Wagamamas reveal their seasonal plant-based dessert menu
With Summer now in full bloom, the popular Asian-inspired eatery has announced they will be adding some new vegan-friendly desserts to their menu.
In a recent collaboration, Gaz Oakleys Avant Gard’n Kokoro bowl that features his famous vegan ‘egg’ has been added to the menu, increasing the list of plant-based main meals that are now available at Wagamamas. In addition to this, a lighter version of the popular seitan katsu curry has also been released as part of the Kokoro bowl range.
The season-appropriate desserts include a mango and matcha layer cake that contains a mere 258 calories and two exotic ice creams in chocolate and orange blossom flavour and strawberry and yuzu (an Asian citrus fruit) flavour.
Wagamama Chief Marketing Officer, Ross Farquhar commented: “Over the last two years we’ve seen demand for vegan dishes grow and grow, and that’s spurred us on to develop new recipes and use new ingredients. Whether you’re vegan or not our new desserts, ranging from mango and matcha layer cake to strawberry and yuzu ice cream, taste fantastic. But we’re especially proud that our vegan guests can now enjoy a treat as summer rolls in.”
To see the full Wagamama menu, visit their website.