Wagamama Expands Its Vegan Options With New Plant-Based Desserts

The popular eatery has launched two new dairy-free ice creams and a vegan cake to its UK menu
(Photos: Instagram)

High-street restaurant chain, Wagamama, has expanded its vegan options after announcing the launch of three new plant-based desserts.

Vegan desserts

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."

Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself. 

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PBN Contributor:

Liam is a writer and poet from the north of England. His work has been featured in Gay Times Magazine, Attitude Magazine, Oh Comely, and The Huffington Post. He loves vegan mac and cheese more than anything else in the world.

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