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4 EASY Vegan CHRISTMAS Recipes🎅🏽 !!!

[UltraVid id=302 ]We were having a stroll down the high street yesterday and we noticed that many shop windows are now adorned with Christmas decorations!

Christmas is 49 days away, which seems like a long time, but, like every year, that time is gonna fly by…

We reckon it’s high time we all start thinking about what we’re gonna eat for our Chrimbo dindins this year.

Here are a few ideas that will no doubt whet your Christmas whistle…

Here’s the recipe lineup:

One Tray Christmas Dinner
Vegan Turkey Sandwich
Christmas Burger
Christmas Lasagna

Henry and Ian x

#vegan #bosh #veganmainstream

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How to Make a VEGAN CHRISTMAS Dinner! (Cookalong) 🎅🏽

[UltraVid id=300 ]So…
Christmas…

It’s coming and it’s coming QUICK.

Now’s the time to plan, so when the big day arrives, you’re more than ready.
Watch this viddy, save this viddy and use this viddy to inspire you and guide you on the big day.
We’re on a mission to make Christmas 2019 your best ever (in terms of food).

For the full method and ingredients head over to our website bosh.tv or click this link! – https://bit.ly/2Oeqb50 👈🏼

BIG LOVE!

Henry and Ian x

#vegan #bosh #veganmainstream

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10 VEGAN MEAT DISHES | BOSH! | VEGAN

[UltraVid id=190 ]We transform plant-based ingredients into super ‘meaty’ dishes that are 100% vegan.

These are our Top 10 vegan meat alternatives to wow your carnivore friends and to scratch any of those itches you may have for something ‘meaty.’

These vegan meat dishes are fun to whip up every now and then and are incredibly delicious. Our favourites are the cheeseburger doughballs, vegan steak and the vegan fried chicken.

These dishes are super tasty and can be made easily at home. Let us know which one is your favourite!

Get the full recipes on our website: www.bosh.tv

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MILLIONAIRE’S SHORTBREAD | BOSH! | VEGAN

[UltraVid id=141 ]MILLIONAIRE SHORTBREAD

We have brought you such a treat today! Millionaire Shortbread is a favourite here in the UK and there’s no question why. The gooey caramel centre with the crispy biscuit base plus the smooth chocolate top makes this the ultimate treat. These taste incredible, and we have no doubt that you’ll love them too! Relax and enjoy one of these with a cup of tea on a Sunday afternoon or any time you like.

This dish is relatively easy and time efficient to make. First, we whip up the base and put it in the oven to bake. Whilst it’s in the oven we can make the caramel sauce and lastly, melt the chocolate. It’s then a case of layering everything together and leaving it to set in the fridge. It’s that easy! You’ll be eating your millionaire shortbread in no time.

We hope you love this amazing recipe! It’s…

Decadent
Sweet
The perfect treat
Chocolatey
100% plant-based and vegan

Enjoy this incredible recipe, just try not to eat the whole tray!

Recipe

Ingredients

Shortbread Layer
150g brazil nuts
150ml mild olive oil
150g golden caster sugar
100g demerara sugar
¼ tsp of salt
200g plain flour
100g semolina

Caramel Layer
2 cans of evaporated coconut milk
250g golden caster sugar
100ml golden syrup
125g coconut oil
pinch of salt

200g 70% cocoa solid dark chocolate

Method

Heat the oven to 180C/350F/gas mark four and use a splash of olive oil to grease a square baking tin 20x20cm in size.

Blitz the brazil nuts in a food processor until they start to form a paste. Add the oil and blitz again until completely smooth. Use a spatula to scrape down the sides of the food processor and blitz again.

Put the sugars, salt, flour and semolina into a bowl mix well. Add to the food processor and pulse, the mixture should form a moist crumb the colour of sand that sticks when pressed together.

Press into the tin, prick all over with a fork and bake for about 25-30 minutes, until golden and crisp. Allow to cool.

Put all the ingredients for the caramel in to a heavy-based pan, and heat gently, stirring to melt the coconut. Bring to a simmer, stirring occasionally and continue to simmer for about 15-20 minutes, until reduced by about half and thick and fudgey. Pour over the shortbread
and smooth with a palette knife. Set aside and allow to set.

Melt the chocolate in a heatproof bowl over a pan of simmering water spread evenly over the set caramel. Leave until solid, then turn out and cut into squares.