BOSH! by Henry & Ian @bosh.tv

👨🏻‍🍳 👨🏻‍🍳 @henrydavidfirth & @iantheasby 🍔 Tasty Vegan Recipes & Best Eats Out 🏆 1.5Bn Views & 2 Bestsellers 🥑 New Delish Vids Daily

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BOSH! by Henry & Ian photos and videos

17 hours ago

Spaghetti Bolognese is one of the most popular dishes in the UK! It’s quick, easy to make and can feed the whole family! So of course us being BOSH! We had to recreate this classic dish and make it completely plant-based! Meaty, delicious, hearty, the list goes on and on and on! Basically what we are trying to say is you need to try this recipe now! Let us know down below what your favourite pasta dishes are! 🖤💛Our brand new book, HOW TO LIVE VEGAN comes out on October 3rd in the UK! Pre-orders are up both on Amazon & Signed editions on Waterstones!💛🖤 LIKE & TAG YOUR FRIENDS TO SPREAD THE VEGAN LOVE All the love, Henry & Ian x #vegan #bosh #veganmainstream

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19 hours ago

Eating plant-based is one of the best ways to reduce your carbon emissions, as well as reducing land use, water use, water waste and rainforest deforestation. That's why we do what we do - creating plant-based recipes for the world, every day of the week. We've partnered with @RenaultUK so we can drive electric and learn about more sustainable transport. Together, we went to the Eden Project in Cornwall, to explore a Rainforest of the Future, the world's largest biosphere, which uses biomimicry in its architecture and is powered entirely by electric vehicles. And of course, we muck around and eat some tasty vegan food along the way! @edenproject #poweredbyrenault | #ad 🖤💛Our brand new book, HOW TO LIVE VEGAN comes out on October 3rd in the UK! Pre-orders are up both on Amazon & Signed editions on Waterstones!💛🖤 LIKE & TAG YOUR FRIENDS TO SPREAD THE VEGAN LOVE All the love, Henry & Ian x #vegan #bosh #veganmainstream

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Yesterday

Grab your best spoon and clear the dance floor as your about to have a tastebud disco for dinner! This dish is ridiculously tasty, easy to make and will feed the millions… well this dish serves 4 but who’s counting anyway? Let us know down below if you will be making this for your dinner? We sure are! 🖤💛Our brand new book, HOW TO LIVE VEGAN comes out on October 3rd in the UK! Pre-orders are up both on Amazon & Signed editions on Waterstones!💛🖤 LIKE & TAG YOUR FRIENDS TO SPREAD THE VEGAN LOVE All the love, Henry & Ian x Full method & ingredients over at bosh.tv soon! #vegan #bosh #veganmainstream

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Yesterday

This daily vlog is a BIG ONE! If you want to learn a bit more about the backstory to our classic tofu scramble, then look no further! We throw it back to 2018 where we visited the legends over at @fieldsbeneath who showed us an insight into how they make their tofu egg so eggy! So what we have decided to do is show you this epic vlog while also showcasing another EPIC version of our ridiculously delicious tofu scramble! ENJOY! Do you love tofu scramble? Let us know down in the comments! 🖤💛Our brand new book, HOW TO LIVE VEGAN comes out on October 3rd in the UK! Pre-orders are up both on Amazon & Signed editions on Waterstones!💛🖤 LIKE & TAG YOUR FRIENDS TO SPREAD THE VEGAN LOVE All the love, Henry & Ian x Full recipe and method over at bosh.tv #vegan #bosh #veganmainstream

