Wagamama has announced that it is launching a new menu, which will include three brand-new vegan dishes.
The new items will be a vegan vegetable tempura, a new vegan hirata bun, and a vegan yellow curry.
The tempura (£5.25) consists of crispy fried tender stem broccoli, red pepper, sweet potato, asparagus, wakame (seaweed) with a sweet and sour dipping sauce.
While Wagamama has had vegan hirata buns on the menu for some time, the new mushroom, panko and aubergine buns (£5.95) now also include a vegan sriracha mayonnaise.
Wagamama has worked hard in recent years to create delicious and innovative vegan mains (look no further than the vegan boiled ‘egg’), but are launching a delicious-looking traditional curry inspired by the flavours of Southern India.
The Yasai, tofu and turmeric cauliflower curry (£10.95) 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.
It’s then served with a side of white rice and sesame seeds, or you can substitute the rice and try glass noodles or brown rice instead.
The new menu has been created by Wagamama’s executive chef Steve Mangleshot, who said:
“Visiting the suburbs of Tokyo gave us the inspiration for the handheld 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.”
We’re looking forward to trying the exciting new menu!