Man, I love you and your channel that much, can't even explain it. Your vibe, the editing, the music and the food most of all! It relaxes me. When you upload a video, it feels like coming home or something. Thank you so much for taking vegan food and the vegan movement to another level! 🌿🙂✌️💚
Rough notes for the recipe: - Tin of coconut milk & cup of soya milk to sauce plan - Then add sliced red onion x 2, garlic x 5 cloves, nutritional Yeast - tbsp, thyme handful, mustard - tbsp, salt and pepper - low heat until simmer - Add Sliced potatoes x 4 thin, precook until soft and sauce thickened - Add into tray for oven with baking sheet on top - Oven - 180 degrees, 20/25 minutes, after 15 take baking sheet off
I made an all vegan christmas dinner for my family and no complaints! Incredibly they almost eat entirely vegan now. Keep making your family delicious food and spreading the positive message! :)
Hello Milliebee24. Did you have to buy the book to make this recipe, meaning, does the book offer to the full information to make this or does this video show all you need. I'm new at cooking. Just wondering. Thanks.
Ran into this old video and oh my god, how much you've grown from them to now, and you seem so much more present and comfortable in life! I'm so glad to see that
RECIPE IS FROM MY COOKBOOK VEGAN 100 / CLICK HERE IF YOU WANT A SIGNED COPY! www.avantgardevegan.com/store/personalised-vegan-100-gaz-oakley/ BIG LOVE GAZ
avantgardevegan LA Realestate is not for the faint of heart, but if you do open a bricks and mortar spot here, I think you would crush it Gaz. Hollywood or K-Town are definitely great spots, but I feel Culver City or Playa Vista are also solid west side bets. Then there is always Venice Beach🌱🌱
sandrochiavaro Keep it in mind Gaz North East LA is where the vegan scene is buzzing and thriving. So if your there or adjacent you’ll likely get much support from the east siders. But your food is 💯✨ so people will make the trip to your restaurant regardless.
Dharma Ram for sure. It just seams to me that the west side is desperate for more plant based options. Like I said, the real estate is just nuts so it’s really much easier to go east. All in all, I just hope Gaz does at least a few pop up here to test the waters.
I love how you’re always so excited about the food you make. Your put your heart and soul into all your dishes. Your passion for food/eating plant based motivates me to be the same way. Thank you Gaz! ❤ Appreciate you!
I bought both of Gaz’s cookbooks a few months ago, so decided to make recipe tonight after watching the video. The coconut ingredient scared me. I’m not a huge fan of coconut, but I’m happy to report it didn’t taste like coconut at all. I used oat milk instead of soy milk. My husband and 13 year old daughter (who both loved their dairy until recently) had thirds! It was so good. I will be making this recipe again and again. Thanks, Gaz!
I made this yesterday and my boys: husband, 15-year-old, and 12-year-old, all LOVED it! They ate so fast I hardly had a bite! I made more tonight- one for my family and one for my mom and brother. Same story- gone in a blink of an eye!!! THANK YOU!!!
he seems like a nice soft boy that used to be very shy and timid but came out of his shell quietly because of his passion and obsession with food, veganism and cooking and making everything sups aesthetic. just my guess though. and i assume he is somewhat of a perfectionist
I can't explain how much I love this video! Not just for the perfect recipe, but because I loved how much of you seem to be putting on your work ♥️ "safety instructions" transmitted so much love to us, that I can't really thank you enough for the amazing work you are doing ♥️
I've got the Vegan 100 cookbook and made this dish last Christmas. It was delicious! :) I hope Gaz get's his 1.000.000 subscribers. He just deserves his own restaurant. :)
scalloped potatoes are a Christmas tradition in my family... it's always good to have vegan recipes on hand so hopefully I can get everyone to try something new and dairy-free!
I’m in Paris France, and I cooked along as my sceptical friends watched on,no fresh cream and cheese 😂😇they’re blown away by the taste👍Thanks Gaz👏👏👏👏👏👏C’est Bon 😋
Just searched this recipe to send it to a friend! This is my husbands favourite dish he makes at least once a week!!! It is amazing!!! We serve it with broccolini and carrots
Made it yesterday and it was delicious! So simple too. Was slightly worried that it might taste of coconut but it was just fine. I did add a little cheese and butter to to it too as I remember asking a friend of mine the secret of his non-vegan version - lots of cream and butter!