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2 days ago

Who doesn't want to drink a healthy chocolate milkshake for breakfast? This one's choc-full of protein and will give you a great boost for the day ahead! How do you kick off your mornings? Let us know below! 🔥 Ingredients: Smoothie 2 bananas 70g rolled oats 3 tbsp smooth peanut butter 2 tbsp cacao powder 2 tbsp vegan chocolate protein powder (we use @formnutrition ) 400ml plant based milk 100ml coconut water 1 tsp maple syrup Extras (optional ) Vegan squirty cream Cacao for dusting Dried Banana slices Method: Put all the ingredients in a liquidiser and blend until smooth | Pour into a glass, decorate with extras (optional ) and serve immediately. 🖤💛Our brand new book, HOW TO LIVE VEGAN comes out on October 3rd in the UK! Pre-orders are up both on Amazon & Signed editions on Waterstones!💛🖤 LIKE & TAG YOUR FRIENDS TO SPREAD THE VEGAN LOVE All the love, Henry & Ian x #vegan #bosh #veganmainstream

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2 days ago

Today we'll be talking about supplements, as well as giving a couple of cheeky healthy smoothie recipes. If you're vegan, or veggie, or even just any that's alive, then you should be thinking about what you're putting into your body. So today we're going to talk about what we do in the BOSH! household to help us stay on top of our nutrition game. Whilst eating mostly plants can be super healthy, if you aren't getting a varied enough diet it can leave you a bit low in certain things, so we like to take the occasional tablet to stay on top of things... Here's our top headline thoughts on hacking your nutrition. Disclaimer - we're not doctors - if you have specific medical concerns - go see a doctor! Season 2 day 6 of our 500 daily videos!

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3 days ago

Tofu. If you don’t love it already, you’re about to love it. Crispy. Meaty. Creamy. Spicy. Full of protein. This dish a certifiable, full on professional box ticker. Get it made ASAP Rocky, it’s a!n absolute banger. Also - lil tip for ya... feel free to marinate the tofu in a liquid lime-based marinade for maximum, heavy weight flavour. Full recipe and method on bosh.tv real soon. 🖤💛Our brand new book, HOW TO LIVE VEGAN comes out on October 3rd in the UK! Pre-orders are up both on Amazon & Signed editions on Waterstones!💛🖤 Also, just to make sure you know... YOU’RE A BAD ASS 💯 All the love, Henry & Ian x #vegan #bosh #veganmainstream

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3 days ago

Today, we test out a proper wood-fired oven and compare it with a regular oven. Same dough, same ingredients? Should you buy a pizza oven? Watch and find out! Don't forget to pre-order your copy of How To Live Vegan! Link is in bio. And grab yourself a copy of either of our first two cookbooks at bosh.tv

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4 days ago

When you’ve had a hard week at work, sometimes you just need a takeaway. Special fried rice is the stuff dreams are made of so we decided to smash out our own version! The flavours and textures are legit - proper takeaway vibes.We’ve used our pal @dereksarno ’s mushroom pulling technique for the chicken - go give him a follow, he’s a vegan wizard. Don’t worry if you can’t find King Oysters Mushrooms - just get some Portobello’s, cut them into strips and roast them as the recipe specifies! What’s your fave takeaway? Let us know in the comment community below! Full recipe and method over at bosh.tv. soon! 🖤💛Our brand new book, HOW TO LIVE VEGAN comes out on October 3rd in the UK! Pre-orders are up both on Amazon & Signed editions on Waterstones!💛🖤 LIKE & TAG YOUR FRIENDS TO SPREAD THE VEGAN LOVE All the love, Henry & Ian x #vegan #bosh #veganmainstream

