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

Like many of those who have bought this book, I am a big fan of Gaz Oakley's Avant Garde Vegan blog and YouTube channel, avantgardevegan. This book is gorgeous and takes it another step forward. His recipes are vibrant and full of flavor and can make anyone love a plate of vegetables. Vegan 100 is thick and loaded with full-page photographs that will make your mouth water. If you are familiar with his vegan creations, you will not be disappointed.Not vegan? Serve your fleshy bits on the side on the side if you must, but you'll never miss them with these recipes. Oakley's approach to vegetables seems different than most other chefs and it shows in this cookbook. So much flavor! And the dishes are really beautiful to look at, so they will entice even the most ardent of veggie-haters. There are a few things to be aware of when you use this cookbook, but it's otherwise a perfect intro to veg newbies, the perfect accompaniment to any non-veg food, or a breath of fresh air to old school vegans.Oakley is an English chef, so you may see some references that may seem unfamiliar. The 'look inside' feature above shows how the text is laid out in the UK version, it hasn't been converted any further. Aubergines are eggplants, courgettes are zucchini, and yes, they really do eat baked beans for breakfast on the other side of the pond. However, you will be in familiar territory once you figure this out. None of the recipe call for hard to find ingredients.Most of the recipes are created completely from scratch. They may use a lot of ingredients, but that's how you build flavor. A long list doesn't mean difficult, most of the recipes are easy to put together without special techniques or equipment. You don't have to make your Ultimate Breakfast seitan sausages from scratch, but Oakley will teach you how if you are more adventurous. Otherwise, pick up a package of Field Roast sausages and continue with the recipe.I have made several recipes in this cookbook because Oakley dripped a few in advance via his blog and videos. A few more are in the "look inside" feature on Amazon. I've had good luck with everything so far and I've marked many more pages with recipes I intend to make.I LOVE the eggplant bacon, and I'm not the only one. Mom has Alzheimer's and she craves bolder flavors as she loses her ability to taste the same way. I've made the bacon for her a few times. Nothing we have tried has been bland, so we are both happy.I made the Sriracha Meatballs and my three teenage granddaughters went nuts over them! I didn't tell them they contained smashed tofu until they finished eating. They assumed it was some kind of cheese. They agreed to try more tofu dishes in the future since it didn't kill them.I made Paprika Baked Beans that calls for canned haricot beans. I've never seen beans called haricot here, but a little research found them to be white navy beans. Easy to find. I used Muir Glen fire roasted chopped tomatoes instead of plain, along with the other ingredients of shallots, garlic, smoked paprika, and a few other tasty bits. It was easy to make and was so good!! I didn't serve it for breakfast, but it would be tempting to start the day out with so much flavor. The beans have a fresher flavor than the baked beans most of us are used to.I could really go on about this cookbook, but this is a review and not a book. I've made quite a few of his recipes that are not in this book as well, always with good luck. I preordered this book last July as soon as I heard about it, and it's everything I hoped it would be. I hope there will be another one!

Every recipe that I’ve checked (I’ve checked 6) on the cookbook are different than his YouTube videos.Example 1: KetchupYouTube: 5 tomatoes, 2 tbsp. White wine vinegar, 2 tbsp. Sugar, pinch of salt, 1 tsp. Smoked paprika, splash of WorcestershireCookbook: 1/2 cup tomato purée, 3 tbsp. Vinegar, 1/3 cup sugar, 1 cup water, 1/2 tsp salt, 1/2 tsp ground black pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp cayenne pepperExample 2: Fish and chips batterYouTube: 1 cup flour, 1 cup cornstarch, 1/2 cup beer, 1-2 cup soda water, pinch of salt, 1 tsp baking powder, 1 tsp turmericCookbook: 1/4 cup flour, 1/4 cornstarch, 1/3 cup beer, 1/3 cup soda water, pinch of saltThis is ridiculous.

