Overwhelmed by choice now that Wagamama’s menu is 50% plant-based? Here’s your ultimate guide to eating vegan at the Japanese-inspired restaurant chain as we explore all the options on the wagamama vegan menu.
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Back in 2017, wagamama blessed our tums with a dedicated vegan and vegetarian menu, before blowing our minds a few months later with a vegan version of their popular vegan katsu curry made from seitan (the vegatsu).
Since then, the Japanese-inspired chain has been unstoppable, developing new plant-based delights left, right and centre – so much so that their menu is now 50% vegan! That’s right – the days of gingerly nibbling on edamame beans while watching your mates feast like kings are well and truly over, my friend.
The vegan options at chain restaurants like this just keep getting better. Here’s what you can get your lips around next time you fancy trying the wagamama vegan menu.
Big plates: wagamama vegan ramen
When it comes to mains, the wagamama vegan menu offers more choice than any other restaurant on the UK high street.
Teriyaki vegan ‘chicken’ ramen
Get your slurp on with this bowl of goodness, featuring seasoned soya protein ‘chicken’ in a spicy teriyaki sauce, with udon noodles, sweetcorn, bok choi, chilli sambal paste, spring onion, chilli and coriander, all swimming in a vegetable broth with chilli oil.
Spicy vegan short ‘rib’ ramen
Fancy ribs? Try this ribby ramen, featuring mushroom, seitan and soya protein ‘ribs’ in a sweet and spicy sticky sauce, udon noodles, roasted bok choi, spring onion, chilli and coriander, in a veggie broth laced with chilli oil and sesame seeds.
Kare burosu ramen
Not into mock meat and just want pure, unadulterated vegetables? How about silken tofu coated with shichimi (a Japanese spice mix) and grilled mixed mushrooms on a bed of udon noodles, in a curried vegetable broth? Topped with pea shoots, carrot, chilli and coriander.
The Kare burosu ramen at wagamama features silken tofu coated with shichimi on a bed of udon noodles. Image credit: wagamama
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Big plates: Donburi
No duck donburi
Donburi is a Japanese rice bowl and this one was made in collaboration with vegan chef, Gaz Oakley. It’s got shredded seitan and shitake mushrooms in a cherry hoisin sauce, with edamame beans, kimchi, cucumber, spring onion, chillies, coriander and sesame seeds, on a bed of brown rice. Oh, and a vegan egg!
Big plates: Vegan teppanyaki at wagamama
Yasai yaki soba
Teppanyaki is a Japanese dish that’s cooked quickly on a hot plate – this one has mushrooms, peppers, beansprouts, white and spring onions, and noodles, garnished with fried shallots, pickled ginger and sesame seeds.
IMPORTANT: The regular version of this dish contains egg and soba noodles (not vegan-friendly as wagamama’s version contains egg), so ask for no egg and swap soba for udon or rice noodles.
Yasai pad thai
This popular veggie dish can be made vegan by asking your server for no egg. It contains tofu, leeks, beansprouts, amai sauce (‘amai’ means ‘sweet’ in Japanese), chilli, red and spring onion, fried shallots, mint and coriander, all mixed in with rice noodles and served with a wedge of fresh lime.
Wagamama's popular pad Thai dish can be be made vegan by asking your server for no egg. Image credit: wagamama
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Big plates: Vegan curry at wagamama
Raisukaree tofu curry
This one’s mild and citrusy, with tofu, coconut, mangetout, peppers, red and spring onion, sesame seeds, chilli, coriander and fresh lime, on white rice.
Firecracker tofu curry
Looking for something with more of a kick? How about tofu, mangetout, red and green peppers, onion, hot red chillies, sesame seeds, shichimi and lime, with white rice? This vegan curry is definitely one for spice lovers.
Vegatsu
A firm favourite; you may already be familiar with this delicious dish, however please note that it’s no longer made with seitan. The new recipe was introduced last year and has tofu and soya protein in crispy panko breadcrumbs (instead of seitan).
This is topped with aromatic katsu curry sauce, and served on a bed of sticky white rice with a side salad and Japanese pickles. Also comes in a hot and spicy version.
Yasai katsu curry
As above, but with panko-coated spicy vegetables instead of the tofu/soya protein. Also comes in a hot version, with spicy curry sauce.
One of most popular dishes on the wagamama vegan menu is the Vegatsu curry made with seitan. Image credit: wagamama
Big plates: Vegan kokoro bowls at wagamama
Miso mixed vegetable hiyashi bowl
‘Kokoro’ means ‘spirit, heart and mind’, with the idea that this is a lighter, fresher option.
This contains miso stir-fried mushrooms, broccoli, kale, roasted cauliflower, sliced radish and glass noodles, served with tofu and edamame guacamole, pickled slaw, coriander, chilli and sesame seeds, and served with a white dressing.