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5 days ago

Quick, easy, healthy and delicious. There's not much more to say other than we hope you enjoy this dish! Let us know below what your favourite pasta dish is! Here is all you need to know! Ingredients: Roast vegetables 4 courgettes 1 tbsp olive oil 2 cloves garlic cloves 200g tenderstem broccoli Salt and pepper to taste 1 lemon 2 tbsp tahini 2 tbsp water Salt and pepper to taste 100g spinach To Serve 300g whole wheat penne pasta 100g green salad of your choice 2 tbsp almond parmesan (see BOSH.TV for recipe ) Method: First, prep and roast the vegetables | Trim the courgettes and cut them longways into quarters | Trim the broccoli and cut into bite sized pieces | Spread the courgettes out on a baking tray, drizzle with olive oil and season with a little salt and pepper | Put the tray in the oven and roast for 40-45 minutes until soft and golden | Spread the broccoli and garlic cloves out on a baking tray, drizzle with a splash of olive oil and season with salt and pepper | Put the tray in the oven and roast the broccoli for 15-20 minutes until tender Now, prep the pasta and sauce | Cook the pasta as directed on the packet (boil in salted water for roughly 9-12 minutes ) | While the pasta is bubbling, take the tray out of the oven and transfer the roasted courgettes to a food processor | Cut the lemon in half and squeeze the juice into the processor, catching any pips with your free hand | Add the roasted garlic cloves (without their skins ), tahini and a splash of water to the processor and blitz until smooth, with a little texture Transfer the sauce to a frying pan and warm over a medium heat | Add the spinach to the pan and stir into the sauce until wilted | Add a little pasta water to loosen the sauce to your ideal consistency | Taste the sauce and season to perfection with salt and pepper (you could also add some harissa paste here, we tried it and it was really tasty ) | Add the pasta to the pan and fold into the sauce to combine Time to serve | Plate up the pasta, broccoli and salad | Season with black pepper and serve All the love, Henry & Ian x #vegan #veganmainstream #bosh

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6 days ago

Saucy pasta is one of our absolute fave dinner dishes - it’s just so insanely satisfying! Sprinkling some extra flakes of flavour on top of your pasta dinner is a great shout. We’re of the opinion that you might as well maximise the deliciousness of your dinner at every possible opportunity! This plant based parmesan is devilishly delightful and super easy to make. If you’re missing parmesan cheese but wanna stick to your plant based guns, give this bad boy a whirl. What’s your fave saucy pasta? Let us know below and we’ll make it for ya! Ingredients: 150g almonds 15g nutritional yeast ½ tsp garlic powder Salt and pepper to taste Method: First, roast the almonds | Spread the almonds out on a baking tray, put the tray in the oven and roast for 8 minutes | Remove the tray from the oven and allow the almonds to cool to room temperature (this is important as warm almonds will release oil and turn creamy ) Now, make the Almond Parmesan | Put the almonds, nutritional yeast and garlic powder in the food processor and pulse until you have your desired consistency (the Almond Parmesan shouldn’t be completely fine, it needs to retain some texture ) | Taste the parmesan and season to perfection with salt and pepper | Transfer the Almond Parmesan to a jar and use within 1 month as an accompaniment to pasta and other hearty Italian-style dishes. 🖤💛Our brand new book, HOW TO LIVE VEGAN comes out on October 3rd in the UK! Pre-orders are up both on Amazon & Signed editions on Waterstones!💛🖤 LIKE & TAG YOUR FRIENDS TO SPREAD THE VEGAN LOVE All the love, Henry & Ian x #vegan #bosh #veganmainstream

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1 weeks ago

Wow you better get ready cause this one is a banger! Inside this delicious cheesy parcels are super meaty chunks of jackfruit which will blow your marbles! Let us know what you think of this recipe and if you are going to make it with your family and friends! Full ingredients list and method will be up on BOSH.TV soon! 🖤💛Remember our brand new book, How to live vegan is out on the 3rd of October. Pre-orders are live over on Waterstones and Amazon💛🖤 All the love, Henry & Ian x #vegan #veganmainstream #bosh

