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wagamama kare burosu ramen

vegan menu

this vegan menu has been designed around the idea that meat free shouldn't mean taste free. when ordering take-out please specify you are ordering from the vegan menu

vegan menu

this vegan menu has been designed around the idea that meat free shouldn't mean taste free. when ordering take-out please specify you are ordering from the vegan menu

edamame (vg)

steamed edamame beans. served with salt or chilli garlic salt
(vg)

per serving
per 100g

raw salad (vg)

mixed leaves, edamame beans, baby plum tomatoes, seaweed and pickled mooli, carrot and red onion. topped with fried shallots and finished with a wagamama house dressing
(vg)

per serving
per 100g

wok-fried greens (vg)

tenderstem broccoli and bok choi, stir-fried in a garlic and soy sauce
(vg)

per serving
per 100g

yasai steamed gyoza (vg)

five tasty steamed dumplings, filled with vegetables. served grilled and with a dipping sauce
(vg)

per serving
per 100g

high angle picture of our mushroom + aubergine hirata buns on a white background

mixed mushrooms + panko aubergine hirata steamed buns (vg)

two small fluffy asian buns stuffed with mixed mushrooms and panko aubergine and garnished with coriander
(vg)

per serving
per 100g

high angle picture of our bang bang cauliflower dish on a white background

bang bang cauliflower

crispy wok-fried cauliflower coated in firecracker sauce mixed with red and spring onions, garnished with fresh ginger
(vg)

per serving
per 100g

tofu harusame glass noodle salad

glass noodles mixed with tofu, kale, edamame, mangetout, blackened carrots and pea shoots. topped with fresh mint, crispy fried shallots and dressed with a spicy vinegar
(vg)

per serving
per 100g

hot yasai katsu curry

sweet potato, aubergine + butternut squash coated in crispy panko breadcrumbs, covered in a hot curry sauce served with sticky rice and a side salad
(vg)

per serving
per 100g

wagamama vegan yaki soba

yasai yaki soba (vg)

udon noodles with mushrooms, peppers, bean sprouts, white and spring onions. garnished with fried shallots, pickled ginger and sesame seeds
(vg)

per serving
per 100g

yasai pad-thai (vg)

rice noodles in an amai sauce with tofu, beansprouts, leeks, chilli and red onion.garnished with fried shallots, peanuts, mint and coriander
(vg)

per serving
per 100g

kare burosu (vg)

shichimi-coated silken tofu and grilled mixed mushrooms on a bed of udon noodles in a curried vegetable broth. finished with pea shoots, carrot, chilli and coriander
(vg)

per serving
per 100g

yasai itame (vg)

rice noodles in a spicy green coconut and lemongrass soup. topped with tofu, stir-fried beansprouts, red and spring onions, bok choi,peppers, mushrooms and chilli. garnished with coriander
(vg)

per serving
per 100g

yasai samla curry (vg)

a fragrant lemongrass and coconut curry with peppers, shiitake mushrooms and baby plum tomatoes. served with white rice and garnished with spring onion, chilli and coriander
(vg)

per serving
per 100g

yasai katsu curry (vg)

sweet potato, aubergine and butternut squash coated in crispy panko breadcrumbs, covered in an aromatic curry sauce served with sticky rice and a side salad
(vg)

per serving
per 100g

product photo of a wagamama vegan lemograss and lime sorbet on a white background

lemongrass + lime sorbet

lemongrass and lime sorbet, served with fresh mint
(vg)

per serving
per 100g

coconut reika

coconut reika ice cream topped with a passion fruit sauce and coconut flakes
(vg)

per serving
per 100g