Wagamama’s most popular dish is going vegan!
The UK’s leading Pan-Asian chain restaurant introduces its new Veganuary new menu, bringing vegan versions of cult favourite dishes with the aim to entice even the most uncompromising meat-loving fans.
The new menu welcomes meat alternative ingredients like: ‘duck’ made from shredded seitan and shiitake mushrooms, mushroom and soya ‘ribs’, and pulled king oyster mushroom ‘squid’.
Wagamama vows to make 50 per cent of main menu meat free by the end of 2021 in a bid to tackle climate change and launch a trial to totally remove red meat from its test kitchen restaurant in 2021.
Wagamama’s new 2021 Veganuary menu aims to entice even their most set-in-their-ways meat-eating fans as it introduces plant-based versions of cult favourite dishes; Chilli Squid, sticky ribs, Firecracker Curry and Grilled Duck Donburi.
Their most popular side dish, Chilli Squid sells more than 2.2 million a year and this new version they replace crispy squid with shichimi-coated lightly battered king oyster mushrooms with a tantalising dipping sauce of chilli and coriander.
Their new No-Duck Donburi is made using shredded seitan and shiitake mushrooms coated in cherry hoisin sauce. It’s an alternative to fan-favourite Grilled Duck Donburi
Alongside their new ‘sustainable swaps’ for existing dishes they are launching tasty new Vegan Sticky Ribs made from mushroom and soya protein.
The vegan chilli squid and no duck donburi will only be available for dine-in with the vegan sticky ribs, tofu firecracker and tofu raisukaree all available for dine-in, delivery and click + collect.
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