wagamama has released its summer menu and it's filled with vegan delights, from soulful bowls to cruelty-free cocktails…
wagamama has unveiled its new summer menu, and it’s jam-packed with vegan options.
The high-street chain, which boasts a 50 percent plant-based menu, says its new offerings are ‘designed to hit guests’ souls with a bang’.
Available in all of its 157 UK outlets, the new menu includes the return of a fan favourite, as well as a new range of cruelty-free cocktails.
wagamama summer menu – what’s vegan?
Customers can now opt for wagamama’s aubergine and caramelised onion koyo bowl – inspired by the demand for more ‘Instagram-worthy’ meals.
The new dish combines the two vegetables with a red chilli and miso sauce, served on a bed of mixed leaves, beetroot, carrot, cucumber, mooli, red radish and edamame beans.
If that’s not enough, it’s then topped with bean sprouts, cucumber, coriander, and a fresh wedge of lime.
Fans of the iconic vegan ‘chicken’ kare lomen will also be pleased, as the dish is officially back on the menu.
The plant-based teriyaki ‘chicken’ is layered onto udon noodles, submerged in a fragrant coconut broth with a warm chilli kick.
To accompany the two new mains, there’s asian-style padron peppers and crispy chilli mushrooms – as well as a fruity sorbet for dessert.
And for those wanting a bit of booze with their food, wagamama’s new cocktail range features a slew of cruelty-free options, including its pandan passion fruit colada, thai chilli margarita, and sake spritz.
Crispy Chilli Mushrooms from wagamama's new summer menu. Photo © wagamama
‘New and desirable’
wagamama’s summer menu comes after its own research into what people ‘look for when choosing a place to eat’.
According to the eatery, 24 percent of respondents said they want to try ‘trending new menu items’ with nearly half (45 percent) of those aged 18-30 favouring ‘Instagramable food and drinks’.
The study also found that 45 percent of those surveyed are ‘looking for simple pleasures and spontaneous nights out’ as more than two thirds say the ‘last few years had made them want to make up for lost time’.
In a statement sent to Vegan Food & Living, wagamama said: “The evolution builds on the wagamama philosophy of kaizen, meaning ‘good change’ or ‘continuous improvement’, which it has been practicing since it first opened its doors in 1992.
“This news comes as current consumer insight suggests guests are actively seeking something new and desirable in the pursuit of moments of escapism and pleasure, aka ‘itsuraku’.”
Fancy a wags? Check out all the vegan options in wagamama
Feature photo © Ewan Spencer for wagamama