Vegan

Ingredients

454g Vegan Beef Chunk

1 canned Whole Peeled Tomatoes

200g Potato, peeled and diced

100g Carrot, peeled and diced

150g Onion, peeled and minced

150g Stick Celery, minced

1 tablespoon Black Pepper

1 teaspoon Dried Parsley

2 tablespoon Vegan Seasonings

1 teaspoon Pepper Salt

2 tablespoon Olive Oil

1000g Water

Directions

1. Heat a few olive oil in a deep pot, sprinkle with dried parsley and put minced onion, medium fire, slow- fry till the fragrance scent out.

2. Then put 1 canned whole peeled tomatoes and potatoes in a slow cooker for 20 minutes in pot.

3. Stir in celery, vegan seasonings, water, and pepper salt. Cook until the liquid has reduced to a stew consistency.

4. Pour in Vegan Beef Chunk, black pepper and cook until boiling

5. Dish out. Enjoy!

Ingredients

454g Vegan Chicken Nuggets

50g Mushrooms

1 teaspoon Basil Leaves

1 teaspoon Oregano

MAKE TASTY SAUCE - Grapefruit Vinaigrette

2½ teaspoon Basil Leaves

1½ teaspoon Oregano

1 teaspoon Water

A little Pepper/Olive oil

Spiced Potato Wedges

150g Potatoes

3 teaspoon Tapioca

2 teaspoon Basil Leaves

1½ teaspoon Oregano

½ teaspoon Pepper

½ teaspoon Salt

2 teaspoon Vegan Seasonings

Directions

1. Peel and cut the potatoes and herbs.

2. Slice the mushrooms.

3. Mix the potato wedges with tapioca starch and oregano.

4. Deep-fry Vegan Chicken Nuggets for 3-5 minutes until they're golden brown.

5. Heat a few olive oil in a skillet.

6. Put sliced mushrooms in and sprinkle with 1 teaspoon of basil and oregano.

7. Add potatoes, Vegan Chicken Nuggets and keep stir-frying.

8. Add a pinch of pepper powder if needed.

9. Dish out. Enjoy!

Ingredients

454g Vegan Chicken Breast

2 teaspoons Rasberry Jam

1 teaspoon Mustard

½ teaspoons Pepper

½ teaspoons Blueberry Jam

Directions

1. Mix the blueberry jam, mustard sauce and pepper.

2. Saute the Vegan Chicken Breast for 4-5 minutes.

3. Dish out. Enjoy!

Ingredients
300g Vegan Hedgedog Hydnum Mushroom
(Hericium Erinaceus)

Small bunch of Basil

Small bunch of Ginger Slices

3 tablespoons Sesame Oil

2 teaspoons Vege Seasoning

1 teaspoon Pepper Powder

½ teaspoons Salt

2 tablespoons Vegan Mushroom Oyster Sauce

1 tablespoon Black Rice Vinegar

1 tablespoon Sugar

2 tablespoons Mijiu (or Water)

Directions

1. Put the ginger slices into a frying pan on a low heat with some sesame oil.
2. Add Hedgehog Mushrooms, black rice vinegar, sugar and Mijiu once the ginger slices are crispy and lightly golden.
3. Stir them until they thicken.
4. Add basil and stir it.
5. Dish out. Enjoy!

Ingredients

400g Vegan Hedgedog Hydnum Mushroom
(Hericium Erinaceus)

3 pcs Vegan Chicken Breast

Small bunch of Coriander
Small bunch of Ginger Slices

3 Baby Chinese Cabbages

1 bowl Red Dates

80g Goji (Wolfberry)

3 tablespoons Sesame Oil

2 teaspoons Vege Seasoning

2 bottles Mijiu (or water)

Small bunch of Pepper Powder

Small bunch of Salt

Directions

1. Slice the Vegan Chicken Breast into strips (a little bigger than Hedgehog Hydnum Mushrooms).
2. Wash the cabbages, red dates, goji (wolfberry) and ginger slices.
3. Boil the fine nice rice noodles. Drain it once it's soft.
4. Add the sesame oil and saute it with the ginger slices in low heat.
5. Add Vegan Chicken Breast, red dates, goji (wolfberry), Vege Seasoning, pepper powder, salt, and mijiu once the ginger slices are crispy and lightly golden.
6. Add Vegan Hedgehog Hydnum Mushrooms, cabbage, and fine rice noodles until they're tender.
7. Dish out. Enjoy!

