Vegan CEOs give top tips to healthy plant-based diet this Veganuary | Staying Healthy

Back when we first started out, even vegetables were a problem because there weren't that many recipes

So that's where we came in because we decided that we wanted to show the world that actually plant-based food, when you cook it properly, is really delicious

We need big brands to get on board and think about reducing their carbon footprints

And food is a wonderful way to do that. Drinks are a wonderful way to do that

And if you can shift people, encourage people to move towards more plant-based options

You do just take the edge off that carbon footprint a little bit. In many respects, we're living in the future right now

Big us eight years ago, you could only imagine what was going on now

It's like the realisation of our dream eight years ago. What is happening today, which is wonderful

It's veganry. I love vegan food, and who better to speak to about vegan food than the two guys from Bosch

who are here today to talk to me about their collaboration with Costa. Guys, do you want to introduce yourself

Sure. Hello, thank you for having us. So I'm Henry. He's Ian

We're Bosch, and we love making plant-based food. Yeah, we've been doing it for a fair old while now, aren't

Yeah, a few years. And now it's 2024 we started in what, 2016

Yeah, so vegan food, plant-based food, whatever you want to call it. That is our bread and butter, vegan butter, of course

Obviously, plant-based. Tell me about how things have changed since when you've started to know

Like, obviously, vegan food is a lot more accessible now. So how was it when you guys first began

So eight years ago, it was a different landscape. There were no vegan options in supermarkets, in coffee shops, in restaurants

You just couldn't find anything. And in fact, even the word vegan would kind of summon up arguments, you know

Now, thank God, it's more mainstream. There are vegan options everywhere. Plant-based is this new phrase

It's a lot more chill and a lot more easy access. And just loads more people are trying plant-based food, eating plant-based food

and feeling great because of it, which is fantastic. And obviously, plant-based food is largely vegetables

But back when we first started out, even vegetables were a problem because there weren't that many recipes

So that's where we came in because we decided that we wanted. to show the world that actually plant-based food when you cook it properly is really delicious

So we've set up this channel called Bosch and just churned out loads of recipes that just

relied solely on vegetables. And I think the channel that we set up has helped an awful lot of people

eat a lot more plants, which is really great. For sure. And what kind of options did you have when you guys kind of first started out

Nothing other than vegetables. If you look at the shelves now, you've got all these alt proteins and, you know, they're good if you're looking to get that protein

and you want a satisfying burger. Some people are obviously concerned about, you know

what's in them, where are they made? We don't worry so much about that. But at the beginning, there was nothing

It was just vegetables and maybe a sausage. You might find a sausage back in the day

Or a falafel wrap. And even like big brands like Costa as well, like, you know, going like plant-based with their milk options

You know, I guess what were you kind of views on that? Like how things have changed like for like big brands as well It incredibly exciting So obviously we partnered with Costa And one of the things that attracted us to Costa was the fact that they got these really strong net zero initiatives you know 2030 and 2040 big environmental goals And I really think they leading the way You know we need big brands to get on board and think about reducing their carbon footprints and food is a wonderful way to do that Drinks are a wonderful way to do that And if you can shift people encourage people to move towards more plant options you know

You do just take the edge off that carbon footprint a little bit, which is wonderful

In many respects, we're living in the future right now because eight years ago you could only imagine what was going on now

It's like the realisation of our dream eight years ago, what is going today, which is wonderful

And even though our company mission is all about environment, a really nice thing that happens, you feel really healthy too

Because we've both been in plant base for eight years and we're both, I would say, fitter than the average, not because of the exercise that we do

but because of the food that we eat. Because naturally, if you're eating a plant-based diet

if you just approach it properly and don't just eat beige chips and bread all the time

and eat a good range of fruits and vegetables, legumes and seeds, you end up being really healthy

And that's what we are. We like to think we are. And 80-20 is a really good rule to live by

when you're eating plant-based diet. 80% at the time eat fruits and veggies

and healthy stuff. And 20% of the time go naughty. Cheat meal. Yeah, exactly

Tell me more about some of the dishes that people can have like, you know, going on a plant-based diet

I mean, you can have everything. So, like, if you're going to a restaurant to have a burger and chips

you can have a burger and chips. You can even have steak and chips nowadays. And then, of course, you can have salads

and you can have everything in between. I guess what Ian's referring to is, like, you can go for that burger and chips

and it will be as healthy whether you're having a meat-based version or a plant-based version. But make sure you're not doing that every meal

Maybe 80% of the time go for something that's a bit more like a salad. those kind of plant foods stir fries are a wonderful way by the way to have something

that feels like a takeaway but is incredibly healthy but go for those healthy

plant rich foods 20% of the time at 80% of time then 20% of the time you have your

cheats now we've obviously written an awful lot of recipes in our time and I

would say that the recipe that I'm most proud of that's we've put on our channels

and in our books is the mushroom Wellington right so mushroom we're just

it's January now it was Christmas just a few couple of weeks ago go and we know because we see all the photographs come into our Instagram account about how many

people cook that dish which is the perfect centrepiece for for a plant-based roast dinner or indeed

a Christmas dinner. Most hundreds and thousands of people have cooked that over the course of the last

eight years it's been so good to say that's the favorite that's my personal faith yeah yeah well about

yourself oh man my my favorite was always fish and chips back in the day before I went vegan

so a good plant fish and chips which we make from tofu And you get so much of the same effect with a block of tofu treated correctly I mean most of the experience of fish and chips is like the batter and the chips and the ketchup and the tartar sauce right

