General Tso's chicken is being reinvented as a vegan-friendly, vegetarian General Tso dish at Wok Box thanks to a meatless solution from YamChops, a plant-based butcher.
At the base of the bowl is a bed of rice—or noodles, which are available as a substitution—bean sprouts, green onions, cilantro and lime. The chicken alternative that is the feature of the dish is YamChops' Chick*n, made from soy and pea-based protein. The entire dish is enhanced with Wok Box’s spicy Dan Dan sauce and a soy-based glaze.
While Wok Box does offer many meat-based dishes, it also caters to vegans, vegetarians and those with gluten sensitivities by offering a flexible menu that allows for plenty of customization.
The Vegetarian General Tso by Wok Box Features YamChops' Meatless Chicken
1. Plant-based Meat Alternatives - The rise of plant-based meat alternatives presents disruptive innovation opportunities for the food industry to cater to vegetarian and vegan consumers.
2. Customizable Menus - The trend of offering flexible menus with plenty of customization options opens up disruptive innovation opportunities for restaurants to cater to customers with specific dietary restrictions or preferences.
3. Asian-inspired Vegetarian Dishes - The introduction of vegetarian versions of popular Asian dishes, like the Vegetarian General Tso, offers disruptive innovation opportunities for restaurants to tap into the growing demand for plant-based Asian cuisine.
1. Plant-based Food Industry - The plant-based food industry can seize disruptive innovation opportunities by developing innovative meat alternatives that cater to the needs of vegetarian and vegan consumers.
2. Restaurant Industry - The restaurant industry can embrace disruptive innovation by offering customizable menus that cater to customers with specific dietary restrictions or preferences, such as vegetarian, vegan, or gluten-free options.
3. Asian Cuisine Market - The Asian cuisine market has the potential for disruptive innovation by incorporating more plant-based options, like vegetarian versions of popular dishes, to tap into the growing demand for plant-based Asian cuisine.