Wagamamas have added more vegan options to their menu
Wagamamas executive chef Steve Mangleshot recently travelled to Japan to experience the exotic street and market culture of fast but fresh street food, resulting in the new and improved innovative menu.
Focussing on hand-held street food inspired by these travels, the pan-Asian eatery has added a typically Japanese vegan tempura dish to the menu as well as an updated version of their already vegan mushroom steamed bao buns, just with the addition of vegan Sriracha mayo.
In addition to this, a Southern Indian yellow curry called Nikko (which literally means sunlight) has also been included. A coconut, lemongrass and turmeric soup, the Yasai Nikko (tofu and turmeric cauliflower) is the vegan option.
The new additions follow in the footsteps of Wagamama’s commitment to innovation after they introduced the world’s first vegan egg, the result of a collaboration with vegan chef, Gaz Oakley. In the summer, a mango and matcha layer cake was also added to the selection of plant-based choices and has so far proved to be a hit.
Wagamama Executive Chef, Steve Mangleshot, 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.