Wagamama weighs into vegan breakfasts

The chain has launched a menu set to satisfy the plant-based eaters, including a makeover of the full English.

4 February 2019
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It might have missed Veganuary, but Wagamama has launched its first vegan breakfast menu with a pan-Asian twist, including tackling a British staple – the full English.

The full vegan consists of two rashers of maple seitan ‘bacon,’ beetroot and seitan sausages, scrambled turmeric tofu, grilled tomato, wilted spinach, sauteed sweet potato and shiitake mushrooms.

Devised by Wagamama executive chef Steve Mangleshot, it is joined by a vegan roti wrap: a flatbread served rolled up with spinach, mixed mushroom, shichimi tofu and sriracha mayonnaise. (If you are wondering about shichimi, it’s a Japanese seven-spice mix; a spicy-savoury blend of ground chillies, plus other ingredients that typically include sesame seeds, poppy seeds and citrus peel.)

The Wagamama menu also features its version of avocado toast – made with scrambled turmeric tofu and chopped tomato, set atop a slice of toasted multigrain bread – as well as coconut porridge served with a raspberry compote. Those that love their cereal can munch on a crunchy granola bowl with creamy coconut yoghurt and raspberry compote topped with toasted pomegranate, cranberry and raisin granola.

“When we create vegan dishes we primarily want them to taste amazing so anyone can enjoy them, not just vegans,” Mangleshot commented. “I’m particularly proud of the full vegan as everyone loves the variety of a cooked breakfast, and the range of flavours we have compiled in this dish makes sure that this is guaranteed to excite everyone’s taste buds.”

However, the range isn’t being rolled out (yet) across Wagamama’s 130 restaurant estate, but will be launched at the Gatwick and Heathrow restaurants on February 6.

Last year, the brand also launched a vegan version of its katsu curry, swapping chicken for seitan. The meat version is one of the chain’s most popular dishes, selling over 3.5m a year, which amounts to 10,000 daily. When the vegan version was introduced in its test kitchen, it was the most ordered item during the three-month trial.

Wagamama also added to its vegan menu over the summer with its harusame glass noodle salad with tofu, mushroom and panko aubergine steamed hirata buns, and yasai (vegetable) katsu curry.

Further fry-ups

American import By Chloe launched its own vegan version of the full English in January. The all-day dish consists of maple carrot bacon, jackfruit sausage, scrambled tofu, smoky cowboy beans, roasted plum tomatoes and whole shiitake mushrooms. Priced at £11.50, it is served with a toasted, buttered English muffin and house-made beet ketchup.

Even pub chain Wetherspoons has a vegan version of the full English, although it’s not as creative as others. Two hash browns, mushroom, tomato and a slice of toast come with two plant-based Quorn sausages.

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