Vegan Flavor Innovations
Gaz discusses the motivation behind creating vegan egg alternatives, emphasizing the importance of flavor and texture for those transitioning from meat-based diets. He shares insights about a new dish featuring coconut milk, miso paste, and barbecue glazed seitan, set to debut at Wagamama in London and Cardiff. The aim is to showcase that delicious, cruelty-free options can appeal to everyone, regardless of dietary preferences.In this clip
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The Proof with Simon Hill
Inventive Cooking | Chef Gaz Oakley
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