BUTTERNUT SQUASH AND SAGE LASAGNE 🌿 Its OFFICIALLY butternut squash season so we’ve combined this tasty veg with everyones favourite comfort food; lasagne and created this INSANE butternut squash and sage lasagne! A great alternative to the classic, this autumnal twist on the classic is packed full of layers of roasted butternut squash and lentils and a creamy sage infused béchamel. This recipe is not to be missed! For the full recipe head to the link in our bio 👆 #vegan #pumpkinseason #autumnfood #veganrecipes #lasagna #lasagne #worldpastaday

MAPLE ROASTED PARSNIP SOUP 🙌 Welcome back to a special Christmas episode of our series soup-er Sunday! Today we’re bringing you a winter warmer like no other, the perfect Sunday afternoon lunch - our Maple Roasted Parsnip Soup. Packed full of parsnips, carrots and a dash of cinnamon it has all the wholesome Christmas flavours everyone loves and is super simple to make. For the full recipe head to the link in our bio 👆

VEGAN HOT POT with @littlericenoodle 🔥 We’re back with another Spotlight Saturday and today we have this spicy vegan hot pot recipe from @littlericenoodle 🙌 Perfect for this cold weather it’ll definitely warm you up! Check out the recipe below 👇 INGREDIENTS • king oyster/oyster/shiitake/ enoki mushrooms • tofu • tofu puffs • yuba • pak choi • Shirataki noodle knots • sweet potato noodles METHOD Start by adding the ingredients that take the longer to cook, such as mushrooms and tofu puffs. Once they have softened add the ingredients that can be cooked very quickly (like all leafy vegetables). They should be added last and should not be cooked for more than 30s. Serve with dips made with sesame oil, garlic, red chili, sesame paste, scallion and coriander!

THE ULTIMATE PLANT-BASED CHILLI 🫘 Do you guys love cooking BOSH! recipes at home? If so, then you are going to love this recipe! Meet the BOSH! x @grubbymealkits Ultimate Plant-Based Chilli 🙌 SUPER comforting, this classic is a great weeknight dinner and is SO easy to make. With @grubbymealkits theres none of the stress of meal planning and no supermarket shopping, just balanced, nutritional meals guaranteed to impress. To grab 30% off your next month of boxes and to learn more about our partnership with GRUBBY head to the link in our bio👆 #ad

MAPLE ROASTED CARROTS AND PARMESAN PARSNIPS 🥕 Fed up with cooking the same Christmas veg every year? We’re here to up your side dish game with our Maple Roasted Carrots and Parmesan Parsnips 🙌 These sweet and sticky delights are the perfect complement to ANY Christmas dinner! For the full recipe head to the link in our bio! 👆 #christmas #vegan #veganchristmas

Cinnamon & Chocolate Churros My irresistible cinnamon and chocolate churros from my new cookbook ‘You Can Cook This!’, just voted World’s Best Vegan Cookbook’ by Gourmand - order now! This is how you make these gluten-free churros: 475ml milk (I use oat)
200g sugar, plus 3 tbsp
50ml vegetable oil, plus more for deep frying
240g gluten-free plain flour 1 tsp baking powder
1⁄2 tsp ground ginger
1 tbsp ground cinnamon
1⁄4 tsp ground nutmeg
150g dark chocolate, roughly chopped 1 Pour the milk into a medium-sized saucepan over medium heat. Stir in 3 tablespoons of sugar until the sugar has dissolved. Bring to the boil, then immediately remove from the heat, stir through the oil, then stir through the flour, baking powder and ground ginger until it comes together into a dough ball. Transfer the dough to a piping bag fitted with a small star-shaped nozzle. 2 In a shallow bowl, mix the remaining sugar with the cinnamon and nutmeg. 3 Melt two-thirds of the chocolate in a heatproof bowl set over a pan of barely simmering water, ensuring the bottom of the bowl doesn’t touch the water. Stir frequently until the chocolate has completely melted. Add the remaining chocolate, remove the bowl from the heat and stir until the chocolate is silky smooth. 4 To cook your churros, heat 5–7cm of vegetable oil in a large, deep heavy-based pan set over high heat until it reaches 185–190°C. I use a cook’s thermometer to check the temperature. If you don’t have a cook’s thermometer, carefully drop in a small piece
of the dough: it should immediately sizzle and turn golden brown. 5 When the oil is hot enough, carefully pipe 5–7cm lengths of dough directly into the hot oil – do not overcrowd the pan – and fry for about 1 minute, until golden brown underneath, then gently flip to cook on the other side. 6 Use a slotted spoon or tongs to transfer the cooked churros to some kitchen paper to remove excess oil. Sprinkle with the spiced sugar and toss to coat. Repeat with rest of the dough. 7 To serve, dip the hot sugar-coated churros in the melted chocolate. #vegan #churros #chocolate

