3 Cheap Vegan Recipes From Bosh!  That won’t cost the earth

3 Cheap Vegan Recipes From Bosh! That won’t cost the earth

Henry Firth and Ian Theasby are fast becoming the kings of vegan cuisine.

Longtime friends, best known for their brand, BOSH. – made history in 2020 with the first vegan cookbook to reach number one on the Sunday Times bestseller list.

Since then, the Sheffield boys have thrilled more than 500 million people with their plant-based recipes and now, they are back with a new book destined to rename veganism.

SILLY STUFF! on a Budget contains more than 80 inexpensive recipes designed with affordability in mind. There’s a misconception that veganism is expensive, the authors say, when in reality these recipes are based on cheap veggies and many lend themselves to batch cooking.

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Henry Firth, Ian Theasby and their new book, BOSH! on a budget. (Photo: Harper Collins)

“People have often said that vegan food is boring, difficult, and even unhealthy. With our books and recipes we have proven otherwise, creating delicious recipes that are so easy that anyone can cook them, ”says the couple.

“With this book, we promise to end once and for all the mistaken belief that vegan food has to be expensive to taste good. The fruits and vegetables that are the building blocks of vegan cooking are simply delicious, with the added bonus of being cheap! “

To give you a taste before you spend the cash, they have provided HuffPost UK with these book preview recipes.

Ian’s Simple Shakshuka

This dish is a brunch favorite, but it can also work anytime of the day. Vegan ‘eggs’ are guaranteed to delight.

(Photo: Harper Collins)

(Photo: Harper Collins)

2 servings
You will need a large skillet and a blender.


1 red bell pepper
2 tablespoons olive oil
1 large white onion
1 fresh red chilli
3 garlic cloves
A handful of fresh coriander
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon smoked sweet paprika
½ teaspoon ras el hanout
1½ tablespoon tomato puree
1 teaspoon caster sugar
1 tablespoon of red wine vinegar
1 40-qg can diced tomatoes
2 bay leaves
1 cinnamon stick

For the egg yolks
½ yellow bell pepper
½ tablespoon plant-based mayonnaise
1 heaping teaspoon tahini
½ lemon

For the egg whites
4 tablespoons dairy-free yogurt
½ lemon

To serve
1 spring onion
4 pitta breads


Blacken the peppers Light your largest gas ring or preheat your grill to high heat.
Put the red and yellow peppers directly on the fire or under the grill for 10-15
minutes, turning every 5 minutes, until blackened on all sides. Set aside
in a bowl to cool and steam with a plate on top.

Cook vegetables Place the pan over medium heat and pour
the olive oil. Peel and finely chop the onion and add it to the pan. Halve the
chilli, dice one half and finely chop the other half. Peel and grate the garlic cloves.
Add the diced chili and garlic to the skillet and stir, cooking for 5 minutes.
Finely chop the coriander stalks and add to the pan, reserving the
leaves. Add the oregano and spices. Stir and cook for another 5 minutes. Add the tomato puree and sugar and stir for 5-10 minutes, until the mixture becomes darker and stickier. Add the vinegar to the skillet and let it bubble and evaporate. Add the canned tomatoes, bay leaves and cinnamon and a good splash of water and simmer for 8-10 minutes, until thickened and combined. Lower the heat and keep it hot until you need it.

Peel the peppers Rub the burned skin of the chilled peppers with your
fingers. Remove the seeds and chop the peppers. • Add the red pepper to the
shakshuka. Put the yellow pepper in the blender.

Make the ‘egg yolk’ Add the vegetable mayonnaise and tahini to the blender.
with the yellow pepper. Squeeze the lemon juice and season with
Salt. Mix to form a paste.

Make the ‘egg white’ Put the yogurt in a bowl. Squeeze the juice from
the lemon and season with salt. Mix to combine

Finish the shakshuka Remove the bay leaves and cinnamon from the pan. Taste the shakshuka and adjust the seasoning if necessary. If it looks dry,
add a splash of water and stir. Make sure it is nice and warm. Press the back of a spoon into the mixture to make 4 wells. Pour a tablespoon of the ‘egg white’ into each well. Use a teaspoon to add a tablespoon of the ‘egg yolk’ to the center of each white.

Attend Grill or toast the pittas. Sprinkle with reserved coriander leaves
the shakshuka. Finely chop the spring onion and spread it along with
sliced ​​red chili. Serve pittas on the side for dipping.

Thick mushroom turkish order

Harper Collins (Photo: Harper Collins)

Harper Collins (Photo: Harper Collins)

The orders look like Turkish versions of pizza in the shape of a boat, with the sides tucked up and pressed together to maintain a thick layer of delicious filling. The dough recipe could be happily rolled into a round and reused as a regular pizza base.

For 4 people.
Will need:
Large mixing bowl and a clean work surface dusted liberally with flour or a mixer fitted with the dough hook. A large skillet. Line a large baking sheet. Roller.


250 g of strong white bread flour
1 sachet of 7 g of fast-acting dry yeast
½ teaspoon caster sugar
½ teaspoon of salt
150 ml of warm water
1 tablespoon olive oil, plus extra for brushing

For filling
2 red bell peppers
500g mushrooms
1 tablespoon of olive oil
Large pinch of salt
1 red onion
2 cloves of garlic
1-2 tablespoons harissa paste or tomato paste
1 tablespoon smoked paprika
2 teaspoons ground cumin
Small bunch of fresh parsley
1 lemon
salt and black pepper


Make the dough Add the flour, yeast, sugar, and salt to the bowl or mixer.
and mix to combine. Add the water and 1 tablespoon of oil and mix
together. Mix well for 10 minutes in the mixer or
aggressively tapping the dough onto the floured surface, tapping and
turning and folding repeatedly, until smooth and elastic. Set
in a bowl, cover loosely and steep for 1 hour, or until at least doubled
in size.

Make the filling Trim and finely chop the peppers and mushrooms. Place
The pan over high heat and add the olive oil. Add the picada
peppers and mushrooms in hot oil with salt. Fry for 10 minutes,
stirring regularly, until the water has evaporated and the vegetables are
cooked and starting to brown. Peel and finely chop half of the red.
onion and add to skillet. Cook for 5 minutes. Peel and grate the garlic directly in the pan. Add the harissa or tomato paste and stir well, then add the spices and stir again. Remove from the fire. Finely chop half of the parsley and toss it into the mixture. Taste and season with salt and pepper. Cut the lemon in half and squeeze the juice out of half. Let cool.

Bake the orders Heat the oven to 200 ° C. Tilt the cooked dough on a
Clean the surface, roll it into a log and cut it into 4 equal parts. Roll each one
piece in an oval about 10 cm wide and 20 cm long. Transfer to
the lined baking sheet. Place the filling in the middle of each oval, leaving a
2cm dough edge around the edges. Fold the edges up and over the filling.
around the edges of the pides and pinch the ends together to create a boat
shapes • Press lightly to make sure the edges adhere to the filling and do not flare during baking. Brush with olive oil and bake for 15-20 minutes, until
the dough is deep golden brown and the base is crunchy.

Attend Finely chop the remaining red onion and place the slices on a
bowl. Squeeze the juice from half the lemon and stir to coat. Collect the parsley leaves and mix them with the lemon and onion. Remove the
order baked from the oven and cover with the onion and parsley mixture •
Cut each order diagonally into three pieces and serve.

This article originally appeared on HuffPost UK and has been updated.


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