Shu’s shiok jackfruit
Featuring the vegan’s best mate, jackfruit, this has roasted jackfruit marinated in turmeric and ginger, served on a bed of coconut and lemongrass dressed rice, with pickled slaw, radish, chilli, coriander and a slice of caramelised lime.
Tempeh katsu salad
Got a hankering for a good salad? You’ve come to the right place. This one’s got tempeh cooked in crispy panko breadcrumbs, apple slices, cucumber, edamame beans, pickled Asian slaw, pea shoots, Japanese pickles and red chillies, tossed in dressed mixed leaves. Comes with a side of curried salad dressing.
Wagamama's Shu’s shiok jackfruit bowl swaps meat for jackfruit in this fiery dish. Image credit: wagamama
Vegan sides at wagmama
The grazers among us might argue that sides are the best part of a meal. Wagamama recommends sharing three side dishes between two people, alongside a main meal.
Bang bang cauliflower
Step aside, bang bang prawns, for the humble cauliflower is here to take your crustacean crown. These finger-licking bites are made with crispy wok-fried cauliflower, smothered in firecracker sauce with red and spring onion, and garnished with fresh ginger and coriander.
Vegan chilli ‘squid’
Marine life is safe with this dish, which has king oyster mushrooms masquerading as squid. The shrooms are pulled and lightly battered, sprinkled with shichimi and served with a sticky dipping sauce, laden with fresh chilli and coriander.
Sticky vegan ‘ribs’
Make no bones about it – you’re in for a real treat with these mock meat ribs, which are made from mushroom, seitan and soya protein. Served with a sweet and spicy sticky sauce, and garnished with sesame seeds and spring onion, you’ll need a napkin. Or five.
You'll lick your plate (and fingers!) clean with wagamama's vegan ribs, which are made from mushroom, seitan and soya protein. Image credit: wagamama
Fried yasai gyoza
What’s better than yasai gyoza? Fried yasai gyoza! You’ll be served with five fried vegetable dumplings, and a delicious dipping sauce to make a mess with.
Spicy teriyaki vegan ‘chicken’ hirata steamed buns
Not exactly a name that rolls off the tongue, but we imagine they roll ON to your tongue a lot better. You get two fluffy Asian vegan bao buns, stuffed with seasoned soya protein ‘chicken’, Asian slaw, fried shallots and a spicy teriyaki sauce. Yum.
Mixed mushroom hirata buns
Not a fan of mock meat? No worries. These shroom buns have got you covered – two fluffy Asian buns, filled with mixed mushrooms, panko aubergine, coriander and vegan mayo.
Ssambap – tempeh
This lighter bite is a take on Korea’s ssambap AKA rice wrapped in lettuce. This version is a rice-free zone though, featuring pickled Asian slaw, spicy kimchee sauce and coriander cress, lovingly caressed by a baby gem lettuce wrap. You get three.
Wagamama's mixed mushroom hirata buns are great as a start or for sharing with friends. Image credit: wagamama
Wagamama’s vegan desserts
Make sure you leave room for dessert because wagamama’s vegan desserts are well worth it.
Banana katsu
Room for pudding? How about banana in crispy panko breadcrumbs, with miso caramel ice cream and toffee sauce?
Chocolate orange cake
This flourless chocolate orange cake is made with nuts, and served with a healthy dollop of miso caramel ice cream.
Miso caramel ice cream
Ice cream fiend? Three scoops of this miso caramel vegan ice cream drizzled with toffee sauce will sort you right out.
Coconut reika ice cream
Feeling tropical? Get yourself three scoops of creamy coconut ice cream, served with coconut flakes and passion fruit sauce.
P.S. If you fancy a cruelty-free tipple with your meal, there’s Japanese beer Asahi, a whole host of vegan wines, and even a pink G&T on the menu. Chin chin!
Don't skip dessert with wagamama's truly tempting banana katsu. Image credit: wagamama
What are the Wagamama vegan ribs made out of?
The vegan ribs are made from different components, including mushrooms, soya protein and seitan. Meaty, but…not.
What is the Wagamama vegan egg made out of?
The vegan egg – made in conjunction with Gaz Oakley – is made from coconut milk, cornflour and miso, with a Sriracha mayo ‘yolk’. Heads up – while it looks like a boiled egg, it’s not designed to taste like one, so manage your expectations.
Is the Wagamama vegan fish and chips still available?
Sadly, no. The vegan tempura f-ish and bang bang yaki imo was an exclusive dish for Veganuary 2022. (Miss it? Write to them and beg.)
Allergy info
Gluten-free? Allergic to celery? Wagamama even has a handy dietary filter on its online menu, allowing you to only view stuff you can actually eat. It includes all the common allergens like celery, gluten and lupin, as well as – of course – a vegan or vegetarian filter. There’s also a downloadable allergen guide.
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