wagamama has launched a vegan dish of vegan fish and chips. This makes it one of the first street eateries in the UK to offer a plant-based alternative to the much-loved fish classic.
Wagamama’s latest addition builds on its vegan menu which is already 50% plant-based.
Pioneer tempura is on the menu and bursting with punchy flavors in this Japanese take on the British classic.
Tempura F-ish + Bang Bang Yaki-imo is wagamama’s catch of the day which sees fish lightly coated in tempura made from a blend of soy, rice and pea protein. The texture flakes even like fish while the flavor profile is also designed to taste like an authentic piece of fish.
The chips are also getting a makeover in wagamama. Pieces of roasted sweet potatoes and red onion are coated in wagamama firecracker sauce, making it a hot dish to enjoy especially when volatile time is due sweep the country.
Mashed edamame beans with mint take the place of mashed peas, and the entire dish comes with a katsu curry sauce, waga tartare, Japanese pickles, chili and a lemon wedge.
Thomas Heier, CEO of wagamama, said: “We are very proud of our 50% plant-based menu and are committed to encouraging more people to explore our herbal options for themselves to help make a lasting difference for our planet.
“This is why we are focused on offering food so delicious that it might make even the most die-hard carnivore eat more plants, if just one lasting swap per week.”
Going vegan has never been easier with Wagamama’s menu which has been 50% vegan since October 2021.
Other delicious vegan dishes on wagamama’s vegan menu include spicy vegan ramen made with mushroom and soy protein, kare burosu which is silky tofu coated with shichimi, and vegan teriyaki chicken ramen made with protein from soy in a spicy teriyaki sauce.