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High-street Japenese chain restaurant Wagamama has teamed up with chef Gaz Oakley of Avant Garde Vegan to launch an innovative new vegan dish.
Taking to Instagram to announce ‘one of the biggest achievements so far’ in his career, Gaz Oakley has partnered with the popular Japanese restaurant chain to add an innovative new vegan dish to the wagamama vegan menu.
The bowl features BBQ glazed seitan, caramelized king oyster mushrooms and asparagus, sticky rice, edamame, spring onion, and carrot. What makes this dish such an exciting and innovative addition to the menu is the fact it is topped with a vegan egg made with miso-infused coconut and Sriracha Mayo.
Speaking about the partnership, Oakley stated: “I’ve been a fan of Wagamama since I was around 8 years old when my dad brought home a Wagamama cookbook.
The dish we have created is mind blowing & encapsulates my style & ethos. I really believe this dish will spark non-vegan interest in vegan food, having the meaty element in the seitan and of course it has my vegan egg – but most importantly it tastes phenomenal.”
The dish is currently being trialled in Wagamama’s ‘Noodle Lab’, where new dishes are tested before being released nationwide, as well as in Cardiff (Oakley’s hometown). But there’s good news for those who live elsewhere as Oakley teased that if the dish proves to be a success it will be rolled out to eateries across the country.
The Avant-Gard’n will launch in Wagamama’s ‘Noodle Lab’ brand in London as well as Oakley’s hometown branch in Cardiff on October 15.