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2 weeks ago

As you’ve probably noticed by now, we love guacamole. We’ll dollop it on basically anything. We decided to make a guac that doesn’t rely on avocados. The obvious sub-in were peas because they’re delicious, packed full of protein and, they’re green! 💚 This recipe takes no time at all to make and it’s totally yum. Give it a whirl, it might be your new favourite dip! What’s fave vegan snack? Let us know in the comments below! Here’s what you need to know: Ingredients: Mockamole: 200g frozen peas 1 small clove garlic 2 spring onions 5 cherry tomatoes 1 small red chilli 5g coriander leaves 1 lime Salt and pepper to taste Crudites: 2 sticks celery 2 carrots 1 large red peppers Tortilla chips Method: Defrost the peas | Food processor | Microplane | Mixing bowl First, prepare the veggies | Peel and grate the garlic clove | Trim and finely slice the spring onions | Finely dice the cherry tomatoes | Trim, halve, deseed and finely dice the red chilli | Halve the lime Now, make the Mockamole | Put the peas and garlic in the food processor and blitz to a textured paste | Transfer the mixture to a bowl, add the onions, tomatoes, chilli and coriander to the bowl and mix to combine | Squeeze the lime juice into the bowl and stir | Taste and season to perfection with salt and pepper Now, prep the crudites | Peel, trim and cut the carrots into batons | Trim the celery and cut into batons | Halve, trim, core and cut the pepper into slices Time to serve! | Plate up the Mockamole and crudites and serve. 🖤💛Remember our brand new book, How to live vegan comes out on the 3rd October! Pre-orders are live!💛🖤 All the love, Henry & Ian x #vegan #veganmainstream #bosh

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2 weeks ago

Henry's still in Plymouth cranking words out for our new Healthy cookbook which drops on 26th Dec in the UK (woo hoo! ) Ian's in London smashing out some more recipes for you drool over and COOK at home! Hope you have a great day! All the love, Henry and Ian x #vegan #veganmainstream #bosh

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2 weeks ago

We love Mexican food! We’ve dreamt up loads of recipes from Burrito Samosas to Guacaroni but this Fajita Bowl might be our all time fave! We used our pal @dereksarno ’s famous mushroom pulling technique for the mushroom chicken, such a simple and effective technique! What’s your fave vegan Mexican dish? Let us know in the comments below! 💛🖤Remember that our brand new book, How to live vegan is available for pre-order now!🖤💛 All the love, Henry & Ian #veganmainstream #bosh #vegan

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2 weeks ago

Henry's in Plymouth, Ian is in London, and together we're sharing our top tips to be a healthy vegan! A vegan diet is incredibly healthy, but there are things you need to do to ensure you stay healthy, including: - Eating a wide, varied diet with lots of colour - Getting the right nutrients, including B12 and Vitamin D, which may require a supplement - Drink lots of water - Get good rest - Exercise once a day, even if only lightly - Don't be afraid to see a doctor if you need to! Oh, and if you can hang out with animals, like dogs, cats or even cows from time to time, then even better! Our new cookbook 'BOSH!: Healthy Vegan' is out in December with 80 deliciously healthy vegan recipes. This is a little preview of some of the topics. We'll let you know when it's available to bag one! Also, 'How to Live Vegan' is available to pre-order right now (link in bio ) and if you do so you could win a night in a vegan hotel suite and drinks with us, or a foraging competition! Click the link in the bio!

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2 weeks ago

Soup should never be underestimated. It’s a great way to use up excess veggies and can be eaten all year round for lunch or dinner. What’s your fave soup? Let us know below! Ingredients: 200g mixed vegetables (such as carrot, leeks, celery, butternut squash, beetroot, swede ) 1 onion 2 tsp + 1tsp of olive oil 1 sprig of thyme 1 sprig of rosemary 1 can of haricot beans 2 tbsp tomato puree 500-750ml vegetable stock 200g mixed vegetables (such as carrot, leeks, celery, butternut squash, beetroot, swede, cauliflower ) 4 cloves of garlic Method: Peel and chop the vegetables, cutting them in to 3 cm chunks | Drizzle with 1 tsp of olive oil and a pinch of salt, place on the lined baking tray along with the unpeeled garlic cloves and roast for 20-30 minutes until soft. Peel and finely slice the onion | Drain and rinse the haricot beans | Pick and finely chop the rosemary and thyme | Destem the kale and rip in to chunks| Add the remaining teaspoon of olive oil to a large saucepan and place over a low- medium heat l Add the onions and a pinch of salt and sweat for 10 minutes until translucent, stirring regularly | Add the herbs and cook for a further few minutes | Add the beans, tomato puree and vegetable stock and simmer for 10 minutes | Set aside and allow to cool slightly, place in a blender and blitz until completely smooth and creamy | Return the pureed soup to the pan and season to taste. Add the roasted vegetables to the soup| Squeeze the roasted garlic cloves so the contents comes out, add this to the soup and place over a medium heat | bring to a boil. Toast the bread, once golden rub gently with the garlic clove and drizzle with 1 tsp of olive oil. Serve the soup piping hot with a slice of garlic wholewheat toast! 💛🖤Just a quick reminder that our brand new book, "How to live vegan" is now available for pre-order! Make sure to send us screenshots of your orders! 🖤💛 All the love, Henry & Ian x #vegan #veganmainstream #bosh

