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Check out a sneak peek recipe from the brand new book by BOSH!
Servings8 tacos

Ingredients

  • 200 g baby potatoes
  • 200 g mushrooms preferably chestnut
  • 4 vegan sausages
  • 2 tbsp olive oil
  • 8 corn tortillas
  • 1 ripe avocado
  • ½ lime
  • 200 g cherry tomatoes
  • 4 spring onions
  • 1 garlic clove
  • 2 tsp fajita seasoning
  • 100 g fresh spinach
  • a bunch of fresh coriander
  • salt and black pepper
For the Pickled Red Onions
  • 1 red onion
  • 3 tbsp red wine vinegar
  • big pinch of salt
  • big pinch of sugar
To serve
  • hot sauce optional

Instructions

  • Pickle the onions • Peel and finely slice the red onion and add to a bowl • Add the vinegar, salt and sugar and toss to combine, squeezing them firmly with your fingers • Set aside
  • Cook the potatoes • Chop the potatoes into 1–2cm chunks and put them into the microwaveable bowl • Cover with clingfilm and microwave for 5 minutes until soft
  • Meanwhile, cook the mushrooms and sausages • Slice the mushrooms and roughly chop the sausages • Put the large frying pan over a high heat and add the oil • Add the sausages to the hot oil and stir roughly to break them up • Add the mushrooms and pinch of salt • Fry for 5 minutes, stirring occasionally
  • Make the tacos • Put the medium frying pan over a high heat • When the pan is hot, drop in a tortilla and toast for about 15 seconds • Flip and toast for another 15 seconds • Transfer to a plate and cover with a tea towel • Repeat with the remaining tortillas
  • Prep the veg • Halve and stone the avocado, peel and slice the flesh, place in a bowl and set aside • Cut the lime into wedges • Quarter the cherry tomatoes • Slice the spring onions
  • Finish the hash • Take the potatoes out of the microwave and toss them into the sausage pan • Peel the garlic then grate it directly into the pan • Sprinkle over the fajita seasoning • Cook for 2 minutes • Add the fresh spinach and cook until wilted • Add the chopped cherry tomatoes and half the spring onions • Season to taste • Remove from the heat
  • Serve • Shape the tortillas into pockets in your hands and fill them with hash • Top with picked onions, sliced avocado, hot sauce, if using, fresh coriander and the remaining spring onions. Or bring everything to the table and let everyone build their own!
This recipe has been republished with permission from BOSH!. You can find the original recipe in the Speedy BOSH! cookbook

Rating: 5 out of 5.

BOSH!

BOSH!

BOSH! have a burning desire to show the world just how easy it can be to eat plants. Henry Firth and Ian Theasby are the creative minds behind this vegan sensation!