Making VEGAN ITALIAN MEATBALLS - Gaz Oakley's Meatballs are incredible!
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- Опубликовано: 11 сен 2024
- After watching Avant Garde Vegan Gaz Oakley and his Dad make vegan Italian meatballs I knew I had to try them and I am GLAD I did! WHOA
Gaz Oakley video - • Video
Recipe - www.avantgarde...
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Music by Joakim Karud / joakimkarud
The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!
Love you man! Thank you ❤️
Thank you man! These were really great
Loving the crossover/collab!
Make something together!!
Top tip. Add the tomato paste to the onions and fry it for a bit before you add the tin och tomatoes. Loads more taste!
Bow before the altar that is the vegan God named Gaz Oakley. This seems really good and easy. Love your channel and his, hope to see a collaboration at some point.
hahah Thank you! Yeah Gaz makes some incredible food!! Hope one day we can get together! That would be a blast
I had the opportunity to try gaz food when he was in nyc he is amazing and can truly cook
Yeah his food is amazing! Really is
Sauce Stache very tasty !! I truly love how he gives vegan food so many different options ! I’ll have to try the meatballs ! The vegan ribs was amazing !
Thank you
I absolutely loved this!!!!
Ahhhh Thank you EMMA!! Its good to get the approval of a true Italian here!!
I completely agree about tomato paste but sometimes I can’t find the tube so I do buy the cans and I freeze the leftovers and make the paste into a log so when I need another tablespoon or two I cut it off. Much cheaper and easier to find.
Ohhh awesome tip!!
It's interesting how different countries have very different products available. Here in Germany tomato paste always comes in tubes. I often envy Americans for some things we don't have here like Impossible Meat products or Beyond Sausages but sometimes you guys would happy to be here I guess :)
@@Dionyzos Come to us, your neighbors the Netherlands, we have beyond sausages and hamburgers in the Jumbo and Albert heijn supermarkets.
santanisme Yeah I know, Britain is also way ahead of us as far as I know. But europe still lacks impossible products. Impossible pork is the one I’m most looking forward too
I put tablespoons of leftover tomato paste on plastic wrap, cover it in more plastic wrap so that the plastic wrap is touching all the tomato paste, then freeze it. Preportioned!
I've made many of Gaz's recipes over the past year or so. He's amazing and so are you. Thank you for your contribution towards a cruelty free life.
I'm not even vegetarian, let alone vegan, but your recipes never fail to make me so so hungry. I wanna try those vegans meals not to replace meat, but just because I'm really curious and if it's good, it's food. (Shh I'm trying to rhyme here)
Dude that is spring onion 😁
In the UK we call green onions spring onions.
@gormenghastaghast now I'm left thinking, _what are the things he calls spring onions_ ?
Is there another type of onion we're missing out on? 😄
green onions and scallions are the same thing but spring onions are different, they have a small bulb on the end and the greens are stronger in flavour. Actual spring onions are used in lots of asian dishes instead of scallions
@@justjuno8411 Thank you... How am I only just learning this now? So groceries all around the UK are labelling incorrectly! I've seen spring onions, I know what you mean - like a small onion with the shoots still attached. I always thought they were green onions that had been allowed to grow to maturity. Is that not the case then?
@@ApexHerbivore Well here in Sweden they translate spring onion to vårlök , which is wrong, that is a poisonous plants and people have gotten really sick from badly translated recipe. The real name is salladslök here.
Hanna Young - They (spring onions) are called «vårløk» in Norway, not «salatløk» and they’re certainly NOT poisonous! I think ours is like the British one though, I have never seen a pronounced bulb at the bottom of it, like the US spring onion. It is pretty straight, like a baby leek. I don’t think the Brits and us are mislabelling the veggie, I think we just have different traditions than the Americans. In Australia they are also using different names than in the US. The US aren’t more correct than others, they don’t own the answers (actually, chances are that we had traditions before them, their country/culture (excluding the aboriginal traditions) is much younger than ours, so they’re probably the ones that changed things around, not us in Europe and those in Australia (whose ancestors were Brits, again excluding aboriginal traditions).... ☺️ Looked it up, what you in Sweden call Spring Onion (Vårlök), is called Star of Bethlehem (a yellow flower), in Norway we call it «Gullstjerne» («Gold Star»). How funny! ☺️
Just made these for dinner and wow! I’ve been vegan for years and I can’t believe I’ve never attempted to make my own meatballs. This is now my go-to recipe!
I made my take on these last weekend after his video made me seriously crave them! Can't forget a little red wine in your sauce, really provides extra depth.
Gahz?
I knew someone would get me for saying it wrong
Sauce Stache 😂😂😂😂
@@SauceStache you managed to finally pronounce it right just at the very end of the video 🤣 7:16
Yeah: Gaz is like "has" - not "gauze"... :D
In Stache's defence, Gaz may be the only Welshman with a name that doesn't require a phlegmy pronunciation and a jot of falsetto.
nice! i have all gaz’s books. i believe green onions and spring onions are the same thing, just what we call them in the uk
Hahah yeah i did a double-take at the "I couldn't find any spring onion" (whilst holding spring onions) moment!
