Review of Avant Gard’n at Wagamama by lisajay

The bowl features BBQ glazed seitan, caramelized king oyster mushrooms and asparagus, sticky rice, edamame, spring onion, and carrot. What makes this dish such an exciting and innovative addition to the menu is the fact it is topped with a vegan egg made with miso-infused coconut and Sriracha Mayo.

It was tasty, fresh and nutritious, however Wagamama has tastier options on their vegan menu
#veganrestaurant #vegan
#plantbased