The beauty of this vegan fish n chips is the light and crispy batter, and the slightly sour chips that make you want to keep eating.
Crispy on the outside, soft and chewy on the inside, let’s do two types of vegan fried chicken: tofu pops and mushroom chick’un strips!
This vegan sweet and sour is light and appetising, and the freshness of the vegetables cut through the rich sauce. So good with rice!
No Name is a vegetable fritter popular within Thailand. This vegan version can be kid-friendly and goes well with curry.
With cauliflower instead of chicken, and an addition from Singapore, you won’t get enough of this sweet and savoury vegan gong bao dish.
In this classic and aromatic Singaporean / Malaysian vegan curry, tofu and king oyster mushroom taste better than chicken.
Not the average black pepper, this vegan spaghetti with Singapore black pepper crab style sauce is sweet, spicy and delicious!
Vegan banh xeo is a crispy and springy Vietnamese pancake with the fragrance of coconut and served with fresh herbs.
The popular and delicious vegan kueh dadar is a pandan-infused springy pancake stuffed to the brim with mouthwatering sugared coconut.
Combine a rempah, whole spices, tomatoes, and turmeric batter and you get this spicy, tangy and delicious vegan ayam masak merah.
This crispy tofu vegan Bicol Express is a stew of coconut milk and lots of chilli. It is delicious, quick to cook and easier on your health.
Salt and pepper tofu features crispy and flavourful batter combined with a topping of crunchy garlic and chillies. Quick, easy, and yummy!
Tofu katsu rad prik combines the awesome crunch of tofu katsu with a flavourful Thai chilli sauce for an explosive combination!