MY COLLAB DISH WITH @wagamama_uk 💥available from 15th Oct! introducing the Avant-Gard’n dish I’ve created with Wagamama which will be on their menus at their London Noodle Lab & both Cardiff restaurants (my hometown)! The dish is topped with my vegan egg which is made with creamy miso infused coconut & Sriracha Mayo. Inside the dish there is also BBQ glazed seitan, caramelised king oyster mushrooms & asparagus, sticky rice, edamame, spring onion & carrot.
THIS IS NOT AN AD OR A PAID JOB – ITS A TOTAL PASSION PROJECT:
I’ve been a fan of Wagamama since I was around 8 years old when my dad brought home a Wagamama cook book.
The dish we have created is mind blowing & encapsulates my style & ethos. I really believe this dish will spark non vegan interest in vegan food, having the meaty element in the seitan and of course it has my vegan egg – but most importantly it tastes phenomenal.Â
Over the past few years Wagamama has taken huge strides to enhance their vegan options & now have a an incredible vegan menu. For them to go the extra mile and put the Avant-Gard’n on the menu is incredible for the scene.
This is one of the biggest achievements so far in my career, and I can’t thank Wagamamas enough for this opportunity. Please go and try the dish from Monday & I’m sure if it’s a success it will become a permanent dish on the menu! Big Love @gazoakley #gazoakleyxwagamama #avantgardn
THANK YOU FOR THE SUPPORT.
Books – #VEGAN100 – https://www.smarturl.it/Vegan100
Christmas book OUT SOON – http://smarturl.it/VeganChristmas
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