Bosh!'s cauliflower buffalo wings and ultimate chilli
It’s three years since two best mates from Sheffield stopped eating meat and dairy. Now their vegan cookery channel is the biggest in the world, with 25 million viewers. Next up? A recipe book. Henry Firth and Ian Theasby, aka Bosh! are here to cook up a vegan meal with a difference.
Cauliflower buffalo wings
Serves: 2-4
Ingredients
1 large head of cauliflower, broken into florets and cut into bite-sized pieces150g plain flour300ml plant based milk2 tsp garlic powder1 tsp onion powder1 tsp ground cumin1 tsp paprika½ tsp salt¼ tsp black pepper100g panko breadcrumbs120g dairy free butter200g buffalo hot sauce
For the ranch sauce:
150g cashew nuts150ml plant based milk1 tbsp lemon juice2 tsp garlic powder¾ tsp black pepperHandful fresh parsley, finely chopped4 chives, finely chopped
Preheat oven to 180c
Method
Add the cashew nuts to the pan of boiling water and boil for 15 minutes, then strain and run under cold water to cool slightly
Put the flour, plant based milk, garlic powder, onion powder, cumin, paprika, salt and pepper into a bowl and whisk to a batter. Pour the panko breadcrumbs into another bowl.
Tip the cauliflower into the batter and toss to coat. Transfer to the bowl of breadcrumbs a few pieces at a time and roll gently until well coated. Spread the cauliflower pieced over the lined baking trays and bake for 20 minutes.
Meanwhile, melt the dairy free butter in the microwave and stir in the hot sauce
After 20 minutes, remove the tray from the oven, pour over the hot sauce and carefully roll the cauliflower around until the pieces are fully coated. Put the tray back in the oven for 20-25 minutes, until a sharp knife glides onto the thickest parts of the cauliflower and the outsides are really golden brown and crispy. Remove from the oven.
While the cauliflower is cooking, put all the ingredients for the ranch sauce except for the herbs into the food processor or liquidiser and wizz for 1-2 minutes until smooth and creamy. Transfer to a serving bowl. Add parsley and chives to the sauce, reserving a little for garnish.
Serve the cauliflower wings while they’re still hot on a serving plate, sprinkled with the remaining herbs and the ranch dip on the side
Ultimate chilli
Serves: 6
Ingredients
400g mushroomsOlive oil¼ tsp salt2 red onions, peeled and diced4 garlic cloves, peeled and diced2 fresh red chillies, seeds removed and chopped30g fresh coriander, leaves removed and stalks chopped1 celery stick, chopped1 red pepper, chopped1 tbsp tomato puree250 ml red wine2 tsp balsamic vinegar2 x 400g tins chopped tomatoes1 x 400g tin black beans, drained1 x 400g tin kidney beans, drained1 ½ tsp maple syrup10g dark chocolate
For the spice mix
1 tsp chilli powder1 tsp ground cumin1 tsp smoked paprika½ tsp dried oregano1 bay leaf
To make the nachos
2 x 200g bags tortilla chips1 x 200g jar jalapeno chillies50g dairy free cheese e.g. garlic and herb cashew cheese, optional1 x portion ultimate chilli or leftovers from a previous meal1 x portion guacamole and salsaHandful fresh coriander leaves
Method
Put the mushrooms in a food processor and pulse until very finely minced (can chop if preferred)
Pour a little oil into the hot frying pan. Once the oil is hot, tip in the mushrooms with the salt and pepper and cook for 5 minutes. Take the pan off the heat, transfer the mushrooms into a bowl and set aside.
Add a little oil into the large saucepan. Once it’s hot add the minced onions and garlic, the finely chopped coriander stalks and the chillies and cook gently for 5-10 minutes, making sure you stir constantly. Add the chopped celery and red pepper chunks to the pan and stir.
Add all the spice mix ingredients to the pan and stir so that the spices are well mixed and coat all the vegetables. Stir in the tomato puree to give a rich colour and depth of flavour. Pour the red wine, soy sauce and balsamic vinegar into the pan and turn up the heat to high. Stir constantly until the liquid has reduced by two-thirds and the alcoholic aroma has subsided. Tip the chopped tomatoes into the pan, stir into the chilli and simmer from 5 minutes until the sauce becomes thicker.
Add the black beans and kidney beans into the pan along with the maple syrup, dark chocolate and the minced mushrooms. Stir everything together really well and then reduce the heat to a very gentle simmer. Leave this bubbling away with the lid off, stirring occasionally until it’s reduced to the right thickness (at least 10 minutes). You can leave it bubbling for longer to deepen the flavours, adding more water if you need.
Take the lid off and remove the bay leaf. Stir the coriander leaves into the chilli and serve immediately - or make Big Bad Nachos.
For the Big Bad Nachos Preheat oven to 200c and ip the tortilla chips into the ovenproof dish so that they cover the bottom. Slice the jalapenos and scatter them over. Throw in the dairy-free cheese, if using. Cover with the Ultimate Chilli.
Put the dish in the oven and bake until the tortilla chips have started to brown and the chilli is heated through, about 10-15 minutes. Take the dish out of the oven.
Dot random spots of guacamole and salsa over the top. Chop up the coriander leaves and scatter them over the nachos.