This October sees Pan-Asian restaurant wagamama launch a new autumn/winter menu with the introduction of their first-ever independent vegan and vegetarian menu.

The new vegan and vegetarian menu has been created by wagamama executive chef, Steve Mangleshot, featuring 28 independent dishes each inspired by different flavours from around Asia.

A newly crafted, tofu based kare burosu ramen will be unveiled as a nourishing vegan dish to celebrate the menu rolling out nationwide. The new ramen is made with a curried vegetable broth and shichimi coated silken tofu, enhanced with a kick of chilli and fresh coriander garnish.

curry, nominated in the ‘best curry’ category of PETA’s 2017 food awards, also features as a menu highlight, accompanied by a wide range of beers, spirits and wines all perfect for those enjoying vegan lifestyles.

As part of the wider seasonal menu updates, wagamama is also revealing a brand new tonkatsu, a fresh and innovative twist on the iconic chicken katsu curry. The new pork belly tonkatsu dish will be served with a rich BBQ based sauce to nourish the soul. To wash down the new dishes, wagamama’s autumn selection includes jinzu fever – a refreshing, Asian-inspired gin and tonic cocktail.