Gaz Oakley’s Wagamama vegan ‘egg’ dish to launch nationwide

April 18, 2019

Originally trialled in two stores, the plant-based dish will become available in all branches next month

 

The Japanese chain-restaurant Wagamama, has teamed up with vegan chef, Gaz Oakley, A.K.A. Avant Garde Vegan, to launch a new vegan dish. The bowl comprises BBQ glazed seitan, caramelised king oyster mushrooms and asparagus, sticky rice, edamame, spring onion, and carrot. Perhaps most excitingly, it is topped with Oakley’s vegan egg, made with miso-infused coconut and Sriracha Mayo.

 

Ahead of the launch, Oakley spoke to vegan website, Plant Based News: “I’ve been a fan of Wagamama since I was around eight-years-old when my dad brought home a Wagamama cookbook, which also included a recipe video DVD featuring the executive chef, Steve Mangleshot”.

 

He continued: “I really became obsessed with Wagamama from then on! Years later, to have seen them grow into such a well-established high street restaurant is incredible, and to be able to do this collaboration and work with Steve is probably the pinnacle of my cooking career so far.”

 

“The dish we have created is mind-blowing and encapsulates my style and ethos. I really believe it will spark non-vegan interest in vegan food, having the meaty element in the seitan and of course including my vegan egg – but most importantly it tastes phenomenal.”

 

“Over the past few years Wagamama has taken huge strides to enhance the vegan options and now has an extensive vegan menu. For it to go the extra mile and put the Avant-Gard’n on the menu is incredible for the scene.”

 

Wagamama executive chef, Steve Mangleshot said: “We truly believe in championing plant-based eating. Meat-free should not mean taste free. Rather than simply modifying existing dishes to make them vegan, we want to continually innovate in this area. We have a responsibility to keep introducing vegan items to the menu with sustainable eating become increasingly important.”

 

Mangleshot added: “We loved the fact that the egg added a new dimension of flavour to the overall dish and was not a ‘gimmick’. With the expertise of Gaz I think we’ve created a truly unique and delicious offering.”

 

 

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