@@TheWindowtree exactly what I said to myself 😂
I love Gaz Oakley. Been subscribed since he had under 1K subscribers. I also have his books and I'm not even vegan. 😂
Spring onions and green onions are not the same!!!
Nope, they’ re not the same, one has a bulb at the end, the other does not. 😊
I love Gaz and I love your content. That's just the best combo :D
Honestly, so great you are interchanging the sciency videos with some more approachable recipes like this one! Thank you so much for inspiring all of us to get creative in the kitchen!
Your sauce recipe seems very delicious and it must have paired perfectly with the meatballs!
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Sending you lots of love!
Have fantastic day or night
Merle next week: HOW TO MAKE VEGAN MEATBALLS!
Hahahhahaa I always wait for this one hahaha 😂
Who’s Merle? ☺️
You start off by wondering what to make for lunch. You have so much fun experimenting and so much experience making amazing food that I’m wondering how your day to day meals compare to your videos.
love your channel
Thank you!!! thank you
Me too!!!
A video with you and Gaz would be awesome
I saw Gaz's video the other day, interested to see your take on it :o)
[PS. Gaz is probably short for Gareth, a common Welsh name!].
I’m putting those meatballs on a sub with melted vegan mozzarella 😋😋
Was really hoping these would be TVP or something other than a premade meat ie Beyond/LightLife, but they look super tasty don't get me wrong!
Same
You can look up a bunch of gaz or sauce recipes that meat your particular guidelines
Easy for the newer vegans or people just trying to move away from meat though.
I was thinking the samething I actually felt a little disappointed when he pulled out the beyond meat.
@@erykasr1 yes I follow Gaz I love his recipes.
Yeah, I saw Gaz & his dad Doug last week, he doesn't care for Beyond, which is what I always have on hand, so I have to get to the store to buy the additional italian sausages. That looks soo delish!
I always cook off the tomato paste a little bit with the onions. Improves the flavor tremendously..
Looks like a god dang meatball bro. thats wild
We need more vegan recipes from you!!
It is a god dang meatball, just not an animal one❗️☺️💚🌱🍀✅💚
I love Avant Garde Vegan! I'm not vegan but I like good food. Gaz is worth following for anyone who likes really delicious and interesting dishes.
This was fun to watch back to back with you and Gaz. These are going on my list this week. Thank you!! Love you both! So much positive in this crazy world is so nice on a Sunday morning.
merci d'avoir partagé cette recette et ainsi que le nom de la chaîne ❤
c'est incroyable 🥰
Quick question: why didn’t you brown the meatballs first, take em out of the pot and then use the same pot to make the sauce? Or does mallard reaction and browning do nothing for vegan meatballs? Genuinely curious
pretty sure that's just his way of making the recipe / style of cooking. the maillard reaction is universal, so it definitely affects vegan alternatives such as these v-meatballs! :-)
Gazzzzzzz, not Gause 😬
I knew people would get on me about the way I said it hahaha I say it normal anytime I mention him, but as soon as the camera comes on... boom weird pronunciations come out hahah
Yeeeees please, do a collab. I've been waiting for it my whole life ;P
Hahaha I’m going to try ;)
I have an suggestion can you try making a vegan Pattie with gardein beefless ground
Yes, Gaz, let’s make something with Saucey❗️❣️❗️ 👏👏👏💚🌱🍀✅💚👏👏👏 Make us all happy, that would be so much fun❗️😊😋
@SauceStache hey was just wondering what you’ve tried to make that would be closest to the texture of a pork chop but also able to be deep fried?
Those are what we call spring onion in the UK.
I started laughing i forget same foods are called different in other countries 🤣🤣
Yep. Spring onions = green onions.
Also equals scallions
It would be great to see Sauce Stache and Avantgardevegan in one video.
Love the beyond sausages. IMO they are the best store bought out there.
Love saustache... Gaz Oakley is amazing too... try his sietan and tofu meatballs... more involved but soooooo frikin’ awesome...
Omg YES! Do a video together! You two are both amazing to watch!
Would LOVE to see you and Gaz colab!
Requesting a recipe for vegan Swedish meatballs...I always love how creative your ingredient use is!
I thought spring onions and green onions were the same.
Thanks for sharing the recipe!
Love watching your videos. This was no exception. I need clarification on something though. When you were making the 'cheese' you said "2 tbsps almonds..." but at the end you said "the addition of that cashew parmesan." Which is it supposed to be?
they sounded liked sliced almonds when he dumped them in the food processor
If you de-thaw something wouldn’t that be freezing it???
Looking good.
Are you a vegetarian/vegan yourself?
