Sustainable autumn comfort

This article first appeared in our COP29 special issue of My Green Pod Magazine. Click here to subscribe to our digital edition and get each issue delivered straight to your inbox

We’re thrilled to share three of our favourite plant-based BOSH! recipes – Potatoes and Tomatoey Chickpea Broth, Firecracker Smashed Sweet Potatoes and Pumpkin Dauphinoise – for this special COP edition of My Green Pod Magazine.

These warming dishes encapsulate everything we love about plant-based cooking: they’re comforting, packed with flavour and a great way to showcase the produce that is available in the autumn months.

Each recipe has been designed to be not only delicious but also affordable and easy to prepare; they’re ideal for anyone new to plant-based cooking and eating, or those simply looking to add more plant-based dishes to their repertoire.

At BOSH!, our mission has always been to make plant-based eating accessible for everyone, and show just how simple it can be to create nourishing, satisfying meals without using any animal products.

We believe plant-based eating is key to building a more sustainable future, which is increasingly important as we face the pressing challenges of climate change. That’s why we’ve chosen these recipes for My Green Pod’s November COP issue: they’re not only delicious but also a small step towards a greener, plant-powered world.

We hope you enjoy making and eating them as much as we do!

Tomatoey Chickpea Broth

This warming soup is perfect for a dark and blustery evening. Contains lots of hidden protein as well as being super nutritious.

INGREDIENTS
For the stew:

• 1 brown onion
• 3 cloves garlic
• 2 tbsp extra virgin olive oil
• 2 sprigs fresh rosemary
• 2 tbsp tomato purée
• 1 tsp chilli flakes
• 2x 400g tin or 1x 700g chickpeas
• 200g small tubular-shaped pasta
• 1 litre veg stock
• 200ml aquafaba
• 125g kale
• Salt and pepper

To serve:

• Extra virgin olive oil
• Toasted pine nuts
• Toasted sourdough

METHOD
Prepare the veggies:
Peel and finely chop the onion; grate the garlic cloves; drain the chickpeas, reserving the cooking liquid; prepare the vegetable stock.
 
Begin the stew:
In a large pot, heat the olive oil on medium heat. Once hot, add the chopped onions with a pinch of salt and sauté for 4-5 minutes until soft and translucent. Add the garlic and sauté for 1 minute until fragrant.

Next, add the rosemary, tomato purée and chilli flakes, constantly stirring until the purée is a deep red colour. Add half of the chickpeas and turn off the heat. Use a potato masher or wooden spoon to crush the chickpeas until they are a smooth paste.

Add the rest of the chickpeas, along with the aquafaba, pasta and veg stock. Bring to the boil over high heat, then reduce the heat to medium and simmer for 10 minutes, until the pasta is al dente.
 
Finish the stew and serve:
Once the pasta is cooked, remove the rosemary sprig then stir through the kale. Season with a big pinch of flakey sea salt and black pepper.

Divide the stew between four bowls, finish with olive oil and a sprinkle of pine nuts. Serve with chunky slices of sourdough.

Firecracker Smashed Sweet Potatoes

Sweet potatoes are a great alternative to regular jacket potatoes – these are packed with chilli and topped with a firecracker sauce that packs a punch! 

INGREDIENTS
Sweet potatoes:

• 4 small to medium sweet potatoes
• Olive oil
• Flakey salt
• Sichuan pepper

Creamy Chilli Crisp:

• 50g tahini
• 2 tbsp chilli crisp
• 1 lime
• Salt to taste
• Water to loosen

Spicy Spinach Cannellini Beans:

• 2 tbsp olive oil
• 2 large cloves garlic
• 1 400g tin cannellini beans
• 100g baby spinach
• 1 tbsp chilli crisp

METHOD
Prepare the sweet potatoes:
Use a fork to pierce the sweet potatoes; drizzle a little olive oil over the sweet potatoes and rub it into the skins. Rub a little salt around the sweet potatoes.

Put the sweet potatoes in the roasting tin and roast for 40-45 minutes until soft and tender.  
 
Prepare the Creamy Chilli Crisp:
Halve the lime and squeeze the juice into a small bowl; add the tahini, chilli crisp, a little salt and stir to combine. Add a little water to reach a viscous pouring consistency.
 
Prepare the Spinach Cannellini:
Peel and finely slice the garlic; drain, rinse and pat dry the cannellini beans; warm the olive oil in a frying pan over medium heat, add the garlic and fry until aromatic and golden.

Add the cannellini beans and stir for 2-3 minutes to cook through.

Add the spinach to the pan and stir for 1 minute until quite wilted. Pour over the chilli crisp and stir to combine.
 
Finish and serve:
Lay the sweet potatoes out equally on serving plates and split them down the middle with a sharp knife. Drizzle a little olive oil, sprinkle a little salt and a tiny pinch of Sichuan pepper over the steaming flesh of the roasted sweet potatoes.

Use a fork to fluff up the flesh of the potatoes before pressing down on the potatoes with the back of the fork to spread the potatoes out.

Spoon the Spinach Cannellini over the sweet potato, drizzle the Creamy Chilli Crisp over spinach cannellini, garnish with sesame seeds and serve immediately.