Speedy BOSH!: Over 100 New Quick and Easy Plant-Based Meals in 30 Minutes from the Authors of the Highest Selling Vegan Cookbook Ever

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Place the pan under the grill for 2–3 minutes, keeping a close eye on it, until the topping is crispy. Divide your vegan mac and cheese between pasta bowls and serve immediately.

A cheeky twist on the classic dish Imam Biyaldi , these stuffed aubergines are to die for. Imam Biyaldi roughly translates to ‘The priest fainted’, and folklore tells us that a priest was so impressed by the dish upon first eating it that he swooned.Assemble • Dollop the caramel over the biscuit base and gently spread it out to an even layer • Pour over an even layer of the melted chocolate • Leave to cool, then transfer to the fridge to set for 2 hours • Heat a sharp knife under the hot tap and use it to slice the shortbread into squares. Spicy Stuffed Aubergines Photo: Lizzie Mayson Heat 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 starting to soften. Put the Shiitake mushrooms in a bowl, pour in the cornstarch and stir them round making sure they’re well covered

Warm the groundnut oil in a wok (make sure it’s nice and hot), pour in the mushrooms and fry them for 4-6 minutes (make sure they’re cooked through and slightly crisp on the outside)

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Cut the pak choi lengthways into quarters, put them in a mixing bowl and toss with 2 tablespoons of the sesame oil Rose & Caramel Raises Awareness For Women’s Self-Esteem & Mental Health With ‘I TAN FOR ME’ Campaign

Roughly chop the cauliflower into bite-size chunks. Add to the bowl with the potatoes and microwave for 6 minutes more. No fancy kit, no out-there ingredients. You'll be able to get all the bits and pieces you need from your nearest major supermarket. Everything has been tried and tested and is bursting with flavour. These beauties have everything – rich chocolate, gooey caramel and a crunchy biscuit base. Make a batch next time your mum’s coming round for a cuppa: brownie points guaranteed. We’re very proud that we’ve managed to turn these wonderful bites into a speedy recipe. Enjoy!

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. Season the sauce with salt and pepper, take the pan off the heat and tip in the drained pasta. Stir to coat the pasta in the sauce. Preheat the grill on high. Take off the lid and cook at a rolling boil for 10-12 minutes, moving the pasta in the water fairly often to ensure it cooks evenly (it's easiest to do this with tongs)

Make the biscuit base • Measure the flour, dairy-free butter, salt and sugar into a mixing bowl • Rub with your fingertips until the mixture looks like crumble • Tip into the prepared tin and lightly press down with your fingers until even • Bake on the middle shelf of the oven for 12 minutes • Remove and set aside to cool in the tin To make the topping, put the breadcrumbs, olive oil and a big pinch of salt and pepper into a bowl and stir to mix. Scatter the crumbs over the pasta. We believe that everyone should be able to enjoy the comfort of a creamy, cheesy pasta dish, which is why we love this vegan mac and cheese recipe from Speedy Bosh!, the latest book from Henry Firth and Ian Theasby. The sauce swaps dairy milk for an unsweetened almond substitute mixed with blended cashew nuts, which provide a dose of dietary fibre and heart-healthy fats. Traditional cheese is replaced with a vegan alternative in the recipe, plus a few tablespoons of nutritional yeast for an extra hit of savoury flavour and a plant-based source of vitamin B12. Topped with crispy breadcrumbs, it’s the ultimate comfort meal for cosy nights in. Heat the oven to 200°C/180°C fan/ gas 6. Tip the potatoes into a large microwaveable bowl, cover and microwave on high for 4-6 minutes. This fragrant dish has hearty tofu and rice, texture from the lovely crunchy veggies and smooth coconut milk, and a great depth of flavour from the vegan Thai green curry paste, which is now very easy to find in big supermarkets.Top each taco with red cabbage sambal, cauliflower, a dollop of chilli jam and coriander leaves Credit: Lizzie Mayson Now prepare the other ingredients. Finely slice the red cabbage. Remove the coriander stalks and roughly chop them, then chop the leaves of the herbs and the peanuts. Cut the lime in half, and slice the chilli, if using.