OMG! "Gratin Dauphinois" is definitely one of my favorite meal of all time (I'm French)! Thanks a lot to make it vegan 😍 and I can't wait to see the rosted chicken recipe 😋
It's nice to see another potato gratin recipe. I'm always making a roux and using soy or almond milk to get that creamy sauce. Love that this one doesn't 💛
This is a keeper. I had 2 potluck dinners for Christmas (with vegans and non-vegans) this beat out everyone's side dish... even ones w. cream and butter. You can also add a little vegan margarine (removing some of the almond/hemp milk) for even more fatty flavor.
Potatoe gratin was one of my (and my family's) favorit dish, in my vegetarian times. Today I cooked your recipe and it was really nice. 👍 I have to veganize my old recipe for potatoe gratin, because I loved so much the spices I used for it: asafoetida, nutmeg, salt and pepper and for the plant milk (no coconut milk) turmeric (and now of course nutritional yeast, instead of cheese)! I think this must work even without dairy products... Thank you so much for your inspiration - it is always such a pleasure to watch your videos! Love from Austria, Larissa
Gratin dauphinois brings me back to culinary school everytime. My chef would make me slice the potatoes by hand for months until i perfected the technque,then I could use the mandoline and the robot coupe.
Didn't know about this at all, thank you very much. all i knew is the cheesy flavour almost completely disappears once heated so i keep adding more and more.
I’m a kinda new subscriber and I am always amazed at the stuff you come up. I see you try cooking as healthy and creatively as possible. You’re a breath of fresh air among all these cooking channels marketing the extremes, either cooking for the ones not eating (showing juices or blended food concoctions) or cooking vegan junk food. I just bought your book on kindle. 😊
I’ve made the Shine with Plants recipe 3 times! I used my food processor to slice my potatoes thin which took about 20 seconds(red potatoes). The recipe is the almost the same except she sautés the garlic and onions for 6 minutes first as well as adding arrowroot to the cream mixture.
You said 'licking my lips' and I had to pause the video to take a few deep breaths! This is an awesome recipe, pure comfort food, can't wait to try it.
I make a pot of this every other week and keep It in the fridge. And add a little nutmeg. It goes with everything. I am not vegan but I am veggie. It’s delicious.
Thank you! This looks Amazing, I'm going to make it for my family for Easter dinner. I always loved scalloped potatoes and haven't had them since I went vegan over 2 years ago
I'm going to make it very soon for my family, this looks so delicious! Incredible how you can veganize dishes which are normally everything but vegan! Thanks for brilliant recipes. 💚
OMG! I made this dish tonight. It is absolutely delicious. I couldn't stop eating it. I even forgot to add the mustard but added nutritional yeast. I do have mandalin so my potatoes were beautifully sliced. Thank you for this super recipe. It is going to become my favourite potato dish in particular for my dinner parties.
Also one of my top favorite foods. This looks amazing. Must try! I usually do a recipe of 7 Secrets cheese sauce or cream sauce, caramelized 2 large onions for 30 minutes or so, then layer & bake. Nom nom. 😋
I started watching your videos after you did a video on pick up limes and I’ve since cooked several of your dishes. Love the simplicity of many of your recipes! The 5 ingredient, 15 minute and meal prep videos are all awesome. I made your scalloped potato dish and it was so absolutely delicious...while cooking it just smelled so yummy. I wanted to have it as a main course so I added blitzed white beans to the sauce and I mixed in baked tofu “sausage” before I baked the potatoes in the oven. It turned out tasty! Thank you for your recipes! Your an inspiration! -e
Fabulous as always... would love a vegan seitan beef jerky recipe if you know one....looking forward to the chicken recipe ... keep up the great work .... luv from Oz
I have your book and I didn't even notice this recipe! I will have to make it soon because I used to love potatoes au gratin before going vegan. This should definitely satisfy my craving for that!
No cheese in a classic french Gratin Dauphinois, no mustard too. But you have to try it with nutmeg, so so good with creamy garlic...! I forgot it once and I cried so much...
I’ve tried a few of your dishes now and they are always delicious. Even my non-vegan husband and fussy kids love them. Thanks for making tasty animal free food 🤗
I made this, but I’d put it all in a roasting tray straight away and baked it and it was delicious. Easier than his version and my favourite recipe for vegan potatoes.💕🇦🇺
Hello! I have been following your channel and enjoy watching you put together recipes! I made this dish tonight and rather than using soy milk, I used oat milk. I found that the sauce was not thickening like yours. I suspect it is because the soy milk is a bit denser and oat milk is rather watery. In any case, it was still a good recipe. All my friends seemed to enjoy.
