Vegan sausage and tomato sandwich


Vegan sausage and tomato sandwich
Sausage and egg sandwich


  • Linda McCartney's 6 Vegetarian Sausages 270g
  • Tomatoes, standard, grilled, flesh and seeds only
  • Bread, wholemeal


  1. Grill 2 vegan sausages (approx 85g) as per manufacturers instructions until cooked
  2. Slice one large tomato (approx 85g) and grill
  3. Cut sausages in half and place on thick sliced bread, top with grilled tomatoes and place the other slice of thickly sliced bread on top and voila! Enjoy!!

Leftovers burger


Leftovers burger

This nifty recipe will help you to get rid of any leftovers you have hanging around.


  • 300 g leftover curry or chilli (it’s worth making extra just for this)
  • 100 g cooked brown rice
  • 100 g gram (chickpea) flour
  • 40 ml vinegar
  • 25 g sugar
  • 4 medium-size vine tomatoes
  • 1 red chilli, sliced
  • 4 corn on the cob, to serve
  • 4 wholemeal burger buns
  • 1 baby gem lettuce
  • 1 red onion


  1. Mix the leftover curry or chilli with the rice and gram flour. Leave to rest for 5 minutes for the moisture to be absorbed.
  2. Heat a large frying pan on a medium heat and add the vinegar and sugar. Bring to a simmer and, when the sugar has dissolved, add the tomatoes and chilli. Turn up the heat and allow the juice from the tomatoes to reduce until you have a sticky jam and set aside to cool.
  3. Divide the burger mix into four equal portions and form four patties. Put the patties onto a lined baking sheet and put into the oven on a high temperature to cook. These will start to crisp up and colour. When they have heated through fully, they are ready to serve.
  4. Cook the corn on the cob in simmering water for 5 minutes.
  5. Slice and toast the burger buns and place a burger on the bottom half of each bun. Top with the baby gem lettuce and sliced red onion. Put some tomato and chilli jam onto the top half of the bun and top the burgers.
  6. Serve with the corn on the cobs.


Creamy mac and greens
Chicken and bacon spaghetti carbonara

From BOSH! by Henry Firth and Ian Theasby is published by HQ, HarperCollins priced at £20


  • 1 head of broccoli
  • 1 red onion
  • 2 tbsp olive oil
  • 8 portobello mushrooms (about 325g)
  • 350g macaroni
  • 700ml plant-based milk
  • 70g dairy-free butter
  • 55g plain flour
  • 2 tsp onion powder
  • 1½ tsp garlic powder
  • 2 tsp English mustard
  • 4 tbsp nutritional yeast
  • 40g dairy-free cheese, grated
  • 1¼ tsp salt, plus a little extra
  • ¾ tsp black pepper, plus a little extra
  • 50g panko breadcrumbs
  • salad leaves, to serve, optional

For the marinade

  • 5 tbsp soy sauce
  • 20ml maple syrup
  • 20ml apple cider vinegar
  • 20ml olive oil


  1. Preheat oven to 180°C. Line 2 baking trays. Put a large saucepan of salted water on a high heat and a medium saucepan on a medium heat. You will need a 20 x 30cm lasagne dish.
  2. Cut the broccoli into roughly 2½cm florets and cubes (trim the stalks and use the soft parts). Peel and roughly chop the onion into 1cm chunks. Lay both the onion and broccoli on one of the lined baking trays, drizzle with the 2 tablespoons of olive oil and lightly season with salt and pepper. Put the tray on the top shelf of the preheated oven.
  3. Cut the mushrooms into 1cm chunks. Put the ingredients for the marinade into a bowl and combine with a fork. Add the mushroom pieces to the marinade and stir to coat. Spread the mushrooms over the second lined baking tray and put this in the oven on the shelf below the broccoli and onions. Set the timer for 15 minutes, by which time all the veggies should be golden brown. Remove both trays and increase the oven temperature to 220°C.
  4. While the vegetables are roasting, add the macaroni to the pan of boiling salted water and cook until al dente, following the instructions on the packet. Drain and tip into the lasagne dish.
  5. Meanwhile, warm the plant-based milk in the microwave. Put the dairy-free butter in the medium saucepan and stir with a wooden spoon until it melts. Turn the heat right down and gradually add the flour to the pan, stirring vigorously until you have a doughy paste. Gradually pour in the warm plant-based milk, stirring all the time until you have a thick, creamy sauce. Add the onion powder, garlic powder, mustard, nutritional yeast, dairy-free cheese, 1¼ teaspoons salt and ¾ teaspoon pepper and stir into the sauce. Keep stirring until the sauce thickens to the consistency of custard.
  6. Add the cooked vegetables and sauce to the pasta and mix together so that everything is well covered. Sprinkle the breadcrumbs over the top, season with salt and pepper and put the dish in the oven for 5 minutes to warm through and crisp up the breadcrumbs. Remove from the oven and serve with a small side salad, if you like.

Serves 6

Creamy mac and greens