Ep.3 - The One About The Wagamama Vegan Breakfast
Vegan, But I Don't Like To Talk About It
English - February 09, 2019 00:00 - 13 minutes - 6.27 MBSociety & Culture Arts Food scottish vegan gary muircroft vegan podcast vegan cruelty free vegan interview bosh boys plantbased veganism veganlife Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
WAGAMAMA CREATES A FULL VEGAN BREAKFAST WITH A PAN ASIAN TWIST and Gary Muircroft chats to the man that created the new menu, Wagamama Executive Chef, Steve Mangleshot.
The breakfast is part of a series of exciting new dishes, appealing to an ever growing vegan market, which will be launched at Wagamama’s UK airport restaurants at Gatwick and Heathrow on February 6.
The vegan lifestyle is a trend which Wagamama has responded to in order to meet their customer needs.
The full breakfast range includes: The full vegan (two rashers of maple seitan ‘bacon’, beetroot and seitan sausages, scrambled turmeric tofu, grilled tomato, wilted spinach, sautéed sweet potato and shiitake mushrooms), the vegan roti wrap (a thai flatbread served rolled up with spinach, mixed mushroom, shichimi tofu and sriracha mayonnaise). These are joining three other vegan dishes that launched recently including: Avocado toast with scrambled turmeric tofu (with a lightly dressed mix of avocado and chopped tomato served on a slice of toasted multigrain bread); Coconut porridge (creamy porridge made with coconut milk and served with a raspberry compote and crunchy granola bowl with creamy coconut yoghurt and raspberry compote topped with toasted pomegranate, cranberry and raisin granola).
Gary also talks to Steve about the highly successful vegan dish – the vegatsu which allowed vegans across the nation to at long last be able to taste the restaurant’s famous dish: the iconic katsu curry.
In October 2017 wagamama launched its vegan and vegetarian menu across the UK, which comprised of 28 dishes. This was followed by the addition of even more plant-based dishes to the new menu for summer including three new dishes Harusame glass noodle salad (tofu), Mushroom and panko aubergine steamed hirata buns and Yasai katsu curry.
The vegan menu also featured a wide range of craft beers, spirits, wines as well as the delicious range of vitamin-packed juices; all perfect for those enjoying a vegan lifestyle.
Steves passion for creating different, exciting, delicious food is clear to hear in his chat with Gary.