All of those are effortless to make plant-based. So that would be a favourite, but I don't have it that often

Yeah, just a treat for you. Just every now and a little treat. Good. Can you give any advice for anyone that's maybe seen you guys doing so well and wants to start their own business in this area? What kind of advice would you give there

Yeah, so a few top tips for if you're looking to start your own business, I would say

a co-founder or business partner of sorts. It's really helpful to have someone to work with, bounce ideas off

It's hard to build a business. So doing it with someone else makes it that little bit easier

Yeah. I would always say that do something that you're really passionate about because then it doesn't really feel like work

When we found plant-based food, it was kind of just like, this is our calling

This is something that we can really get behind and spend our lives doing and put loads of energy into

So, yeah, I think if we had set up a business that hadn't been something we cared so much about

then we probably wouldn't have been as successful as we have been to date

So, yeah, do something you love for sure. I would also say find evenings and weekends and have a day job

So a lot of people, they quit their job and they just focus on something full time

And it doesn't work because they can't pay the bills. The real way to start a business, which has happened both in this business

and the previous business, which we worked in together, it was begun in evenings and weekends

You're working your day job. You're learning how to run a business or how to work in a business in your day job

Evenings and weekends at the time when you hustle and you build and you meet people

and you make connections and you learn. And then when you're finally, finally ready to commit

that's when you commit. I think most people fail because, you know, they quit their job too soon

Yeah, we've not got any money to actually... Exactly. It's like, yeah, good. And..

Yeah, I mean, right now, It's never been easier to set up a company because there's so many fantastic tools online

Like we, because of social media, we're able to change the way that people eat

via showing them how good plant-based food is on social media. So, utilise the tools that are available to you

How did you manage to get this amazing collaboration? We've been working together with Costa for a fair while, I'd say, for about 18 months discussing

We both had mutual goals around carbon, the plant. and a desire to see more plant-based food available, but targeted at everybody

So for flexitarians, deliciousarians, as we're calling them. So yeah, 18 months of conversations, ideas, brainstorming and then culminating in this range

And we've tasted an awful lot of food in that time too. Lots of tweaking, lots of changing and just what you see here is the culmination

of as Henry says 18 months of hard graft and what's in those bags is delicious

So what's your favourite item from the range that you've created? I would say the sausage bap is a classic right But I like my sausage bat swimming in brown sauce Lots and lots and lots of brown sauce bring some with you yeah you bring it very I go sweet

the the rocky road that we did is really really delicious my parents were down

over the course of the weekend and they they just tucked into that rocky road

and they were really impressed by the fact it had plant-based marshmallows because

usually they're gelatin based but yeah it's just delicious and perfect with a nice

coffee yeah sorted's cool well so we go try some of it just now then

So, cheers. So can you tell me a wee bit about what we're about to have then

Indeed. I mean, I've got the other half of what you've got. This is a fantastic cheese with a Zed and ham toasty

So the cheese is plant-based cheese. It's really creamy. melts beautifully and then the slice of ham in there has just got all the familiar

flavours that you would have with the size of ham, just completely plant-based. And yeah, when it's warmed up and it's got a little bit of tomato ketchup dipped in

absolutely delicious. Everyone loves a toasty, right? Exactly. So I've got the plant-based chicken fajita wrap, which is, as you'd imagine, it's kind of got

that Mexican gentle heat. It's got that plant-based protein, but it's also got some peppers in there and just

wonderful spices. Absolutely gorgeous. Good for breakfast and good for brunch and good for lunch no less as well

Oh, so we try a cookie. Should we have a little cookie? Nice. Go on then. Let's have a little nibble

What we got? So these are the... Pecan slice, so that's like a really nice caramel top. It's got a chocolate and biscuit base

I've got the Rocky Road here. Yeah, that's fantastic. Yeah, let's... There you go. I'll have a bit, you'll have a bit

Cheers, cheers. Cheers again. Here we go. Come that, hopefully. That's very nice

That's a good cookie. Good with the coffee, good night's own. It'd be good warmed up as well, actually

Yeah. Mm. Delicious. Wow, that's wonderful. You've got a lot going on just now

You know, obviously, this is a big moment for you, but looking ahead, what else have you guys got planned for the year coming

So our team are super busy. We've got an office over in Hammersmith

and there are 10 people, 10 to 12 people actually in the boss office

So continuing to create delicious food with them, continuing to create amazing products as well

But we're also eyeing up America and thinking about TV and America

Thanks to it. The lifeblood of our company is social media videos and we've got so many delicious recipes that we're ready to film and show the people

So yeah, if anybody wants to find us, Bosch.tv is where we are. So really looking forward to seeing how you guys are going to progress, hitting America, healing the world

Getting veganism out there. So I'm really looking forward to it. And best of luck to you both

And we're very much looking forward to reading wellness Wednesdays. Exactly. It's all happening about my streets

Thank you