The UK’s bestselling vegan authors released their new cookbook, Speedy BOSH!, last month. Here are three quick and easy recipes from the book.
One Pan Thai Green Curry Bowls (pictured above)
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.
Don’t worry if some of the rice sticks to the pan a bit — the crispy rice adds extra flavour and texture! It’s not the most traditional dish we’ve ever developed, but it’s an absolute winner.
1 tbsp vegetable oil
4 tbsp vegan Thai green curry paste
280g firm or smoked tofu
300g easy cook rice
1 400ml tin coconut milk
1 tbsp smooth peanut butter
200g pak choi
200g sugar snap peas
200g baby corn
bunch of fresh coriander
Salt and black pepper
Large saucepan or skillet with a lid on a medium heat
Start the curry • Add the oil to the hot pan • Add the curry paste and fry for 1 minute • Cut the tofu into 2cm chunks and add it to the pan • Stir to coat and fry for 1 minute • Rinse and drain the rice and stir it into the pan • Pour in the coconut milk then fill the empty tin with water and add to the pan • Add the peanut butter and a big pinch of salt • Stir well • Increase the heat to high and bring the mixture to a bubble • Reduce the heat to medium
Prepare the veg • Cut the pak choi into halves or quarters • Add to the pan with the sugar snaps and baby corn • Cover with the lid or foil and leave to cook for 7 minutes • Roughly chop the peanuts • Pick the coriander leaves • Slice one lime in half and the other into 4 wedges
Finish the curry • Take the lid off the pan and give it a good stir • Put the lid back on and cook for more 5 minutes until the rice is cooked through • Take off the heat • Squeeze over the juice of the halved lime and stir it through • Taste and season with salt and black pepper
Serve • Spoon the curry into bowls • Top with the lime wedges, coriander leaves and chopped peanuts
Walking home from school was always fun; chatting to mates, kicking a ball about and, best of all, spending leftover lunch money at the local bakery. We were both very fond of their millionaire’s shortbread, so we decided to make our own.
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!
200g plain flour
100g dairy-free butter
Pinch of salt
50g caster sugar
200g dark chocolate (we use Montezuma 73% dark)
For the caramel
300g pitted dates
40ml boiling water
75g dairy-free butter
100g light muscovado sugar
150ml golden or maple syrup
2 tsp vanilla extract or vanilla bean paste
100g Biscoff spread
Preheat oven to 180°C • Grease and line a 20 x 30cm baking tin with baking paper • Food processor • Microwaveable bowl and microwave or saucepan and a heatproof bowl
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
Meanwhile, make the caramel • Put the dates and boiling water in a food processor • Blend until smooth • Add the dairy-free butter, sugar, syrup, vanilla and Biscoff spread and blend until smooth and thick
Melt the chocolate • Roughly chop the chocolate and place it in the microwaveable bowl • Either melt it in the microwave in 30-second blasts or pour hot water into the bottom of a saucepan and bring to a simmer, put the bowl on top of the pan and leave the chocolate to melt • Once melted, mix until smooth
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
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.
Our version is definitely delicious enough to make a holy man topple… The mince and onion stuffing browns brilliantly and packs a spicy punch, while the traditional tahini and mint dressing cools the whole thing down. If you’re a fan of aubergine, this is a must-try! We prefer to use a new, tasty brand of plant-based mince for this, available chilled in most good supermarkets.
2 tbsp harissa paste
A handful of flaked almonds
1 fresh red chilli
A handful of fresh mint
A handful of fresh coriander
80g pomegranate seeds
For the stuffing
2 tbsp olive oil
200g soya mince
2 tsp ground cinnamon
2 tsp ground coriander
2 tsp ground cumin
For the tahini dressing
1 tbsp dried mint
Preheat grill to max • Line a baking tray • Frying pan on a medium heat • Kettle boiled • Whisk
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
Meanwhile, cook the stuffing mixture • Add the olive oil to the hot frying pan • Peel and dice the onion and add it to the pan • Cook for 4 minutes until soft • While the onions are cooking, hydrate the soya mince according to the packet instructions • Drain, pressing the mince with the back of a spoon to remove excess water • Add the mince and the ground spices to the onions and cook until golden and fragrant • Taste and season to perfection
Make the dressing • Combine the tahini, mint and water in a bowl • Cut the lemon in half and squeeze in the juice • Whisk to a pouring consistency, adding extra tahini if the mixture is too loose, or extra water if it’s too thick • Taste and season with a little salt, to taste
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.