BOSH! Brothers: Yorkshire vegan chefs share two of their favourite recipes from latest book

“A fragrant, feel-good noodle soup with a creamy coconut and basil broth, zingy aromatics, and just-charred long-stem broccoli, then finished with a punchy peanut rayu for extra heat and crunch,” say plant-based food writers Ian Theasby and Henry Firth.

“It’s comforting, nourishing, and full of vibrant, slurp-able goodness.”

Per portion: 7 plant points; 37g protein; 1310 kcal

Serves 2. Ingredients: 4 banana shallots; 4 garlic cloves; 5cm piece of fresh ginger; 400g can coconut milk; 70g basil (or Thai basil); 2tbsp neutral oil of your choice; 750ml vegetable stock; 150g long-stem broccoli; 200g dried ramen noodles, preferably wholewheat sesame seeds, to serve

For the spicy peanut rayu: 1 lime; 100g roasted unsalted peanuts; 2tbsp crispy chilli oil; 1tbsp light soy sauce; Generous pinch of sugar; Sea salt

Before you start: you will need a high-speed blender, a large saucepan, a medium frying pan (or wok), and a medium saucepan.

Prep ingredients. Peel and finely chop the shallots. Peel and grate the garlic and ginger. Blend the coconut milk with the basil until smooth and set aside.

Make broth. Heat half the oil in a large saucepan over a medium-high heat. Add the shallots and ginger and cook for six to seven minutes, until golden.

Add the garlic and cook for another minute. Remove half of the shallot mixture to a small bowl and set aside. Pour the stock into the pan and bring to a simmer.

Turn the heat to low and keep the broth on a gentle simmer, topping up with a splash of water, if needed, while you continue with the rest of the recipe.

Make peanut rayu. Juice half the lime and cut the other half into wedges. Roughly chop the peanuts. Add the crispy chilli oil, soy sauce, and peanuts to the reserved fried shallot mixture.

Taste and adjust the seasoning with sugar, salt, and the lime juice. Set aside.

Cook broccoli. Heat the remaining one tablespoon of oil in a medium frying pan over a high heat. Add the broccoli with a pinch of salt and stir-fry for two to three minutes, until tender and slightly charred in places. Keep warm.

Cook noodles. Meanwhile, cook the noodles following the instructions on the packet, then drain.

Assemble and serve. Divide the coconut basil mixture between your serving bowls, then pour in the hot broth. Add the cooked noodles and top with the charred broccoli.

Drizzle generously with the peanut rayu and sprinkle with sesame seeds. Serve with lime wedges for squeezing over.

BOSH!’s smoky bbq pulled oyster mushroom tacos

“Super-smoky and satisfyingly spicy, these tacos have the real wow-factor,” say BOSH!’s founders, Ian Theasby and Henry Firth.

“Meaty mushrooms, refreshing salsa, and silky drizzle will have you wishing it was Taco Tuesday everyday.”

Per portion: 7 plant points; 29g protein; 781 kcal

Serves 2. Ingredients: For the pulled mushrooms: 600g oyster mushrooms; 2tbsp olive oil; 1⁄2tsp cayenne pepper (you can increase amount to 1-2tsp, depending on spice preference); 2tbsp light soy sauce; 2tsp liquid smoke (optional); 1tbsp hot (or sweet) smoked paprika; 2tsp dried oregano; 1tsp ground cumin; 1tbsp maple (or agave) syrup; 3tbsp nooch (aka nutritional yeast); Sea salt and freshly ground black pepper

For the salsa: 2 large tomatoes; 1⁄2 red onion; 1 green jalapeño chilli; 2 ripe peaches; 1 handful of coriander; 2tsp olive oil; 1tbsp lime juice, plus extra, if needed

To serve: 6 soft corn tortillas; Fresh Green Drizzle (see below), optional; 1 lime

Before you start: you will need a small frying pan. Line a large baking tray with baking paper (if using the oven). Preheat your air fryer to 180°C (350°F) or oven to 200°C (180°C fan/400°F/Gas 6).

Prep mushrooms. Using your fingers, pull the oyster mushrooms into one centimetre-long strips. Mix together the oil and all the seasonings in a large bowl to make a marinade.

Season with salt and pepper to taste. Add the pulled mushrooms and toss them in the marinade until well coated.

Cook mushrooms. Put the marinated mushrooms into the preheated air fryer and cook for 10-12 minutes, tossing them halfway through, until golden and slightly charred at the edges.

(Alternatively, cook in the preheated oven on a lined baking tray for 20 minutes, turning halfway through.)

Make salsa. Meanwhile, dice the tomatoes and finely chop the onion, jalapeño, and coriander leaves and stalks (saving some of the leaves to garnish).

De-stone the peaches and finely chop the fruit. Add all the salsa ingredients to a bowl and stir to combine. Taste and season with salt, pepper, and more lime juice, if desired.

Warm tortillas. Warm the tortillas, one at a time, in a dry frying pan over a high heat (or you can use a microwave).

Continue to warm the rest of the tortillas, stacking them under a clean tea towel to keep them warm and soft until ready to assemble the tacos.

Assemble and serve. Serve family-style letting everyone help themselves or spoon your mushrooms onto the warm tortillas and add a spoonful or two of the salsa on top of each.

Finish with the green drizzle, if using, a wedge of lime, and the reserved coriander.

Optional: For the fresh green drizzle, makes 1 medium squeezy bottle

Per bottle: 2.75 plant points; 51g protein; 453 kcal

Ingredients: 1 lime, plus extra, if needed; 25g bunch of mint; 25g bunch of coriander; 300g silken tofu; Pinch each of sea salt and freshly ground black pepper, plus extra to season

Before you start: you will need a high-speed blender and a medium squeezy bottle (or jar).

Prep drizzle. Juice the lime. Pick the mint and coriander leaves from the stalks.

Blend drizzle. Add the lime juice, mint and coriander leaves, the silken tofu, salt, and pepper to a blender and blend until smooth. Taste and season with more salt, pepper, and lime juice, if needed.

4. Store. Transfer the drizzle to a squeezy bottle and store in the fridge for up to five to seven days. Shake well before use.