Wagamama has become the first high street restaurant to launch a plant-based vegan fish and chips dish.
The trailblazing dish is called Tempura F-ish + Bang Bang Yaki-imo and is a flavour packed Japanese-inspired take on the British classic, fish and chips, created as only wagamama can.
Beer battered fish is replaced with lightly tempura coated ‘f-ish’, made from a mix of soy, rice and pea protein, replicating the taste and flaky texture of fish.
Its version of ‘chips’ is made from roasted sweet potato chunks and red onion, coated in firecracker sauce.
Wagamama CEO Thomas Heier said: “We’re so proud of our 50% plant-based menu and we’re committed to encouraging more people to experience our plant-based options for themselves to help make a sustainable difference for our planet.
“We’re focusing on offering dishes that are so delicious they might even tempt the most uncompromising meat-eater to eat more plants, even if it’s just about making one sustainable swap a week.”
In October 2021 Wagamama made half its menu plant-based and its latest vegan dish is part of its mission to continue inspiring and empowering Brits to give plants a go.
Wagamama has created vegan versions of all its most popular dishes, collaborated with vegan chef Gaz Oakley to bring guests a vegan ‘egg’, turned watermelon into ‘tuna’ and eliminated red meat from its test kitchen menu in Old Street, London.
It estimates that just under 20% of its guests choose to go plant-based when ordering from its menu.