Gaz Oakley’s passion for cooking led him to leave school at just 16-years-old to work in the kitchen of a local Cardiff Hotel, before becoming restless to express his creativity in fine-dining. After becoming exhausted by the long hours of working in a kitchen, Gaz went in a completely different direction as a salesman. The lack of creativity in the role eventually led him back to his love of food where he could express himself once more. This was the start of the Avant-Garde Vegan, where Gaz has a combined following of nearly 800,000 followers on YouTube and Instagram and was able to quit his day job. He has since worked with Ben & Jerry’s, Harvey Nichols and most recently Wagamama.
The Avant-Garde Vegan has created the ultimate vegan breakfast using Linda McCartney’s vegetarian sausages.
Serves 4
Ingredients
4 Linda McCartney’s Vegetarian Sausages
2 tbsp Vegetable oil, for baking or frying
4 Toasted Muffins
20 Cherry Tomatoes (5 per muffin)
Pinch of Sea Salt & Cracked Black Pepper
Mixed Seeds
Ketchup
Scrambled Tofu
1 tbsp Vegetable Oil
280g Block of Firm Tofu, drained.
1 tsp Ground Turmeric
1/4 tsp Cayenne Pepper
1/4 cup Almond Milk
Handful of Fresh Baby Spinach
Pinch of Sea Salt & Cracked Black Pepper
Smashed Avocado
2 Very Ripe Avocados, Peeled & De-stoned.
Juice of Half a Lime
Pinch of Sea Salt & Cracked Black Pepper
1 tbsp Chopped Fresh Chives
1/4 tsp Dried Chilli Flakes (optional)
Method
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Pre-heat your oven to 180 degrees & line a baking tray with greaseproof paper. Place the sausages onto the tray & bake for 25 minutes.
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While the sausages are baking, move on to the smashed avocado. Add the avocados to a bowl, and give them a mash. Then stir in the rest of the ingredients, taste for seasoning and set aside until you’re ready to serve.
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After 15 minutes of cooking the sausages, remove the tray from the oven. Place the tomatoes on the tray & sprinkle over a pinch of seasoning. Place the tray back into the oven for the last 10 minutes of cooking.
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For the scrambled tofu, pre-heat a large non-stick frying pan over a medium heat, and add the coconut oil. When the pan is hot, simply crumble the tofu using your hands into the frying pan. Add the turmeric, cayenne & seasoning and allow it to cook for 3-4 minutes, stirring now and then.
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Once the tofu has a little colour, add the milk. Turn the heat down and let it cook for 2-3 minutes. It should really start to resemble scrambled eggs at this point. Turn up the heat and quickly add the spinach, stirring for 1 minute or until the spinach has wilted. Turn off the heat and set it aside until you’re ready to serve.
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Cut the cooked sausages in half lengthways before serving, then build your muffin. Garnish with a sprinkling of seeds & a squirt of ketchup.
