1 tbsp gherkin brine (from the jar).
½ tsp maple syrup.
¼ tsp vinegar.
¼ tsp white pepper.
½ tsp Dijon mustard.
¼ tsp onion powder.
¼ tsp garlic powder.
¼ tsp smoked paprika.
Preheat oven to 180°C. Line a baking tray. Frying pan on a low heat. Roasting tin.
First make the Balsamic Onions. Peel and thinly slice the red onion. Add the olive oil to the frying pan on a low heat. Add the onion and fry for 12–15 minutes, stirring occasionally, until lightly browned. Add the sugar and balsamic vinegar and stir for 3–4 minutes, until the sugar has dissolved and the onions have darkened. Take the pan off the heat.
Put the burger patties on the lined baking tray. Put the tray in the oven and cook following the instructions on the packet. 5 minutes before they’re ready, lay a slice of dairy-free cheese on top of each patty and place an upturned roasting tin over the patties to stop the cheese drying out. Bake for the remaining 5 minutes.
Meanwhile, make the BOSH! Burger Sauce by combining all the ingredients in a small bowl and mixing together with a fork.
Slice the gherkins. Shred the lettuce.
Assemble your burgers! Slice the burger buns in half and spread the bottoms with the BOSH! Burger Sauce. Take the burgers and cheese out of the oven and place one patty on each burger bun. Top the cheese with the shredded lettuce and sliced gherkins and then pile on the balsamic onions. Close the lids of the burgers and serve.
SERVES 2.
2 plant-based burger patties, or The Big BOSH! Burgers from our first book, BOSH!.
4 slices dairy-free cheese.
2 good-quality burger buns.
2 tbsp egg-free mayonnaise.
4 baby gem lettuce leaves.
1 large tomato.
FOR THE GUACAMOLE.
1 lime.
1 small garlic clove.
¼ tsp salt.
1 large ripe avocado.
1 small fresh red chilli.
2 spring onions.
4 cherry tomatoes.
10g fresh coriander.
FOR THE HASH BROWNS.
1 large potato.
2 tbsp plain flour.
¾ tsp salt.
¼ tsp black pepper.
olive oil, for shallow frying.
Preheat oven to 180°C. Fine grater or Microplane. Clean tea towel. Frying pan. Line a plate with kitchen paper. Line a baking tray. Roasting tin.
First make the guacamole. Halve the lime and squeeze the juice into a bowl. Peel and grate the garlic into the bowl. Add the salt. Halve and carefully stone the avocado by tapping the stone firmly with the heel of a knife so that it lodges in the stone, then twist and remove. Scoop the flesh into the bowl. Use the back of a fork to mash everything together.
Rip the stem from the chilli, cut it in half lengthways, remove the seeds and finely chop. Trim and finely chop the spring onions and cherry tomatoes and add them to the bowl. Pick the leaves from the coriander, roughly chop and add them to the bowl. Stir all the ingredients together with a fork so they’re well mixed. Taste and add a little more seasoning if necessary. Cover and refrigerate.
Peel the potato for the Hash Browns and grate it into a sieve. Wash under cold water until the water runs clear. Tip into the clean tea towel and twist the towel over the sink to squeeze out all the excess moisture. Put the grated potato into a mixing bowl. Sprinkle over the flour, salt and pepper and mix everything together. Roll the grated potato into 2 balls and squash them into 1cm-thick patties.
Put the frying pan over a medium heat. Pour in the olive oil until it’s 1cm deep. Warm until a wooden spoon dipped into the oil sizzles around the edges. Carefully place the hash browns in the oil and cook for 3–4 minutes on each side, until golden brown and crispy. Transfer to the plate lined with kitchen paper to drain.
Put the burger patties on the lined baking tray. Put the tray in the oven and cook following the instructions on the packet. 5 minutes before they’re ready, lay a slice of dairy-free cheese and a hash brown on top of each patty and place an upturned roasting tin over the patties to stop the cheese drying out. Bake for the remaining 5 minutes.
To assemble the burgers, slice the buns in half and spread the bottoms with the egg-free mayo. Cover with 2 lettuce leaves for each bun. Cut the tomato into thick slices and lay them over the lettuce. Take the burgers, cheese and hash browns out of the oven and place one patty on each burger. Dollop the guacamole over the tops. Close the lids of the burgers and serve.
An easy, punchy, gorgeously warming dish that is perfect for a winter evening. As it’s packed with veggies and low on processed carbs it’s also not too heavy. Feel free to roast any veggies you like to add to this bake. The roux used in this dish is really reliable and would work well in any creamy pasta bake.
SERVES 4.
1 head cauliflower (about 600g).
1 head broccoli (about 350g).
1½ tbsp olive oil.
100g fresh spinach leaves.
50g panko breadcrumbs.
fresh chives, to garnish, optional.
200g salad, to serve.
salt and black pepper.
FOR THE CHEESY SAUCE.
50g dairy-free butter.
50g plain flour.
700ml unsweetened plant-based milk.
200g dairy-free cheese.
25g nutritional yeast.
30g pickled jalapeños.
1½ tsp garlic powder.
¾ tsp smoked paprika.
2½ tsp English mustard.
Preheat oven to 180°C. Line a baking tray. Large saucepan on a medium heat. Whisk. Grater. 20 x 30cm lasagne dish.
Trim the cauliflower and broccoli and cut into small florets. Cut the stems into similar-sized pieces. Spread over the