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wagamama vegan menu

vegan menu

this vegan menu has been designed around the idea that meat free shouldn't mean taste free. you can find out more about it here
when ordering take-out please specify you are ordering from the vegan menu

vegan menu

this vegan menu has been designed around the idea that meat free shouldn't mean taste free. you can find out more about it here
when ordering take-out please specify you are ordering from the vegan menu

raw salad (vg)

mixed leaves, edamame beans, baby plum tomatoes, seaweed and pickled mooli, carrot, red onion and topped with fried shallots. finished with the wagamama house dressing
(vg)

per serving
per 100g

edamame with salt (vg)

steamed edamame beans. served with salt
(vg)

per serving
per 100g

vegetable tempura

tenderstem broccoli, asparagus, red pepper and sweet potato in a light tempura batter. garnished with wakame and served with a sweet + sour dipping sauce

per serving
per 100g

kare burosu (vg)

shichimi-coated silken tofu and grilled mixed mushrooms on a bed of udon noodles in a curried vegetable broth. finished with pea shoots, carrot, chilli and coriander
(vg)

per serving
per 100g

yasai pad thai (vg)

rice noodles in an amai sauce with tofu, beansprouts, leeks, chilli and red onion.garnished with fried shallots, peanuts, mint, coriander and fresh lime
(vg)

per serving
per 100g

high angle picture of our yasai surendra's curry dish on a white background

yasai surendra’s curry

a rich, hot and spicy green curry made with vegetables, jalapeño peppers, onion and ginger. topped with sweet potato straws and served with steamed rice

per serving
per 100g

yasai yaki soba with rice noodles (vg)

noodles with mushrooms, peppers, beansprouts, white and spring onions. garnished with fried shallots, pickled ginger and sesame seeds. the egg has been removed and the soba noodles can be replaced with either udon or rice noodles to make this dish suitable for a vegan diet
(vg)

per serving
per 100g

yasai yaki soba with udon noodles (vg)

noodles with mushrooms, peppers, beansprouts, white and spring onions. garnished with fried shallots, pickled ginger and sesame seeds. the egg has been removed and the soba noodles have been replaced with udon noodles to make this dish suitable for a vegan diet
(vg)

per serving
per 100g

tofu harusame glass noodle salad (vg)

tofu and vegetables with glass noodles mixed with kale, edamame, mangetout, blackened carrots and pea shoots. topped with fresh mint, crispy fried shallots and dressed with a spicy vinegar

per serving
per 100g

high angle picture of our miso soup and japanese pickles dish on a white background

miso soup + japanese pickles (vg)

a light soup flavoured with white miso paste wakame silken tofu and thinly sliced spring onions
(vg)

per serving
per 100g

high angle picture of our japanese pickles dish on a white background

japanese pickles (vg)

japanese pickles
(vg)

per serving
per 100g

high angle picture of our extra red chillies  on a white background

chillies (vg)

add a little extra spice
(vg)

per serving
per 100g

pink guava and passion fruit sorbet (vg)

served with fresh mint
(vg)

per serving
per 100g

product photo of a wagamama vegan lemograss and lime sorbet on a white background

lemongrass and lime sorbet (vg)

served with fresh mint
(vg)

per serving
per 100g

nutritional information

all our dishes are made to order, and therefore our nutritional information is provided as a guide only