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MY RECIPES ARCHIVE
For business enquiries only please email: If you have a merch or book order query please email: If you’re a subscriber or follower and have a question for Gaz, the best way to contact is via Twitter: VEGAN HIGH PROTEIN MEAL PREP Method. 1. Pre heat a saucepan over a medium heat & add the oil followed by the onion, garlic, chilli & salt. Sauté until softened. 2. Add the dried spices & herbs, cook for 3-4 minutes. 3. Add the chipotle paste and black beans followed by the water, tomato puree, soy sauce & lime juice. 4.VEGAN BRISKET
Preheat a large nonstick frying pan over low heat & a little oil followed by the onion, mushrooms & garlic then saute for 5 or so minutes, making sure to get them really golden & caramelized. Meanwhile, add the rest of the wet ingredients, except the ale to your food processor or blender.VEGAN SHEPHERDS PIE
Preheat your oven to 180 celcious/356 fahrenheit. Place a large non-stick saucepan over medium heat & add a little oil. When the pan is hot add the onion, carrots, garlic & celery. Saute the mixture for 4-5 minutes, stirring often. Finely chop the re-hydrated mushrooms then add them to the pan with the tomato puree, jackfruit & herbs. VEGAN KRISPY KREME STYLE DOUGHNUTS To make the doughnuts start with the wet mixture. In a jug whisk together the luke warm non dairy milk with the vegan margarine & yeast then set it aside for around 5 minutes to activate the yeast. Meanwhile, mix together the flour, sugar & salt in a large mixing bowlor in
VEGAN TOAD IN THE HOLE Method. Pre heat your oven to 210 degrees C. Place the sausages into a large non stick 2 inch deep baking tray, and drizzle over the oil. Place the sausages into the oven for 15 minutes & whilst they are in the oven mix together the batter. In a mixing bowl add the flour, baking powder & sea salt, then mix well.TOFU KATSU CURRY
In a large saucepan placed over a medium heat add the sesame oil followed by onion, garlic, ginger, carrot, celery, & the mushrooms. Sauté the mixture with a sprinkle of salt for 4-5 minutes before stirring in the banana, potatoes, chilli & tomato puree. Cook the mix for a couple more minutes then add the curry block, cut into smallpieces.
TOFU & PAK CHOI SWEET & SPICY BROTH Add the bean sprouts & samphire. Cook on the high heat for 30 more seconds. Turn the heat down low and add the vegetable stock, soy sauce, miso, vinegar and maple. Let the soup simmer away for 5 minutes. Meanwhile, slice the spring onions thin on angle. Just before removing the saucepan or wok from the heat throw in the pak choi. TOFU 'EGGS' BENEDICT Cut the tofu into rectangles, around 4mm thick. Pat dry with kitchen paper then preheat a non-stick frying pan over a medium heat. Add the oil to the pan, followed by the tofu. Pan fry until golden on each side, this should take 3-4 minutes. Season with the black salt if using & pepper. Remove the tofu from the pan and set aside, turn theheat
WELCOME TO AVANT GARDE VEGAN BY GAZ OAKLEY Hi Guys, It's Gaz & welcome to Avant Garde Vegan by Gaz Oakley website, I have hand-picked some of my favourite recipes I would loveto share with you.
