How to get kids to love veg from the start

The chefs both went vegan in the 2010s, before they launched BOSH! TV online in 2016.

Firth says there’s “a lot of people who would be worried” about feeding their children a vegan diet from six months but, for them, “It’s actually been a really, really healthy choice”.

He says: “We have taken her nutrition seriously, we’ve learned what she needs. And I would also ask how many meat-eating parents have spent time and energy learning what macronutrients their child needs at each stage of development? Maybe not so many.”

From the necessary levels of calcium, iron, vitamin B12, protein and healthy fats, he ensures, along with a supplement, his toddler is receiving all the important nutrients.

“We have to be a bit more creative in the kitchen but I’d say at this point, she’s probably at an advantage rather than at a disadvantage. She’s healthy.

“You’ve just got to do a bit of learning and do it right. But what more important thing is there to learn about than, like, the nutrition of what we put in our body?”

‘Chicken’ parmigiana

Ingredients:

(Serves 4)

For the ‘chicken’:

4 large oyster mushrooms

200ml plant-based yoghurt

80g panko breadcrumbs

50g grated plant-based ‘Parmesan’

200ml vegetable oil

Salt and pepper

For the sauce:

1 onion

2 cloves garlic

2 x 400g cans of chopped tomatoes

2tbsp harissa paste

1tsp soft brown sugar

Olive oil

Salt

For the topping:

4 thick slices plant-based mozzarella

To serve:

Handful of fresh basil

Salt and pepper to taste

Method:

1. Make the sauce: Peel and dice the onions and garlic. Place a large ovenproof saucepan over medium heat and add oil. Once warm, add the diced onion, garlic, and a pinch of salt. Mix well and cook for five to 10 minutes until soft. Add the chopped tomatoes, harissa paste, and brown sugar. Mix well, reduce the temperature, and leave to simmer while you make the ‘chicken’.

2. Make the batter: In a mixing bowl, add the plant-based yoghurt and give it a little stir to loosen it up. In a separate bowl, mix together the panko breadcrumbs, ‘Parmesan’, and a pinch of salt and pepper.

3. Batter the mushroom pieces: Place each oyster mushroom in the bowl of yoghurt and mix well until well coated. Remove from the bowl and place into the breadcrumbs bowl. Mix well until completely coated in breadcrumbs.

4. Fry the mushrooms. Place a deep saucepan over medium heat and add all of the vegetable oil. Once the oil is hot enough to fry, add the battered mushrooms. Cook, constantly turning, until all sides are golden brown and delicious (alternatively, you can air fry your mushrooms if you prefer. Cooking time depends on the air fryer). Once cooked, remove from the oil/air fryer and place onto a baking tray lined with paper towel.

5. Turn the oven to the grill setting. Place the cooked mushrooms on top of the sauce. Top each with a slice of plant-based mozzarella and sprinkle with pepper. Cook in the oven for five to 10 minutes, or until the cheese melts.

6. Slice the basil leaves. Once the mushrooms are cooked, remove from the oven and scatter with chopped basil and pepper. Serve immediately.

Grate Bolognese

Ingredients:

(Serves 4)

For the sauce:

2tbsp olive oil

2tbsp plant-based tomato pesto

1tbsp Nooch (nutritional yeast)

1tsp Henderson’s Relish

2tsp gravy browning

100g smoked tofu

200g chestnut mushrooms

1 garlic clove

400g Polpa tomatoes

2 medium tomatoes

For the bolognese:

250g rigatoni pasta

Sugar to taste

1tbsp olive oil (to serve)

1tbsp Nooch (nutritional yeast)

Basil leaves (to serve)

Method:

1. Coarsely grate the tofu and mushrooms, transfer to a bowl and rinse the grater. Coarsely grate the tomatoes. Finely grate the garlic clove.

2. Prepare the sauce: Warm the olive oil over medium-high heat in a high-sided frying pan. Add the grated tofu and mushrooms to the pan and stir for five to six minutes. Add the grated garlic and stir for one minute. Add the grated tomatoes and stir for two minutes. Add the tomato pesto and nutritional yeast and stir for one minute. Add the Polpa tomatoes, stir to combine, reduce the heat, and simmer for three to four minutes. Add the Henderson’s Relish and gravy browning, stir to combine, taste, and season with salt, pepper, and sugar.

3. Reduce the heat to a very low simmer and leave the pan to one side to let the flavours develop.

4. Cook the pasta in a large saucepan of boiling salted water according to the package instructions (approx. 10-13 minutes).

5. To serve: Add a ladle of pasta water to the sauce and stir to loosen. Finely shred the basil leaves. Drain the pasta with a colander, quickly transfer the pasta to the sauce, and fold to combine. Spoon the pasta into bowls. Season with a sprinkle of nutritional yeast, salt, and pepper, drizzle over a little olive oil, garnish with basil leaves, and serve immediately.

Pulled aubergine tacos

Ingredients:

(Serves 4)

For the filling:

4 aubergines

2tsp smoked paprika

3tbsp harissa paste

1tbsp brown rice miso paste

300g king oyster mushrooms

1 x 400g can of chopped tomatoes

2 garlic cloves

1 vegetable stock pot

Salt & pepper to taste

1 onion

Olive oil

For the tacos:

8 mini tortilla wraps

For the tomato salsa:

A bunch of coriander

5 medium tomatoes

½ red onion

1 garlic clove

1 lime

To serve:

100g grated plant-based cheese

1 handful of chopped coriander

1 lime

Method:

1. Preheat your oven to 200°C.

2. Make the filling: Slice the aubergines in half lengthways and place onto a large baking tray. Drizzle with olive oil and a good pinch of salt before roasting for 30 minutes until soft.

3. Pull the mushrooms apart with your hands and place onto a separate baking tray, sprinkle with the paprika and drizzle with olive oil and salt. Mix well and cook for 30 minutes until soft.

4. While the mushrooms and aubergines are cooking, make the sauce: Peel and dice the onions and garlic. Place a large heavy-bottomed saucepan over medium heat and add a drizzle of olive oil. Once warm, add the diced onion, garlic, and a pinch of salt. Mix well and cook for five to 10 minutes, or until the onions turn soft. Add the chopped tomatoes, harissa paste, miso paste, stock pot, and 250 millilitres boiling water. Bring to the boil before reducing the temperature and leaving to simmer for 15 to 20 minutes.

5. Make the tomato salsa: Slice the tomatoes and coriander into small pieces. Peel and very finely dice the onion and garlic. Place the tomato, onion, garlic, the juice of one lime, coriander, and a good pinch of salt in a bowl. Mix well, taste, and season.

6. Finish the filling: Once the aubergines are cooked, remove them from the oven and pull the flesh apart using a fork. Add the pulled flesh to the sauce, along with the cooked mushrooms. Mix well so everything is combined.

7. Cook the tortillas according to instructions on the packet.

8. Serve the tacos on a serving plate, with the filling in a large bowl, tomato salsa, plant-based cheese, and some extra lime wedges to squeeze over the top.