Speedy BOSH!: Over 100 New Quick and Easy Plant-Based Meals in 30 Minutes from the Authors of the Highest Selling Vegan Cookbook Ever

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METHOD: You will need a frying pan on a medium heat, a grater, a small saucepan and a whisk. Peel and finely dice the onion. Finely dice the fennel (including the tops), finely chop the chilli (leave the seeds in if you like the heat). Heat the olive oil in the hot frying pan. Lay the pak choi on the griddle and cook until char lines appear, trying not to move them around too much No fancy kit, no out-there ingredients. You’ll be able to get all the bits and pieces you need from your nearest major supermarket. Everything has been tried and tested and is bursting with flavour. Return to the aubergine mixture. Add the coriander stalks and cabbage to the pan along with the oil, and cook for 2–3 minutes, until the cabbage has softened.

In just 30 minutes flat, you’ll be creating fragrant curries, hearty stews, comfort food for cold nights (just have a taste of the Ultimate Vegan Mac and Cheese!), indulgent puds, delicious rice and noodle dishes, and one-pan wonders. Roughly chop the cauliflower into bite-size chunks. Add to the bowl with the potatoes and microwave for 6 minutes more.Meanwhile, make the nut milk mixture: Put the almond milk and cashews into the medium saucepan and bring to the boil. Allow to cool. Transfer the mixture to the power blender and blitz until smooth Add the garlic and ginger and cook them until you release the aromas and they’re bubbling in the oil Serve • Spoon the curry into bowls • Top with the lime wedges, coriander leaves and chopped peanuts Millionaire’s Shortbread Photo: Lizzie Mayson

Add the sliced onion and salt and fry for 5-7 minutes, stirring occasionally, until the onion is soft and translucent METHOD: You will need to preheat the grill to high, have a large saucepan of salted water on a high heat, a food processor, a large frying pan on a high heat and a micro-plane or fine grater. Peel the garlic cloves and add them to the food processor. Add the smoked paprika, sundried tomatoes, red peppers and passata and blitz to combine. is slightly browned. Remove half the mince mixture and set it aside. Reduce the heat to low. Transfer the cooked noodles to the pan and add most of the spring onions. Increase the heat, pour in the remaining sauce and stir well, adding a splash of water to loosen if necessary.To serve, split the mixture between two bowls. Top with the remaining herbs, chopped peanuts and sliced red chilli. Serve with the lime halves for squeezing over.

Place the pan under the grill for 2–3 minutes, keeping a close eye on it, until the topping is crispy. Divide your vegan mac and cheese between pasta bowls and serve immediately. When most of the starchy water has been absorbed by the pasta, taste to make sure it's cooked to your liking We believe that everyone should be able to enjoy the comfort of a creamy, cheesy pasta dish, which is why we love this vegan mac and cheese recipe from Speedy Bosh!, the latest book from Henry Firth and Ian Theasby. The sauce swaps dairy milk for an unsweetened almond substitute mixed with blended cashew nuts, which provide a dose of dietary fibre and heart-healthy fats. Traditional cheese is replaced with a vegan alternative in the recipe, plus a few tablespoons of nutritional yeast for an extra hit of savoury flavour and a plant-based source of vitamin B12. Topped with crispy breadcrumbs, it’s the ultimate comfort meal for cosy nights in.

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Start by chopping the aubergine into 1.5cm cubes. Add to a hot frying pan with a pinch of salt. Dry-fry for 5–7 minutes, until charred and collapsing, tossing regularly. Add the soy, hoisin and sriracha sauces and stir for 1 minute, making sure the mushrooms are well coated Now make the sauce. Halve the lime and squeeze the juice into a bowl. Add all of the other sauce ingredients and whisk together. Season with salt and pepper. In just 30 minutes flat, you'll be creating fragrant curries, hearty stews, comfort food for cold nights (just have a taste of the Ultimate Vegan Mac and Cheese!), indulgent puds, delicious rice and noodle dishes, and one-pan wonders. Start the curry • Add the oil to the hot pan • Add the curry paste and fry for 1 minute • Cut the tofu into 2cm chunks and add it to the pan • Stir to coat and fry for 1 minute • Rinse and drain the rice and stir it into the pan • Pour in the coconut milk then fill the empty tin with water and add to the pan • Add the peanut butter and a big pinch of salt • Stir well • Increase the heat to high and bring the mixture to a bubble • Reduce the heat to medium

When the oil is hot, add three- quarters of the spring onions, the garlic, ginger and chopped coriander stems Heat olive oil in the hot frying pan. Add the onion, fennel and chilli to the pan along with the garlic and paprika and cook, stirring, until starting to soften. Add the spaghetti, let it soften and then move it around with tongs in the pan until it's well submerged Grate the garlic into the mince pan with the ginger. Add the chinese five-spice and cook for 1 minute, adding a splash more sesame oil if the mixture looks too dry.Top each taco with red cabbage sambal, cauliflower, a dollop of chilli jam and coriander leaves Credit: Lizzie Mayson