Gaz Oakley's
Gaz Oakley's "mac and cheese” with coconut "bacon” bits

Lip-smacking substitutes

GOING vegan doesn't mean you have to miss out on some of your favourite foods. Instagrammer and chef Gaz Oakley shares his clever ideas for replicating popular meat and dairy dishes in his new book, Vegan 100.

Recipes include smokey tempeh "bacon”; maple "pumpkin pie” pancakes; and Moroccan chickpea "omelet” for tasty breakfast options. Lunch and dinner inspiration can be found in Gaz's quarter pounders; chorizo-style chilli dogs; and "fish” and chips with tartare sauce and mushy peas.

Dessert fans don't miss out either with recipes such as rich chocolate, peanut butter and raspberry tart; mint, choc chip and matcha ice cream; and lemon "meringue” pie.

"Mac and cheese” with coconut "bacon” bits

SERVES:

4

Ingredients

250g (2 cups) macaroni (or gluten-free pasta)

1 tbsp olive oil

1/2 head of cauliflower, cut into small florets

1 small onion, finely chopped

2 garlic cloves, crushed

1 leek, washed and finely chopped

50g (1/2 cup) almonds

300ml (21/2 cups) almond milk

1 tbsp English mustard

1 tsp paprika

1 tbsp fresh thyme leaves

1 x 400-ml can coconut milk

5 tbsp nutritional yeast

Salt and pepper

FOR THE COCONUT

"BACON”:

80g (1 cup) coconut flakes

2 tbsp maple syrup

2 tbsp liquid smoke

2 tbsp soy sauce

1 tbsp coconut oil

Method

Preheat the oven to 180C and line a baking tray with greaseproof paper.

First make the coconut bacon: stir all the ingredients together in a mixing bowl. Once all the coconut flakes are well coated, spread out over the lined baking tray. Bake in the oven for 10-15 minutes until golden and crisp. Check the coconut a couple of times and give it a stir during cooking as it can easily burn.

Bring a large pan of salted water to the boil and cook the macaroni for 8-10 minutes, until al dente. Blanch the cauliflower florets in boiling water for 3 minutes, then drain.

Meanwhile, in a large saucepan, add a small amount of oil before sauteing the onion, garlic, leek and blanched cauliflower. Cook over a low heat, stirring often. Blend the almonds and almond milk until smooth, then add to the pan containing the onion mixture to make a sauce.

Drain the pasta and set aside.

Add the mustard, paprika and thyme to the sauce, giving it a stir before adding the cooked pasta.

Add the coconut milk, yeast and a pinch of salt and pepper before cooking for a further 1-2 minutes over a low heat, until it is thick and creamy.

Serve immediately, garnishing with a pinch of paprika and the crispy coconut bacon bits.

This is an edited extract from Vegan 100 by Gaz Oakley, published by Quadrille, RRP $29.99 and is available in stores nationally. Photographer: Simon Smith (food images) and Adam Laycock (portrait photography)



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