BOSH!: Simple Recipes. Amazing Food. All Plants. The fastest-selling cookery book of the year. Henry Firth

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СКАЧАТЬ dairy-free butter

      55g plain flour

      2 tsp onion powder

      1½ tsp garlic powder

      2 tsp English mustard

      4 tbsp nutritional yeast

      40g dairy-free cheese, grated

      1¼ tsp salt, plus a little extra

      ¾ tsp black pepper, plus a little extra

      50g panko breadcrumbs

      salad leaves, to serve, optional

       FOR THE MARINADE

      5 tbsp soy sauce

      20ml maple syrup

      20ml apple cider vinegar

      20ml olive oil

       Preheat oven to 180°C | Line 2 baking trays | Large saucepan of salted water on a high heat | Medium saucepan on a medium heat | 20 x 30cm lasagne dish

      Cut the broccoli into roughly 2½cm florets and cubes (trim the stalks and use the soft parts) | Peel and roughly chop the onion into 1cm chunks | Lay both the onion and broccoli on one of the lined baking trays, drizzle with the 2 tablespoons of olive oil and lightly season with salt and pepper | Put the tray on the top shelf of the preheated oven

      Cut the mushrooms into 1cm chunks | Put the ingredients for the marinade into a bowl and combine with a fork | Add the mushroom pieces to the marinade and stir to coat | Spread the mushrooms over the second lined baking tray and put this in the oven on the shelf below the broccoli and onions | Set the timer for 15 minutes, by which time all the veggies should be golden brown | Remove both trays and increase the oven temperature to 220°C

      While the vegetables are roasting, add the macaroni to the pan of boiling salted water and cook until al dente, following the instructions on the packet | Drain and tip into the lasagne dish

      Meanwhile, warm the plant-based milk in the microwave | Put the dairy-free butter in the medium saucepan and stir with a wooden spoon until it melts | Turn the heat right down and gradually add the flour to the pan, stirring vigorously until you have a doughy paste | Gradually pour in the warm plant-based milk, stirring all the time until you have a thick, creamy sauce | Add the onion powder, garlic powder, mustard, nutritional yeast, dairy-free cheese, 1¼ teaspoons salt and ¾ teaspoon pepper and stir into the sauce | Keep stirring until the sauce thickens to the consistency of custard

      Add the cooked vegetables and sauce to the pasta and mix together so that everything is well covered | Sprinkle the breadcrumbs over the top, season with salt and pepper and put the dish in the oven for 5 minutes to warm through and crisp up the breadcrumbs | Remove from the oven and serve with a small side salad, if you like

STIR-FRY NOODLES

      Stir-fries are great go-to dishes for any night of the week. Once you’ve mastered a few different recipes you can knock up a tasty, healthy, satisfying meal in minutes, using whatever you’ve got left in the fridge. Become a stir-fry ninja and a world of culinary deliciousness awaits you.

      1.Drop 2 tablespoons oil into a hot wok

      Coconut oil

      Olive oil

      Rapeseed oil

      Toasted sesame oil

      Vegetable oil

      2.Trim and finely chop your aromatics and add them to the pan

      Garlic

      Ginger

      Red chilli

      Shallots

      Spring onions

      3.Trim and finely slice the vegetables and add them to the pan (350g total veggies will serve 4 people)

      Asparagus

      Baby sweetcorn

      Beansprouts

      Broccoli

      Celery

      Courgette

      Mangetout

      Mushrooms

      Onion

      Pak choi

      Peppers

      Spinach

      Sugar snap peas

       4.Prepare your noodles following the instructions on the packet (they might need cooking before they go into the wok) and fold them into the vegetables (330g noodles will serve 4 people)

      Glass noodles

      Rice noodles

      Rice vermicelli

      Soba noodles

      Udon noodles

      Wholewheat noodles

      5.Drizzle your sauce over the vegetables and stir everything together

      Basic Stir-fry (see opposite)

      Orange & Ginger (see opposite)

      Black Pepper (see opposite)

      Sweet & Sour (see opposite)

      Hoi Sin

      Soy

      Teriyaki

      6.Season your stir-fry and transfer to plates

      Lemon

      Lime

      Salt

      7.Finish off your stir-fry with the garnish of your choice

      Cashews

      Coriander leaves

      Hot sauce

      Peanuts

      Sesame seeds

      Spring onions, chopped

SAUCE RECIPES

      It’s crucial to get an awesome sauce, but it doesn’t need to be complicated; whatever you have in your kitchen will serve СКАЧАТЬ