wagamama vegan

spreading positivity from bowl to soul has been our purpose from the beginning. we know that food has the power to lift our mood and fuel our passions. it sits at the centre of life. we take your lifestyle choices seriously and aim to cater to each and every one of you. so, we've introduced a new vegan menu that serves up the same authentic wagamama experience that's been enjoyed for the past 25 years. our vegan dishes will be cooked to order, using only the freshest ingredients. we think our plant-based menu might even inspire a few non-vegans to menu hop from time to time!

wagamama vegan

so what can you expect

while some of our main menu dishes were already vegan, we've expanded our vegan and vegetarian horizons + re-worked a few wagamama classics too. some were simple, like removing egg or swapping to noodles. as we explored possibilities we became inspired. creating dishes specifically with the vegan palette in mind

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

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

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

yasai chilli salad (vg)
tofu with stir-fried red peppers, mangetout, tenderstem broccoli and red onion on a bed of baby gem lettuce. dressed in a sweet chilli sauce and garnished with spring onions and cashew nuts

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 and fresh lime

what's new

in april our executive chef in noodle hq in london, steve mangleshot, visited japan and korea in search of fresh ideas. inspired by some of the flavours and textures he tasted, the new 'kare burosu ramen' was born. udon noodles in a curried vegetable broth, topped with mixed mushrooms and shichimi coated tofu for that extra punch. an instant classic, bursting with bold flavours and interesting textures

kare burosu ramen (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

the drinks

we haven't stopped at food. we've also made sure you have a refreshing choice of drinks to complement our new flavours. our new plant based menu features specially chosen soft drinks, fresh juices, teas, wines and beers. so, whatever you fancy... there is something for everyone. you can view all of the drinks by going to our vegan menu page and downloading the menu

our journey

our exciting new vegan menu didn't start with our executive chef's adventure. instead, it started at the heart of wagamama. with our team members. this menu is the product of many great minds (and mouths). the infectious enthusiasm of our vegan team members inspired us to take this step. they helped us create and shape the menu you see today and continue to help us perfect the vegan dishes we're working onur journey

team pick

"the yasai samla is my favourite - it's full of fresh veg and tofu. i love curry so this is perfect for me"

team pick

"i will always love the yasai pad thai. it is fresh, fragrant and filling with lots of nice protein. and it was my first ever vegan dish!"

#wagamamanederlandvegan

join the conversation + let us know what you think. we want to continue to develop our vegan menu with your help and feedback. share your photos with us and use the hashtag #wagamamanederlandvegan. we've included a few of our favourite shots below...