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2 weeks ago

Today Henry headed out of London to see his family and Ian stayed in London to soak up some culture! Finding time for yourself and taking yourself out of your norm is super important to recharge your batteries. Work and exercise don’t have to stop when you’re relaxing, in fact, work and exercise can be a great way to relax and recharge! How do you recharge your batteries? Let us know in the comments below! All the love, Henry and Ian x #vegan #veganmainstream #bosh

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2 weeks ago

This recipe is super quick, super cheesy and extremely delicious, you're going to love it! What’s your fave pasta dish? Let us know below x Ingredients: 130g cashew nuts 150ml cashew milk 15g nutritional yeast 150g silken tofu 1 tsp apple cider vinegar ½ tsp garlic powder 1 tbsp pepper 100ml pasta water 350g spaghetti (thicker the better ) Salt and more pepper to taste 100g rocket (Arugla 🇺🇸 ) 1 tbsp extra virgin olive oil 1 tbsp balsamic vinegar Nutritional yeast for sprinkling Salt and pepper to taste Method: First, make the creamy sauce | Put the cashews, milk, nutritional yeast, silken tofu, apple cider vinegar, garlic powder and pepper in a food processor and blitz until completely smooth | Pour the sauce into a small saucepan, put the saucepan on the stove over a low heat and gently warm, stirring occasionally Now, make the pasta | Cook the pasta according to package instructions | Drain the pasta, quickly pour it back into the pan, pour over the sauce and fold it into the pasta to cover quickly Time to serve | Serve the pasta into 4 bowls, add a little rocket to each bowl, drizzle a little olive oil and balsamic vinegar over the rocket | Season to perfection with nutritional yeast, salt and pepper and serve immediately. Pre-orders are live for our brand new book, How to live vegan! Head over to waterstones and grab yourself a signed copy! 💛🖤 All the love, Henry & Ian x #vegan #veganmainstream #bosh

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2 weeks ago

We’re back to reality after yesterday’s madness! In the office, smashing out some tasty new recipes for you guys! Listen, we’ve got a treat for you... Fancy staying in the swanky vegan suite of a lush hotel in London and meeting us for a drink in the bar? If your answer is “YES”, watch the viddy for the deets of how that can become a reality! All the love, Henry and Ian x #bosh #vegan #veganmainstream

