Wagamama has just introduced some new vegan options for the Autumn. Following in the footsteps of Wagamama’s commitment to innovation after it introduced the world’s first vegan egg and Vegatsu Curry (a plantbased version of its iconic katsu curry), this latest menu is focused on hand-held street food inspired by authentic Japanese cuisine.
Visiting the suburbs of Tokyo gave us the inspiration for the hand held food. The busy bars had stand up tables and guests ate Yakitori and crispy tempura whilst enjoying a drink. The simplicity and speed of the dishes was impressive and the wood bbq smokey flavouring coupled with the caramelised sauce was delicious- Wagamama Executive Chef, Steve Mangleshot
Wagamama is one of our family’s favourite restaurants, the kids love the mix of pan Asian food and whether it is soba or udon, they cannot get enough of the noodles. Graham and I certainly appreciate the casual atmosphere as well as the choice of vegan and vegetarian options available. We often order a selection of appetisers and small dishes to share (steamed edamame are always a must), then each one of us picks a main course.
We headed to London Southbank during half-term to try the new menu out and opted for a selection of new vegan dishes and old favourites.
The delicious new vegan vegetable tempura (£5.25) is made up of crispy fried tender stem broccoli, red pepper, sweet potato, asparagus, wakame (seaweed) with a sweet and sour dipping sauce. This dish was really light and crispy just like tempura is meant to be.
The vegan mixed mushroom, panko and aubergine hirata buns (£5.95) are a staple on Wagamama’s menu. The recipe has been refreshed and now includes a tasty vegan sriracha mayonnaise making it even more flavoursome. I like the contrast between the steamed bun and the hearty filling. A perfect dish to share.
The bang bang cauliflower is a bit too spicy for the kids but not for us! We really love the hearty and crispy wok-fried cauliflower. It is coated in firecracker sauce mixed with red and spring onions, and topped with fresh ginger and coriander.
One of the highlights of the new vegan menu is this bright yellow fragrant and citrusy Yasai Nikko Curry. Nikko literally means sunlight and this dish lives up to expectations. The curry contains coconut, lemongrass and turmeric soup with roasted butternut squash, tenderstem broccoli, mangetout, bok Choi, bean sprouts, chilli, coriander, ginger, chilli oil and fresh lime. The curry, inspired by flavours of southern India, is served with a side of white rice and sesame seeds or the option to try glass noodles or brown rice instead.
The Nikko curry is offered in three styles, chicken and turmeric cauliflower (£11.95), sea bream (£13.25) and vegan Yasai, tofu and turmeric cauliflower (£10.95). The vegan version is fragrant, aromatic and utterly delicious.
One of our all-time favourites on the Wagamama vegan menu is Vegatsu, a satisfying main made of seitan coated in crispy panko breadcrumbs. It is covered in a delicious curry sauce and served with sticky white rice and a side salad.
Once again Wagamama did not disappoint and we had a really enjoyable family meal. The new menu is fresh, delicious and bursting with authentic Asian flavours.
You can visit www.wagamama.com for more information on Wagamama’s vegan options and menu and how to find your nearest restaurant.
Disclaimer: we were guests at Wagamama. All thoughts and opinions remain our own.
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