@@Sarah3Three3 Yes, here in NY state, they are *scalloped potatoes*. Whatever they're called, they're delicious--and Gaz's recipe is especially excellent!
When he says be careful with that potato cutting thing he means it. I cut myself in that like 4 years ago. Took down close to half of my finger+nail on my second finger from the right hand and it’s still not fully healed because that part is covered in a whiter skin and I still feel pain if I put pressure on it
Beautiful...I am making it for my Easter dinner. Thank you...you have some awesome recipes...can't wait for your Roast Chick'n...maybe I will have that too for Easter💚😋🙌
I have long had a passion for good food, fresh ingredients and creative cooking. Your channel ticks all these boxes, and along with the awesome videography, you're down to earth personality and of-course great collection of ceramics/pottery makes it a joy to watch. You introduced me to the world of vegan food and in the process have challenged my views and ideologies around what I eat and why. While I am not currently vegan, I have taken the first steps to reduce my meat consumption and your recipes have shown me that you can still prepare amazing food without it. I really enjoyed your video about why you went vegan it was really eye opening to me. I have recently purchased your book and can't wait to continue on this journey. Thanks and keep up the good work. Can't wait to see you fulfil your dream of owning a restaurant. P.s. I don't suppose you could tell me where you got that great baking dish? Love from Australia!
Awesome! I love potatoes, too (LOL)! What a great recipe!!! Ok, you’ve just decided for me what to have for dinner . . . can’t wait!! I haven’t found a recipe of yours that I don’t like. Thank you so much for your awesome videos! Keep living your dream - much love to you!!!
Who is disliking this?! WHO?! It’s a video of tasty babe cookin’ tasty taters smh.. Also, are there any subs for the coconut cream? Don’t always have access to it.
I'm late, but a substitute for coconut cream could be cashew cream, if you have a strong blender. Soak cashews overnight (or boil for 15 minutes) and blend with a little water until creamy. This may take a few minutes. If that isn't available to you, you could always thicken some vegan milk with a cornstarch slurry (a mix of cornstarch and water) to make a sort of cream. Tapioca starch would also work for the slurry, and it would be stretchy like cheese.
Is there anything I can substitute in place of coconut milk? Is the coconut milk there for flavor and fat content? Or just mostly got flavor? Perhaps an almond milk or alvacado or some kind of oil? Thanks!
WOW!!! i can't believe you made this. Maybe you read my email or you were just in the mood. Haven't even watched yet but THANK YOU!! Update: LOL just realized this recipe was in the cookbook the whole time. Just under a different name.
I recently tried coating apple in breadcrumbs and frying it. I felt like it had a bit of a fishlike taste to it. I am not the greatest cook, but maybe you or someone else could try refining it into an actual recipe. I'd be happy to hear about it.
I might be a little late to the party but can't help drop a comment here on Gaz' great recipes. Genuinely have found the recipes to be original, flavorful and something that i'd expect at a restaurant. Not the regular UA-cam Vegan Blogger. Probably, a little more sophisticated than the casual vibe which is so inviting nonetheless. Good luck!
Man, I love you and your channel that much, can't even explain it. Your vibe, the editing, the music and the food most of all! It relaxes me. When you upload a video, it feels like coming home or something. Thank you so much for taking vegan food and the vegan movement to another level! 🌿🙂✌️💚
Thank you so much Guido
Wholeheartedly agree!! MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM in many ways x
And don't forget that he isn't awful to look at either :)
Agreed. 😍
I totally agree with everything you mentioned! WIsh my son was as good at vegan cheffing..xx
Rough notes for the recipe:
- Tin of coconut milk
& cup of soya milk to sauce plan
- Then add sliced red onion x 2, garlic x 5 cloves, nutritional Yeast - tbsp, thyme handful, mustard - tbsp, salt and pepper - low heat until simmer
-
Add Sliced potatoes x 4 thin, precook until soft and sauce thickened
- Add into tray for oven with baking sheet on top
- Oven - 180 degrees, 20/25 minutes, after 15 take baking sheet off
celsius or F?
@@vzandrelli3242 i would say celsius!
for shure celsius and it sounds like a convection oven (but not shure....)
Thank you
thank u so much! couldn't find the written directions from him, thats why didnt subscribe to this channel yet, dont understand the concept...
