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.
The 25-year-old British chef, who became vegan two years ago, said that it was 'the best decision [he has] ever made'.
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.
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 also pre-order his upcoming cookbook, 'Vegan 100: Over 100 incredible recipes from Avant-Garde Vegan' here
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.Reuse this content
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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