Recipes | Vincent Vegetarian F

Veggie Recipes

From vegan veggie-packed curries, pizza & stir fries, these recipes are vibrant and delicious.

Veggie Stir fry Rice

Ingredients: 15 Dried shiitake mushrooms 25g Vincent vegan ham 25g Vincent TVP soy mince 400ml Shiitake mushroom water 100 g Edamame (green soy bean) 1 carrot 1 oyster mushroom 40 g Dried radish 3 tablespoons sesame oil 3 tablespoons light soy sauce 1/4 teaspoon Five-spice powder 1/2 teaspoon Salt and pepper 2 cups cooked glutinous rice 1.2 cups of water Ginger slices Cooking Instructions: Rinse the dried radish briefly, soak in water for about 20-30 minutes, then drain and s

Taiwanese vegan Tomato Beef Stew

Ingredients: 800 g Vincent vegan beef chunks 500 g Fresh diced tomatoes 5 Slices of ginger Divided 1 Cinnamon stick 2 Star anise 2 Bay leaves 1 tsp Salt ½ tsp Sugar 1 tbsp Light soy sauce 1-2 tbsp, adjust to taste ½ tbsp Dark soy sauce 1 tbsp Vincent Vegetarian Oyster sauce 2 tbsp Ketchup 2 tbsp Oil 1 carrot 250 g Potatoes Cooking Instructions: Pour hot water over tomatoes and let them sit for a few minutes. Then peel and chop the tomatoes into small pieces. Cut gin

Vegan Chicken breast With Mustard Cream Sauce

Ingredients: 4 Vincent vegan chicken breast 1 tablespoon extra-virgin olive oil Mustard cream sauce 1 tablespoon extra-virgin olive oil 1 tablespoon whole grain mustard 1 tablespoon Dijon mustard ⅓ cup vegetable stock ½ tsp black pepper powder ⅓ cup coconut cream ½ teaspoon salt 1 tablespoon Margarine, softened 1 tablespoon flour 1 tablespoon chopped fresh flat leaf parsley or dill, (optional) Cooking Instructions: Preheat the oven to 450°F with a rack in the center position.

Vegan stir fry bean curd sticks with black pepper sauce

2 serves Ingredients: 300g Vincent dried bean curd sticks (Product code: HF2 SY DBCS) 15g fresh coriander 5-6 Dried shiitake mushrooms (large) 30g black pepper sauce (Product code: HB2 SAU BPP, at Vincent Vegetarian food store) 30g water Cooking Instructions: 1. Soak dried bean curd sticks and dried shiitake mushrooms in hot water until softened, then cut them into appropriate sizes. 2. Heat oil in a pan and add shiitake mushrooms and dried bean curd sticks. 3.

Vegan Lion’s Head Meatballs

Ingredients: 6-8 Vincent Vegan Meat Balls (product code: CF1 BAL VMB) 7 pieces Napa cabbage leaves, cut in halves crosswise 6 large dried shiitake mushroom, soaked in 500ml water overnight ½ tablespoon dried shrimp, optional ¼ teaspoon salt, or to taste 1 pinch ground white pepper 1 thumb-sized ginger Cooking Instructions: In a deep pot, heat up oil for deep frying vegan meat balls. Take out when they look golden. In another pot, lay the white part of the Napa cabbage the

Veggie Hot Pot

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

Vegan Wontons in Spicy Chilli Sauce

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

Vegan Bacon Pasta

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

Vegan Cereal Prawns

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

Vegan curry mutton

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

Vegan Spicy Layer Meat

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

Vegan Prawn Sambal with Petai

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.

Vegan Stir Fried Rice with Toon Sauce

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