I made this at Christmas for my non-vegan family and they all loved it!
I made an all vegan christmas dinner for my family and no complaints! Incredibly they almost eat entirely vegan now. Keep making your family delicious food and spreading the positive message! :)
Hello Milliebee24. Did you have to buy the book to make this recipe, meaning, does the book offer to the full information to make this or does this video show all you need. I'm new at cooking. Just wondering. Thanks.
Is there a coconut taste?
@@marioalejandro7549 yes the book has it! It's in his original book: Vegan 100 I think.
@@Hughjasslol1 no the other flavourings cancel it out!
Ran into this old video and oh my god, how much you've grown from them to now, and you seem so much more present and comfortable in life! I'm so glad to see that
RECIPE IS FROM MY COOKBOOK VEGAN 100 / CLICK HERE IF YOU WANT A SIGNED COPY! www.avantgardevegan.com/store/personalised-vegan-100-gaz-oakley/ BIG LOVE GAZ
avantgardevegan LA Realestate is not for the faint of heart, but if you do open a bricks and mortar spot here, I think you would crush it Gaz. Hollywood or K-Town are definitely great spots, but I feel Culver City or Playa Vista are also solid west side bets. Then there is always Venice Beach🌱🌱
sandrochiavaro Keep it in mind Gaz North East LA is where the vegan scene is buzzing and thriving. So if your there or adjacent you’ll likely get much support from the east siders. But your food is 💯✨ so people will make the trip to your restaurant regardless.
Dharma Ram for sure. It just seams to me that the west side is desperate for more plant based options. Like I said, the real estate is just nuts so it’s really much easier to go east. All in all, I just hope Gaz does at least a few pop up here to test the waters.
I love how you’re always so excited about the food you make. Your put your heart and soul into all your dishes.
Your passion for food/eating plant based motivates me to be the same way. Thank you Gaz! ❤ Appreciate you!
I bought both of Gaz’s cookbooks a few months ago, so decided to make recipe tonight after watching the video. The coconut ingredient scared me. I’m not a huge fan of coconut, but I’m happy to report it didn’t taste like coconut at all. I used oat milk instead of soy milk. My husband and 13 year old daughter (who both loved their dairy until recently) had thirds! It was so good. I will be making this recipe again and again. Thanks, Gaz!
Omg giving the potato a flat surface so you can chop it without it slipping everywhere, absolute genius! Thanks 😊
I made this yesterday and my boys: husband, 15-year-old, and 12-year-old, all LOVED it! They ate so fast I hardly had a bite! I made more tonight- one for my family and one for my mom and brother. Same story- gone in a blink of an eye!!! THANK YOU!!!
You should try to add a pinch of nutmeg and some capers. They go really lovely with the onions and garlic.
nutmeg
I was just going to make vegan gratin for the first time! The timing! Guess I'll use your recipe as inspiration!
I've found your book in my local bookstore translated in my language :-D (flemish/dutch). Awesome!
Omg I found it in spanish the other day!!
Gaz has such a nice, attractive swag about him like.... dear God
he seems like a nice soft boy that used to be very shy and timid but came out of his shell quietly because of his passion and obsession with food, veganism and cooking and making everything sups aesthetic. just my guess though. and i assume he is somewhat of a perfectionist
I can't explain how much I love this video! Not just for the perfect recipe, but because I loved how much of you seem to be putting on your work ♥️ "safety instructions" transmitted so much love to us, that I can't really thank you enough for the amazing work you are doing ♥️
You don't get cooking videos as genuine as this! What a nice dude
I've got the Vegan 100 cookbook and made this dish last Christmas. It was delicious! :) I hope Gaz get's his 1.000.000 subscribers. He just deserves his own restaurant. :)
Gazzz pls make a vegan quiche recipe!
scalloped potatoes are a Christmas tradition in my family... it's always good to have vegan recipes on hand so hopefully I can get everyone to try something new and dairy-free!
I’m in Paris France, and I cooked along as my sceptical friends watched on,no fresh cream and cheese 😂😇they’re blown away by the taste👍Thanks Gaz👏👏👏👏👏👏C’est Bon 😋
Omigosh, I can’t wait to make this. You’re amazing, Gaz!
