Speedy BOSH!: Over 100 New Quick and Easy Plant-Based Meals in 30 Minutes from the Authors of the Highest Selling Vegan Cookbook Ever

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Skill levels: I believe that vegan cooking should be accessible to everyone, so I’ve meticulously chosen a selection of cookbooks suitable for all skill levels. If you are after just one recipe book, then this is all you’ll need. It includes everything from the basics of vegan cooking to making delectable desserts. The vegan Cheatball Marinara Sub by BOSH! chefs Henry Firth and Ian Theasby will sink any hunger pangs. This particular cookbook, East, is one of my Vegan Mum‘s favourites. It features a range of different recipes, including dhal, ramen and nasi goreng, each of which would be a delightful addition to any dinner party 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. Photo: HQ/HarperCollins

is slightly browned. Remove half the mince mixture and set it aside. Reduce the heat to low. Transfer the cooked noodles to the pan and add most of the spring onions. Increase the heat, pour in the remaining sauce and stir well, adding a splash of water to loosen if necessary.Recipe Collections Look for vegan recipe inspiration? Then take a look through my vegan recipe collections! Add the garlic and ginger and cook them until you release the aromas and they’re bubbling in the oil

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 Heat olive oil in the hot frying pan. Add the onion, fennel and chilli to the pan along with the garlic and paprika and cook, stirring, until starting to soften. 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 Most people don’t have the time or energy to cook vegan meals from scratch. Thankfully, BOSH! have created this cookbook with over 100 different plant-based recipes that take under 30 minutes to cook. Lay the pak choi on the griddle and cook until char lines appear, trying not to move them around too muchPour the cooked mushrooms into the sauce and stir them around so they’re warmed through and completely covered When the oil is hot, add three- quarters of the spring onions, the garlic, ginger and chopped coriander stems

One of the biggest hurdles to cooking healthy and tasty vegan meals is the difficulty of the recipes. With Rachel Ama’s One Pot: Three Ways cookbook you’ll learn how to make delicious plant-based meals using just one pot. Add the vegan meatballs and fry for a couple of minutes. Add the chopped tomatoes, tomato purée, sugar and basil leaves.item-todo-done>3 tbsp toasted sesame oil1 tbsp rapeseed oil1 ½ tbsp soy sauce2 ½ tbsp hoisin sauce1 tbsp Sriracha2 head(s) of pak choi500g mixed mushrooms6 spring onions4cm piece of fresh ginger15g fresh coriander2 garlic cloves verifyErrors }}{{ message }}{{ /verifyErrors }}{{ 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

Georgina Hayden draws upon Mediterranean, Middle Eastern and Eastern European cuisines with simple and nutritious recipes like her Pumpkin, raisin and harissa pie and her Rizogalo rose rice pudding with roasted strawberries. Peel the ginger by scraping off the skin with a spoon, then grate into the bowl Separate the coriander leaves and stems and thinly slice both 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 This plant-focused recipe book with teach you how to make the most out of the whole vegetable. With recipes like broccoli pesto and cauliflower carbonara.item-todo-done>1 tsp salt½ tsp chilli flakes2 tbsp red wine - or red wine vinegar400g cherry tomatoes75ml olive oil - plus extra for drizzling1 small red onions - roughly chopped2 garlic cloves item-todo-done>1 tbsp toasted sesame oil2 tbsp brown sugar2 tbsp rice wine vinegar1 tsp cornstarch1 tsp Sriracha to taste60ml groundnut oil240g Shiitake mushrooms30g cornstarch2 garlic cloves1 inch piece of ginger60ml soy sauce 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. These vegan dan dan noodles are from the new book Speedy BOSH! – a surprisingly easy Chinese recipe with incredible flavour. It wows the taste buds with its punchy flavours, and the noodles are great at absorbing flavour. No fancy kit, no out-there ingredients. You’ll be able to get all the bits and pieces you need from your nearest major supermarket. Everything has been tried and tested and is bursting with flavour.