Testing Gaz Oakley’s Recipes – WFPB-Style! Can We Keep Them Amazing?
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Gaz Oakley – hailed by The Daily Telegraph as “a star of the meat-free world” – has made serious waves in the plant-based food scene, winning over both vegans and omnivores with his creative, flavor-packed recipes. With over 1.6 million subscribers on YouTube, he’s set the standard high. But today, we’re asking a big question: can his famous dishes still shine if we make them fully Whole Food Plant-Based (WFPB)?
You asked for it, and now we’re diving into Gaz’s recipes, giving them a WFPB makeover to see if they hold up without oil or refined ingredients. We’ve enjoyed his work before, and it’s no surprise he’s such a standout in the vegan culinary space. Lately, he’s been sharing more from his rural homestead, which really resonates with us and might even hint at our own channel’s future direction – imagine gorgeous outdoor harvests and rustic kitchen adventures!
So, join us as we take inspiration from one of the biggest names in vegan cooking, give his recipes a healthy WFPB spin, and see if we can still achieve that next-level deliciousness he’s known for. Let’s find out!
GAZ’S RECIPES
BEST PASTA I’VE EVER MADE & EATEN
KICKIN CAULIFLOWER SALAD
MY LASAGNE
Chickpea Cookie Dough Video:
CHAPTERS
00:00 – Introduction
02:53 – Recipe Selection!
05:54 – MY LASAGNE
12:03 – KICKIN CAULIFLOWER SALAD
18:12 – ZINGY FARFALLE PASTA
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NOTE: I am not a doctor, dietitian or nutrition expert. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet.
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28 Comments
I liked you mushroom & lentil blend for fake mince. Will give this a try definitely.
I have one of Gaz's books, I also found the instructions a little unclear sometimes. But I love watching him cook.
Hi Jeremy and family. Have you ever watched the YouTube channel “PlantWhys”? She has great easy family meals. I think she has like 6 kids!Wishing you all a Merry Christmas 🎄
Dreena Burton please
Now I feel bad because I’m one who mentioned your pronunciation of pasta on one of the first videos of yours I watched. 😂 It’s just so funny to me because I don’t think there is that sound of “a” in Italian! But apparently, it’s how your whole country says it! 😉 (Also, I’m a Spanish major so I’m picky about how foreign words are pronounced!) LOL
Hi from Frank, Lily, and Marcellina in Santa Cruz California!
Gaz is so wholesome and cute 🥰
I've always used a mix of mostly veggie broth with a couple of tablespoons of lemon juice to substitute for white wine.
I do hate the flavour of ACV, probably that's why 😅😂
Have you tried the PlantYou cauli wings? I haven’t but she wraps them in rice paper then broils them for crispiness. 😋
Also, my family enjoyed several recipes (especially the bean burgers) in The Healthspan Solution if you haven’t done that one yet.
Hey Jeremy! Love the videos. Have you done a video on Sweet Potato Soul yet? If not, I'd love to see it!
Another suggestion: Derek Sarno. Thanks!
Thank you for reviewing Gaz's recipes!
Kia Ora from NZ made me giggle 😅 ❤ Kia Ora is the Maori language greeting in NZ 👋 FYI 😊
You're not saying pasta wrong, you're saying it different. "Right" all depends on where you come from!
Rose from Cheap Lazy Vegan. She has been an inspiration for me.
Have you tried using tempura using sparkling water them air fry
Looks tasty but a little too complicated for me.
I make the lasagna about once a year, but I do it with vegan mince and the vegan butter, but no vegan cheese. It is a terrific vegan lasagna!
lol love this video! Thank you for making videos that are entertaining and very helpful as well. 😊
Have you reviewed the Jamie Oliver Veg cookbook?I love ur cookbook reviews and do not remember seeing that one. That might be good.
I won a cookbook of his from a giveaway at Eat Your Books. Photos looked nice but just not my jam.
I would definitely try the cauliflower salad.
You'd have been much closer to vegan mince on the lasagna if you'd diced the mushrooms and mixed them with the whole lentils rather than pureeing them. Then the dish wouldn't have been so gloppy. Adding some chopped walnuts would have given it a more meaty texture, as well.
Also, I've heard you say in another video that you don't like to use spray on oil because of the chemicals in the propellant, but you know they make spray bottles for cooking oil that use air pressure to make it spray, right? You add the cooking oil of your choice, pump the lid a couple times and spray to get a nice fine mist of oil, almost certainly much less than a tablespoon For things that are normally deep fried and hard to replicate in a WFPB way, the finest spray of oil before putting the item in the air fryer would help it get much more crispy and would add nominal fat and calories to the overall dish. Even assuming that it did dispense a full tablespoon, that would end up being an extra 30 calories per person if the dish made four servings. An extra 30 calories in an otherwise low calorie dish like that salad would be totally worth it. Just a thought…
Well, you are in good company with your "pasta" pronunciation – Derek from Simnett Nutrition and some other Canadien YouTubers I watch pronounce it the same way, not wrong, different country/accent. Am also a big Gaz fan, some of his stuff, kind of like Nisha, is what I would call "adult" style food, and sometimes takes a while to put together, but the flavors are amazing. Derek Sarno is another wonderful vegan chef, mostly whole foods and gives oil-free tips while cooking. He has been in the UK for a while, but is coming back to the US. He does amazing stuff with mushrooms and his cooking companion is a really cute lab named Frankie.
I’ve been a follower of Gaz for many years and have several of his books. However, his recipes are too complicated with too many ingredients for me. And too time consuming. It’s been interesting to watch his progress right up to his current farm lifestyle.
I wonder if you would do better trying whole food plant-based cooks like "the whole food plant based cooking show" or
"well your world"…honestly, I find it is a better move to go directly to folks who are already cooking that way rather than change the recipes so much that they don't resemble the original.
Derek Sarnos Smokey lentil smash wrap things look really good.
No judgement!!! I keep Daiya around at all times because it can save any dinner IMO.