Just searched this recipe to send it to a friend! This is my husbands favourite dish he makes at least once a week!!! It is amazing!!! We serve it with broccolini and carrots
Made it yesterday and it was delicious! So simple too. Was slightly worried that it might taste of coconut but it was just fine. I did add a little cheese and butter to to it too as I remember asking a friend of mine the secret of his non-vegan version - lots of cream and butter!
OMG! "Gratin Dauphinois" is definitely one of my favorite meal of all time (I'm French)! Thanks a lot to make it vegan 😍 and I can't wait to see the rosted chicken recipe 😋
Honestly I will have to try it soon, I haven't had one in yearrrs !! and it was not a vegan one aha
It's nice to see another potato gratin recipe. I'm always making a roux and using soy or almond milk to get that creamy sauce. Love that this one doesn't 💛
I made this today! I didn't have nutritional yeast, but added some dashi powder instead. This is now my favorite side dish as well! Amazing!!!!
Thanks!
thanks
This is a keeper. I had 2 potluck dinners for Christmas (with vegans and non-vegans) this beat out everyone's side dish... even ones w. cream and butter. You can also add a little vegan margarine (removing some of the almond/hemp milk) for even more fatty flavor.
Potatoe gratin was one of my (and my family's) favorit dish, in my vegetarian times. Today I cooked your recipe and it was really nice. 👍 I have to veganize my old recipe for potatoe gratin, because I loved so much the spices I used for it: asafoetida, nutmeg, salt and pepper and for the plant milk (no coconut milk) turmeric (and now of course nutritional yeast, instead of cheese)! I think this must work even without dairy products...
Thank you so much for your inspiration - it is always such a pleasure to watch your videos! Love from Austria, Larissa
Gratin dauphinois brings me back to culinary school everytime. My chef would make me slice the potatoes by hand for months until i perfected the technque,then I could use the mandoline and the robot coupe.
"It comes with a guard, and I will use it. If I can find it..."😂The look you had is my face every time I use my mandolin.
Love it!
Can I suggest sprinkling with nutritional yeast just before serving, rather than put it in the sauce?
B vitamins denature at 100 degrees.
Why not both? :)
@@Dionyzos Sounds good. Just didn't want to lose the B vits. ;o))
Didn't know about this at all,
thank you very much. all i knew is the cheesy flavour almost completely disappears once heated so i keep adding more and more.
HOLY MAMA!! I just made this dish, and now I'm pretty sure I can make anyone fall in love with me! Gaz, you are my HERO!
I’m a kinda new subscriber and I am always amazed at the stuff you come up. I see you try cooking as healthy and creatively as possible. You’re a breath of fresh air among all these cooking channels marketing the extremes, either cooking for the ones not eating (showing juices or blended food concoctions) or cooking vegan junk food. I just bought your book on kindle. 😊
I’ve made the Shine with Plants recipe 3 times! I used my food processor to slice my potatoes thin which took about 20 seconds(red potatoes). The recipe is the almost the same except she sautés the garlic and onions for 6 minutes first as well as adding arrowroot to the cream mixture.
You said 'licking my lips' and I had to pause the video to take a few deep breaths! This is an awesome recipe, pure comfort food, can't wait to try it.
I make a pot of this every other week and keep
It in the fridge. And add a little nutmeg. It goes with everything. I am not vegan but I am
veggie. It’s delicious.
Elmlea are doing a plant based cream now in single and double works great for this dish.
This is my favorite thing that my mom would make for me when I was growing up and so glad that you made it vegan🙏🏼😭
Thank you for saying you can leave out the nutritional yeast and can use alternatives and the first chef to do so 💖
Thank you! This looks Amazing, I'm going to make it for my family for Easter dinner. I always loved scalloped potatoes and haven't had them since I went vegan over 2 years ago
I just bought a mandolin last night and was on a search for the perfect recipe to make first using it. I've decided on this. It looks amazing.
I'm going to make it very soon for my family, this looks so delicious! Incredible how you can veganize dishes which are normally everything but vegan! Thanks for brilliant recipes. 💚
I made this and it was so good :) thank you. I subbd fresh thyme with dried oregano,parsley and basil
This ones a winner.
OMG! I made this dish tonight. It is absolutely delicious. I couldn't stop eating it. I even forgot to add the mustard but added nutritional yeast. I do have mandalin so my potatoes were beautifully sliced. Thank you for this super recipe. It is going to become my favourite potato dish in particular for my dinner parties.
Does the dish have a coconut flavor?