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2 weeks ago

These spicy wings are a perfect side to your dirty (or healthy ) dinner party! Ingredients: Caulifire Marinade Coating 60g red miso 2 tbsp maple syrup 2 tsp soy sauce 1 tsp apple cider vinegar 2 tsp toasted sesame oil ½ tbsp cayenne pepper ½ tbsp smoked paprika 40g panko breadcrumbs Cooking spray 1 medium cauliflower Creamy Garlic Dip 100g cashew nuts 1 garlic clove 1 tsp apple cider vinegar ½ lemon 1 tsp maple syrup 50ml water Parsley leaves for garnish Salt and pepper to taste To Serve 1 tbsp sesame seeds Celery batons for 4 people Carrot batons for 4 people First, make the Caulifire Marinade Coating | Blitz the panko breadcrumbs with a food processor | Put the miso, maple syrup, soy sauce, apple cider vinegar, sesame seed oil, cayenne pepper and smoked paprika in a mixing bowl and stir to combine | Add the blitzed panko to the bowl and stir to combine Now, prepare the cauliflower | Remove the leaves from the cauliflower and break the head into florets - not too big, not too small - ideally the size of small chicken wings | Put the cauliflower florets in the bowl of marinade and toss to combine - make sure the florets are really well covered in the sauce | Transfer the florets to the baking tray and spray with cooking spray | Put the tray in the oven and roast for 35-40 minutes, turning halfway through, spraying more cooking spray While the Caulifire Wings are roasting, make the creamy garlic dip | Grate the garlic clove Finely slice the parsley leaves | Put the cashews, garlic, apple cider vinegar, maple syrup and water in the blender | Squeeze the lemon juice into the blender and blitz until smooth | Add more water to achieve a smoother consistency | Transfer the sauce to a bowl and sprinkle over a little chopped parsley | Taste and season to perfection with salt and pepper Time to serve | Take the Caulifire Wings out of the oven and plate them up, sprinkle with sesame seeds | Serve immediately with the Creamy Garlic Dip, celery and carrot. 💚LIKE & SHARE TO SPREAD THE VEGAN LOVE💚 All the love, Henry & Ian x #vegan #veganmainstream #bosh

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2 weeks ago

Today we cooked & filmed two amazing dishes for you guys - you’re gonna love em - viddys dropping soon. We had the lovely Tiff Watson at our house for a makeup sesh with EmJ - she’s ace. We knocked off a little early and headed to BOOMTOWN on a team jaunt because Henry was DJing with his old crew, the Junglist Alliance. Check the viddy to see how the crowd reacted! Festivals are amazing - what’s your fave and why? Let us know below and we’ll try and arrange an appearance there next year! All the love, Henry and Ian #bosh #vegan #veganmainstream

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2 weeks ago

Vegan crispy duck panckes, do we need to say much more? This recipe uses the pulled mushroom technique developed by our pal and vegan wizard @dereksarno - go give him a follow his food will blow your mind! Here is all you need to know: Duck 1 tbsp vegetable oil 1 tbsp chicken seasoning 1 tbsp chinese five spice 600g king oyster mushrooms 1 medium cucumber 8 spring onions 6 tbsp hoisin sauce 2 tbsp sesame seeds 10g coriander 12 chinese pancakes Method: First, prepare the duck | Cut the caps off the mushrooms and finely slice | Shred the stems of the mushrooms with 2 forks until they look like shredded chicken | Add the oil, chicken seasoning and chinese five spice to the mixing bowl and stir to combine | Put the mushrooms in a bowl and stir until completely covered Transfer the shredded mushrooms to a roasting tin, making sure they’re well spaced in the bottom of the tin | Put the tin in the oven and roast for 30 minutes, tossing halfway through to ensure you get an even cook Now, prepare the rest of the ingredients | Trim and halve the cucumber lengthways | Scoop out the seeds with a spoon | Cut the two long halves into thirds and cut the thirds into fine matchsticks | Trim and half the spring onions length ways | Cut the spring onions into pieces the same length as the cucumber pieces | Cut the spring onions into long shreds | Prepare the pancakes according to packet instructions Time to eat! | Take the mushrooms out of the oven, transfer them to a serving bowl | Transfer the prepared veggies to serving bowls and put the bowls on the table | Lay the duck, spring onions, cucumber, sesame seeds and coriander on top of the pancakes, drizzle over some hoisin sauce, roll the pancakes up neatly and enjoy! All the love, Henry & Ian x #vegan #veganmainstream #bosh

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2 weeks ago

We headed to Sainsbury’s to scour the shelves for vegan food. Was it easy? What did we find? How clued up are the staff? Have you got any vegan-food shopping stories? If so, let us know below! All the love, Henry and Ian x #vegan #veganmainstream #bosh