MY RECIPES ARCHIVE
For business enquiries only please email: If you have a merch or book order query please email: If you’re a subscriber or follower and have a question for Gaz, the best way to contact is via Twitter: VEGAN HIGH PROTEIN MEAL PREP Method. 1. Pre heat a saucepan over a medium heat & add the oil followed by the onion, garlic, chilli & salt. Sauté until softened. 2. Add the dried spices & herbs, cook for 3-4 minutes. 3. Add the chipotle paste and black beans followed by the water, tomato puree, soy sauce & lime juice. 4.VEGAN BRISKET
Preheat a large nonstick frying pan over low heat & a little oil followed by the onion, mushrooms & garlic then saute for 5 or so minutes, making sure to get them really golden & caramelized. Meanwhile, add the rest of the wet ingredients, except the ale to your food processor or blender.VEGAN SHEPHERDS PIE
Preheat your oven to 180 celcious/356 fahrenheit. Place a large non-stick saucepan over medium heat & add a little oil. When the pan is hot add the onion, carrots, garlic & celery. Saute the mixture for 4-5 minutes, stirring often. Finely chop the re-hydrated mushrooms then add them to the pan with the tomato puree, jackfruit & herbs. VEGAN KRISPY KREME STYLE DOUGHNUTS To make the doughnuts start with the wet mixture. In a jug whisk together the luke warm non dairy milk with the vegan margarine & yeast then set it aside for around 5 minutes to activate the yeast. Meanwhile, mix together the flour, sugar & salt in a large mixing bowlor in
VEGAN TOAD IN THE HOLE Method. Pre heat your oven to 210 degrees C. Place the sausages into a large non stick 2 inch deep baking tray, and drizzle over the oil. Place the sausages into the oven for 15 minutes & whilst they are in the oven mix together the batter. In a mixing bowl add the flour, baking powder & sea salt, then mix well.TOFU KATSU CURRY
In a large saucepan placed over a medium heat add the sesame oil followed by onion, garlic, ginger, carrot, celery, & the mushrooms. Sauté the mixture with a sprinkle of salt for 4-5 minutes before stirring in the banana, potatoes, chilli & tomato puree. Cook the mix for a couple more minutes then add the curry block, cut into smallpieces.
TOFU & PAK CHOI SWEET & SPICY BROTH Add the bean sprouts & samphire. Cook on the high heat for 30 more seconds. Turn the heat down low and add the vegetable stock, soy sauce, miso, vinegar and maple. Let the soup simmer away for 5 minutes. Meanwhile, slice the spring onions thin on angle. Just before removing the saucepan or wok from the heat throw in the pak choi. TOFU 'EGGS' BENEDICT Cut the tofu into rectangles, around 4mm thick. Pat dry with kitchen paper then preheat a non-stick frying pan over a medium heat. Add the oil to the pan, followed by the tofu. Pan fry until golden on each side, this should take 3-4 minutes. Season with the black salt if using & pepper. Remove the tofu from the pan and set aside, turn theheat
VEGAN BRISKET
Preheat a large nonstick frying pan over low heat & a little oil followed by the onion, mushrooms & garlic then saute for 5 or so minutes, making sure to get them really golden & caramelized. Meanwhile, add the rest of the wet ingredients, except the ale to your food processor or blender. SIMPLE ANCIENT GRAIN STEW Add the lentils, quinoa, split red peas & pearl barley to a saucepan & rinse under cold water 2-3 times. Fill the pan with water so the grain mix is covered with about an inch of water. VEGAN IN & OUT BURGERS Method. Watch Tutorial Video. Pre heat a non stick frying pan and add the olive oil. When the pan is hot add the onions, celery & mushrooms plus a little seasoning. Turn the heat low and allow them to soften & lightly caramelise for around 3-4 minutes, stirring often. Remove the pan from the heat and add the mix to a blender cup/food processorVEGAN SCHNITZEL
In a 3rd bowl place your panko breadcrumbs. Individually dip each slice of tofu first into the flour mix, then the gram flour mix & finally the panko breadcrumbs. Once coated, place the tofu onto a baking tray lined with greaseproof paper. To cook your schnitzels, pre heat your oven to 180 degrees c. Place a non stick frying pan over amedium
VEGAN NYC STYLE BAKED CHEESECAKE Method. Watch Tutorial Video. Pre heat the oven to 170 degrees C. Lightly grease a loose-bottom sealed cake tin (9inch/23cm in diameter & 3/4inch/10cm deep). First make the base. Blitz the biscoff biscuits in a blender until they’re a fine crumb. Keep blending and add the melted butter. Tip the biscuit mixture into the greased cake tin and VEGAN NASI GORENG (INDONESIAN FRIED RICE) # Add all the sambal ingredients to a blender and blitz until it’s a smooth paste. Pre heat a wok over a high heat then add the 3 tbs of the sambal. Cook for a minute or so, stirring often. Add the vegetables and vegan protein & wok fry for 5-6 minutes. When your riceis
MOROCCAN FEAST
Sauté the onion, courgette & pepper in a large non stick pan over a medium heat with the dried spices, thyme & seasoning. When the onion has softened add the vegetable stock & bring to a simmer. Add the couscous to the pan and turn the heat off. Cover the pan to hold in the steam. Leave the couscous to rehydrate until you’re ready toserve.
