A vegan meal out at Wagamama – food review

Wagamama’s new vegan menu has got the online plant-based community excited – so Peterborough’s Vegetarian and Vegan group decided to hold one of its social nights at the local branch to see what all the fuss is about. I thought it’d be rude not to review my meal for the lovely vegan community out there.

I went for the kare burosu for my main. At £10.95 it was actually a substantial and very filling dish (it actually came in a bowl). The mushrooms interacted with the vegetable broth to produce a strong, rustic taste – mushrooms are my favourite meat substitute, so this was a definite thumbs-up from me. The wooden ladle provided to eat it with added to the rustic feel too.



The dish had a strong chilli kick – another plus in my book – which didn’t overpower the other flavours but complimented them perfectly. The soft tofu was delicious addition – and it was cooked just right. Tofu is a very hard ingredient to get right – Wagamama has succeeded here.

Wagamama didn’t skimp on the veg or the herbs in the meal either – and the udon noodles were divine – they are certainly my favourite noodles – thick and substantial. There was also plenty of fresh coriander to garnish the bowl.

I complimented my main with a side of yasai steamed gyoza – basically vegetable dumplings with a balsamic dip. They’re divine.


I’ve always been a huge dumpling fan, and these hold a perfect selection of vegetables the balsamic sauce is just the perfect compliment. A hint of chilli finished it off perfectly.

I also tried the wok fried greens and the broccoli and bok choi were delicious – stir-fried in garlic and soy sauce – they had just the right amount of crunch. I like broccoli cooked in soy sauce anyway, and this just reinforced the opinion of my taste-buds.

The edamame with salt side dish also gets a thumbs-up – it certainly had a kick to it. The salt definitely enhanced the beans’ natural flavour.

I had to try a dessert to finish off the evening – it’s vegan law. We had a choice of two sorbets and I went for the pink guava with passion fruit one – very nice it was too. I love a strong fruit flavour and this definitely didn’t disappoint in that department.


I chose a Kansho craft beer to wash down my food and I’m glad I did. The growth in the craft beer market is good news for vegans as we can actually drink a lot of them – and as most are made by independent breweries they score high on the ethical scale too.

This one had a pleasant zesty taste and looked like Irn Bru. It was light and, again, I enjoyed it very much.

You can check out Wagamama’s full vegan menu online – https://www.wagamama.com/our-menu/vegan

I have tried the yasai yaki soba before – I had that with rice noodles. I’m a mushroom fiend, so I pretty much go for anything with mushrooms and dish also impressed me. It’s not as substantial as the kare burosu but is a bit cheaper. It’s also less spicy – if you have a more delicate palate.

Wagamama must be commended for offering such a comprehensive vegan menu. The staff were also very friendly and helpful. The layout of the Peterborough restaurant is very welcoming. It’s well lit, unfussy and spacious. Wagamama also offers takeaway and delivery services.

An extremely pleasant evening.


Simple vegan mac cheese recipes that will stop you missing dairy

“But cheese” is something I hear more than “but bacon” if I’m honest.

And I have to admit, I am a huge pasta fan, and vegan macaroni ‘cheese’ is one of my favourite dishes.

There are numerous recipes for making this stodgy delight, and, I have found a recipe I like, so I stick with that. I am going to share that, and a previous recipe, one I revert back to every now and again – because it has a chilli hit, and I like chilli hits.

You can even buy some vegan “cheese” sauces now (this one is pretty good – https://www.realfoods.co.uk/product/7866/cheese-sauce ), and they work well – just pour over the pasta – you can do cauliflower “cheese” in the same way – by just replacing the pasta with the cauliflower.

I do like to sprinkle paprika on top of the mac ‘cheese’ or cauliflower ‘cheese’ when I’m done – and you can crisp it up under the grill if you so wish. Either way, I think it is the perfect winter comfort food.

Anyway, this recipe was passed onto me on Facebook a long time ago, so I’ve no idea where it originated:




  • A pan load of pasta  – around 250g
  • 3 potatoes
  • 1 teacup of diced carrot
  • Approx 25 cashew nuts
  • ¼ cup olive oil (vegetable will do – but don’t use too much either way)
  • Salt
  • 1 clove of garlic
  • ¼ small onion
  • ½ teaspoon lemon juice
  • Paprika (optional)
  • Tomato – sliced (optional)



Cook the pasta

Cut up the potatoes and cook with the carrots

Dice the onion and garlic

Blend the cashew nuts

Add the cooked potatoes and carrots and gradually blend into the nuts

Add oil, onion, garlic, salt and lemon juice

Blend again.

Add a little water, if necessary.

Blend again.

Mix the “cheese” with the pasta and either serve or pop in the oven or under the grill to brown for 10 to 20 minutes. You can sprinkle with paprika and pop sliced tomatoes on top before putting in the oven if you wish.

Serve. This is really nice with ketchup too.


The second one comes from a Peta booklet I received. It’s based on nutritional yeast – which people either love or hate – but which does have a cheesy taste and is loaded with vitamins.



  • 1kg macaroni (any pasta will do)
  • 125g soya marg
  • 100g flour
  • 1 ½ tsp salt
  • 2 tsp soy sauce
  • 1 ½ tsp garlic powder
  • Pinch of turmeric
  • 50ml oil
  • 75g nutritional yeast flakes
  • 125g broccoli florets – steamed
  • 40g diced green chilis

Serves 4



Cook the pasta (maybe use the water as the boiling water part).

Melt the marg in a saucepan on a low heat and whisk in the flour – whisk until smooth and bubbling.

Stir in the boiling water.

Add salt, soy sauce, garlic and turmeric.

Cook until sauce thickens.

Whip in the oil and nutritional yeast flakes.

Mix sauce with pasta and put in an oven-proof dish.

Mix in broccoli and chilis.

Bake for about 25 minutes at 350F/180C


The latter one is a bit fat-heavy but more savoury – the sauce isn’t at all creamy like the first one either – it all depends on what you’re in the mood for that day.

If you have any alternative recipes, please post them in the comments – I love trying out new vegan tastes.