Reading Time: 2 minutes Wagamama just added three new vegan dishes to its menu
Reading Time: 2 minutes

UK-based restaurant chain Wagamama just introduced three new vegan dishes. The launch is thanks to a partnership between Wagamama and Club Cultured, London’s first-ever tempeh factory.

Tempeh is a traditional Javanese food made from fermented soybeans, but it can also be made with any bean, seed, nut, grain, or legume. It’s a popular alternative to meat due to its firm texture and nutritional profile.

According to USDA statistics, tempeh offers 19g of protein per 100g. In contrast, tofu has 8g of protein for the same serving.

Club Cultured Co-Founders Harry, James, and Connor only began crafting their first products three years ago – in a garden shed.

“At the time we were dreaming of working with Wagamama, we were experimenting with tempeh in a garden shed. A few years, lots of hard work and belief later, we’re incredibly excited to be able to spread the tempeh message into the mainstream and help more people discover how healthy and delicious this protein can be!” Co-Founder Harry Watmough said.

“Wagamama are incredibly forward thinking in terms of plant-based options. We’re incredibly pleased with the dishes they’ve created, which showcase our tempeh and have some great flavours!”

Vegan at wagamama

The new dishes include the Tempeh Kobashi Curry, which comes with turmeric cauliflower, roasted butternut squash, tenderstem broccoli, and mangetout, among other items, and a side of white rice.

The new Tempeh Ssambap combines Korean wraps with baby gem lettuce, tempeh, pickled Asian slaw, and spicy kimchee sauce.

And the Sosogu Miso Udon features udon noodles, bok choi, asparagus, curly kale, to name a few, along with hot miso stock on the side for pouring.

Wagamama already offered a range of plant-based dishes. Diners can order entrees like sticky vegan ribs, yasai steamed gyoza, and vegan chilli squid.

For mains, Wagamama plates up vegan kare burosu ramen, no duck donburi, yasai pad thai, vegatsu, and more. It also serves the avant gard’n, which features a sriracha vegan egg.

The restaurant chain has committed to making half of its menu meat-free by the end of 2021.

The new dishes are available from July 28 at the following Wagamama restaurants: Brighton, Bolton, Cardiff, Glasgow, London Victoria, and London Wigmore Street.

Jemima Webber

Jemima is a News Writer for Plant Based News. She was previously Senior Editor at LIVEKINDLY, and is currently studying a Bachelor of Psychological Science.