wagamama adds vegan fish and chips to Veganuary’s menu

wagamama has launched a plant-based, vegan fish and chips dish. This makes it one of the first high street restaurants in the UK to offer a plant-based alternative to the much-loved classic fish.

Wagamama’s latest addition builds on its vegan menu which is already 50% plant-based.

Pioneering 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 the catch of the day at wagamama which sees fish lightly coated in tempura made from a mixture of soy, rice and pea protein. The texture crumbles like fish while the flavor profile is also designed to resemble an authentic piece of fish.

Fries also morph into wagamama. Chunks of roasted sweet potatoes and red onions are coated in the wagamama firecracker sauce, making it a hot dish to enjoy especially when volatile weather is due sweep the country.

Mint-smashed edamame beans replace the peas, and the entire dish is served with katsu curry sauce, waga tartare, Japanese pickles, chilli 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 experience our plant-based options to help make a lasting difference for our planet.

“That’s why we’re focused on offering dishes so delicious they might entice even the most diehard carnivores to eat more plants, even if it’s just one sustainable exchange per week” .

Going vegan has never been easier with wagamama’s menu which has been 50% plant-based since October 2021.

Other delicious vegan dishes on the wagamama vegan menu include spicy vegan short rib ramen made with mushrooms and soy protein, kare burosu which is silken tofu wrapped in shichimi, and vegan teriyaki chicken ramen made with soy protein in a spicy teriyaki sauce.

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