Wagamama launches innovative new vegan steak dish – and it’s made from mushrooms

wagamama has expanded its popular vegan menu for Veganuary with a groundbreaking new vegan steak dish made from lion’s mane mushrooms

British restaurant chain wagamama is once again breaking culinary barriers with the introduction of its latest plant-based dish: the lion’s mane ‘steak’ bulgogi.

This innovative dish puts a satisfying twist on the traditional steak experience by showcasing the mighty mushroom at the forefront.

Launching on January 3rd, the lion’s mane ‘steak’ bulgogi features udon noodles, aubergine, and caramelised onion bathed in a delightful sweet and salty amai miso sauce.

Crowned with a meaty smoky lion’s mane mushroom ‘steak’ and generously drizzled with Korean barbecue sauce, the dish is finished with a sprinkle of sesame seeds and adorned with kimchi, spring onion, red chilli, and coriander.

Breaking away from the stereotype that plant-based eating is a compromise on enjoyment, the lion’s mane ‘steak’ bulgogi showcases the incredible possibilities of whole plant foods infused with wagamama’s signature umami flavours.

Planning a visit to wagamama? Check out the full wagamama vegan menu here. 

Mighty mushrooms

To make its new vegan steak, wagamama has sourced the lion’s mane mushroom exclusively from Real Fungy in Wales. As well as being an eco-friendly food source with a delightful taste and meaty texture, the innovative ingredient also offers a range of potential health benefits.

Recognised as the ‘ingredient of the year’ by the New York Times in 2022, lion’s mane mushroom (Hericium erinaceus) offers a slew of potential health benefits for the brain, heart, and gut.

These large, shaggy mushrooms have been used in traditional medicine for centuries, particularly in Asian cultures, boasting an array of benefits from enhancing cognitive function to contributing to improved mood and mental well-being.

In recent years, vegan chefs such as Derek Sarno have showcased their incredible potential to create realistic, sustainable meat alternatives.

mind. body. bowl campaign

This enticing creation is part of wagamama’s mind. body. bowl campaign, a celebration of the intricate connection between mind, body, and soul.

To elevate the mood in January, traditionally a low point for many, wagamama has enlisted the expertise of three influential content creators for its mind. body. bowl campaign.

Firstly, plant-based chef and cookbook author Gaz Oakley explores the mind element, advocating for the benefits of outdoor activities and bringing nature to the plate.

Savannah Sachdev focuses on the body element, demonstrating how even a short burst of movement can infuse positivity and energy into daily life. Finally, Alfie Steiner, a sensation in the plant-based cooking scene, shares insights on maximising the power of plants and embracing the joy of variety and nutrients in plant-based eating.

By partnering with these content creators, wagamama aims to encourage people to embrace the outdoors, prioritise movement, and indulge in the goodness of plant-based eating during the challenging month of January.

Trailblazer

Speaking to VFL, Kay Bartlett, chief marketing officer at wagamama, expressed her excitement about the January launch, stating, “This January, we’re delighted to launch our new lion’s mane mushroom ‘steak’ dish to excite all guests, whilst also broadening the conversation beyond vegan eating alone with our mind. body. bowl campaign.”

As a trailblazer in the plant-based dining sector, wagamama continues to expand its vegan offerings. Since 2021, the menu has been 50% plant-based, featuring favourites like vegatsu, crispy chilli mushrooms, kare burosu, and more. The lion’s mane ‘steak’ bulgogi adds another enticing option to their established plant-based repertoire.

Veganuary is now in full swing! Check out the hot new products launching this January with our guide to Veganuary product launches.

Featured photo © wagamama, edited bf VFL