Vegan chef Gaz Oakley to release new cookbook with 70 simple protein-packed recipes

Read Time:   |  31st March 2020

Popular vegan chef and YouTube star, Gaz Oakley, has announced the release of his latest vegan cookbook that focuses on simple, high-protein vegan meals.

Gaz Oakley of Avant-Garde Vegan has been making waves with his impressive and tempting vegan dishes, proving once and for all that vegan cuisine is anything but bland and boring.

The vegan chef now boasts two vegan cookbooks to his name, a dish created in collaboration with high-street Pan-Asian restaurant wagamama and over 900,000 subscribers to his YouTube channel, and he’s just about to drop his hotly-anticipated new cookbook – Plants Only Kitchen.

Plants Only Kitchen is filled with “beautiful, tasty recipes that are simple to make for people with busy lives. Full of flair, these recipes will wow meat-eaters and vegans alike.”

Gaz has ensured the recipes will tempt even the most discerning of palates, with dishes including Mushroom ‘Prawn’ Toasts, Peanut-Crusted Tofu Bites and Portuguese Tarts, Lime Pies and Soft Italian-Style Meringue for dessert.

To make the book simple to use when cooking, each recipe features icons to flag which dishes are protein-packed, gluten-free, made in 15 minutes, good for batch cooking, or for a one-pot meal.

This makes it easy to tell at a glance which recipes are accessible for novice or family cooks, which recipes are best for boosting your protein intake or which dishes are suitable for those with allergies.

Plants Only Kitchen will be released in the UK on 30th April (£20.00) and in the US on 12th May ($24.99)

Plants Only Kitchen by Gaz Oakley (Quadrille, available in Hardback and eBook) Photography: Simon Smith

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

Meet the team

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it