Ingredients

100g Vegan Shrimp
1 head of Romaine Lettuce
¼ Red Bell Pepper
¼ Yellow Bell Pepper
2 tablespoons Olive Oil
1 tablespoon Balsamic Vinegar
1 teaspoon Pepper Powder
1 teaspoon Vege Seasoning (Vegan)

Directions

1. Wash all the bell peppers and the lettuce.
2. Dice the bell peppers and cut across the lettuce to the bite-size.
3. Boil Vegan Shrimp until it's tender and cool down.
4. Arrange the lettuce to the plate, sprinkle over the pepper cubes and then place the Vegan Shrimp on top.
5. Mix up with balsamic vinegar and/or other optional seasonings as dressing sauce.
6. Dish out. Enjoy!

Ingredients

Filling
900g Vegan Hedgedog Hydnum Mushroom
(Hericium Erinaceus)
50g Ginger
300g Taro
100g Mijiu
300g Dried Mushrooms
250g Vegan Flavored Meat Paste
6 tablespoons Sesame Oil
2 tablespoons Vege Seasoning (Vegan)
2 tablespoons Pepper Powder
4 tablespoons Vegetarian Mushroom Oyster Sauce (Vegan)

Rice Outside
300g Goji (Wolfberry)
60 Reed Leaves (or Bamboo Leaves)
600g Glutinous Rice
50g Ginger
300g Chickpeas
50g Mijiu
6 tablespoons Sesame Oil
3 tablespoons Vege Seasoning (Vegan)
1 tablespoon Pepper Powder
1 tablespoon Salt

Ingredients

3 pcs Vegan Crispy Chicken Patty
3 Burger Buns
2 ripe Avocados
3 slices Vegan Cheese
¼ Iceberg Lettuce
3 tablespoons Vegan Yogurt
1½ tablespoons Pickles
1 teaspoon Tabasco
1 tablespoon Lemon Juice
A pinch of Salt
½ teaspoons Vege Seasoning (Vegan)
A pinch of Black Pepper

Directions

1. Wash and tear the lettuce into pieces.
2. Slice the avocado into a bowl after peeling and destoning it.
3. Season with vegan yogurt, Tabasco, lemon juice, salt, Vege Seasoning, and black pepper.
4. Heat the oil in the fat fryer to 160℃.
5. Deep-fry Vegan Crispy Chicken Patty for 2-3 minutes, and then remove to a board.
6. Halve and toast the buns in an oven.
7. Remove when they're golden.
8. Stack with Vegan Crispy Chicken Patty, lettuce, and vegan cheese. Then drizzle with avocado sauce.
9. Dish out. Enjoy!

Ingredients

6 slices Toast
3 tablespoons Vegan Tuna Salad
1½ tablespoons Mayonnaise (Original Flavor) (Vegan)
1 Tomato
½ Cucumber
2 Vege Seasoning (Vegan)
1 teaspoon Parsley Powder
1 teaspoon Pepper Powder
4 tablespoons Olive Oil

Directions

1. Finely slice the tomato and cucumber to about 0.5 - 1cm thickness.
2. Mix up Vegan Tuna Salad with Mayonnaise (Original Flavor) and pepper powder.
3. Place a frying pan on medium-low heat with olive oil.
4. Add Vege Seasonings and parsley powder, simmer until the aroma comes out.
5. Fry the toast until it's golden brown on both sides.
6. Spread Vegan Tuna Salad on the toast, then put on another toast on top.
7. Place the slices of tomatoes and cucumbers on it, and stack with one more toast.
8. Cut it diagonally or vertically.
7. Dish out. Enjoy!

