VEGAN SWEET & SOUR PORK

Ingredients

• 100g The Plantbase Store Pork Slices (rehydrated, then drained)
• 1 cup cornflour (or tapioca flour)
• 1 pineapple (cut into small slices)
• 1 green bell pepper and 1 red bell pepper (thinly sliced)
• 1 tomato (cut into pieces for thick wedges)
• 1 onion (cut into wedges)

Sweet and Sour Sauce

• 2 tbsp chilli sauce
• 4 tbsp tomato sauce
• 1 tbsp vinegar
• 1 tbsp vegan stir fry sauce (optional)
• 2 tbsp sugar
• 2 tsp soy sauce
• 5 tbsp water

How to cook

1. Add soy meat into a bowl, then add the cornflour, thoroughly coating the vegan pork slices
2. Shake off excess, then deep-fry until crisp and golden-brown. Drain on paper towel and set aside.
3. Add the sweet and sour sauce ingredients in a pot, stir to combine, then bring to a boil.
4. Add the bell pepper, tomato and pineapple, and stir fry until slightly softened.
5. Add in the vegan pork slices, stir through to coat in the sauce.
6. Serve immediately with steamed rice.

SWEET AND SOUR SALAD WITH VEGAN BEEF SLICES

Ingredients

• 100g of The Plantbase Store Vegan Beef Slices (rehydrated, then drained)
• 1 Red chili, thinly sliced
• 2 lemons, juiced
• 1 carrot, slice into small pieces
• 1 onion, cut into thin strips
• 1 small bunch of celery, sliced
• 50g coriander, finely sliced
• 100g peanut, roast then grind into small pieces
• 3 tbsp soya sauce
• 3 tbsp sugar
• ½ tbsp vegetable bouillon powder

How to cook

1. Fry vegan beef slice (depends on your interest, vegan beef can cut into small pieces or fry the whole big piece). Mixing fried vegan beef with vegan fish sauce, sugar and vegetable bouillon powder then adding a little bit of cool boiled water.
2. Mixing soy sauce with shredded carrot and turnip and then add lemon juice to the mixture. Later, add sliced onion and celery to the mixture. Adjust the amount of sugar and lemon juice to match your taste.
3. Finish with adding some cilantro and grinded peanut on mixture then mix it up.

FRIED SWEET AND SOUR VEGAN PORK RIB TIPS

Ingredients

• 100g The Plantbase Store vegan pork rib tips, rehydrated, then drained
• Green and red bell peppers, shred into small pieces.
• Small handful of coriander, finely sliced
• 1 lemon, juiced
• 2 purple onion, diced
• 3 tbsp Vegan fish sauce
• 2 tbsp sugar
• ½ tbsp vegetable bouillon powder
• 5 tbsp vegan oil

How to make

1. Add oil into the heat pan. Then fry shredded purple onion until it is slightly browned. Add vegan rib tips to the pan and stir well until them turns pale yellow.
2. Add bell peppers with vegetable bouillon powder, sugar and lemon juices to the pan and stir well and cook for 2 minutes.
3. Put some coriander on top for decoration.

FRIED VEGAN CHICKEN SLICES WITH CHILI AND LEMONGRASS

Ingredients

• 100g The Plantbase store vegan chicken slices, rehydrated, then drained
• 100g lemongrass, chopped
• 2 chilies, thin sliced
• 3 clove garlics, chopped
• 3 tbsp soy sauce
• 2 tbsp sugar
• ½ tbsp vegetable bouillon powder
• ¼ tbsp salt
• 5 tbsp vegan oil

How to make

1. Add vegan oil into heat pan then stir-fry vegan chicken slices. Add sugar and salt until it cooked perfectly (Be careful with fire or the beef will be burnt). Pour them into a bowl and set aside.
2. Fry garlics until golden-brown then add the mixture of lemongrass and chili and then put the vegan chicken and cook in 5 minutes until the chicken turns into pale yellow.
3. Add some vegan fish sauce to complete the dish.

CRISPY VEGAN FISH MAW IN SPICY SALAD

Ingredients

• 100g Vegan Fish Maw (rehydrated, then drained)
• 1/2 cup of fried tofu
• 1/4 cup of cashew (or roasted peanut)
• 1/4 cup of textured vegetable protein
• 1/2 cup of pickled lettuce
• 1/2 cup black-white mushroom (cooked)
• 1 tbsp vegan seasoning sauce
• 1/4 cup of chopped cucumber
• 2 tbsp Organic Rapeseed oil

How to make

1. Deep-Fry Vegan Fish Maw until crisp and golden-brown. Drain on paper towel and set aside.
2. Mix pickled lettuce with soy sauce. Then add Organic Rapeseed oil, pounded chili and ginger.
3. Mix all ingredients well together. Add tofu at last and taste. Ready to eat.