Be a 'smarty plants' this weekend, and every night of the week, with these wondrous creations from the BOSH! boys.
Best friends Henry Firth and Ian Theasby, from Sheffield, were self-confessed meat eaters every night of the week but something clicked, and now they run BOSH!, the biggest planet-based online channel in the world.
Their recipes have been viewed by over half a billion people, they've sold over 1 million of their best-selling cookbooks and have delicious products in major supermarkets across the country.
And even better, they've given OK! some delicious meat-free, plant-based meal ideas that are so authentic and mouthwatering, you'll be hard pushed to taste the missing meat.
Hearty 'Halloumi' salad
Serves 4
Ingredients
For the 'halloumi'
- 1 x 325g block of firm tofu
- 3 lemons
- 3 tbsp olive oil
- 3 tbsp nooch (nutritional yeast)
- 2 tsp dried mint
- ½ tsp garlic powder
- Sea salt
For the salad
- 2 red onions
- A drizzle of olive oil
- Sea salt
- 2 vegetable stock pots
- 600ml boiling water
- 2 red peppers
- 200g pearl barley
- Sea salt
- 1 bag of mixed leaves
- 250g cherry tomatoes
- A handful of fresh mint leaves
- 1 lemon
Method
1. Press the tofu to drain off any liquid.
2. Halve the lemons and squeeze the juice into a container, catching any pips.
3. Add the olive oil, nooch, dried mint, garlic powder and a pinch of salt and stir to form a smooth paste.
4. Cut the tofu into 8 strips and coat in the marinade, leaving in the fridge for
at least 2 hours.
5. Preheat oven to 180°C/160°C fan/gas mark 4 and then bake your “halloumi” for 25 minutes.
6. Peel the red onions and slice them thickly. Place a large saucepan over a medium heat and add a drizzle of olive oil. Once warm, add the onion slices and a pinch of salt, mix well and cook for about 10 minutes until the onion softens.
7. Mix the veg stock pots with boiling water in a heatproof jug. Trim, halve and core the red peppers and cut into small cubes. Add the peppers to the onions and cook for another 5 minutes before adding the pearl barley and hot vegetable stock.
8. Cook the pearl barley according to the packet instructions until it has absorbed all the water and becomes soft.
9. Warm a griddle pan over a medium-high heat, lay the marinated tofu strips on the pan and sear for 2 minutes on each side to create dark griddle lines.
10. Transfer the pearl barley mixture and 'halloumi' to a plate and season with a good pinch of salt. Then serve with mixed leaves, halved tomatoes, mint leaves and a squeeze of lemon.
BB Smash Burgers
Makes 4 mega burgers or 8 regular patties
Ingredients
For the patties
- 4 echalion shallots
2 tbsp olive oil, plus extra for greasing your hands
- Sea salt and black pepper
- 1 tbsp brown sugar
- 600g plant-based mince
- 50g breadcrumbs
- 50g BBQ sauce
For the accompaniments
- 4-8 plant-based brioche buns
- 4 tbsp olive oil
- 4 tbsp plant-based mayonnaise
- 4 tbsp BBQ sauce
- 4-8 plant-based cheese slices
- 1 romaine lettuce, shredded
- 1 beef (or large) tomato, sliced
- Crispy fried onions
Method
1. To make the patties, peel and finely dice the shallots. Place a frying pan over a medium heat and add the olive oil and, once warm, add the shallots and a pinch of salt.
2. Mix well and cook for 3-4 minutes until soft then add the brown sugar and cook for another 3-4 minutes until the shallots caramelise.
3. Once cooked, spoon the shallots into a bowl and leave to cool for a few minutes.
4. Add the “mince”, breadcrumbs and BBQ sauce to the bowl. Season with salt and pepper.
5. Mix until well combined, grease your hands then shape into 4 plump or 8 smaller patties.
6. Set them on a lined baking tray and “smash” them with the base of a wide, flat-bottomed glass. Cook in the oven for 25 minutes at 180°C/160°C fan/gas mark 4.
7. Halve the brioche buns. Drizzle the cut sides with the olive oil and toast in the frying pan over a high heat until golden brown.
8. Mix mayo and BBQ sauce in a bowl. Pop a cooked burger on a bun then top with cheese, salad, the creamy sauce and crispy onions.
5-minute mug cake
Serves 1
Ingredients
For the cake
- 3 tbsp self-raising flour
- 3 tbsp caster sugar
- 1½ tbsp cacao powder
- ¼ tsp baking powder
- ½ tsp table salt
- 4 tbsp oat milk
- 2 tbsp vegetable oil
- ½ tsp vanilla extract
- 30g plant-based dark chocolate (about 3 chunks)
To serve
- Plant-based ice cream
Method
1. To make the cake mixture, put the flour, sugar, cacao powder, baking powder and salt in a large microwaveable mug and mix well using a fork until there are no lumps.
2. Add the oat milk, vegetable oil and vanilla extract and mix again until the mixture comes together and becomes smooth.
3. Place the chocolate pieces on top of the mixture and push into the centre using your finger or the fork so they sink into the batter.
4. To cook the cake, place the mug in the microwave and cook for 80 seconds – no longer otherwise it might spill over.
5. Serve the mug cake with a generous dollop of plant-based ice cream on the top.
BOSH! Meat: Over 100 Outrageously Tasty Recipes by Henry Firth and Ian Theasby (HQ HarperCollins, £22) is out now
