Gaz Oakley - Vegan 100

CONTENTS VEGAN 100 Vegan 100 is my debut cookbook thank you so much for purchasing it! This has been an absolute pleasure to write. As you may have guessed, I love all things food and cooking. I started Avant-Garde Vegan on Instagram in February 2016, a few months after turning vegan, but my interest in cooking goes back to my childhood. In writing this book, I was determined to include all the recipes Ive developed since going vegan. The hardest part of the process was narrowing down the volume of dishes to the best ones that you see here now. These are the recipes that I wish I had come up with when I first went vegan, for example the really amazing ones that I never would have thought possible when I first started out, like my .

Im hoping this book will help lots of people all new vegans, everyone whos thinking of going vegan, and seasoned vegans who just want to get a little more adventurous in the kitchen. One of my biggest concerns in writing the recipes was to make sure that they were all simple enough for anyone to get right. So trust me although some of the recipes may look long and need more than five ingredients, they are all really doable! And if you have no idea where to begin with vegan ingredients or youre worried about what kind of kitchen equipment youll need to get the most out of this style of cooking, turn to for a useful list. Every element in every recipe in this book revolves around bringing big bold flavours to the dish. I have called upon my experience as a chef in professional kitchens to use classic techniques that I guarantee wont fail when youre recreating my food at home. If you want any more inspiration, or you want to see me in action, please look up my YouTube channel or check out Instagram.

No two of my vegan dishes are the same, and youll be blown away by how amazing they taste. I really hope you enjoy Vegan 100. Thank you for your support!AGAR AGAR Agar agar powder or flakes are a sea-vegetable gelling agent so basically a vegan gelatine. Its brilliant stuff and can contribute to some amazing dishes! AGAVE NECTAR Agave nectar is the sweet nectar extracted from several species of the agave plant, the majority of which are grown in Mexico or South Africa. It is a great natural sweetener. In my recipes, I tend to advise using either agave nectar or maple syrup, as they are very similar in terms of sweetness, however agave is often slightly more affordable. LECITHIN GRANULES Made from soy bean oil, these granules give my a great creaminess.

They can be found in all good health food shops, and are good for your kidneys and liver. LIQUID SMOKE This handy little flavouring is an optional ingredient in my recipes, but its absolutely great at creating a smoky flavour. MISO PASTE Made from fermented soy beans, this paste has a super-strong umami flavour. You can find it in the Asian section of most supermarkets. Its a staple ingredient in Japanese cooking. NORI Nori is made by shredding edible seaweed and then pressing it into thin sheets.

Its often used when making sushi. NUTRITIONAL YEAST Nutritional yeast is a deactivated yeast. It has a strong flavour that is quite nutty, cheesy and creamy, which makes it the perfect ingredient in my vegan cheese recipes and lots of other recipes where I need a bold flavour. POMEGRANATE MOLASSES This is simply pomegranate juice reduced down to form a really sticky, sweet substance. RAS EL HANOUT This is a mixture of ground spices. SEITAN, OR VITAL WHEAT GLUTEN Wheat gluten, seitan or wheat meat is a food made from gluten the main protein of wheat. SEITAN, OR VITAL WHEAT GLUTEN Wheat gluten, seitan or wheat meat is a food made from gluten the main protein of wheat.

This product has been used in vegetarian recipes for years (Buddhist monks used it as a meat replacement) and its often used in Asian cookery. I have modernized many ancient recipes to produce some incredible dishes. I love creating dishes with wheat gluten! TAPIOCA STARCH Tapioca is extracted from the cassava root. This magic starch gives my cheeses a great stringy, cheese-like texture. TOFU Tofu is the first vegan protein people think of. I have some incredible ways to turn this often-boring product into something spectacular.

Also known as bean curd, it is cultivated by coagulating soy milk and then pressing the resulting curds into soft, white blocks. Tofu can be soft, firm, or extra firm. I use firm tofu in all the recipes in my book. CHOPPING/CUTTING BOARD I love my heavy wooden chopping board, and its adored by many of my YouTube subscribers. I recommend a wooden chopping board, which you should keep as clean as possible and rub olive oil into to keep the wood in good condition after cleaning. GRIDDLE PAN I love being able to recreate that BBQ/charred flavour in my kitchen by using a griddle pan. GRIDDLE PAN I love being able to recreate that BBQ/charred flavour in my kitchen by using a griddle pan.

Make sure you get a nice heavy cast-iron one which gets brilliantly hot and keeps its heat efficiently. KNIVES A set of good chef knives is a must. You should sharpen them before and after using, so you will need a knife steel as well. Check out my knife skills video on YouTube for a few tips on the perfect kitchen knife kit for vegan cooking. LOOSE-BOTTOM CAKE TINS I always recommend using a loose-bottom tin when making the cakes or tarts in my book. MANDOLINE This is an essential piece of kit when making recipes like my but it also comes in handy when slicing other vegetables extra finely. MANDOLINE This is an essential piece of kit when making recipes like my but it also comes in handy when slicing other vegetables extra finely.

Make sure you always use it with the guard though! MEASURING CUPS & KITCHEN SCALES Most professional chefs dont measure much when they are cooking. Obviously now that I make recipes for a living, I measure everything. For a new cook, I recommend measuring ingredients in cups its simple and fast however, a set of kitchen scales is more accurate for baking. NON-STICK PANS Make sure you have a good selection of non-stick frying pans and saucepans in various sizes. Keep them clean and do your best not to scratch them with metal utensils. POWER FUL BLENDER One of the most important pieces of equipment in a good vegan kitchen is a powerful blender and lots of my recipes rely on one.