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2 weeks ago

Cake, wonderful cake. It’s not that healthy but it’s sooooooooo good. Let us know if you cook this brand new recipe! Here is what you need to know: Ingredients: For the cake 180g plain flour 180g whole wheat flour 100g light brown sugar 200g white sugar 1 tsp salt ½ tbsp powdered ginger 4 tsp baking powder 140ml coconut oil (melted ) 2 ripe bananas 250ml plant based milk 6 ginger nut biscuits For the icing 50g ginger nut biscuits 60g dairy free butter 2 tbsp dairy free milk 1 tbsp maple syrup ½ tbsp powdered ginger 450g icing sugar For decorating 6 ginger nut biscuits Method: First, make the cake | Pour the flours, sugars, salt, powdered ginger and baking powder into a mixing bowl and mix to combine In the second bowl, mash the banana | Pour the melted coconut oil and plant based milk into the bowl. Pour the wet ingredients into the dry ingredients and fold everything together with a spatula to combine | Roughly break 6 of the ginger nut biscuits into small pieces, add them to the bowl and fold them into the mixture Transfer equal amounts of the mixture into the cake tins, put the tins in the oven and bake for 25-30 minutes until golden, well risen and a skewer comes out clean Whilst the cakes are baking, make the frosting | Put the remaining biscuits in a food processor and blitz them into a fine powder | Add the dairy free butter, dairy free milk and maple syrup to the processor and blitz them until everything comes together | Add the icing sugar to the processor and blitz into a thick icing sugar Take the cake out of the oven, transfer them to a cooling rack and let them cool down to room temperature | Cut the rounded top off one of the cakes and Spread half the icing on top | Put the second cake on top of the first and repeat the spreading stage until all the icing has been used Break the remaining decorative ginger nut biscuits into smaller pieces and decorate the cake to your taste | Cut the cake into 8 slices and serve immediately with a cup of tea All the love, Henry & Ian x #vegan #veganmainstream #bosh

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3 weeks ago

We took to the shelves in search of vegan food in one of the UK's largest supermarkets. Is food easy to find? Can the staff help us locate it? Let us know if you've had the same difficulties we did!

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3 weeks ago

Salads, when made with careful consideration and a little love, can be the best food you can eat. We were compelled to craft a salad for #BISHBASHBOSH that embodies California because it really is one of our favourite places in the world. Make this salad as a side for a BBQ, make it today to take to work tomorrow or, if you really love coleslaw, make it, plate it up and chow down for dinner! 🤣(admittedly, not everyone’s bag ) What’s your fave salad? Let us know in the comment community be low! Here is what you need to know: Serves 6 as a side 50g almonds 1 white cabbage (about 350g shredded weight ) 2 medium red onions 3 carrots 2 Gala or other crisply, sweet apples 15g flat-leaf parsley Dressing 3 limes 200g egg-free mayonnaise 2 tbsp BBQ sauce 1 heaped tbsp mustard ½ tsp hot sauce 2 tsp salt 1 tsp black pepper a good pinch of cayenne pepper Spread the almonds out on the baking tray | Put the tray in the oven for 8 minutes Cut the cabbage into quarters, discarding the core, and shred finely | Transfer to a large serving bowl, separating the shreds with your fingers Peel and finely slice the onions | Scatter into the bowl, separating the slices, and toss together with your hands Peel the carrots and grate them using the large holes of a grater (or cut them into fine ribbons ) | Add to the bowl and toss to mix Core, halve and then chop the apples into matchsticks and toss them into the bowl Pick and roughly chop the parsley leaves | Add most to the bowl, reserving a small handful for garnish Take the almonds out of the oven, spread them out on a chopping board and roughly chop into small pieces Halve the limes and squeeze the juice into a small bowl | Add the rest of the dressing ingredients and mix with a fork until smooth Pour the dressing over the slaw and mix everything together | Sprinkle over the reserved parsley and chopped almonds and serve Also, our brand new book, HOW TO LIVE VEGAN comes out on October 3rd in the UK! Pre-orders are up both on Amazon & Signed editions on Waterstones! 💚LIKE & TAG YOUR FRIENDS TO SPREAD THE VEGAN LOVE💚 All the love, Henry & Ian x #vegan #bosh #veganmainstream

