The meal, called Sticky Asian Vegan Ribs By Avant Garde Vegan, will be available in the chain’s New York and Boston restaurants between January 15 and March 31.
The dish features seitan with Wagamama’s chili (cherry) hoisin and sticky vegan sauces, alomngside rice, caramelized lime, and broccoli topped with chili.
‘Such an honor’
“It’s such an honor to work with Wagamama US again on a new dish. After the success of the Avant Gard’n which featured my vegan egg & BBQ glazed seitan, we knew this collab had to be more epic,” Gaz Oakley said in a statement sent to Plant Based News.
“After a few days in the kitchen, we came up with a dish so show-stopping, it’s definitely a first of its kind in the vegan market. I can’t wait for people to taste it. Vegan, or not, you’ll be blown away.”