Reading Time: < 1 minute The dish will launch on October 15
Reading Time: < 1 minute

Chain restaurant Wagamama is trialing a new vegan dish created by Avant Garde Vegan – aka – Gaz Oakley.

The ‘Avant-Gard’n’ features BBQ glazed seitan, caramelized king oyster mushrooms and asparagus, sticky rice, edamame, spring onion, and carrot. It is topped with Oakley’s vegan egg made with miso-infused coconut and Sriracha Mayo.

It will be available in London‘s ‘Noodle Lab’ outlet as well as the Cardiff branch (Oakley’s hometown) from October 15.

Vegan cooking

“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,” Oakley told Plant Based News.

“I really became obsessed with Wagamama from then on!

“Years later, to have seen them grow to 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.”

Mind-blowing vegan food

“The dish we have created is mind-blowing and encapsulates my style and ethos,” he added. 

“I really believe this dish 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.”

Maria Chiorando

Maria is the editor of Plant Based News. As a former magazine editor, newspaper reporter, and features writer, her work has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle.