The Japanese-American eatery has welcomed a dairy-free chocolate and orange blossom ice cream – served with a passion fruit coulis and fresh mint and a strawberry and yuzu ice cream – served with strawberry coulis and fresh mint to its menu.
The mango and matcha layer cake, made from layers of matcha cream, vanilla sponge and yuzu cream with a mango and passion fruit purée, has also become a permanent fixture to the menu – following its trial last year.
Replying to Wagamama’s Instagram post of its vegan cake, user Samwarstat said: “Tried this the other day, love it!! So glad there’s something new on the vegan dessert menu other than sorbet.”
‘Championing plant-based eating’
Earlier this year, the restaurant teamed up with Avant Garde Vegan – aka – Gaz Oakley – to launch a new vegan dish dubbed the ‘Avant-Gard’n.
The dish 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.
“We truly believe in championing plant-based eating,” Wagamama Executive Chef Steve Mangleshot added. “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.”