Ingredients

150g Vegan Tuna Salad

¼ Apple

2 Pickles

3 tablespoons Mayonnaise (Original Flavor) (Vegan)

1 teaspoon Basil

1 teaspoon Vege Seasoning (Vegan)

1 teaspoon Pepper Powder

½ teaspoons Salt

Vegan Crackers

1 Cucumber

Small bunch of Lemon Zest

Directions

1. Peel and core the apple.
2. Finely dice the apple and soak in the salted water.
3. Mix Vegan Tuna Salad with apple pieces, pickles, basil, Vege Seasoning, pepper powder, and salt.
4. Place in a fridge.
5. Wash and finely slice the cucumber. (As thinner as you can)
6. Stack the cucumber slices on each vegan cracker, then top with 1 tablespoon of Vegan Tuna Salad.
7. Sprinkle over some parsley or lemon zest.
8. Dish out. Enjoy!

Ingredients

435g Vegan Smoked Chicken Drumsticks

100g Scallion, wash and julienned

50g Ginger, wash and julienned

30g Sesame

100g Carrot, peeled and julienned

30g-50g Spicy Oil(According to personal preference)

50g Mushrooms Oyster Soy Sauce

1 tablespoon Vegan Seasonings

1 teaspoon Salt

2 teaspoon White Pepper

2 tablespoon Sesame Oil

Directions

1. Peel and core the apple.
2. Finely dice the apple and soak in the salted water.
3. Mix Vegan Tuna Salad with apple pieces, pickles, basil, Vege Seasoning, pepper powder, and salt.
4. Place in a fridge.
5. Wash and finely slice the cucumber. (As thinner as you can)
6. Stack the cucumber slices on each vegan cracker, then top with 1 tablespoon of Vegan Tuna Salad.
7. Sprinkle over some parsley or lemon zest.
8. Dish out. Enjoy!

Ingredients

454g Vegan Chicken Tender

200g Potato, peeled and diced

100g Carrot, peeled and diced

150g Onion, peeled and minced

3 tablespoon Olive Oil

1½ teaspoon Salt

2 tablespoon Vegan Seasonings

2 teaspoon Pepper

1 Apple, peeled and grinded

2 Vegan Curry Roux

1 can Coconut milk

2 teaspoon Basil Leaves

500g Water

Directions

1. Peel and core the apple.
2. Finely dice the apple and soak in the salted water.
3. Mix Vegan Tuna Salad with apple pieces, pickles, basil, Vege Seasoning, pepper powder, and salt.
4. Place in a fridge.
5. Wash and finely slice the cucumber. (As thinner as you can)
6. Stack the cucumber slices on each vegan cracker, then top with 1 tablespoon of Vegan Tuna Salad.
7. Sprinkle over some parsley or lemon zest.
8. Dish out. Enjoy!

Ingredients

454g Vegan Chicken Ball
1 canned Whole Peeled Tomatoes

50g Carrot, peeled and diced

50g Edamame
25g Olives

100g Potato, peeled and minced

1 teaspoon Cumin

1 teaspoon Cinnamon

½ teaspoon Fennel

1½ teaspoon Salt

2 tablespoon Vegan Seasonings

1 tablespoon Paprika

1 tablespoon Lemon Juice

1½ teaspoon Pepper

3 tablespoon Olive Oil

500g Water

Directions

1. Heat the olive oil in a deep pan, sprinkle with cumin, cinnamon and fennel, simmer on low heat until the scent is gone.

2. Then place 1 canned whole peeled tomatoes, edamame, Paprika, Water, vegan seasonings, carrots and potatoes in a slow cooker and cook in the pan for 20 minutes.

3. After boiling, add black olives, and lemon juice, Salt, Pepper then add the chicken balls and cook for anothe1r 10 minutes.

4. Dish out. Enjoy!