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

Pluck the leaves from the coriander and dispose of the stems | Coarsely chop the leaves and sprinkle them over the vegetables | Serve with rice

EAZY CHORIZO (#ulink_fa4a9a94-4b70-5cdb-9264-517b3688a630)

Once we’d developed this quick DIY chorizo recipe we never looked back. Hitting a standard shop-bought veggie sausage with fennel, paprika, red wine and maple syrup gives an instant chorizo vibe.

MAKES 300g

300g plant-based sausages

2 tbsp olive oil

1½ tsp smoked paprika

½ tsp cayenne pepper

¼ tsp ground fennel

a pinch of salt

a pinch of black pepper

2 garlic cloves

4 tbsp red wine

½ tbsp maple syrup

Medium frying pan on a medium-high heat | Fine grater or Microplane

Slice the sausages into 2cm-thick rounds | Put them in the hot pan and pour over the olive oil | Fry for 5 minutes, turning them now and again, until golden | Sprinkle over the paprika, cayenne pepper, fennel, salt and pepper | Peel and finely grate the garlic into the pan and fry for another 2 minutes

Carefully add the red wine and maple syrup to the pan and cook until the wine has reduced and you have a sticky glaze, stirring occasionally | Toss to ensure the sausage is covered | Take off the heat once all the liquid in the pan has evaporated, and serve

SPEEDY HOISIN MUSHROOMS (#ulink_560baacf-c07b-5ea2-b576-356217056e58)

Did you know ‘hoisin’ means ‘seafood’? And yet it neither contains seafood nor is traditionally served with seafood. Either way, we love it. From our first experiences of crispy pancakes to wonderful hoisin stir-fries, it remains a firm favourite. Try subbing the pak choi for gem lettuce or pair with brown rice and greens for a healthy lunchbox.

SERVES 4

2 garlic cloves

4cm piece fresh ginger

15g fresh coriander

6 spring onions

500g mixed mushrooms

2 heads pak choi

3 tbsp sesame oil

1 tbsp rapeseed oil

1½ tbsp soy sauce

2½ tbsp hoisin sauce

1 tbsp sriracha

4 tsp white sesame seeds

500g cooked basmati rice, or use 2 x 250g microwavable basmati rice, to serve

Fine grater or Microplane | Wok | Griddle pan

Peel and grate the garlic into a small bowl | Peel the ginger by scraping off the skin with a spoon, then grate into the bowl

Separate the coriander leaves and stems and thinly slice both | Thinly slice the spring onions | Roughly chop the mushrooms into bite-sized pieces

Cut the pak choi lengthways into quarters, put them in a mixing bowl and toss with 2 tablespoons of the sesame oil

Add the remaining 1 tablespoon of sesame oil and the rapeseed oil to the wok and set over a medium heat | When the oil is hot, add three-quarters of the spring onions, the garlic, ginger and chopped coriander stems | Fry for 2 minutes, stirring constantly | Add the mushrooms and continue to stir for 6–7 minutes | Add the soy, hoisin and sriracha sauces and stir for 1 minute, making sure the mushrooms are well coated | Turn the heat right down while you cook your pak choi

Put the griddle pan on the maximum heat |