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Gaz Oakley is passionate about vegan cooking. Using the techniques he learned working as a chef, the 26-year-old started devising innovative vegan dishes – and the success of his Instagram and YouTube channel @avantgardevegan suggests they’ve gone down pretty well.
In his third book, Plants Only Kitchen, Oakley’s aim is to create beautiful, tasty recipes that are simple to make for people with busy lives. Here are four of the easy, time-savvy dishes included in the book, designed to make vegan cooking enjoyable and delicious.
Plants Only Kitchen: over 70 delicious, super simple, powerful & protein-packed recipes for busy people, by Gaz Oakley (Quadrille)
CRISPY SOUTHERN-STYLE SHROOMS
INGREDIENTS (SERVES 4)
- 240ml soy milk- 250g oyster mushrooms- 1L vegetable oil, for frying- Sea salt, for the Kentucky coating- 130g plain or gluten-free flour- 50g panko breadcrumbs- 1 tsp sea salt- 2 tsp cracked black pepper- 2 tsp cayenne pepper- 1 tsp dried oregano- 2 tsp smoked paprika- 2 tsp garlic granules- 1 tsp dried sage- 1 tsp dried thyme- 1 tsp ground allspice
