more water if needed
Make the quick guac • Cut the avocados in half, carefully remove the stone and scoop the flesh into a serving bowl • Roughly chop the spring onions, coriander and jalapeños and add to the bowl • Zest and juice the lime and add them to the bowl along with the salt • Roughly run your knife through everything and then mash gently with a fork, but keep the mixture slightly chunky and textured • Drizzle with the olive oil
Make the speedy sour cream • Zest and juice the lime and add to a small bowl • Add the cream cheese and salt and stir with a fork until smooth
Make the instant salsa • Halve the tomatoes and put them in a serving bowl • Juice the lime • Finely chop the coriander stalks and stir them into the tomatoes with the garlic, salt and lime juice
To serve • Grate the cheese into a bowl and take to the table with the guac, sour cream and salsa • Slice the lettuce and red cabbage and put them in a serving bowl • Squeeze over the juice of the lime, add the salt and toss through • Give everyone a plate piled with tacos • Finally, bring the chilli to the table in the pan and let everyone get stuck in!
