Notes about Recipes in this book

• Peri peri Hasselback potatoes

  • MelMM on January 31, 2019

    9-13-2018 Best recipe by far I've made from this book. Works perfectly as written. I used a large Yukon gold for the potato.

• Ultimate chilli

  • redjanet on November 06, 2018

    This took a little bit longer than I anticipated to prep, but it was completely worth it for such amazing flavour. I loved using minced mushroom instead of processed fake beef mince (or beef!) in combination with kidney beans and black beans and many other flavour-enhancing ingredients such as soy sauce, balsamic vinegar, maple syrup and chocolate. This also reheated very well for lunch in the microwave, tasting even better over the next couple of days.

  • aliceowlmug on April 18, 2021

    This was absolutely great. I used vastly more mushrooms than listed in the ingredients and the texture was great. I used the technique they taught me in the bolognese recipe which is to cook the minced mushrooms down for a long time until reduced and all moisture evaporated. Great combo of flavouring and just the right amount of heat.

• Banana bread

  • sharifah on May 17, 2020

    Very nice cake, recipe works really well. I’ve made this twice now. Moist, not too sweet and chocolatey. I sprinkle Demerara sugar on top before I put it in the oven, for a crunchy sweet hit.

• Sticky toffee pudding

  • Hannaha100 on February 10, 2020

    Delicious, great for family dinner. Again, enjoyed by all. Very rich/sugary. Served once with oat creme fraiche and once with ice cream. Remember to chop the dates (this is the part that takes longest). Made again for father's Day 2021 in large ceramic dish - enjoyed by all.

• Smoky BBQ beans on toast

  • Hannaha100 on November 18, 2020

    Loved this. Just the right level of heat for me (slight tingle). Would recommend measuring all spices/sugar/puree/soy into a bowl because they are all added together. Used 1/4 tin tomatoes instead of passata. The kind of recipe that makes me wish I had better bread. Would absolutely make this again.

• Quick puttanesca spaghetti

  • Hannaha100 on November 29, 2018

    Another variation of puttanesca. Added asparagus. All enjoyed. I liked the lemon. Quick and easy weekday meal. ETA: I forgot I'd made this before. We all enjoyed again, used frozen broccoli instead of tenderstem and halved the lemon.

• Mini pizza tarts

  • Hannaha100 on September 16, 2020

    Left out the red onion and cheese. Relatively successful - M1 and DH didn't like the courgette but are the rest, I think M2 just ate the tomatoes and olives but fairly easy to tweak the toppings. I liked the addition of balsamic vinegar to the sauce, I would do that again. A fairly easy weekday dinner.

• Creamy mac & greens

  • Hannaha100 on October 20, 2021

    Made with cauliflower instead of broccoli, no onion or garlic, less salt. Used mixed frozen mushrooms instead of portobello. Kept mushrooms separate from bake and sure enough they weren't popular with my fusspots. I thought they made a real difference as a little bland without but kids loved it, particularly M1. This is a good vegan roux-based cheese sauce. Would make again with the broccoli. DH doesn't like mushrooms but did like the marinade, may work on something else?

• Red ratatouille risotto

  • Hannaha100 on November 06, 2021

    Making this was like therapy for me - an entirely selfish dish as the rest of my family don't tend to like these ingredients. I thought it was great, would definitely make again. No more difficult than any other risotto. My only criticism is that the red wine turns it a strange colour which looks quite unappetising. Imo this doesn't matter because it tastes good. DH ended up quite liking it too and would eat again. M1 tasted the rice and said she "loved it".

• Rich & creamy lasagne

  • Hannaha100 on May 04, 2020

    I have not worked this hard for a meal since Christmas Day. It took me over 3 hours start to finish and that was only with skipping some of the baking time and turning the heat up and hoping for the best. Didn't have porcini so diced a Portobello mushroom and added a cup of stock instead. This was very tasty and I'm happy to have leftovers for my lunch tomorrow but I'm not sure it was worth the graft. Would only repeat for a dinner party or similar and even then I'd make as much as as possible in advance. On plus side DH and M2 mostly ate it, M1 not so much.

• Creamy carbonara

  • WandaA on September 09, 2020

    Perfect weeknight recipe. We loved the creaminess and different flavours. I will cook this again.

• Sticky shiitake mushrooms

  • WandaA on August 25, 2020

    Used oyster mushrooms instead of shiitake mushrooms. That worked out well. This is a very good recipe, also for carnivores, One of our daughters thought this was chicken.... or fish? The flavours melt together in a wonderful sticky sauce and the texture of the mushrooms is perfect. Will definitely make again! Only downside is that it doesn't make a large amount although I used even more mushrooms (450 grams) and doubled the sauce. It was just enough. We accompanied it with Asian greens from the book So Vegan in 5. Delicious meal!

• The big Bosh! burger

  • WandaA on September 09, 2020

    Really good vegan burger. Easy to make, texture is very good and tastes delicious!

• Sweet pepper fajitas

  • WandaA on September 09, 2020

    This was delicious accompanied with the salsa and guacemole recipes. It does make a lot. Took me some time to make it all but the peppers alone took me about 45 minutes. We have plenty to eat another day. Love all the flavours!

  • aliceowlmug on May 23, 2021

    This was really good. So many tasty flavours. Good wrapped in a fajita but for a lighter meal really good using all the components as toppings on a salad. I bought guacamole and refried beans but used the Bosh salsa recipe. YUM.

• Ultimate BBQ coleslaw

  • WandaA on September 09, 2020

    This is a salad with a very strong BBQ flavour. Wonderful to add to a burger but might be too strong to eat on its own. We liked it though with the Big Bosh burger.

• Pastaball marinara

  • NoaBC on January 21, 2019

    I was so excited to try this and really disappointed by it. The balls were very mushy, I was expecting a bit more bite. The sauce was nice, I'd make that again to go on top of pasta instead.

• Mushroom pho

  • christineakiyoshi on May 19, 2019

    Good flavors. Would cut the bok choy into smaller pieces and add broccoli.

• Tom yum soup

  • Vegansarah on October 04, 2021

    Added soy chunks instead of the mushrooms, quite watery but plenty of flavour

• Big bhaji burger

  • Vegansarah on November 04, 2021

    Loved these although too sticky to shape. Think they were a bit too fat as still stodgy in the middle but tasted good and would have again. Used the 'Jane's mint raita' (from the same book) instead of mayo.

• Spaghetti Bolognese

  • aliceowlmug on April 15, 2021

    This was the first time I'd made a recipe using minced mushrooms to replace mince and was absolutely amazed with the result!! It's delicious and has lovely texture! I used about double the recommended quantity of mushrooms and I'm glad I did as they really reduce in volume. I much prefer the concept of using real ingredients like mushrooms instead of fake mince. Overall absolutely loved this and I'm sure the base idea would be very versatile to be used in all sort of other recipes in place of mince - chili, cottage pie, pasties.... Will definitely be making again as is and in other guises.

• Aquafaba chocolate mousse

  • aliceowlmug on May 23, 2021

    I've followed this recipe several times and every time I am absolutely amazed by how aquafaba whips up EXACTLY like egg whites!! It's magic. But I just can't get the technique of folding the chocolate in to the whipped aquafaba without some of the chocolate seizing, making the end result grainy. I'm sure it's my technique rather than the recipe. I'll keep trying!!

• Falafel Bosh! bowl

  • aliceowlmug on May 23, 2021

    This makes a fairly reasonable lunch dish. It was the first time I've made falafel and I was fairly underwhelmed - made a lot of mess and tasted a bit under-flavoured. That said I like the concept of the bowl meal and will be having it again, but using bought falafel.

• Southwest Bosh! bowl

  • aliceowlmug on May 13, 2021

    This isn't even cooking if you use ready cooked rice - it couldn't be easier! It's just opening cans, a bit of veg chopping and whizzing up the dressing in a blender. Takes 15 mins. It says it serves "2-4" which is vague so I used slightly more of each ingredient than stated (whole pepper instead of 1/2, whole onion instead of half, 3 little gem lettuces, 250g rice which is the size of a ready cooked packet instead of the called for 140g) and the result was 4 very generous portions. I topped with some crispy fried onions aswell. We'll definitely have it again - tasty and easy. It would also be good as a side dish at a BBQ, or in a burrito, or with some tortilla chips. Yum.