Ingredients: 1 pkg of  Vincent Bean Curd Skin Roll ½ cabbage (about 10 leaves) 1 package enoki mushrooms 1 Red and 1 Yellow Bell Pepper, cut into slices ½ package of Nature’s Soy Firm Tofu, cut into chunks or slices ⅓ carrot, cut into slices 1 package of Rice Noodles 1-1.5 cup dashi or water (to dilute the sauce) Sauces: Soy Sauce, Chili Sauce Instructions: Put all of the ingredients on one big platter for the table or into smaller individual servings. Set a portable gas cook

Ingredients: 10-12 Vincent vegan wontons Chilli oil sauce for wontons: 1tsp Asafoetida powder 1 tsp caster sugar 1/2 tsp red chilli flakes 1/4 tsp Sichuan pepper powder 1/4 tsp Chinese five spice powder 1/2 tsp veggie stock powder 2 tbsp Chinese chilli oil 1 tbsp vegetable oil 2 1/2 tsp light soy sauce 1 tsp rice vinegar 2 1/2 tbsp hot water Cooking Instructions:  Mix spices – Put the Asafoetida powder, sugar, chilli flakes, Sichuan pepper, five spices and stock powder in a m

Ingredients: TOMATO SAUCE 240 g Vincent vegan Streaky bacon , Chopped into 1cm strips 4 x 400 g tins of quality chopped tomatoes or plum tomatoes 2 tbsp olive oil 2 tsp Asafoetida powder 240 ml vegetable stock or water 3 tsp brown sugar 1-1¼ tsp sea salt pepper, to taste ½ tsp hot chilli powder large sprig of basil (optional) handful of Kalamata olives handful of chopped walnuts 1-2 tsp lemon zest fresh parsley, to garnish   Cooking Instructions: Cooked pasta of choice Heat u

Ingredients: 300 Vincent vegan prawns ⅓ cups corn starch ⅓ cups all purpose flour ⅓ cups non-dairy milk ⅓ cups water Vincent vegan Cereal Prawn Mix Cooking Instructions: Mix ⅓ cup of corn starch with ⅓ cup of all purpose flour, then add ⅓ cup of non-dairy milk and ⅓ cup of water and whisk to blend well. You can then gracefully dip each vegan prawn in the batter and then put it into hot oil, or throw all the vegan prawn in and mix with your hands like you don't care.   Heat ab

Ingredients: 2 kg Vincent vegan mutton 1 tbsp salt 1 cup water 3/4 cup Curry powder 1/2 cup white vinegar 2 tsp Asafoetida powder 4 inch piece of ginger skinned, divided 2 tbsp Margarine Spread 1/4 cup tomato paste 3 cups vegetable stock 12 dried curry leaves Curry powder 2 tsp chili powder 2  tsp turmeric powder 2  tsp ground coriander 1  tsp cayenne powder 1  tsp ground cinnamon 1  tsp ground cumin 1 tsp ground fennel (or 1/2 tsp ground clove) 1  tsp ground fenugreek 1/2  t

Ingredients: Vincent Vegan Layer Meat 250g Ingredients: A 1 tbsp light soy sauce 1 tbsp vegetarian oyster sauce 1 tbsp chilli sauce 1 tbsp tomato sauce 1 tsp sugar pinch of salt tapioca flour as needed Sliced chili Sliced ginger Dried mushroom ( soaking in hot water until soft ) Seasoning: 1/2 tsp salt 1/2 tsp caster sugar 1 tsp light soy sauce 2 tbsp dark soy sauce Cooking Instructions: Deep fry Vegan Layer Meat and set aside. Reheat oil, add chili and ginger and cook for 2

Ingredients: 150 gm Vincent vegan prawn 150 gm Vincent vegan petai 1/2 cup Vincent Sambal Chili Sauce 2 tbsp vegetarian oyster sauce 1/2 cup water Vegetable oil 2 lemon grass Cooking Instructions: 1. Heat oil and add lemon grass 2. Add in the chili sauce, veg oyster sauce, vegan prawns and water mix well and cook until the oil rise. 3. Add in the petai and mix well. Remove from the heat. I don't like to over cook the petai. Serve hot with rice.

Ingredients: 1 tbsp Vincent Vegan Toon Sauce 1 Bowl of cooked rice (cooled) 2 tbsp of Cashew nuts/Pine nuts (Roasted) 2 tbsp of Diced Carrot 2 tbsp of Diced french bean/long bean Cooking Instructions: 1. Heat up a cooking wok and add 1 tbsp of cooking oil, add diced carrot and french bean, stir for 1 minute. 2. Add cooled rice and Toon sauce, stir fry until the rice and vegetables are well mixed, continue cooking at high heat for 2-3 minutes until fragrant. 3. Sprinkle some r

Ingredients: Topping: Chinese Long beans Bean Sprouts 3 Boiled eggs (cut in half)  9 vegan fish cake 9 vegan fish balls 8 vegan fish...

Ingredients: 40 thin slices Vincent Vegan Salami Slices 1 large store bought pizza dough 300 ml tin crushed tomatoes 1 tsp dried oregano...

Ingredients: 2 slices of ginger Half carrots 1 tomato 20g Bok choy 1500cc water 10 pieces of Vincent mushroom beef chunks 2 bundles...

Ingredients: 700g Vincent vegan crab chunk ( Remove from the boiled water and set aside to cool before you prepare the food ) 1 cup...

Ingredients: 1 pkt Vincent Vegan Mee Goreng Paste 80g ¾ tbsp water 1tbsp cooking oil 90g noodle Any green vegetable (bean sprouts or red...

I ngredients: 1.5 rolls of Vincent Vegan beancurd rolls (cut rolls into small chunks) Some Basil and Chili 2 table spoon olive oil 1/2...

Ingredients: 200g Basmati rice or any type of rice 1 pack of Vincent Nasi Briyani Mix Water Cooking instructions: 1.       Add 80g of...

Servings: 12 For the Veggie Corn Dogs: 12 Vincent Veggie Sausages 12 sticks Peanut oil, canola oil, or vegetable oil for frying Batter...

Ingredients 2 1/2 cups self-raising flour 1 pinch salt and pepper 125g butter, cooled, melted 1 cup milk 2 eggs 100 g parmesan cheese 100...

Serve 2-3 Ingredients: 180g Vincent Vegan Mini Abalone 200g broccoli, cut into florets 1tsp white pepper 5 slices ginger  1 Tbsp olive...

Ingredients: 4 slices Vincent soy beancurd 5 g Basil 1 egg 2 mushrooms  Some sesame oil        1 chili 15 g minced ginger 1 tablespoon corn starch water        2 pieces  seaweed Seasoning: 0.5 tsp  white sugar   1 tablespoon chili sauce        1 tablespoon soy sauce         1 tablespoon ketchup              0.5 tsp white pepper  Cooking Instructions: 1. Spread out two pieces of beancurd and fold them into one, wrap with a piece of seaweed on the outer layer, cut the surface w

Ingredients: (A) 1 Vincent vegan whole fish 10g ginger slices 200cc water Some corn starch water (B) 20g shredded bamboo shoots 20g...