Although they are an Omni restaurant, Wagamama's cater for vegans as well as other dietary requirements, and even though many items aren't vegan on the menu, you can ask the staff and they will suggest how they can adjust things for you- Jay and I both had Saien Soba soup(which the menu describes as "whole wheat noodles in a vegetable soup topped with fried tofu, beansprouts, courgettes, asparagus, red onion, leeks, mushrooms, mangetout and garlic. garnished with spring onion") without the soba noodles as they contain egg, and had Udon noodles in it instead.
Our meal was delicious and we'd both definitely go back there. We were especially impressed with their deep fried tofu. Here's a shot of Jay getting to grips with some chopsticks...
This little bottle contains coffee flavoured balsamic vinegar, which may sound like an odd combination but it tastes great! I got it in Oil and Vinegar, where they sell many other kinds of weird and wonderful flavours of these such as chocolate or strawberry flavour balsamic vinegars as well. I tried a few of the tasters but I liked the coffee one best.
This is an experimental Triple Chocolate Cupcake which I made a batch of at my family's house while I was visiting a few days ago and my wee brother asked me to give him a hand making cakes. Alas, there was no vegan marge, soya milk nor baking soda, but there was plenty vegan chocolate so we managed to come up with this recipe, which worked rather well!
Triple Chocolate Cupcakes
(makes 12 )
2tsp baking powder
4 tbsp cocoa
4 tbsp veg oil
2tsp vanilla essence
50g vegan chocolate, broken into small chunks(alternatively use chocolate chips)
100g vegan chocolate(melted to ice- optional)
-preheat oven to 180C, arrange cupcake cases
-sift dry ingredients together
-stir in wet ingredients then add chocolate chips
-spoon into cupcake cases, bake for 25-30 mins, then leave to cool
-ice if desired by melting more chocolate and drizzling over the top of your cooled cupcakes. Leave to cool until the chocolate cools and hardens, then enjoy!