Also one of my top favorite foods. This looks amazing. Must try! I usually do a recipe of 7 Secrets cheese sauce or cream sauce, caramelized 2 large onions for 30 minutes or so, then layer & bake. Nom nom. 😋
That looks absolutely stunning and delicious!!! I'm making this for dinner tonight! Thanks Gaz for this Amazing dish!!!
Just made this and it’s cooling down but I’ve never been more excited 😊
Will definitely make this yummmm
I think this is the first plate I veganise thank for your recipe witch is absolutely best than mine 😋
Love from France
Perfect comfort dish 😉👌So rich, creamy, galicky, and cheesy🧡They're simply heavenly 😊
Hey Gaz! Can you please please please make a video on "chopping/cutting techniques". You do it like magic!
My favourite recipe of yours so far! Simple yet delicious ! Thank you for sharing !
Just made this - it's such an easy recipe to follow and its BOMBBBB!! Eating it as a main. Not a side, and THAT SIR, is the thesis.
I started watching your videos after you did a video on pick up limes and I’ve since cooked several of your dishes. Love the simplicity of many of your recipes! The 5 ingredient, 15 minute and meal prep videos are all awesome. I made your scalloped potato dish and it was so absolutely delicious...while cooking it just smelled so yummy. I wanted to have it as a main course so I added blitzed white beans to the sauce and I mixed in baked tofu “sausage” before I baked the potatoes in the oven. It turned out tasty! Thank you for your recipes! Your an inspiration! -e
I've been CRAVING scalloped potatoes but couldn't find a good recipe veganized. Thank you so so much for this. =)
Fabulous as always... would love a vegan seitan beef jerky recipe if you know one....looking forward to the chicken recipe ... keep up the great work .... luv from Oz
I have your book and I didn't even notice this recipe! I will have to make it soon because I used to love potatoes au gratin before going vegan. This should definitely satisfy my craving for that!
No cheese in a classic french Gratin Dauphinois, no mustard too. But you have to try it with nutmeg, so so good with creamy garlic...! I forgot it once and I cried so much...
I’ve tried a few of your dishes now and they are always delicious.
Even my non-vegan husband and fussy kids love them.
Thanks for making tasty animal free food 🤗
I made this, but I’d put it all in a roasting tray straight away and baked it and it was delicious. Easier than his version and my favourite recipe for vegan potatoes.💕🇦🇺
haven't had this dish in years, need to try this!
I made these last night as a side dish, tonight the leftovers are my main course. I understand, yes, you could eat the whole pan!
Love your cooking, you are an amazing chef clean creative and cheeky, love your cooking all the way from Australia
Hello! I have been following your channel and enjoy watching you put together recipes! I made this dish tonight and rather than using soy milk, I used oat milk. I found that the sauce was not thickening like yours. I suspect it is because the soy milk is a bit denser and oat milk is rather watery. In any case, it was still a good recipe. All my friends seemed to enjoy.
The best cooking channel I have every watched. Incredible production and amazing recipes! Just made the vegan Mozzarella and homemade pizza!
Wooooo this dish packed a lunch of flavor. What a great cheesy recipe. Side dish? This was my main disb!
We call these scallop potatoes in Texas😍
Jam Glam i think a lot of states call it this cus I’m from NJ and that’s what they’re referred to as too 😂
@@Sarah3Three3 Yes, here in NY state, they are *scalloped potatoes*. Whatever they're called, they're delicious--and Gaz's recipe is especially excellent!
Yes we do! The original recipe is French, however. Gratin Dauphinois
We call it potato bake in Australia
When he says be careful with that potato cutting thing he means it. I cut myself in that like 4 years ago. Took down close to half of my finger+nail on my second finger from the right hand and it’s still not fully healed because that part is covered in a whiter skin and I still feel pain if I put pressure on it
Made this on Mother's Day, so good, running it back for Thanksgiving. Appreciate you!
Beautiful...I am making it for my Easter dinner. Thank you...you have some awesome recipes...can't wait for your Roast Chick'n...maybe I will have that too for Easter💚😋🙌
I made this for dinner today and it was so delicious! I sadly didn't have fresh thyme but will get some next time! 10/10 would eat again!
Hi Gaz, Anything with Potatoes & Garlic, I am in! Blessings from "Oklahoma" The States,
Piper
I have long had a passion for good food, fresh ingredients and creative cooking. Your channel ticks all these boxes, and along with the awesome videography, you're down to earth personality and of-course great collection of ceramics/pottery makes it a joy to watch.