BBQ WATERMELON FILLET Method. Watch Tutorial Video. Peel the watermelon & place them onto a lined baking tray. Sprinkle over the salt and then get the melons into the oven set at 200 degrees C for 90-120 minutes. Turn the melon over 2-3 times during cooking. If the melons start to colour turn the oventemperature down to
CREAMY KING OYSTER MUSHROOM PASTA Method. First up get your pasta cooking to the packet instructions. Place a non sticking griddle pan over a high heat & add a touch of oil. Add the mushrooms and grill until golden with a little salt & pepper, this should take around 4-5 minutes, flipping over the mushrooms half way through. Meanwhile in a large non stick fryingpan/saucepan
TERIYAKI 'CHICKEN' STIR FRY Pre heat a wok or large saucepan over a high heat and add the oil. When the pan is hot add the vegan chicken, followed by a couple spoonfuls of the sauce. Glaze the vegan chicken for a minute or so before adding the stir fry vegetables. Wok fry the mixture for 3-4 minutes before adding enough sauce to nicely coat all the vegetables. WELCOME TO AVANT GARDE VEGAN BY GAZ OAKLEY Hi Guys, It's Gaz & welcome to Avant Garde Vegan by Gaz Oakley website, I have hand-picked some of my favourite recipes I would loveto share with you.
MY RECIPES ARCHIVE
For business enquiries only please email: If you have a merch or book order query please email: If you’re a subscriber or follower and have a question for Gaz, the best way to contact is via Twitter: VEGAN HIGH PROTEIN MEAL PREP Method. 1. Pre heat a saucepan over a medium heat & add the oil followed by the onion, garlic, chilli & salt. Sauté until softened. 2. Add the dried spices & herbs, cook for 3-4 minutes. 3. Add the chipotle paste and black beans followed by the water, tomato puree, soy sauce & lime juice. 4. VEGAN TOAD IN THE HOLE Method. Pre heat your oven to 210 degrees C. Place the sausages into a large non stick 2 inch deep baking tray, and drizzle over the oil. Place the sausages into the oven for 15 minutes & whilst they are in the oven mix together the batter. In a mixing bowl add the flour, baking powder & sea salt, then mix well. MY LASAGNE - AVANT-GARDE VEGAN For the ragu, in a large saucepan placed over a medium heat, add the oil followed by the onion, garlic, celery & a pinch of salt. Sweat the mix down for around 3-4 minutes. Add the courgette, aubergine & mixed herbs. Turn the heat down lower, pop a lid on & allow the mix to cook for 3-4 minutes. Add the vegan mince & stir well.MOROCCAN FEAST
Sauté the onion, courgette & pepper in a large non stick pan over a medium heat with the dried spices, thyme & seasoning. When the onion has softened add the vegetable stock & bring to a simmer. Add the couscous to the pan and turn the heat off. Cover the pan to hold in the steam. Leave the couscous to rehydrate until you’re ready toserve.
