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We used to bloom'in love a Pork Sandwiches so we decided to veganise them..of course.

We're chuffed with the way they turned out, they're a super tasty vegan lunch idea and one to satisfy the meat eaters too!

The vegan pork sandwich is in BISH BASH BOSH! which is available to buy right now! Grab your copy and help us turn vegan mainstream.



  • 2 tbsp olive oil
  • 1 tsp salt
  • 1⁄2 tsp black pepper
  • 1⁄2 tsp sugar
  • 2 tsp dried sage
  • 1 1⁄2 tsp onion powder
  • 1 1⁄2 tsp garlic powder
  • 1⁄2 tsp dried parsley
  • 2 x 400g tins young green jackfruitin water or brine
  • 8 tbsp cooked plant-based stuffing(shop-bought or make your own)
  • 4 good-quality white bread rolls orEnglish muffins
  • 2 tbsp dairy-free butter
  • 4 tbsp applesauce


  • 1 medium carrot
  • 1 tbsp olive oil
  • 1⁄2 tsp salt
  • 1⁄2 tsp smoked paprika


  1. 1.

    Preheat oven to 200°C | Line 2 baking trays First roast the jackfruit | Add the olive oil, salt, pepper, sugar, sage, onion

    powder, garlic powder and parsley to a large bowl and mix together with a fork | Drain the jackfruit and fold it into the mixture | Spread the seasoned jackfruit over one of the baking trays, making sure it’s well spaced out | Put the tray in the oven for 35–40 minutes, turning the jackfruit with tongs halfway through

    If you’re making your stuffing, follow the instructions on the packet

    Meanwhile, make the carrot crackling | Peel or thinly slice the carrot into long slices | Put in a bowl, drizzle over the olive oil, sprinkle over the salt and smoked paprika and mix everything together to cover well | Spread on the second baking tray, making sure the slices are well spaced out | When the jackfruit has been in the oven for 15 minutes, add the tray of carrot slices to the oven and continue to cook both for 20 more minutes | Keep an eye on the carrots as they may not need the full

    20 minutes – they will start to crisp and brown slightly, but make sure they don’t blacken | Remove any pieces that look cooked and return the softer ones to the oven | Take the trays out of the oven

    Cut the bread rolls in half and spread them with dairy-free butter | Spread applesauce over the bottom halves and top each one with 2 tablespoons of stuffing | Shred the jackfruit by pulling it apart with two forks and divide among the rolls | Finish with a generous helping of carrot crackling | Close the sandwiches and serve