You introduced me to the world of vegan food and in the process have challenged my views and ideologies around what I eat and why. While I am not currently vegan, I have taken the first steps to reduce my meat consumption and your recipes have shown me that you can still prepare amazing food without it. I really enjoyed your video about why you went vegan it was really eye opening to me.
I have recently purchased your book and can't wait to continue on this journey.
Thanks and keep up the good work. Can't wait to see you fulfil your dream of owning a restaurant.
P.s. I don't suppose you could tell me where you got that great baking dish? Love from Australia!
Delicious! Cannot wait to make this for my husband :-)
Appreciate your sharing
okay that intro was everything
Something about a good looking man cooking delicious vegan meals. Mmmm. Video editing/creative skills is also a plus. Lol ✨❣️
This is what I do for Christmas because is absolutely delicious. Thank you!!🍀
Awesome! I love potatoes, too (LOL)! What a great recipe!!! Ok, you’ve just decided for me what to have for dinner . . . can’t wait!! I haven’t found a recipe of yours that I don’t like. Thank you so much for your awesome videos! Keep living your dream - much love to you!!!
I made this dish for Xmas and it's seriously delicious!
Definitely going to try anything that is a favorite of yours. Love the harley sweater.
Mouthwatering.... best part about your recipes is that they are fairly easy to replicate them.
I must simply say everything is perfect, very good job avantgarde team ! love you
Heading to the kitchen to start slicing potatoes! OMG....always epic Gaz!!!
Awesome! My 13 years old is accepting graciously the introduction of a vegan lifestyle and I’m so happy cause now we are a team. 😂
Love following your book and seeing you make it always awesome
Who is disliking this?! WHO?! It’s a video of tasty babe cookin’ tasty taters smh..
Also, are there any subs for the coconut cream? Don’t always have access to it.
Actually maybe that was 5 Irish people because that accent wasn’t the best
Tasty babe cookin tasty taters 😂😂
I'm late, but a substitute for coconut cream could be cashew cream, if you have a strong blender. Soak cashews overnight (or boil for 15 minutes) and blend with a little water until creamy. This may take a few minutes.
If that isn't available to you, you could always thicken some vegan milk with a cornstarch slurry (a mix of cornstarch and water) to make a sort of cream. Tapioca starch would also work for the slurry, and it would be stretchy like cheese.
@@SarahM-lw2gd Blended tofu with some plant based milk may work. I use it a lot in creamy sauces.
Elmlea have a plant based cream both single and double so I use their single cream.. Got mine at sainsburys
I made this once with potatoes and the second time with pasta. It was super delicious both ways! Thank you so much for this recipe! :)
Ahh I’m in love with potato 🥔 bake! And garlic! Double Winn! 🙋🏼♀️🥔❤️🌱👌🏻🥊
Is there anything I can substitute in place of coconut milk? Is the coconut milk there for flavor and fat content? Or just mostly got flavor? Perhaps an almond milk or alvacado or some kind of oil? Thanks!
Where have I been.. just happened upon your channel recently. This looks absolutely delicious..gotta get your cook book!
If you don't love Gaz then what are you doing?
my homework
Dyingggg
Looks fantastic! I was vicariously taking that bite with you.
I swear all your recipes makes me want to be vegan especially your burgers.. Keep up the good work I love your vibes it's so peaceful and homie
Going to try this one too, Gaz. Thanks so much for sharing.
you make every dish so simple and delicious!!!!
OMG I made it and it's THE recipe I've been looking for. Love you and this channel, keep up the sensational effort. Thanks Gaz and team.
I just made this with every ingredient from my garden!! And you are right it’s just perfect!!!
WOW!!! i can't believe you made this. Maybe you read my email or you were just in the mood. Haven't even watched yet but THANK YOU!! Update: LOL just realized this recipe was in the cookbook the whole time. Just under a different name.
I recently tried coating apple in breadcrumbs and frying it. I felt like it had a bit of a fishlike taste to it. I am not the greatest cook, but maybe you or someone else could try refining it into an actual recipe. I'd be happy to hear about it.
I might be a little late to the party but can't help drop a comment here on Gaz' great recipes. Genuinely have found the recipes to be original, flavorful and something that i'd expect at a restaurant. Not the regular UA-cam Vegan Blogger. Probably, a little more sophisticated than the casual vibe which is so inviting nonetheless. Good luck!