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3 weeks ago

We’re back to reality and back on the grind. Yay! You’re gonna love the new recipes we’re working on - videos coming thick and fast real soon. We’re also working on the front matter for the new healthy cookbook which we’re super excited about. We had nothing in the fridge so we headed to the supermarket to get some bits and bobs for a quickie dinner. Yummo! What’s your fave super quick meal? Let us know in the comments below! All the love, Henry and Ian x #vegan #veganmainstream #bosh

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3 weeks ago

These king oyster mushroom scallops will leave you grinning from ear to ear, especially paired with this devilishly simple tomato pasta. We’re gonna throw it out there… This is one of our tastiest dishes to date and there’s a high chance that this will become one of your favourite dishes. Don’t believe us? Give it a whirl! Have you ever had king oyster mushrooms before? If so, what did you make with them? Let us know in the comment community below! Here is what you need to know: Ingredients: 2 tbsp olive oil 1 banana shallot 2 cloves garlic 1 tbsp capers + brine 1 tbsp of caper brine 600g king oyster mushrooms 1 lemon 400g mixed cherry tomatoes Salt, pepper and chilli flakes to taste 20g parsley 240g spaghetti 4 tsp nutritional yeast Full method on bosh.tv! Also, our brand new book, HOW TO LIVE VEGAN comes out October 3rd in the UK! Pre-orders are up both on Amazon & Signed editions on Waterstones! 💚LIKE & TAG YOUR FRIENDS TO SPREAD THE VEGAN LOVE💚 All the love, Henry & Ian x #vegan #bosh #veganmainstream

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3 weeks ago

July was an incredibly enjoyable and busy month for us. Maybe our busiest ever. We visited LA, Mallorca, NYC and @WildernessHQ Hope you enjoyed all the daily vlogs!

We’re back in London now for the next few months which means we can properly get our heads down and get some serious recipes written. If you want us to veganise anything in particular, now’s the time to tell us! Let us know in the comments section below!

The next time we’re heading out and about is for our UK #howtolivevegan book tour. The tour dates are below and the links to buy tickets are in our bio! We can’t wait to meet you all and have a natter about all things vegan! 
All the love, Henry and Ian x #vegan #bosh #veganmainstream 🖤💛🖤💛🖤 Thursday 3rd October - London (Tottenham Court Road ) - Waterstones - 6.30pm Friday 4th October - Reading (Broad St ) - Waterstones - 7.30pm Saturday 5th October - Sheffield - Off The Shelf Festival - 4.00pm - TICKETS ON SALE FRIDAY 30TH AUGUST Monday 7th October - Nottingham - Waterstones - 6.00pm - TICKETS AVAILABLE TBC Wednesday 9th October - Brighton - Waterstones - 7.00pm Thursday 10th October - Cardiff - Waterstones - 7.00pm Friday 11th October - Cheltenham - The Times & Sunday Times Literary Festival - 7.00pm - TICKETS ON SALE WEDNESDAY 4TH SEPTEMBER 🖤💛🖤💛🖤

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3 weeks ago

Hummus is one of life’s great pleasures. It’s creamy, tasty, healthy and makes sticks of vegetables even more delicious! We’ve made loads of hummus before but never with lentils. We thought we’d try making hummus with lentils and we’re glad we did because it was absolutely lush! Have you got any quirky hummus recipes? If so, give us the general jist in the comment community below!

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3 weeks ago

We’re having a blast here at Wilderness. Good vibes aplenty! The people are great the music is ace and the food, well, check the viddy and you’ll see! All the love, Henry and Ian x #vegan #veganmainstream #bosh

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