Six easy and healthy recipes to jumpstart your 2022 Wine News

To call BOSH! a sensation is, if need be, an understatement. Since Sheffield-born friends Ian Theasby and Henry Firth founded the plant-based brand, it has gained two billion social media views and three million followers.

An ITV series followed, along with a supermarket range and four best-selling cookbooks, sold in eight languages ​​in 60 countries.

The couple, who founded BOSH! in 2016, while living together, decided to go vegan around the same time. With a background in apps, they had a knack for creating concise, fun, and most importantly, actionable recipe videos, entering the arena just when plant-based eating was ready to explode.

“We don’t bring a traditional vegan angle,” says Firth. “Our friends and families are all meat eaters, so we always have that tone.” They focus on how to avoid meat rather than why, which they think is more appealing. “Veganism is becoming less something you have to adhere to, like a religion, and more something you can dip your toes into, and that’s how the biggest change is going to happen.”

Each of their five cookbooks is designed to tackle a topic around veganism: for example, plant-based versions of classics or how to eat healthy. The latest, BOSH! On a Budget seeks to prove that plant-based meals don’t have to be the preserve of the wealthy.

For Firth, “the staple nuts and bolts of vegan food are the foods we should all be eating: fruits, vegetables, nuts, legumes, whole grains.” It’s when plant-based diners turn to the other end of the market, highly processed meat alternatives, that costs rise.

The key to vegan cooking, they say, is the layering of flavors. “The meat has this complex umami flavor,” says Firth. “You can achieve something similar by choosing your vegetables. Mushrooms or eggplant give you that umami kick. Then you start layering things like soy sauce, nutritional yeast, or marmite. There are so many tools you can use to enhance the flavor and make a delicious dish.

Recipes from BOSH! on a budget by Henry Firth and Ian Theasby (HarperCollins, £16.99). Order your copy from The Telegraph Library.

This recipe is super simple but ridiculously effective. Deliciously tender mushrooms in a rich, flavorful sauce with lovely sweet spices. Serve with rice, mashed potatoes or pasta for a superb warm and comforting meal!