The vegan recipe for Braised Chayote with Preserved Olive Vegetables: servings – 2 Ingredients 300 g chayote (slice) 3 tbsp vegetarian preserved olive vegetables 2 slices ginger 1 tsp sugar 3 tbsp vegetable oil 1/2 cup water Method Heat vegetable oil and saute ginger until fragrant. Add chayote and briefly stir. Add the vegetarian preserved olive vegetables and sugar; […]
The vegan recipe for Steamed Minced Salted Turnip: servings – 4 Ingredients 250 g salted turnip (soak in water for 10 minutes and mince) 1 1/2 tbsp corn starch 2 tbsp vegetable oil 1/2 cup water Seasonings 1/2 tsp vegan seasoning Method Mix the minced salted turnip with corn starch, vegetable oil, water and vegetarian […]
The vegan recipe for Stir-Fried Chinese Kale with White Sesame Oil: servings – 4 Ingredients 250 g Chinese kale/kai-lan (wash and cut into sections) 4 tbsp white sesame oil Seasonings 1/2 tsp salt Method Heat white sesame oil. Stir-fry Chinese kale until fully cooked and fragrant. Add salt and stir well. Remove and serve. Enjoy!
The vegan recipe for Stir-Fried Celery with Wood Ear Mushrooms: servings – 4 Ingredients 3 stalks celery (wash and slice) 3 wood ear mushrooms (soak in water until soft and cut into thin strips) Seasonings 1/2 tsp salt 1/2 tsp soy sauce Method Heat oil and stir-fry wood ear mushrooms until fragrant. Add celery and […]
The vegan recipe for Stir-Fried Black-Eyed Peas with Black Pepper Powder: servings – 4 Ingredients 1 cup black-eyed peas (soak in water for 2 hours) 2 cups water 2 tbsp vegetable oil Seasonings 1/4 tsp black pepper powder 1 tsp salt Method Place black-eyed peas and water in a pot; simmer until fully absorbed. Heat vegetable […]