Its here! After months of teasing Wagamama have launched their vegan Katsu Curry, aptly named Vegatsu. Alongside this take on a classic you will also find SFV bao buns and a glass noodle salad, perfect for those wanting a lighter dish this summer.
We thought the panko coated seitan worked well with Waga’s famous curry sauce, although we felt the seitan itself needed to be firmer texturally. I think we’ve been spoilt by local vegan fried chicken establishment Junk It Up and wanted a completely realistic meat replacement.
For those not keen on substitutes you can now order the Yasai version of the Katsu, which has butternut squash and aubergine instead of the seitan. This is also vegan-friendly as they now have a dedicated fryer in their kitchens to ensure no cross contamination.
You can read about what we thought of other vegan menu items from Wagamama here, like the Kare Burosu Ramen and the Samla Curry. The big surprise for us were the Mixed Mushroom and Panko Aubergine Hirata Steamed Buns. They were moreish!
The fluffy bun contrasted with the crisp panko and the subtle saltiness of the dressing. The bao itself had the sweetness and texture of a McDonalds burger bun, a comparison I’m not sure Wagamama will be thrilled by but one we were all unanimous on. And you know what, we liked it.
We’ll definitely be heading back to try out the Harusame Glass Noodle Salad, although the Vegatsu will probably become our ‘go to’ as the Chicken Katsu was in the past. I will also commend Wagamama for the fact they have kids versions of their vegan mains available, which is great for families like ours with little plant eaters.
Thanks for reading,