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

£11£22.00Clearance
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Serve • Spoon the curry into bowls • Top with the lime wedges, coriander leaves and chopped peanuts Millionaire’s Shortbread Photo: Lizzie Mayson Moreover, for each recipe, she has provided three different ways in which you can enjoy that dish. This means you can bulk cook and enjoy one recipe throughout the week. 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!

Serve • Take the tray out of the oven and transfer the aubergines to a serving dish • Tip the flaked almonds onto the tray and toast very briefly under the grill • Finely slice the chilli and tear the leaves from the fresh herbs • Tip the spiced stuffing mixture over the aubergines • Drizzle with the tahini dressing • Scatter over the herbs, chilli, pomegranate seeds and toasted flaked almonds, then serve. Photo: HQ/HarperCollins Recipe Collections Look for vegan recipe inspiration? Then take a look through my vegan recipe collections! 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 The vegan Cheatball Marinara Sub by BOSH! chefs Henry Firth and Ian Theasby will sink any hunger pangs.This plant-focused recipe book with teach you how to make the most out of the whole vegetable. With recipes like broccoli pesto and cauliflower carbonara. The recipes range from vegan fried eggs and vegan cheese to tempeh nuggets and vegan beef. Some recipes are more technical than others, but there is something in there for everyone! Add the garlic and ginger and cook them until you release the aromas and they’re bubbling in the oil

Pour the cooked mushrooms into the sauce and stir them around so they’re warmed through and completely covered When most of the starchy water has been absorbed by the pasta, taste to make sure it's cooked to your liking Peel the ginger by scraping off the skin with a spoon, then grate into the bowl Separate the coriander leaves and stems and thinly slice both Grill the aubergine • Cut the aubergines in half lengthways and lay them flesh-side up on the baking tray • Score the flesh in a crisscross pattern, being careful not to pierce the skin • Brush the scored flesh with the harissa paste and sprinkle with salt • Place under the hot grill to cook until soft, about 13–15 minutes

Georgina Hayden draws upon Mediterranean, Middle Eastern and Eastern European cuisines with simple and nutritious recipes like her Pumpkin, raisin and harissa pie and her Rizogalo rose rice pudding with roasted strawberries. Dairy-free cheese can still get that perfect melt (Picture: Lizzie Mayton) Method Prepare the meatballs Grate the garlic into the mince pan with the ginger. Add the chinese five-spice and cook for 1 minute, adding a splash more sesame oil if the mixture looks too dry.

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