A tasty vegan twist on the popular steak bake

Today’s Veganuary recipe is a variation on the popular high street bakery steak bake.

We’re presenting recipes courtesy of four-time Sunday Times bestselling authors and co-creators of BOSH!, Henry Firth and Ian Theasby, who have sold more than one million copies of their plant-based cookbooks.

Since they launched the BOSH! platform over five years ago, they have excited more than half a billion people with their innovative, simple plant-based food creations, and they’ve garnered two billion views across their social platforms, as well as becoming the faces of ITV series Living on the Veg.

Their debut book, BOSH! was published back in 2018 and fast-became Sunday Times number one bestselling plant-based cookbook and the highest selling vegan cookbook of all time.

As well as their ever-growing popularity, their products are now stocked in all major UK supermarkets.

Their new book, BOSH! On A Budget is the ultimate money-saving, plant-based cookbook packed with over 80 incredible recipes that have already been enjoyed by so many during Veganuary.

Today, we present a recipe for a chunky mushroom Turkish pide.

Ian and Henry said: ‘These are a plant-based version of the steak bakes you often find in high-street bakeries. We’ve served them with roasted veg and extra gravy for a warming and substantial meal. Once assembled, these freeze brilliantly and simply need to be defrosted and baked off for an easy-win dinner.’