Vegan 100: Over 100 Incredible Recipes from Avant-Garde Vegan

by Gaz Oakley, Simon Smith (Photographer), Adam Laycock (Photographer)

Overview

Tempted to try your hand at vegan food but don't know where to start? Or even just to make meat-free Monday a regular thing? Long gone are the days of vegan food being dull and worthy: Vegan 100 is bold, vibrant and gorgeous. The emphasis in Gaz's 100 tempting vegan recipes is first and foremost on FLAVOR. From Deep Purple Soup to Sage and Smoked Chilli "Dog", through vegan "Fish and Chips" to Chocolate Tart and Raw Cacao "Cheesecake", it's all incredible-tasting food that just happens to be vegan. Delectable, beautiful and packed with dishes that are good for you, this is like no other vegan cookbook.

Product Details

ISBN-13:	9781787131248
Publisher:	Hardie Grant
Publication date:	02/20/2018
Pages:	224
Sales rank:	220,174
Product dimensions:	7.50(w) x 9.90(h) x 1.20(d)

About the Author

Gaz Oakley is an exciting young chef who has worked his way up through professional kitchens from his teenage years. Wanting a healthier lifestyle, he decided to change his diet and go vegan. He took up the challenge of finding ways to make his food vibrant and tasty and the results were so impressive that he developed the Avant-Garde Vegan brand to showcase his recipes on Instagram and his vegan YouTube channel.

Editorial Reviews

★ 02/05/2018
Avant Garde Vegan blogger Oakley breathes new life into plant-based cooking in this adventurous debut. Oakley transforms traditional dishes into accessible vegan fare, including a lemon meringue pie made with almond milk; “fish” and chips with tartare sauce and mashed minty peas (tofu and nori in place of fish); and Seitan Fillet “Steak” Wellington. He tackles breakfast and brunch with maple pumpkin pie pancakes topped with coconut yogurt; snacks and sides with a vegan baguette with pickled onions; and burgers, dogs, and wraps with Oakley’s take on the Quarter Pounder (the patties are formed with brown rice, marmite, and dried porcini mushrooms). Both Gaz’s Super Green Gazpacho with rose petals and Kentucky Fried Chick’n (the seitan is coated in a spicy batter) are prime examples of his creativity and vibrance in the kitchen. The authors provide delicious plant-based alternatives to milk, butter, cheese, and eggs. Recipes for a basic homemade pasta, sweet and savory pastry doughs, and flavor- ful vegetable gravy solidify Oakley’s book as a beginner-friendly reminder that there are vegan options for every familiar food. These beautiful recipes are at once simple and innovative, and are an outstanding example of the possibilities of plant-based cooking. Readers will enjoy experimenting in the kitchen with Oakley’s expert knowledge and advice. (Feb.)

Publishers Weekly

"Avant Garde Vegan blogger Oakley breathes new life into plant-based cooking in this adventurous debut. . . These beautiful recipes are at once simple and innovative, and are an outstanding example of the possibilities of plant-based cooking." -Publishers Weekly (starred review)

From the Publisher