With Thanksgiving just around the corner, dinner prep is at the forefront of a lot of our minds – and with BOSH!, we’re taking the stress out of the cooking! Try this incredible plant-based festive feast below from their latest Sunday Times bestselling cookbook, Speedy BOSH!
Happy cooking!
Serves 4
90g plant-based butter
For the Sweet Potato & Pecan Pie
2 sweet potatoes
pinch of salt
1 tbsp oat milk
50g oats
20g demerara sugar
40g pecans
For the Maple-Roasted Roots
2 carrots
2 parsnips
2 tbsp olive oil
1 tbsp maple syrup
handful of fresh thyme leaves
1 lemon
salt and black pepper
For the Buttered Corn & Parsley
1 x 165g tin sweetcorn
whole or grated nutmeg
handful of flat-leaf parsley
For the Red Cabbage & Cranberry Dressing
1 tbsp soy sauce
1 tbsp red wine vinegar
1 tbsp cranberry sauce
1 tbsp olive oil
¼ red cabbage
For the pan-fried seitan
1 tsp dried oregano
300g seitan steaks
80g vegan ‘bacon’ rashers (optional)
For the greens
drizzle of olive oil
2 large handfuls of collard greens, kale or spring greens
½ orange
dash of red wine vinegar
whole or ground nutmeg
salt and black pepper
To serve
instant vegan gravy
cranberry sauce
Preheat oven to max • Line a baking tray • Kettle boiled • Large saucepan with a lid • Steamer or colander • 2 small saucepans • Microplane or fine grater • Small baking dish or roasting tin • Large bowl • Frying pan • Line a plate with kitchen paper
For the Sweet Potato & Pecan Pie
Peel and cube the sweet potatoes • Place in the saucepan, cover with boiling water, add some salt and set over a medium heat for 10 minutes • Place the steamer or colander on top ready for the other roots
Melt the plant-based butter in a small saucepan and set aside
For the Maple-Roasted Roots
Peel the carrots and parsnips, if necessary, then quarter or half lengthways if small, or cut into thin batons • Place in the steamer, put the lid on and steam for 5 minutes • Remove and spread over the lined baking tray • Cover with the 2 tablespoons olive oil and the maple syrup • Pick the thyme leaves, if the stems are woody, and halve the lemon • Sprinkle the thyme over the veg and drizzle with a squeeze of the lemon • Taste and season with salt and pepper • Place on the top shelf of the hot oven to roast for 15 minutes
For the Buttered Corn & Parsley
Put the other small saucepan over a low heat • Empty the sweetcorn into the pan with a third of the melted butter • Add a grating of nutmeg • Heat on low for 10 minutes, stirring occasionally
Return to the Sweet Potato Pie
After 10 minutes the sweet potato should be very soft • Drain well and return to the pan • Add the oat milk and salt and mash until smooth • Taste and season with more salt if necessary • Scoop into the baking dish or roasting tin • In a bowl, mix together the oats, sugar and pecans with a third of the melted butter and tip over the top of the mash • Place in the hot oven next to the root veg
For the Red Cabbage & Cranberry Dressing
Place all the dressing ingredients in the bottom of the bowl you will use to serve the cabbage and whisk together • Finely shred the cabbage and tip it into the bowl • Toss to coat
For the pan-fried seitan
Place the frying pan over a medium heat • Add the final third of the melted butter and add the dried oregano • Once the herbs are sizzling, add the seitan and vegan ‘bacon’ rashers, if using, and fry lightly on both sides • Remove and set aside to drain on kitchen paper • Return the pan to the heat
For the greens
Drizzle some olive oil into the pan • Trim the greens and add them to the pan • Increase the heat to high and squeeze over the juice of the orange and the red wine vinegar • Fry for a few minutes, then add a grating of nutmeg and season with salt and pepper • Take the pan to the table
To serve
Make the gravy according to packet instructions • Check on the roasted veg and the pie and, if not browned to your liking, pop under the grill for a couple of minutes • Add a handful of parsley leaves to the corn and take it to the table with the other dishes, the gravy and the cranberry sauce • Carefully remove the root veg and pie from under the grill and take them to the table • Let everyone dig in!
If you make all or any of the above, make sure to share your feast photos with us across social media! You can find us over on Twitter here.
Discover more delicious plant-based recipes from Speedy BOSH! here.
