'Avant-Garde Vegan' Chef Gaz Oakley Shares Two Amazing Vegan Christmas Recipes You Will Love

The culinary genius is known for his mouth-watering creations
Chef Oakley has shared two Christmas recipes as part of his festive series (Photo: Avant-Garde Vegan)

Gaz Oakley, the culinary genius behind Avant-Garde Vegan, is known for his stunning and mouth-watering dishes - and has now outdone himself with two new vegan festive recipes.

Feauring a delectable roast Wellington and a gluten-free stuffed squash, the recipes are sure to amaze both vegans and omnivores at the Christmas dinner.

Oakley's @avantgardevegan Instagram page, which has more than 160,000 followers, is 'helping inspire existing vegans, and also showing non-vegans how good vegan food can be', he previously told PBN.

The 25-year-old British chef, who became vegan two years ago, said that it was 'the best decision [he has] ever made'.

Epic Christmas Roast Wellington


The star of the show is a roast Wellington - a classic holiday option, veganized.

It's a succulent Christmassy seitan fillet, which is oven roasted for two hours in a rich cider and orange stock. 

It is then coated in cranberry sauce, wrapped in puff pastry, and served with the reduced roasting stock - which makes the richest serving sauce.

Ultimate Christmas Gluten & Oil Free Stuffed Squash


Oakley has also prepared a stuffed squash dish for the gluten-free gang.

The mouthwatering festive centerpiece, which is made using organic ingredients, is gluten and oil free - but it’s still hearty, Christmassy, and super indulgent. 

"Stuffed with pan-roasted mushrooms, charred peppers, and of course, all those classic Christmas flavors," says the chef.

You can find out more about Gaz here and here

You can also pre-order his upcoming cookbook, 'Vegan 100: Over 100 incredible recipes from Avant-Garde Vegan' here


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Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself. 

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PBN Contributor:

Diana is a London-based writer dedicated to bringing you the latest updates in ethical consumerism and plant-based nutrition. She is a recent media graduate with extensive journalistic experience, and writes in hopes of changing the narrative. You can follow Diana on Instagram and Twitter @dianalupica

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