The Bosh boys share their top vegan recipes to heat up your summer BBQ

BOSH are the cooking duo who have transformed our opinion of vegan food with delicious and easy-to-follow recipe videos racking up more than a billion views on social media.

Henry Firth and Ian Theasby, both 34, from Sheffield, used to be big meat eaters ­– now they show JENNY FRANCIS how their food is for everyone.

David Cummings – The Sun

So get ready to fire up the veggies because there is more to this BBQ than meats the eye.

Bangin’ BBQ kebabs

(Serves eight)

David Cummings – The Sun

The boys’ Bangin’ BBQ kebabs are a great alternative to traditional meat skewers[/caption]

YOU NEED:

  • 2 red, orange, green or yellow peppers
  • 1 red onion
  • 1 courgette
  • 1 aubergine
  • 1 artichoke
  • 150g cherry tomatoes
  • 250g mushrooms

For Asian barbecue  marinade (200ml):

  • 2 fresh red chillies,       stemmed
  • 6 garlic cloves, peeled
  • 2½ cm piece fresh ginger,       peeled
  • 10g fresh coriander
  • ½ tsp pepper
  • 4 tbsp agave syrup
  • 2 tbsp white wine vinegar
  • 2 tbsp soy sauce

METHOD:

  1. Turn on/light the barbecue. Prepare ingredients for the marinade, then put them all in a blender or liquidiser and whizz into a smooth paste.
  2.  Cut the peppers in half and cut out the stem and seeds. Peel the onion and trim the courgette and aubergine.
  3. Cut all the vegetables into 2.5cm chunks, put them in a big bowl and cover them with your marinade, then stir it all until well mixed.
  4. Thread the marinated vegetables on to the wooden skewers, leaving 3cm free at either end.
  5. Lay the skewers across the barbecue and cook for around 20 minutes, turning regularly, until the vegetables are cooked through, deeply caram-elised and slightly crispy on the outside.

 

Griddled greens

(Serves two to three)

David Cummings – The Sun

Griddled greens make a delicious and healthy side dish[/caption]

YOU NEED:

  • 100g asparagus
  • 100g long-stem broccoli
  • 1 fresh red chilli
  • 2 tbsp olive oil
  • ½ lemon
  • Handful of salt

METHOD:

  1. Heat the barbecue. Bend asparagus spears until they snap and throw away the woody ends.
  2. Lay them and the broccoli across the grill lines on the ­barbecue.
  3. Leave for three minutes for thin spears or up to five minutes for thick spears.
  4. Do not move them until they have developed deep black char lines, then flip them over and repeat on the other side.
  5. Meanwhile, rip the stem from the chilli, cut it in half length- ways and remove the seeds, if you prefer a milder flavour, and finely chop.
  6. Once the asparagus stems are charred on both sides, drizzle over the oil and scatter over the chopped chilli.
  7. Squeeze the lemon over the veggies, catching the pips in your other hand.
  8. Sprinkle over a pinch of salt, stir and cook for another 60-90 seconds.
  9. Take the vegetables off the barbecue and serve them immediately.

Mushroom burgers

(Serves four)

David Cummings – The Sun

The mushroom burgers are a great alternative to regular beef burgers[/caption]

YOU NEED:

  • 8 portobello mushrooms (about 325g)
  • 4 garlic cloves
  • 6 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 4 tsp olive oil
  • 4 tsp balsamic glaze
  • 1 tsp paprika

Pinch smoked salt and black pepper

  • 4 good-quality burger buns
  • 1 beef tomato
  • 1 baby gem lettuce
  • ½ small red onion
  • 4 tbsp ketchup
  • 4 tbsp vegan mayonnaise

METHOD:

  1. Heat the barbecue. Cut eight squares of foil big enough to wrap your mushrooms. Lay out the mushrooms on a clean surface with the stalks pointing up.
  2. Peel and mince the garlic and spread it evenly over the mushrooms. Remove the leaves from the herbs then finely chop and sprinkle over the mushrooms.
  3. Drizzle each mushroom with olive oil and balsamic glaze and lightly season with paprika, smoked salt and pepper.
  4. Wrap each mushroom in a square of foil and place on the hot barbecue.
    Slice the buns and tomatoes, separate the lettuce leaves and peel and thinly slice the onion. Drizzle ketchup over the bun bases and mayo over the tops.
  5. Take the mushrooms off the barbecue, remove foil and place two mushrooms on each bun base. Add tomato slices, a couple of lettuce leaves and a few slices of onion, put the tops on and enjoy.

Watermelon punch

(Serves eight)

David Cummings – The Sun

The watermelon punch will be a cool and refreshing addition to your BBQ[/caption]

YOU NEED:

  • 1 very large watermelon   (at least 50cm diameter)
  • 100ml cold water
  • 350ml vodka
  • 8-12 ice cubes
  • Handful of strawberries or       blueberries

METHOD:

  1. Choose which side will be the bottom of the watermelon – if it does not stand up straight, use a knife to slice a very small sliver off the base.
  2. Once it is standing upright, cut horizontally across the middle. Take off the top and keep it for another recipe.
  3. Scoop out all the watermelon flesh and seeds from the bottom half until the inside looks neat.
  4. Transfer the flesh to the liquidiser and blend (or use a stick blender and a bowl), then pour into a large bowl through a sieve to remove any seeds.
  5. Pour the water and vodka into the melon juice and stir, then pour the juice mixture into the hollowed-out watermelon.
  6. Drop ice cubes and berries into the melon juice around the edges.
  •  BISH BASH BOSH! by Henry Firth and Ian Theasby, HarperCollins, £20.

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