Wagamama Plant Based Dishes - Downtown Magazine

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According to John Parker’s article in the Economist, he believed that 2019 would be the year of the Vegan. Especially among Millenials. Yes, folks, even the Guardian and Forbes agree that veganism has gone mainstream.

In response to increasing demand for plant-based dishes –

Wagamama has once again collaborated with innovative UK vegan Chef Gaz Oakley to put his twist on his highly popular recipe for smoky, spicy and sticky seitan BBQ ribs.

The dish was adapted from the original seitan recipe, taking advantage of Oakley’s flavor profile but using Wagamama’s own cherry hoisin and sticky vegan sauces, and accompanying the dish with rice, caramelized lime and broccoli topped with chili for a more complete menu offering.

Chef Gaz Oakley

Dan Metz our Associate Editor had the pleasure of tasting the Vegan dishes this past Monday. “Wagamama has a really good vegan/vegetarian menu filled with all kinds of delicious options that would help even a meat-eater like myself est more vegetarian. The ribs dish was tangy, crunchy on the outside, and definitely reminiscent of real ribs. It was an interesting direction but isn’t necessarily a standout compared to all of the other vegan and vegetarian options available.”

Wagamama Vegan

More and more people are opting to consume less meat –

driven by concerns about health, the environment and the ethical treatment of animals. The additional upside is that eating a more plant-based diet has shown to support health, contributing to lower levels of cholesterol and blood pressure, and reduced risk of developing coronary heart disease, high blood pressure, and diabetes.

Don’t worry if you are not based in the US, you can go to your nearest Wagamama’s as it features more than 29 vegan or vegetarian options diners and they will gladly customize other dishes to satisfy their dietary concerns.