Wagamama has launched the first-ever high street vegan fish and chips for Veganuary.
I was very intrigued when I heard about Wagamama vegan fish and chips. I have had vegan fish before. Some of it was good, some of it was not so good, so I was keen to find out how this one compared.
Wagamama is one of our family favourite restaurants as the menu, which is now 50% plant-based, has something for everyone. We headed to our local Wagamama restaurant for our second family meal since lockdown. Needless to say, there was a lot of excitement all-around. We did miss eating out!!
Wagamama Vegan Fish + Chips
Tempura F-ish + Bang Bang Yaki-imo is a flavour packed Japanese inspired take on the British classic Fish and Chips.
Beer battered fish is replaced with lightly tempura coated ‘f-ish’, made from a mix of soy, rice and pea protein, replicating the taste and flaky texture of fish.
Wagamama brings its version of ‘chips’ with roasted sweet potato chunks and red onion, coated in Wagamama’s famous firecracker sauce, the ‘bang bang’ element of the dish name.
All the traditional trimmings are also included but in a uniquely Wagamama way. Smashed minty edamame beans make for Wagamama’s take on mushy peas, accompanied by katsu curry sauce, waga tartare with Japanese pickles, chilli, and a lemon wedge. Keeping up with tradition, Wagamama vegan fish and chips is served on newspaper (filled with eco headlines of course!).
I was really impressed by Wagamama vegan fish and chips. The “fish” is flaky, the batter is really light, the sweet potato really got that “bang bang” factor and the sauces are delish. I particularly enjoyed the tartare sauce. Take it from someone who has never been a fan of traditional fish and chips because I find it too greasy and hard to digest.
Tempura F-ish + Bang Bang Yaki-imo is light, flavoursome and delicious. It is currently only planned to be on the Wagamama menu for Veganuary but it certainly deserves to stay beyond that.
Wagamama Plant-based Menu
As part of their ‘2021 Positive Action Plan’, Wagamama pledged to make half their menu plant-based by the end of last year.
The restaurant has reached its goal with a dedicated vegan menu boasting mouth-watering dishes such as Spicy Teriyaki Vegan ‘Chicken’ Steamed Buns, Spicy Vegan ‘Short Rib’ Ramen, Teriyaki Vegan ‘Chicken’ Ramen, and Shu’s ‘Shiok’ Jackfruit.
We tucked into some sticky vegan ‘ribs’ made from mushroom and soya protein. Coated in a sweet and spicy sticky sauce, the texture is close but not quite the same as with traditional ribs and of course, they come without a bone. Yet the flavoursome sweet, spicy and smoky sticky sauce makes up for it. Really tasty and satisfying.
The vegan egg in this “no duck donburi” really caught my eyes. The duck is replaced by shredded seitan and shiitake mushrooms coated in a cherry hoisin sauce which make a yummy alternative. Served on brown rice, this bowl also includes edamame beans, kimchee, cucumber.
The vegan egg, developed in collaboration with Gaz Oakley (Avant Garde Vegan), is made from coconut and sriracha. It is impressive, spiked my curiosity but did not really deliver on taste as the coconut overpowered it.
Much to our disappointment, Wagamama had run out of vegan chocolate orange cake. The kids and Graham opted for another chocolate cake option while I relished this tasty miso caramel ice cream topped with toffee sauce.
Coconut based, this is a really delicious combo which I agreed to share somewhat reluctantly. It got the thumbs up from everyone.
Wagamama vegan fish and chips’ new dish Tempura F-ish + Bang Bang Yaki-imo” is available in restaurants, on Deliveroo and through click and collect for just one month only at all UK restaurants (excluding Northern Ireland).
Disclaimer: we were guests at Wagamama. All thoughts and opinions remain my own.