Bosh! On a Budget is the vegan cookbook to help you stay plant-based on the cheap
IF you’ve been taking part in Veganuary and are looking to carry on your plant based diet, we have just the thing.
“Bosh! On a Budget” is the Sunday Times Bestseller vegan cookbook you need on your radar.
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From the same writers as the hugely successful Bosh, Henry Firth and Ian Theasby’s Bosh on a Budget is full of cheap, affordable and easy vegan meals.
- Bosh on a Budget, £6.99, Amazon – buy here
You can buy the book from Amazon here, for £6.99.
It’s full of 100 delicious and hearty recipes, that are all plant based.
And best of all, they’re designed to be cheap, with money-saving hacks, and batch cooking tips to make meal prep a breeze.
Whether you’re looking for new vegan inspiration, or want to introduce more plant based food into your diet post Veganuary it’s worth checking out.
Already a Sunday Times Best Seller, the guys behind Bosh, and stars of ITV’S series “Living on the Veg”, already have a string of accolades to their name.
Described as “the vegan Jamie Olivers”, Henry Firth and Ian Theasby are behind Bosh!, the highest vegan cookbook of all time with 900,000 copies sold worldwide.
The new “Bosh! On a Budget” is the latest release from Henry and Ian, and to celebrate the launch, we have two excusive recipes from the new book below.
Ian’s Simple Shakshuka
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“We’ve put this in the brunch chapter as it’s a great start to the day, but shakshuka makes a wonderful meal at any time. Served with toasted pitta for dunking, this silky red pepper stew feels really warming and generous. And we’re chuffed with these vegan eggs; they look awesome and the flavour is fantastic. Super fun and perfect for lnstagram!”
Serves 2 and you’ll need a large frying pan, and power blender
- 1 red pepper 2 tbsp olive oil
- 1 large white onion 1 fresh red chilli
- 3 garlic cloves
- handful fresh coriander 1 tsp dried oregano
- 1 tsp ground cumin 1 tsp smoked
- sweet paprika
- ½ tsp ras el hanout 1½ tbsp tomato puree 1 tsp caster sugar
- 1 tbsp red wine vinegar 1 X 40Qg tin
- chopped tomatoes 2 bay leaves
- 1 cinnamon stick salt
For the ‘egg yolks’
- ½ yellow pepper
- ½ tbsp plant-based mayo 1 heaped tsp tahini
- ½ lemon salt
For the ‘egg whites’
- 4 tbsp dairy-free yoghurt
- ½ lemon salt
To serve
- 1 spring onion
- 4 pitta breads
Blacken the peppers; Light your largest gas ring or preheat your grill to high.
Put the red and yellow peppers directly on the flame or under the grill for 10-15 minutes, turning them every 5 minutes, until blackened on all sides.
Set aside in a bowl to cool and steam with a plate over the top
Cook the vegetables; Place the frying pan over a medium heat and pour in the olive oil.
Peel and finely chop the onion and add it to the pan. Halve the chilli, dice one half and finely slice the other. Peel and grate the garlic cloves.
Add the diced chilli and garlic to the pan and stir, cooking for 5 minutes.
Finely chop the coriander stems and add them to the pan, reserving the leaves.
Add the oregano and the spices. Stir and cook for another 5 minutes. Add the tomato puree and sugar and stir for 5-10 minutes, until the mixture is getting darker and sticky.
Add the vinegar to the pan and let it bubble away and evaporate.
Add the tinned tomatoes, bay leaves and cinnamon and a good splash of water and leave to simmer for 8-10 minutes, until thickened and combined. Lower the heat and keep warm until needed
Peel the peppers; Rub the burned skin from the cooled peppers with your fingers. Seed and roughly chop the peppers.
Add the red pepper to the shakshuka. Put the yellow pepper in the blender
Make the ‘egg yolk’; Add the plant-based mayo and tahini to the blender with the yellow pepper.
Squeeze in the juice of the lemon and season with salt, Blend to a paste.
Make the ‘egg white’, Put the yoghurt in a bowl, Squeeze in the juice of the lemon and season with salt, Mix to combine
Finish the shakshuka; Remove the bay and cinnamon sticks from the pan. Taste the shakshuka and adjust the seasoning if necessary, If it looks dry, add a splash of water and stir it in. Make sure it’s nice and warm. Press the back of a spoon into the mixture to make 4 wells. Spoon a tablespoon of the ‘egg white’ into each well • Use a teaspoon to add a spoonful of the ‘egg yolk’ into the centre of each white
Serve; Grill or toast the pittas. Scatter the reserved coriander leaves over the shakshuka. Finely slice the spring onion and scatter it over along with the sliced red chilli. Serve the pittas alongside for dipping.
Cheese and Onion Tart
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“This is the kind of thing you’ll want to rustle up if you’re hosting a dinner party – your guests will be totally blown away by your culinary prowess. It looks the business, tastes delicious and is a great way to use up any onions you have knocking about in the cupboard. We like to use a quick and easy pastry sheet from the supermarket rather than making our own, but that’s your choice, of course. Quick word of advice: you might want to open a bottle for this one …”
Serves 8 as a starter or 4 as a main.
First preheat the oven to 200°C, 24cm deep ovenproof frying pan with a lid over a medium-low heat, Board or plate that will fit tightly over the pan.
- 7 mixed red and white onions (about 500-600g)
- 3 tbsp vegetable oil
- 1 tbsp dairy-free butter 10 sage leaves
- 1 tbsp sugar
- 2-3 tbsp balsamic vinegar 20g smoked
- dairy-free Cheddar 1 x 375g sheet ready
- rolled dairy-free puff pastry
- salt and black pepper
To serve
Cook the onions; Peel and halve the onions. Add the oil, dairy-free butter and the sage leaves to the hot pan.
After a couple of minutes, pour off a little of the sage butter into a small bowl and set the crispy sage leaves aside on a sheet of kitchen paper.
Add the onion halves to the pan, cut-sides down. Season generously with salt and pepper, sprinkle the sugar over the onions and drizzle over 1 tablespoon of the balsamic vinegar. Turn down the heat, cover the pan and cook for 15 minutes. Finely grate the Cheddar
Build the tart; Unroll the pastry and cut it in half widthways to make fitting the pastry into the pan easier. Take the lid off the pan and scatter half the cheese over the onions. Drape the two pieces of pastry over the top to cover the onions (they will overlap in the middle)
Carefully tuck the pastry in around the onions, being careful not to burn your fingers on the side of the pan. Prick the pastry all over with a fork and brush the top with the reserved sage butter.Transfer the pan to the hot oven to bake for 25 minutes, until golden brown and puffed up
Serve; Remove the pan from the oven (the handle will be hot!). Lay the board or plate over the pan then carefully flip it over to tip out the tart.
Drizzle over the remaining balsamic vinegar, reserved cheese and the fried sage leaves, Slice and serve with a simple green salad.
BOSH! on a Budget by Henry Firth and Ian Theasby is published by HQ HaperCollins and available now in paperback and eBook.
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