The chain's vegan katsu curry has been highly requested (Photo: The Vegan Society) - Media Credit:

Wagamama Launches Virtual Cooking Classes Featuring ‘Vegan Week’

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2 Minutes Read

High-street eatery Wagamama has launched a virtual cooking series titled ‘Wok From Home’ amid the coronavirus (Covid-19) pandemic.

The chain, which has temporarily shut all of its outlets due to the UK lockdown, is uploading daily tutorials on how to recreate some of its most popular dishes to Facebook and Instagram

Executive Chef Steve Mangleshot, who has worked at Wagamama for more than 20 years, has already shared recipes for the eatery’s Wok-Fried Greens, Yasai Yaki Soba, and Amai Mushrooms.

View this post on Instagram

It’s vegan week on wok from home + we’ve started with a classic! here’s steve’s vegan yasai yaki soba. plant-based paradise amai right? enjoy ? – the dish – 3 cloves garlic 1 knob ginger 75g firm tofu 1/4 red pepper 1/4 orange pepper a handful of shredded kale 1/2 red onion 4 asparagus spears 1 leek 2 mushrooms 1 chilli 1 spring onion handful of coriander 1 packet of vegan soba noodles 1 tbsp amai sauce 1 tsp sriracha – the sauce – 6 tbsp caster sugar 2 tbsp rice wine vinegar 2 tbsp malt vinegar 3 tbsp tomato ketchup 4 tbsp tamarind concentrate 2 tbsp light soy sauce 2 tbsp dark soy sauce pinch of salt – #vegan #veganrecipes #yakisoba #noodles #noodleporn #japan #streetfood

A post shared by wagamama_uk (@wagamama_uk) on

‘Fully plant-based’

“Week #2 – what’s on the menu? Steve had a lot of requests for vegan recipes yesterday so next week, we’re going fully plant-based!” Wagamama wrote on Instagram.

It also asked followers to request dishes it would like to see, resulting in many fans asking how to cook the chain’s signature katsu curry.

Online cookery lessons

Wagamama isn’t the only company sharing online cooking lessons during the pandemic. Vegan food delivery service allplants launched a free cookery class series last month, to teach viewers how to ‘boost and enhance simple dishes at home’.

The four-part series will focus on how to make a classic sauerkraut, as well as kimchi, dill pickles, and kombucha.

You can follow Wagamama on Instagram here

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The Author

Liam Gilliver

Liam is the former Deputy Editor of Plant Based News. He has written for The Independent, Huffington Post, Attitude Magazine, and more. He is also the author of 'We're Worried About Him'.

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