Four years after bursting onto the scene with BOSH.TV, Sheffield lads Henry Firth and Ian Theasby should be pretty pleased with themselves. Having racked up 1.6 billion YouTube views, they are credited with ‘veganising’ food faves such as lasagne and spaghetti Bolognese.
Here, they reveal their top tips and recipes for making every kitchen a vegan-friendly one:
Your smartest vegan swap?
Ian: I used to be a big fan of scrambled egg. We developed a technique using firm and silken tofu to get both the silkiness and clumps of the egg, flavoured with garlic, turmeric and a little bit of black salt, which gives a real eggy-ness. You really can’t tell the difference.
What essentials do all vegan households need?
Henry: Tofu, nutritional yeast (to make things taste cheesy), a plant-based milk and a good selection of spices to layer up the tastes. They help you get the complexity of flavour you get with meat.
What would you say to those who think veganism is expensive and limiting?
Henry: There are endless fruits and veg to choose from! In terms of expense, if you’re buying higher welfare meat, veganism is definitely cheaper, especially if you use dried beans, rice and pasta. You can make a vegan dish with five ingredients just as easily as a meat one.
Can being ‘flexitarian’ make a difference, too?
Ian: If we all cut out meat in the UK for one meal a week, we would reduce the UK’s carbon emissions by more than 8%, which is the equivalent to taking 16 million cars off the road.
Crispy tofu satay bites
Transform tofu into something crisp and crunchy with this vegan take on the popular Thai dish. The rich spiced peanut sauce goes deliciously with the tofu whether you're serving as a starter or a snack. Get dipping!
BOSH!'s version of this Middle Eastern brunch dish is packed full of greens, from avocado to peas and spinach, dill and mint. The spice mix za'atar also adds bags of flavour to this dish. Serve with crusty wholemeal bread and a yogurt alternative for a delicious plant-based way to start the day!
Impress your plant-based pals with this saag paneer minus the paneer. Instead, tofu takes centre stage in this fragrant vegan spinach curry, seasoned with garlic, ginger, garam masala, turmeric and chilli flakes. Serve with chapatis or roti and tuck in.