British plant-based recipe kit start-up Grubby has expanded its partnership with vegan food brand Bosh this year, alongside the launch of its biggest ever menu in celebration of Veganuary.

The latest collaboration between Grubby and Bosh – the brand established by plant-based chefs Henry Firth and Ian Theasby – focuses on ‘bold, saucy comfort dishes that don’t compromise on taste, speed or plant diversity’.

Grubby’s team is working closely with Firth and Theasby to craft dishes that aim to exceed high standards of taste while keeping cooking times under 30 minutes, appealing to the growing number of busy consumers looking for convenient plant-based options.

According to Grubby, the partnership combines ‘weeknight ease and restaurant-quality flavour,’ bringing recipes released in batches throughout January, February and March. They are developed around three core principles – ‘maximum flavour, minimum faff, stealth nutrition and gateway flexitarian appeal’.

The brand’s Veganuary line-up this year features 144 simple recipes spanning globally inspired cuisine, comfort dishes and protein-packed bowls, tapping into today’s biggest food trends.

These include a series of ten recipes from Firth and Theasby, including Crispy Tempeh Tacos with Peanut & Sesame Salsa Macha; Tofu Curry Udon Noodles; and Chipotle Meaty Mushroom Tacos.

Meanwhile, the Global Flavours range includes Caribbean-style Jerk Tofu, Coconut Rice & Pineapple Salsa; Thai-inspired Sticky Thai Tofu Pad Med Mamuang; and Mexican-style Spicy Chickpea Chile Verde with Tomatillos & Pulled Mushrooms.

Additionally, the High-Protein range contains up to 47g of protein per dish, all from whole food ingredients. Dishes include on Falafel Smash Wraps with Butter Bean Hummus; Creamy Pea Pesto Tortiglioni with Butter Beans; and Smoky Superfood Stroganoff Gnocchi with Spinach.

Martin Holden-White, founder of Grubby, said: “Our recipe development team have absolutely nailed a whole host of new recipes, from authentic world flavours to new Bosh creations and our highest-protein meals yet. We’re out to prove that eating more plants isn’t a compromise.”