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Digital Subscriptions > PlantBased > July 2018 > News pages

News pages

Rounding up the latest plant based food, health and product news

Wagamama add the Vegatsu curry to their menu

Back in May, Wagamama launched the highly anticipated Vegatsu curry, with vegans around the country now having access to the iconic katsu curry. Customers who tasted the first samples of the vegan katsu curry couldn’t believe that it didn’t contain meat, with the dish being dubbed ‘The Impossible Curry’. The dish has been designed to cater for the growing vegan population, and it’s available in 130 of the brand’s UK restaurants.

Steve Mangleshot, executive chef at Wagamama, said: “Following a huge success of our vegan menu it made sense for us to create a vegan version of our world-renowned katsu curry. Vegan, vegetarian, v-curious and flexitarian customers will be amazed by how similar it tastes to the original and iconic katsu. We are delighted to bring this new dish to our fans across the UK.”

Tesco launch plant based steak i n to stores

Tesco have launched a plant based steak into their stores, and the product is the first of its kind in the UK. The steak is made by Dutch manufacturer, Vivera who already sell over 1 million meat alternative products each week around Europe. The product is being sold in over 400 Tesco stores, with plans to introduce the steak to several European supermarkets in different countries.

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About PlantBased

With summer finally with us, all the team here at PBHQ have gone BBQ mad this month to bring you an issue that’s packed full of plant based treats to cook outdoors! BBQ food is not the first type of cuisine you’d usually associate with a plant based lifestyle; in fact some people may think they need to miss out altogether, but we have recipes that everyone will be clamouring to try. Learn how to make authentic, smoky hot dogs, which will have even meat eaters hooked, in our step by step guide. Switch up your kebab game by experimenting with our marinades, or have fun trying out our striking black burger buns. With the evenings now much lighter, more of us are making time to come out of hibernation and socialise in the evening with friends and family. Check out my guide to cooking for a crowd, along with some recipes to impress your guests, plant based or not. For all of you living with partners and family members who don’t follow a plant based lifestyle, be sure to check out a feature from contributor Jessie Keogh, who talks about compromise and being in a relationship with someone who isn't vegan. As ever, we hope you love the recipes and we can’t wait to see your take on them! Don’t forget to tag us on social media using #PBCreations or send your photos into me at editor@plantbasedmag.com. I’ve thoroughly enjoyed the challenge of guest editing this month, as well as being busy creating recipes to share with you all. If you have a plant based food question don’t forget to email me at editor@plantbasedmag.com for a chance to have it included in a future issue.
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