Wagamama’s new vegan egg dish will be available across the UK next month.
Food innovators, Wagamama, launch dish with vegan chef and YouTube star, Gaz Oakley, featuring ground-breaking vegan egg.
Oakley collaborated with wagamama executive chef Steve Mangleshot to create the fresh, Japanese inspired bowl aptly named “the avant-garde’n”.
With the aim aim of continuing to make vegan food more interesting. The chefs at wagamama, pioneers of plant based food, believe that meat free should not mean taste free.
Flavours of coconut, lemongrass and sriracha mayo
Consisting of a coconut milk, cornflour and miso egg white and a Siracha mayo yolk “the avant-garde’n” also features glazed BBQ seiten, king oyster mushrooms, edamame and sticky rice.
How do they make that egg?
- The white of the egg is made like a firm panacotta – the ingredients are combined in a bowl then thickened over the stove.
- This mixture is poured into an ‘egg mould’ and this then set in the fridge for a couple hours.
- Once set, the chefs use a melon baller to dissect the ‘yolk hole’, once a hole is made.
- Just before serving, the chef squeezes sriracha mayonnaise into the yolk hole producing the stunning vegan egg. The vegan egg contains 43kcal, approximately the same number as in a real egg.
The egg is not intended to taste like egg but rather, Gaz wanted the flavours to compliment the rest of the dish. Flavours of coconut, lemongrass and sriracha mayo come together with every element of the bowl to create a delicious accompanying sauce.
Steve Mangleshot said “We’ve had increasing demand for vegan dishes from our customers over recent years and love to explore innovative methods of delivering these in new and exciting ways. Gaz’s ethos and dedication to passion for creating flavour meant he was the perfect choice for our collab”.
The new vegan dish will lauch nationwide at Wagamama restaurants in the UK from 16 May.