VEGAN YAKITORI
Method. Add all the glaze ingredients (accept the cornflour) to a saucepan and place over a medium heat, bring the liquid to a simmer. Allow to simmer for 5 minutes before whisking in the cornflour mixture. The liquid should thicken up into a lovely glaze like the consistency. If it becomes too thick add some water, and if too thin,slightly
BBQ WATERMELON FILLET Method. Watch Tutorial Video. Peel the watermelon & place them onto a lined baking tray. Sprinkle over the salt and then get the melons into the oven set at 200 degrees C for 90-120 minutes. Turn the melon over 2-3 times during cooking. If the melons start to colour turn the oventemperature down to
CREAMY KING OYSTER MUSHROOM PASTA Method. First up get your pasta cooking to the packet instructions. Place a non sticking griddle pan over a high heat & add a touch of oil. Add the mushrooms and grill until golden with a little salt & pepper, this should take around 4-5 minutes, flipping over the mushrooms half way through. Meanwhile in a large non stick fryingpan/saucepan
TOFU KATSU CURRY
In a large saucepan placed over a medium heat add the sesame oil followed by onion, garlic, ginger, carrot, celery, & the mushrooms. Sauté the mixture with a sprinkle of salt for 4-5 minutes before stirring in the banana, potatoes, chilli & tomato puree. Cook the mix for a couple more minutes then add the curry block, cut into smallpieces.
WELCOME TO AVANT GARDE VEGAN BY GAZ OAKLEY Hi Guys, It's Gaz & welcome to Avant Garde Vegan by Gaz Oakley website, I have hand-picked some of my favourite recipes I would loveto share with you.
MY RECIPES ARCHIVE
For business enquiries only please email: If you have a merch or book order query please email: If you’re a subscriber or follower and have a question for Gaz, the best way to contact is via Twitter: VEGAN HIGH PROTEIN MEAL PREP Method. 1. Pre heat a saucepan over a medium heat & add the oil followed by the onion, garlic, chilli & salt. Sauté until softened. 2. Add the dried spices & herbs, cook for 3-4 minutes. 3. Add the chipotle paste and black beans followed by the water, tomato puree, soy sauce & lime juice. 4. VEGAN TOAD IN THE HOLE Method. Pre heat your oven to 210 degrees C. Place the sausages into a large non stick 2 inch deep baking tray, and drizzle over the oil. Place the sausages into the oven for 15 minutes & whilst they are in the oven mix together the batter. In a mixing bowl add the flour, baking powder & sea salt, then mix well. MY LASAGNE - AVANT-GARDE VEGAN For the ragu, in a large saucepan placed over a medium heat, add the oil followed by the onion, garlic, celery & a pinch of salt. Sweat the mix down for around 3-4 minutes. Add the courgette, aubergine & mixed herbs. Turn the heat down lower, pop a lid on & allow the mix to cook for 3-4 minutes. Add the vegan mince & stir well.MOROCCAN FEAST
Sauté the onion, courgette & pepper in a large non stick pan over a medium heat with the dried spices, thyme & seasoning. When the onion has softened add the vegetable stock & bring to a simmer. Add the couscous to the pan and turn the heat off. Cover the pan to hold in the steam. Leave the couscous to rehydrate until you’re ready toserve.
VEGAN YAKITORI
Method. Add all the glaze ingredients (accept the cornflour) to a saucepan and place over a medium heat, bring the liquid to a simmer. Allow to simmer for 5 minutes before whisking in the cornflour mixture. The liquid should thicken up into a lovely glaze like the consistency. If it becomes too thick add some water, and if too thin,slightly
BBQ WATERMELON FILLET Method. Watch Tutorial Video. Peel the watermelon & place them onto a lined baking tray. Sprinkle over the salt and then get the melons into the oven set at 200 degrees C for 90-120 minutes. Turn the melon over 2-3 times during cooking. If the melons start to colour turn the oventemperature down to
CREAMY KING OYSTER MUSHROOM PASTA Method. First up get your pasta cooking to the packet instructions. Place a non sticking griddle pan over a high heat & add a touch of oil. Add the mushrooms and grill until golden with a little salt & pepper, this should take around 4-5 minutes, flipping over the mushrooms half way through. Meanwhile in a large non stick fryingpan/saucepan
TOFU KATSU CURRY
In a large saucepan placed over a medium heat add the sesame oil followed by onion, garlic, ginger, carrot, celery, & the mushrooms. Sauté the mixture with a sprinkle of salt for 4-5 minutes before stirring in the banana, potatoes, chilli & tomato puree. Cook the mix for a couple more minutes then add the curry block, cut into smallpieces.
