Looking for a sweet and spicy dish with 100 per cent plant-based protein? Wok Box restaurants are now offering their new Vegan General Tso, featuring YamChops Vegan Chick*n.
Wok Box is thrilled to welcome this new dish and the chick*n protein option to their menu – not only to satisfy the growing demand for vegan proteins, but also to continue offering options that are vegan, vegetarian and gluten-friendly.
According to a recent study from Dalhousie University, up to 40 per cent of British Columbians under the age of 35 eat a vegetarian or vegan diet. For Wok Box, this opens a world of possibilities.
BC leads the country
“We’re really excited to have this at Wok Box!” said Diane Ty, Brand Manager for Wok Box restaurants. “British Columbians are leading the country in adopting plant-based diets, and many more people describe themselves as ‘flexitarians’ – people who are looking to reduce their meat intake.”
“You can customize a number of rice and noodle boxes at Wok Box to make them vegan, such as the Jungle Lemongrass and Sweet Mongolian,” Ty said. “The introduction of the YamChops Vegan Chick*n takes our menu to the next level, adding yet another great vegan protein choice for our customers.”
It starts with soy and peas
YamChops Chick*n is a soy and pea-based protein that really tastes like chicken. The General Tso dish is a fragrant blend of Wok Box’s spicy Dan Dan sauce with a hint of sweet chili and soy-based glaze over strips of YamChops Vegan Chick*n. It’s served over a bed of rice, or you can substitute udon or ribbon noodles, and topped off with bean sprouts, green onions, cilantro and lime.
“The Vegan General Tso is perfect for those who are craving some spicy heat with a touch of sweetness,” Ty said.
YamChops Chick*n is available as a completely plant-based alternative in any Wok Box stir-fry dish. Ty says Wok Box is proud that its menu reflects the wide spectrum of tastes and food choices British Columbians embrace.
“Great vegetarian or vegan food isn’t just about offering a salad, or leaving the meat out of a sandwich,” she said. “It’s about creating dishes that are exciting in their own right.”