BISH BASH BOSH!: Amazing flavours. Any meal. All Plants. The brand-new plant-based cookbook from the bestselling #1 vegan authors

dairy-free butter, for spreading

1 x portion Home-Made Melty Cheese (see here (#ue6c5025f-a443-535b-9c39-9d67688ea0f5))

4 tbsp pickled chutney

Frying pan on a medium heat

Generously butter the bread with dairy-free butter

Place one slice of bread in the frying pan, buttered side down | Spread with a quarter of the cheese | Dollop 1 tablespoon of the chutney over the cheese and spread it around | Place a slice of bread on top, buttered side up | Increase the heat to medium and press the bread down with a spatula until it starts to sizzle, about 4–5 minutes

Flip the sandwich over and fry for another 4–5 minutes, until the bread is golden and crispy | Transfer to a chopping board, cut in half and serve immediately | Repeat to make all the sandwiches

INDIAN-STYLE CHUTNEY SANDWICH (#ulink_714d4c53-bd82-58a8-aa92-342ce6553eec)

MAKES 4

1 spring onion

8 slices fresh sourdough bread

dairy-free butter, for spreading

1 x portion Home-Made Melty Cheese (see here (#ue6c5025f-a443-535b-9c39-9d67688ea0f5))

4 tbsp brinjal (aubergine) pickle

Frying pan

Thinly slice the spring onion | Generously butter the bread with dairy-free butter | Put the pan over a medium heat

Place a slice of bread in the frying pan, buttered side down | Spread with a quarter of the cheese | Dollop 1 tablespoon of the brinjal pickle over the cheese | Sprinkle over a quarter of the spring onion | Place a slice of bread on top, buttered side up | Increase the heat to medium and press the bread down with a spatula until it starts to sizzle, about 4–5 minutes

Flip the sandwich over and fry for another 4–5 minutes, until the bread is golden and crispy | Transfer to a chopping board, cut in half and serve immediately | Repeat to make all the sandwiches

HOME-MADE MELTY CHEESE (#ulink_3a5d7b5c-3158-5f62-8f20-f532d489e52b)

This cheese has a delicious gooey consistency, particularly when melted, making it perfect for grilled cheese sandwiches. The recipe makes more than you need for the sandwiches so keep the leftovers in the fridge for a couple of days.

MAKES 250–300g

60g cashews

1 carrot (about 75g)

500ml water

1 small garlic clove

150ml aquafaba (the drained water from 1–2 x 400g tins chickpeas)

2 tbsp tapioca flour

1 tbsp coconut oil

½ tsp salt, plus more to taste

2 tbsp nutritional yeast

¼ lemon

black pepper, to taste

Small saucepan | Liquidiser

First cook the cashews and carrot | Peel and finely chop the carrot | Put the cashews in the saucepan with the carrot and cover them with the water | Put the pan over a high heat, bring to the boil and cook for 20 minutes | Take off the heat, save 300ml of the cooking liquid then drain the cashews and carrot | Peel the garlic

Now combine all the ingredients together | Put the cashews, carrot, garlic, aquafaba, tapioca flour, coconut oil, salt, nutritional yeast and the reserved cooking liquid into the liquidiser | Squeeze in the lemon juice, catching any pips in your other hand | Blend until you have a smooth cream

Pour the cream back into the saucepan, taste and season with salt and pepper | Put the pan over a medium heat and cook, stirring constantly, for 5–6 minutes, until the cheese has a thick, homogenous texture | Pour into a bowl, cover, leave to cool then refrigerate until needed

SINGAPORE FRIED VERMICELLI (#ulink_f8d37f6e-e2a2-5a5f-a8cc-e280324a26c5)

Quick, satisfying and spicy, this is perhaps our favourite ever noodle dish. It is the perfect accompaniment to an Asian feast. Try it with our Vietnamese Sticky Tofu (see here (#u7722f224-b22e-5c51-8235-c38a3cdd6542)) or Speedy Hoisin Mushrooms (see here (#u18696eda-d8c6-5d29-bc1c-c0643bfc744b)). Feel free to freestyle on the veg – this is a great fridge-raid recipe.

SERVES 4–6

4 garlic cloves

150g fresh mushrooms

4 spring onions

3 fresh red chillies

100g Tenderstem broccoli

1 head pak choi (about 100g)

1 large carrot

1 red pepper

250g dried rice vermicelli

4 tbsp vegetable oil

4½ tbsp soy sauce