This is a ft we all have been waiting for
Love your channel mate.
Love Gaz. You have a great channel. Thank you.
Thank you!!!
Gaz subcriber here..love your channel both.
You should try to make vegan ice cream with tofu
That banana flower fish and chips that Gaz made recently looked SOOOO good.
Good morning Saucy Man! Let's see how these 'meatballs' come out.
And btw, OMG, SAUCESTACHE ACTUALLY MAKING A SAUCE?!?!
hahahaha I almost skipped the sauce, but I had too hahah
Great content keep up the good work🌻
Hey man, have you been seeing this cloud bread on tiktok? Do you think we can switch the egg white for aquafava?
I'll definitely make these for a meatball sub!!
Spring onion is the British term for green onion or scallion.
@7:16 YESSSS would make me smile and would be best video ever to see you two collab!!!!
Heya, what’s that little upside down blender you used for the almonds? Looks super handy especially for stuff that needs scraping down from the sides from time to time during blitzing
Ohmy gosh that looks so yummy!
I love how you simplified this. Thanks
I only have those Beyonds frozen locally, Bilo. :( Walmart has the Burgers and they are unfrozen. Sure wish they'd pick up the sausage as well. Just the burgers are $1.75 less than Bilo. And Bilo only sells those frozen as well. Anyway. looks good! Of course I'm fine with a Beyond plain, and a cold piece of pizza on the side for a good breakfast. yum!
Which Patreon level will let me smell your channel?
You can keep an open can of tomato paste in your fridge for a really long time if you just cover the top with plastic wrap or aluminum foil, much more bang for your buck than the tubed paste.
I'm a big fan of both of you guys. Would love to see you 2 working on something together!!
Did you use almonds or cashews for the parmesan mixture?
Buy the can of tomato paste and then freeze the rest in a jar. A much better value.
Good tip
Great video. I would love to see that collab with you and Gaz.
Hey, this might be a dumb question but I just started watching you, and I’m curious to know if you’re plant based/vegan, or do you just try out recipes?
He isn't vegan but he makes damn good vegan food
In some of previous videos, he says he's vegetarian.
do you think that go veggie parmesan replace the homemade version of your parmesan?
Starting the recipe with Beyond Sausage it is hard to go too wrong. I could just eat those every day and be perfectly happy.
If you fry the case, will it look like what?
I'm tryin them! Yum!!
Thanks for the easy video.
That would be really nice if you and Gaz would do some kind of collab with your science and his chef skills
Mark, great recipe. I've always wanted to try vegan meatballs, but I have to let you know that Gaz's name is pronounced "Ga-z" not "Garh-z"
Poshest way to say gaz I've ever heard 😂 Gauuuuz Oakley 😂
Super awesome! I actuall sub to his channel to and have done some recipes. I also love watching the happy pear, if you ever want to see any other vegan chefs that make their own recipes. Also how do you feel about using lactic acid, cappa carrageenan and soy milk to make cream cheese? I hat vegan cream cheese sadly i havnt found one i like but i miss it lol
Those look delicious but will probably be the most expensive meatballs ive ever had/made if i decide to...Will probably pass on this recipe. I do love the sauce recipe and the music though :)
Yeah, you can buy vegan meatballs for much cheaper. Or use TVP.
Green onion in the US is spring onion in the UK 🖒🏻
you need to open a restaurant when covid ends!!
Should I take the peppers out for kids? Just wondering if they’re spicy :)
My peppers weren’t spicy at all! I would just do a sweet red pepper
Sping onion is the same as a grean onion
Y'all don't have tomato paste jars at the supermarkets??
Oh yeah that looks incredible
nahhh 5:27 killed me offf🤣🤣🤣
hahahaha I should have just made the big ball hahah
is it thouroughly cooked?
Made them last week and they were 👌🌱
those meatballs look yummy. love your videos
You seem like you had a lot of fun making this.
Why haven't you tried transglutaminase? there are vegitable versions & if you experimented with straight TG without the blood and dairy additives you should get a mimic of how meat is formed naturally.
I actually have worked with it in tests, just not in a video yet. It doesn't bind to veggie proteins too well... I'm working on a better way to get it to work.
Omg I made them as well and it was awesome 😍
oh cool! avante guarde vegan makes really high quality videos
Nice recipe! But I whished you had made one massive big meat globe instead of 17 tiny balls.
Us Italians don't use brat sausages. You're making German meatballs buddy.
Is that processed meat?
I would use tvp for a fraction of the price.
You should have a look at vegan bodega cat
Green onions ARE spring onions!
keep making incredible vegan comfort food content, upgrade your backdrop and video editing. remember to create enough content of recipes that the general viewer can replicate at home. Occasionally a laboratory geek style recipe is interesting, but for growing your channel I think you should create both interesting and useful content for the vegan and non vegan comfort food lovers.
put tomato inside
“You could use whatever onion you [have]”
The cans are more easily recycled