Can you trust someone who doesn’t like Wagamama?

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Since the launch of the Wagamama vegan and vegetarian menu back in October last year, they grown their menu and recently added some scrumptious new dishes to the line-up. Since turning veggie just over a year ago, it’s been amazing to see the offering at restaurants expanding.

Not only have Wagamama increased the range on offer, but they have also included some insanely delicious vegan drinks.

Nix & Kix use the highest quality ingredients, expertly blended with a subtle cayenne kick for depth of flavour and a surprising twist, with no added sugars or chemicals.

Yuk, I hear you cry, chilli in a carbonated fruity drink…..

Well, having tried both the mango & ginger and cucumber & mint flavours, the mild chilli kick is beautifully aligned with the overall flavour combination and blends perfectly.

 FYI the cucumber & mint was my favourite, great on its own but also works a perfect mixer with gin!

Now, to bring this blog back on to the pièce de résistance – the food.

I’ll kick off with the starters!

I couldn’t resist some of my all-time favourites to start, the mixed mushroom and panko aubergine hirata steamed buns and bang bang cauliflower (who knew cauliflower could taste this good!).

Steamed buns are my new food crush and to find a vegan friendly version, is great!

For mains, I was spoilt for choice. I finally decided on yasai itame and the harusame glass noodle salad.

Just to give you some background to the dishes, yasai itame is 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.

Very similar to a ramen, however is actually classified as a curry. As some of you may have experienced, it’s been quite hot lately, however this bowl was light and bursting with flavour –perfect for a lunchtime pick-me-up in the sunshine.

To accompany the dishes, I added a side of wok fried greens which includes tender stem broccoli and bak choi in a garlic and soy sauce. For a garlic lover this is the ultimate side, plus healthier than garlic bread, which is always a plus!

The NEW harusame glass noodle salad was made up of glass noodles mixed with tofu, kale, edamame, adzuki beans, mangetout, blackened carrots and pea shoots, topped with fresh mint, crispy fried shallots and dressed with a spicy vinegar.

The ultra-healthy dish was absolutely sublime and incredibly filling. Hands down this is my new summer dish of choice, I can’t get enough of this salad.

I couldn’t resist a cheeky desert, so went for the vegan sorbet option. I had a scoop of the lemongrass & lime and pink guava & passion fruit. Both were incredibly refreshing, however as I have a massive sweet tooth the pink guava & passion fruit was right up my street.

For more information on the dishes, visit here and get further details on the High Wycombe branch here!