GLAZED ROOT VEGETABLE TARTE TATIN with @wusthof 🌟 Root veggies are the unsung heroes of festive plates, and this dish celebrates these beauties in all their glory! Sweet, sticky and packed full of flavour, we’ve taken inspiration from a classic Tarte Tatin and have caramelised root veggies to perfection with maple syrup, balsamic vinegar, and thyme - the perfect winter centrepiece! And the secret to achieving those perfectly prepared veggies... a sharp, high-quality knife! We’ve used the @wusthof Classic Series to peel, chop, and cut our veggies to make the perfect base, then we topped with puff pastry for the ultimate flaky tart heaven! 🙌 We’ve been #cookingtogether for as long as we can remember, but Christmas has to be one of our favourite times of year to cook. We enjoy nothing more than creating epic centrepiece dishes that all our friends and family can gather round and enjoy together, and this dish is no exception! For the full recipe, head to the link in our bio 👆 #ad #holidaytraditions #wusthof #mywusthof

🚨 BUY OUR K!T PAN FOR £30 🚨 For 1 week only our K!T pan is on sale for £30! Delivered in time for Christmas our K!T pan can sauté, steam, sear and fry all your veggies and vegan proteins 🙌 The PERFECT Christmas gift for the foodie in your life 🌟 Order yours through the link in our bio now 👆 Limited time offer (ends midnight 17th Dec - UK only)

SPROUT GRATIN 🥬 GUYS, we can guarantee you’ve never eaten brussel sprouts like this before! Creamy, crispy, and packed full of flavour, our Sprout Gratin is a game-changer. Even if you’re not a sprout lover, this dish is bound to win you over (trust us) 😉 For the full recipe head to the link in our bio! 👆 #brusselssprouts #christmasrecipes #veganchristmas

GIANT MINCE PIE TART‼️🎄 Your Christmas table is calling for one of these! All the warm, comforting flavours of a mince pie, but big enough to share with the whole table. To make ours extra festive, we’ve used orange and cranberries for the mincemeat, AND we’ve topped it off with homemade shortbread stars and a drizzle of vanilla cream. Head to bosh.tv for the full recipe.

ZIPPY STICKY RIPS💥 This sweet and sticky sensation is one of our go to recipes. Whether it’s mid week or a quick weekend dinner you need to give this super simple, but extra tasty, recipe a try! INGREDIENTS: For the Zippy Sticky Sauce: 4 spring onions 2 inches ginger 1 large garlic clove 1 red chilli 1 tbsp vegetable oil 50g brown sugar 50ml soy sauce 25ml mirin 2 tbsp tomato purée 1 tbsp rice vinegar 1 tbsp toasted sesame oil 1 tbsp ketchup 2 tbsp sweet chilli sauce Salt to taste 2 tbsp water, plus more to loosen For the tofu: 560g extra firm tofu 4 tbsp cornflour 1 tsp salt Vegetable oil for frying To serve: 2 bags microwaveable basmati rice 1 spring onion 1 tbsp sesame seeds METHOD: Prepare a paste | Trim the onions and roughly chop into 1 inch pieces | Roughly chop the ginger into 1cm pieces | Peel the garlic clove | Trim the chilli | Place all the prepared vegetables in the food processor and blitz into a paste Prepare the sauce | Warm the vegetable oil in a frying pan over medium heat, add the paste and fry for 2-3 mins until really aromatic | Add the rest of the Zippy Sticky sauce ingredients to the pan, stir to combine and simmer for 2-3 mins to thicken | Season, then set to one side   Prepare the tofu | Open, drain and lightly press the tofu between kitchen paper to remove excess moisture | Rip the tofu into nuggets (the tofu should be thinner rather than fatter) | Add the tofu to a bowl, cover with the cornflour and salt and toss to cover completely Fry the tofu | If using a pan, add 2cm oil, warm over medium high heat until the end of a wooden spoon begins to fizz gently | Add tofu to the pan and fry for 5-7 mins, turning occasionally until really crispy and golden | Use tongs to remove the tofu and transfer it to a plate lined with kitchen paper | If you have an air fryer, cook the tofu rips in a single layer (shaking off any excess cornstarch) for 10-15 minutes at 200˚C, turning halfway, until golden and crispy Finish and serve | Reheat the sauce over high heat, adding a splash more water if needed | Add the tofu, toss to coat and serve immediately with rice | garnish with finely chopped spring onions and sesame seeds

FLORA PLANT GARLIC CANDLE WITH A DOUGH BALL WREATH 🎄 GUYS, we’ve been seeing the viral butter candle everywhere so when our friends over at @floraplantbased asked us to recreate it using their amazing plant-based alternative to dairy butter, we couldn’t resist! A great way to elevate your Christmas festivities, we’ve infused Flora Plant with LOTS of roasted garlic and paired it with this festive tear-and-share bread wreath for a striking centerpiece for all to enjoy. Super creamy and buttery, Flora Plant is 100% plant-based, made from natural ingredients and tastes, spreads, bakes and cooks just like dairy butter. Our plant-based “butter candle” centerpiece will seriously impress all of your friends this festive season. Check out the recipe on our website now! #AD #Skipthecow #buttercandle