From Caviar to “Lobstah”, House of Vegano is Upgrading Seafood with Game-Changing Vegan Sushi

I wanted to create healthy food that wasn’t bland or boring.” Thalia Tatham ©House of Vegano Creative menu Tathum got under way experimenting with recipes. Soon rolled out House of Vegano with a full menu of stunning sushi innovations. In addition to classic offerings like California and Philadelphia rolls, the restaurant offers an extensive selection of original creations such as: The Volcano Roll – Avocado, carrots and cucumber topped with Spicy Lion’s Mane Mushroom and vegan caviar.

The Lewis Hamilton Lobstah Roll – Spicy Krab (King Oyster Mushroom) topped with scorched avocado, vegan caviar and lumps of Vegan Lobstah (Konjac Root & Yam Flour) poached in garlic butter. Royale Roll – Butter Poached Vegan Scallops with cream cheese and avocado. Baked Alaska sushi ©House of Vegano Realistic flavor Along with alt-seafood made with mushrooms, jackfruit and eggplant, House of Vegano in addition features fish-free caviar from Danish name Caviart.

Going to Tathum, two of the most popular dishes are Volcano and Caterpillar Rolls, and customers often marvel at how realistic the fish and seafood alternatives taste. Globally, the plant-based seafood market is poised for massive expansion , with a recent report predicting a CAGR of 28.5% through to 2029.

As a former EMT, Tathum takes note of the stark contrast between her previous and current profession. “In my old job I used to be with people at the worst times of their life,” shares Tatham. “Now, it’s such a blessing and an honor to help people transition to a healthy way of eating and be a part of the best time of their life.”