VEGAN NASI GORENG (INDONESIAN FRIED RICE) # Add all the sambal ingredients to a blender and blitz until it’s a smooth paste. Pre heat a wok over a high heat then add the 3 tbs of the sambal. Cook for a minute or so, stirring often. Add the vegetables and vegan protein & wok fry for 5-6 minutes. When your riceis
HIGH PROTEIN MEALS
Pre heat a wok & a non stick frying pan over a medium heats. Add coconut oil to both pans. Followed by the stir fry vegetables in the wok & the tempeh in the non stick pan. All the tempeh to cook for 3-4 minutes on each side or until golden. Cook the veg for 4 minutes, before deglazing the pan with the soy sauce, coconut cream & peanutbutter.
VEGAN YAKITORI
Method. Add all the glaze ingredients (accept the cornflour) to a saucepan and place over a medium heat, bring the liquid to a simmer. Allow to simmer for 5 minutes before whisking in the cornflour mixture. The liquid should thicken up into a lovely glaze like the consistency. If it becomes too thick add some water, and if too thin,slightly
BEST EVER VEGAN PIZZA 1/2 cup Cashew Nuts, soaked in boiling water for at least 15 minutes. 1 cup Soy Milk. 1 tsp Miso Paste. 1 tbs Nutritional Yeast. 4 tbs Tapioca Starch. Pinch Sea Salt &GAZ OAKLEY'S STORY
Where it all began . Gaz Oakley is a classically trained chef, author & YouTuber originally from Cardiff, Wales. After learning cooking basics at a very young age with his dad, Doug. PIRI PIRI ONE TRAY BAKE Watch Tutorial Video. Pre heat your oven to 180 degrees C. Cut your Tofu into 2cm filets & pat them dry with kitchen paper. Lightly score the tofu filets so they absorb more flavour when they’re roasting. Add all the ingredients to an oven proof baking dish & give the tray a good shake to mix everything up. CHICKPEA & LEEK FRITTERS Method. Grab a large mixing bowl & add the chickpeas, salt, parsley & lemon. Using a masher or fork, give the chickpeas a little crush. Next to the bowl add the rest of the ingredients (except the leek) & mix well with a spatular. Place a large non-stick frying pan over a medium heat & add a little olive oil. When the pan is hot, spoon a couple INCREDIBLE CHINESE 5 SPICE MUSHROOMS Remove the top pan & sprinkle over the 5 spice mix, Place the small pan back on top, turn the heat down low & allow the mushrooms to cook for 12 minutes, stirring every now and then. Meanwhile, heat a large frying pan or wok over a high heat and add the sesame oil. When the pan is hot add the greens, chilli & ginger, wok fry for 3 minutesKEY LIME PIE
Key Lime Pie. Serves: 12. Cooks in: 3 hours. Difficulty: 5/10. Can be gluten free. Requested so many times by my amazing youtube subscribers, I had to make it. I never ate key lime pie prior to going vegan so I had to use my imagination when coming up with my recipe.STICKY BBQ 'RIBS'
Sticky BBQ ‘Ribs’. Serves: 8. Cooks in: 2 hours 30 minutes. Difficulty: 5/10. My vegan ribs are the ultimate party/Friday night treat! The rich sticky cola infused BBQ sauce is fire. Make sure you knead the seitan dough firmly for 10 minutes to achieve a meatytexture!
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