I am a huge fan of his YouTube channel but wasn't a fan of this cookbook. Most of the recipes required a very large amount of ingredients That are not easily accessible in my area. With all of the ingredients needed, the meals seem generally expensive to make. I have had this cookbook for about a year, and have yet to make anything because it seems very expensive and time consuming, hope he comes out with a more limited ingredient cookbook in the future.

I watch Gaz's YouTube videos all the time and have tried many of his recipes. His recipes are just like him, true and down to earth, never pretentious. He cooks with real ingredients and is honest with his recipes. I like his recipes because there are just enough spices to be super flavorful but not over the top, and he does not sacrifice flavor just because it's vegan. The viewers/readers can tell that he loves what he does and he respects his fans, his ingredients, and his profession. He incorporates other cultures' food into his recipes, and the result is delicious every time. This cookbook is great for both vegan and non-vegan, even my carnivore friends thought his recipes taste great. I've been around the world and tasted a lot of great dishes, and I think Gaz incorporates the best of all worlds in this cookbook, humanely. Beautiful cookbook, so glad I pre-ordered this book and waited many months for it. Very hard working and talented, great young chef. Hopes he has his own show soon.

I got my book today. I'm so excited & actually enjoying reading it before cooking with it. The quality of the book is fantastic, good quality paper, beautiful colored pictures & the wording is warm/friendly like Gaz is right there talking you through the cooking process.Please come out with an ebook. I travel a lot since I'm retired & I want this cookbook with me during my visits with family & friends. Ebook is the best way for me to do this.Great job Gaz! Can't wait to start cooking.

Not happening for me ,this one. I have tried to like Gaz's recipies but am struggling. Iv'e been cooking a long time......40 years for a family of 6 ,so i know a bit about real cooking. Loads of Sietan in this book........too much ,in my opinion, and the results are poor........just done the burgers, too wet (with Gaz's liquid ammounts) by a LOT( and who told you it was a good idea to have two pages of photographs interrupting the ingredients list and the method?). Also there are too many ingredients which are flavourings ( soy sauce, Balsamic vinegar, chilli flakes, Miso paste........etc) Ok Gaz ,when you add that much in flavouring , what about the quality of your original ingredient?The Vegan bandwagon continues to produce disappointing books,....Deliciously Ella (2 or 3 usable recipies.......lots of pointless photos of Ella ) "Feed me Vegan".........don't tempt me..............Dump all this superficial rubbish and just buy the 2 Bosh books ......at least they are practical, and pray that Rose Elliots book at the end of the year will be up to her usual standard. And Gaz ,do your homework!! Lot of crap out there folks , be selective.

Beautiful book, I've tried a few of the recipes already and they were all delicious... Easy to follow, some take time but really worth the effort. Simple touches make the food look and taste great - restaurant standard I'd say! I'm so pleased I bought this book.

I love this book. Packed full of brilliant recipes which no kitchen should be without because EVERYONE can eat this food, lactose intolerant people, flexitarians, omnivores, vegetarians and vegans.If I saw even a fraction of the creativity Gaz has towards food when eating out, being vegan would be so much easier. As it stands, we genuinely eat better at home most of the time than we do in restaurants (large cities like London are leading the way but even top end restaurants are disappointingly poor at the very limited range of vegan options and creative ideas elsewhere).I wish Gaz would start going to pubs, hotels and restaurants and give chefs some of his brilliant ideas and recipes because there's a huge skills gap in vegan cookery from what I see out there.Not with this book-which is packed full of ideas. I highly recommend it to everyone, vegan or not. The food showcased here is delicious, exciting and nutritious.An essential in every kitchen.

Amazing. Recipes really easy to follow - 97% of the ingredients are normal supermarket items and for any quirky items, there's a section in the front that explains what they are and where you can get them (or what you can sub).

I love watching Gaz cooking on YouTube so I bought the book (kindle version) without hesitation. I was a little disappointed. The recipes seem to lean towards converting regular snack type food into vegan snack foods. Reflection made me realise that they are aimed at the younger end of the market. I hadn’t realised food could be age related!I’ll try the Christmas book - I really do like Gaz’s enthusiasm - and I hope that it’s a little bit more sophisticated.