Speedy BOSH!: Over 100 New Quick and Easy Plant-Based Meals in 30 Minutes from the Authors of the Highest Selling Vegan Cookbook Ever

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We believe that everyone should be able to enjoy the comfort of a creamy, cheesy pasta dish, which is why we love this vegan mac and cheese recipe from Speedy Bosh!, the latest book from Henry Firth and Ian Theasby. The sauce swaps dairy milk for an unsweetened almond substitute mixed with blended cashew nuts, which provide a dose of dietary fibre and heart-healthy fats. Traditional cheese is replaced with a vegan alternative in the recipe, plus a few tablespoons of nutritional yeast for an extra hit of savoury flavour and a plant-based source of vitamin B12. Topped with crispy breadcrumbs, it’s the ultimate comfort meal for cosy nights in. Serve • Spoon the curry into bowls • Top with the lime wedges, coriander leaves and chopped peanuts Millionaire’s Shortbread Photo: Lizzie Mayson

Turn the heat down slightly and pour in the sesame oil (make sure the wok is clean - carefully use a paper towel if needs be) This fragrant dish has hearty tofu and rice, texture from the lovely crunchy veggies and smooth coconut milk, and a great depth of flavour from the vegan Thai green curry paste, which is now very easy to find in big supermarkets. Put the Shiitake mushrooms in a bowl, pour in the cornstarch and stir them round making sure they’re well covered Add the spaghetti, let it soften and then move it around with tongs in the pan until it's well submerged No fancy kit, no out-there ingredients. You'll be able to get all the bits and pieces you need from your nearest major supermarket. Everything has been tried and tested and is bursting with flavour.

Lay the pak choi on the griddle and cook until char lines appear, trying not to move them around too much Pour the cooked mushrooms into the sauce and stir them around so they’re warmed through and completely covered Add the soy, hoisin and sriracha sauces and stir for 1 minute, making sure the mushrooms are well coated

Melt the chocolate • Roughly chop the chocolate and place it in the microwaveable bowl • Either melt it in the microwave in 30-second blasts or pour hot water into the bottom of a saucepan and bring to a simmer, put the bowl on top of the pan and leave the chocolate to melt • Once melted, mix until smooth Add the garlic and ginger and cook them until you release the aromas and they’re bubbling in the oil Slice the roasted pepper and add that, too, then leave the mixture to simmer while you make the cheese sauce. When the oil is hot, add three- quarters of the spring onions, the garlic, ginger and chopped coriander stems To serve, split the mixture between two bowls. Top with the remaining herbs, chopped peanuts and sliced red chilli. Serve with the lime halves for squeezing over.

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These beauties have everything – rich chocolate, gooey caramel and a crunchy biscuit base. Make a batch next time your mum’s coming round for a cuppa: brownie points guaranteed. We’re very proud that we’ve managed to turn these wonderful bites into a speedy recipe. Enjoy!

Assemble • Dollop the caramel over the biscuit base and gently spread it out to an even layer • Pour over an even layer of the melted chocolate • Leave to cool, then transfer to the fridge to set for 2 hours • Heat a sharp knife under the hot tap and use it to slice the shortbread into squares. Spicy Stuffed Aubergines Photo: Lizzie Mayson No fancy kit, no out-there ingredients. You’ll be able to get all the bits and pieces you need from your nearest major supermarket. Everything has been tried and tested and is bursting with flavour. Grate the garlic into the mince pan with the ginger. Add the chinese five-spice and cook for 1 minute, adding a splash more sesame oil if the mixture looks too dry.

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Meanwhile, put the almond milk and cashews into a medium saucepan, heat on medium-high and bring to the boil. Allow to cool, then transfer the mixture to a blender and blitz until smooth METHOD: You will need to preheat the grill to high, have a large saucepan of salted water on a high heat, a food processor, a large frying pan on a high heat and a micro-plane or fine grater. Peel the garlic cloves and add them to the food processor. Add the smoked paprika, sundried tomatoes, red peppers and passata and blitz to combine. Meanwhile, make the nut milk mixture: Put the almond milk and cashews into the medium saucepan and bring to the boil. Allow to cool. Transfer the mixture to the power blender and blitz until smooth

Start the curry • Add the oil to the hot pan • Add the curry paste and fry for 1 minute • Cut the tofu into 2cm chunks and add it to the pan • Stir to coat and fry for 1 minute • Rinse and drain the rice and stir it into the pan • Pour in the coconut milk then fill the empty tin with water and add to the pan • Add the peanut butter and a big pinch of salt • Stir well • Increase the heat to high and bring the mixture to a bubble • Reduce the heat to mediumA cheeky twist on the classic dish Imam Biyaldi , these stuffed aubergines are to die for. Imam Biyaldi roughly translates to ‘The priest fainted’, and folklore tells us that a priest was so impressed by the dish upon first eating it that he swooned. METHOD: Preheat the grill to medium-high or have an extra frying pan ready. You need a kettle boiled, a frying pan and a baking tray lined with kitchen paper. Finely slice the red cabbage and red onion and put in a 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