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I am so excited to try out Avant Garde Vegan’s Meatiest Vegan Meatballs Ever. Gaz Oakley launched season 9 with a Vegan Meatball Recipe made from scratch. These meatballs are meaty, packed full of flavour and go perfectly on top of some spaghetti and tomato sauce. His recipe uses vital wheat gluten, tofu and mushrooms to get the meatiest, heartiest meatballs I have tried yet. It took all day to prep but I made enough to freeze and enjoy later. You know I am going to enjoy yummy vegan pasta for many days to come. Thanks for the recipe Gaz!!

COME TO BALI WITH ME! Experience Bali from an Edgy Veg perspective! Eat vegan Balinese cuisine, explore rice terraces, relax on some of the world’s finest beaches, and of course, cook up some delish vegan meals with your host, ME! https://trovatrip.com/bali-with-the-edgy-veg-sep-2020

ORIGINAL VIDEO FROM AVANTGARDE VEGAN: https://www.youtube.com/watch?v=G_fzYBT3_d4
WATCH MORE RECIPE VIDEOS: http://bit.ly/2ISvln4
BUY MY COOKBOOK: http://bit.ly/edgyveg-cookbook


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#veganfood #vegan #veganrecipe


Edgy Veg says:

Give this a thumbs up if you want Gaz to do one of my recipes😉
Share the video with a friend💚
All my new vegan recipes are here👉🏻 http://www.theedgyveg.com/recipes

The Dan says:

Gaz is welsh

Grace S says:

I’m not a mushroom fan but this might be a good way to introduce them. Also I think I would use beef or chicken flavored both to mimic more of the meat flavor. I’m thinking meatball subs 🤔😁

rezillo says:

From the directions: "After balling place them into a deep baking tray ready for sautéing."

That's a great time to get busy in the kitchen!

Ken G says:

mmmm very tasty Candice. The meat balls were ok too! Cheers from Australia. Keep up the good work 😉

AprilX says:

Haha you saying aluminium made me crack up. But actually in context of baking foil no one would ever refer to it as aluminium foil we just say tin foil 🇬🇧

Jaishema James says:

I really enjoy your vegetarian videos ,your very lively and bubbly….plus great menus…..bravo

Joe Tacconelli says:

Has anyone had issues with the meatballs sticking when frying them?

Martin Looter says:

balls in a cold pan ?!?!?
its like .. i dont know .
dont do it at home =))

cynthia gray says:

Whenever he makes seitan you have to knead a lot in the mixer with your hook or hands 10 -13 minutes keeps it from being spongy. But hands down you both are my fav vegan cooks! I would love to see you both get together to make an incredible recipe!

Jessica Sentman says:

Must try soon!

Doug Oakley says:

I have made this for my non vegan friends and they loved it.
You have also done the dish perfect.

Kenneth Maese says:

Could you replicate any one of Gretchen’s vegan cheesecake recipes from Gretchen’s Vegan Bakery?

La Ra says:

Made them! They Rock! So good.

Faith Pon says:

I like i your version better. 🙂

Sim M says:

Donuts please

stephanie csokmay says:

making these now doubled the recipe but looks like to much liquid yikes… hope it starts to get less

Shaniafan1 says:

I can’t find vegan red wine can I substitute it with something ?

Ceolbeats says:

Still laughing @your sweeping comment vegans don't like2use spices n herbs!! seriously 😂😂🙄🙄

Ceolbeats says:

U were on auto next vid? Wot the fk vegans afraid of using spices 😂🙄 u obviously don't know any vegans lady, u commented immediately on how many herbs & spices were included in the ingred::🙄like u were complaining about using so many!!!!! Dam vegans using so many spices right!!! Cook till golden ???seriously u don't know, u chose to add more liquid!!!watch Cowspiracy

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