A Culinary Journey: A Taste of Asian Vegan Cuisine

Features: Rich and flavorful, perfect with rice

Ingredients: Fried tofu sticks, cabbage, cauliflower, green peas, bean curd, eggplant

Seasoning: Curry sauce (lemongrass, galangal, candlenuts, curry powder), light coconut milk

Instructions:

1. Sauté chili powder in oil to create a red oil.

2. Add the curry sauce and water, and bring to a boil.

3. Add tofu sticks, bean curd, cabbage, cauliflower, and coconut milk to the pot, and cook until well flavored.

4. Cut the eggplant into chunks and fry until crispy.

5. Stir-fry the snow peas briefly.

6. Finally, arrange the cooked eggplant and snow peas in the curry and serve.

Features: Fresh, aromatic, and crispy

Ingredients: King oyster mushrooms, oyster mushrooms, enoki mushrooms, crushed red peppers

Seasoning: Crispy batter mix (flour, rice flour, cornstarch, baking powder, custard powder), salt, pepper, pepper-salt mustard

Instructions:

1. Clean the mushrooms thoroughly and coat them with dry crispy batter mix.

2. Prepare the remaining batter mix by adding enough water to make a thin batter.

3. Dip the coated mushrooms into the batter and deep-fry them until crispy.

4. Return the fried mushrooms to the pan, add pepper-salt mustard and sautéed crushed red peppers.

5. Stir-fry briefly until well mixed, then remove from heat and serve.

Features: Crispy and mouthwatering

Ingredients: Vegetarian meat (Porkless Luncheon), shredded carrot, mint leaves

Seasoning: Tapioca flour, pepper, celery, jicama, minced ginger, salt

Instructions:

1. Thaw the vegetarian meat and finely chop the celery and jicama.

2. Mix all the seasonings with the vegetarian meat and chopped vegetables until well combined and sticky.

3. Form the mixture into round balls and deep-fry until crispy and golden.

4. Arrange the fried lion's head on a plate and garnish with shredded carrot and mint leaves.

5. Alternatively, you can add them to a pot with napa cabbage and cook.​

Features: Satisfyingly delicious

Ingredients: Vegetarian fish ham, cucumber, carrot

Seasoning: Julienne ginger, soy sauce, cilantro

Instructions:

1. Slice the vegetarian fish fillet and pan-fry in oil until golden. Set aside on a plate.

2. Sauté the julienne ginger in oil until fragrant.

3. Add soy sauce and cook over low heat to create a sauce.

4. Drizzle the sauce over the fried fish fillets and garnish with cilantro.

Features: Tender and smooth

Ingredients: King oyster mushrooms, cucumber, cherry tomatoes

Seasoning: Ginger, pandan leaves, salt, a pinch of sugar

Instructions:

1. Cut the king oyster mushrooms in half and flatten them with a knife.

2. Place them in a pot with the seasoning and enough water. Cook for 20 minutes.

3. Turn off the heat and let it sit for an additional 20 minutes.

4. Remove the mushrooms, cut them into pieces, and arrange on a plate.

5. Drizzle with a sauce made from soy sauce, water, sesame oil, and sugar.

6. Garnish with cucumber and cherry tomatoes.

Features: Steamed and filling

Ingredients: Large taro, firm tofu, vegetarian ham, bell peppers

Seasoning: Fermented bean curd, doubanjiang (bean paste), star anise, sugar

Instructions:

1. Cut the taro, tofu, and vegetarian ham into evenly sized slices and layer them alternately.

2. Steam the layered ingredients in a steamer for 1 hour.

3. Once done, remove and arrange on a plate.

4. In a small pot, mix the seasoning ingredients with water and bring to a boil.

5. Drizzle the sauce over the steamed ingredients on the plate.

6. Garnish with bell peppers around the dish.

Features: Rich and flavorful

Ingredients: Thai lemon vegan chicken, zucchini, bell peppers, fresh lemon

Seasoning: Lemon juice, soy sauce, sugar, salt, ketchup

Instructions:

1. Heat oil in a pan and cook the vegan chicken until fully cooked.

2. Before removing from heat, add the prepared seasoning mixture and toss to combine.

3. Zucchini can be stir-fried and served alongside.

4. Garnish with fresh lemon slices.

Features: Quick and nutritious

Ingredients: Vegetarian ham (or shredded tofu), bean sprouts, carrot, celery

Seasoning: Soy sauce, sugar, salt

Instructions:

1. Wash and julienne the ingredients.

2. Heat oil in a pan and add the ingredients in order, stir-frying until cooked.

3. Add the seasonings and mix well.

4. Serve hot.

Features: Tangy and appetizing

Ingredients: Vegetarian Ku Loh Meat, bell peppers, lemon

Seasoning: Ketchup, soy sauce, sugar, salt

Instructions:

1. Heat oil in a pan and sauté the Ku Loh Meat until cooked.

2. Add the seasonings to flavor and color the dish.

3. Remove from heat and garnish with lemon slices and bell peppers.

4. Arrange on a plate and serve.

Features: Light and delicious

Ingredients: Green papaya (raw), carrot, shredded vegetarian meat, crushed peanuts, cilantro, basil, red pepper

Sauce: 2 parts water, 1 part brown sugar, 1 part apple cider vinegar, vegetarian fish sauce to taste

Instructions:

1. Shred the green papaya and carrot, then salt them and massage for 1 minute.

2. Rinse the salted vegetables thoroughly with water three times and squeeze out excess moisture. Set aside.

3. Add the other ingredients to the shredded papaya and carrot.

4. Prepare the sauce by combining water, brown sugar, and apple cider vinegar in a pot, and heat until the sugar dissolves into a thick consistency.

5. Pour the sauce over the salad, mix well, and serve.

Features: Smooth and rich

Ingredients: Konjac, white radish, black fungus, carrot

Seasoning: Soy sauce, pepper, cumin, salt, a pinch of sugar

Instructions:

1. Heat oil in a pan and briefly sauté the white radish slices.

2. Add the other ingredients and seasonings, and stir-fry for a short while.

3. Add enough water to cover the ingredients and simmer until fully cooked.