The BOSH! Boys: Recipes from Yorkshire's vegan Youtube stars

Sheffield vegan cooks Henry Firth and Ian Theasby have launched a new recipe book.

The BOSH! Boys grew up in Sheffield

The pair, who have been friends since school, run the hugely successful BOSH! Boys Youtube channel and website. Their latest book, Bish Bash Bosh, is for sale now - and they shared some of the plant-based recipes with us.

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Classic lasagne

SERVES 6–8Ingredients2 onions100g sun-dried tomatoes, plus 2 tbsp oil from jar3 carrots3 celery sticks1 sprig fresh rosemary, plus more for garnish2 sprigs fresh thyme4 garlic cloves700g chestnut mushrooms300ml red wine1 tbsp tomato purée1 tbsp red miso paste1 tsp balsamic vinegar½ tsp dried oregano2 tsp soy sauce2 x 400g tins chopped plum tomatoes800ml water500g dried lasagne sheetssalt and black peppersalad leaves, to serveFor The Béchamel125ml olive oil125g flour1.25 litres unsweetened plant-based milk1½ tbsp nutritional yeast


Peel and quarter the onions and blitz them in a food processor until finely chopped. Add the sun-dried tomato oil to the large pan on the heat and sauté the onions, stirring, for 5–6 minutesMeanwhile, peel the carrots and pulse them in the food processor with the celery until minced. Remove the leaves from the rosemary and thyme and finely chop. Peel and grate the garlic and add it to the pan. Stir for one minute. Add the carrot, celery, rosemary and thyme, reduce the heat slightly and sauté, stirring occasionally, for 12–15 minutesMeanwhile, thinly slice the sun-dried tomatoes. Pulse the mushrooms in the food processor until finely minced. Add to the pan along with the sun-dried tomatoes. Stir, increase the heat slightly and sauté, stirring, for 8–10 minutesPour in the wine, increase the heat and stir constantly for 5–6 minutes, until nearly all the liquid has evaporated. Add the tomato purée, miso paste, balsamic vinegar, oregano and soy sauce and stir for one minute. Add the chopped tomatoes and water. Lower the heat to medium and simmer for 30 minutes. Taste and seasonWhile it is simmering, make the béchamel. Put the second pan over a medium heat and add the olive oil. Add the flour and stir for 3–5 minutes. Gradually add the milk, stirring constantly. Add the nutritional yeast and stir until smooth. Bring to the boil then lower the heat and simmer until the béchamel thickens to the consistency of custard. Taste and season.Preheat the oven to 180CNow, layer up your lasagne. Spread a quarter of the ragu into the lasagne dish. Spoon over a quarter of the béchamel.Cover with lasagne sheets, breaking them if necessary to make a complete layer with no gaps. Repeat three times, reserving some béchamel to cover the top completely. Garnish with a few rosemary leaves. Cover with foil and put on the lowest shelf of the oven. Bake for 50 minutes. Remove the foil and bake for a further 15 minutes. Leave to stand for 10 minutes before serving with the salad leaves. The leftovers will taste amazing the next day – simply bring back to piping hot in the oven or microwave

Shepherd’s pie

Serves 4-6Ingredients2 medium red onions 1 celery stick3 garlic cloves4 sun-dried tomatoes, plus 2 tbsp oil from the jar 1 sprig fresh rosemary3 sprigs fresh thyme 1 large carrot500g mushrooms2 tbsp tomato purée1 tbsp yeast extract (e.g. Marmite) 1 tbsp balsamic vinegar250ml red wine100ml vegetable stock 400g pre-cooked puy lentils salt and black pepperFor The Potato Topping1.2kg Maris Piper or other floury potatoes40g dairy-free butter150ml unsweetened plant-based milk1 tbsp Dijon mustard


Preheat oven to 180C. First make a start on the potato topping. Peel and chop the potatoes into large chunks. Put in a saucepan, cover with cold water and add a generous pinch of salt. Put over a high heat, bring to the boil and cook for 12–15 minutes. Drain into a colander and leave to dry. Tip back into the panNow to the filling. Peel and finely dice the red onions and celery. Peel and grate the garlic. Finely chop the sun-dried tomatoes. Remove the leaves from the rosemary and thyme by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away), then finely chop. Peel and finely chop the carrot. Put the mushrooms in the food processor and blitz to mincePut the second saucepan over amedium heat. Pour in the sun-dried tomato oil. Add the onion and a smallpinch of salt. Fry for five minutes, stirring. Add the garlic, sun-dried tomatoes, rosemary and thyme and cook for 2 minutes. Add the carrot and celery and stir for 4–5 minutesAdd the mushrooms, turn up the heat slightly and stir for 2–3 minutes, until the mushrooms start to sweat. Reduce the heat and cook for 5–7 minutes, stirring occasionallyStir the tomato purée into the pan. Add the yeast extract and balsamic vinegar and stir for one minute. Add the red wine, stock and lentils, turn up the heat and simmer until most of the liquid has evaporated, about 10 minutes. Taste, season and take off the heatMash the potatoes. Add the dairy-free butter, milk and mustard to the potatoes and mash until really smooth. Taste and seasonSpread the filling over the bottom of the lasagne dish. Spoon the potato into the piping bag, if using, and pipe tightly packed walnut-sized whips of potato all over, otherwise spoon over the potato and spread it out with the back of a spoon, then drag over a fork to make rows that will catch and brown in the ovenPut the pie in the oven and bake for 25–30 minutes, until starting to crisp and turn golden brown. Remove and serve

New York-style baked strawberry cheesecake

SERVES 10–12Ingredients400g cashews120g light digestive biscuits120g ginger biscuits100ml light olive oilpinch of salt300g dairy-free white chocolate2 lemons340g silken tofu300g icing sugar2 tbsp coconut oil3 tsp vanilla extract400g strawberries50g golden caster sugar


Preheat oven to 180C. Put the cashews in a pan of hot water and boil for 15 minutes until soft and rehydrated (alternatively, soak them overnight in cold water). Drain. Put all the biscuits in a food processor and blitz to crumbs. Add the oil and a pinch of salt and pulse to mix. Tip into the lined cake tin and press firmly until well compacted and even. Put in the oven and bake for 15–20 minutes, until firm. Remove and leave to cool for 10 minutes. Lower the oven temperature to 110C and put the tray back inMeanwhile, melt the chocolate. Pour 3cm hot water into the small saucepan and bring to the boil | Lower to a simmer. Put the heatproof bowl on top of the pan, ensuring the water doesn’t touch the bottom. Break the chocolate into the bowl and leave to melt (alternatively, melt in the microwave in 15-second bursts). Remove and leave to cool. Separate two tablespoons from the main batchZest the lemons into the liquidiser then cut them in half and squeeze in the juice. Add the main batch of chocolate, the silken tofu, drained cashews, icing sugar, coconut oil and vanilla extract and blend until smoothLayer up your cheesecake. Lightly brush the biscuit base with the reserved two tablespoons of melted chocolate. Pour over the cheesecake mixture and shake gently to level it. Lightly run your finger over the surface to get rid of any bubbles. Put the tin on the hot baking tray and bake for 80–90 minutes, until set but still slightly wobbly in the middle. Remove from the oven and run a thin spatula or knife around the edge to separate the cake from the tin, then leave it to cool to room temperature. Transfer the cheesecake to a plate. RefrigerateHull the strawberries and halve or quarter them. Put them into a medium saucepan with the sugar. Put the pan over a medium heat and stir. Macerate for 2–3 minutes so the sugar melts and strawberries soften slightly. Set aside to cool then pile on to the cheesecake. Serve.