1. Brush the butter on the bread and continue with garlic sauce and parsley leaf.
2. Soaked it for 10 minutes.
3. Prepare pan and put in butter, onion and garlic.
4. Cooked it about 3 minute and put in plant-based tomato sauce, salt and chicken stock.
5. Microwave the plant-based tomato mushroom meatballs around 3-4 minutes.

1. Vegan
2. Special Sauce Recipe
3. With Shiitake Mushroom
4. With Coconut Oil
5. Ready-To-Eat

Western Series

1. Cook the rice. Spoon the cooked rice into a bowl.
2. Deep fried the plant-based mushroom meatballs until crispy brown and microwave the plant-based teriyaki unagi for 3-4 minutes.
3. Arrange the plant-based mushroom meatballs and plant-based teriyaki unagi slices on top of the rice.
4. Add in cucumber slices, carrot slices, vegetables and avocado cube on top of the rice.
5. Sprinkle some sesame and chopped green onion.
6. Lastly, drizzle with spicy mayo & teriyaki sauce. Ready to serve.

1. Vegan
2. Special Sauce Recipe
3. With Seaweed
4. Textured Soy Protein
5. Ready-To-Eat

Western Series

1. Slightly moisture hand, shape the rice 2 ½- inches (6 cm), oblong balls using 2 tbsp of rice for each.
2. Spread a small amount of wasabi onto each rice ball and cover it with plant-based teriyaki unagi.
3. Sprinkle some sesame seed on top.
4. Served with soy sauce.

1. Vegan
2. Special Sauce Recipe
3. With Seaweed
4. Textured Soy Protein
5. Ready-To-Eat

Japanese Series

1. Microwave the plant-based teriyaki unagi for 2 – 3
2. Shred purple cabbage, carrot and cucumber. Cut teriyaki unagi into small pieces, set aside.
3. Mix corn, shredded vegetables and plant-based teriyaki unagi in a bowl.
4. Drizzle some remaining teriyaki sauce and salad dressing, it’s ready to serve.

1. Vegan
2. Special Sauce Recipe
3. With Seaweed
4. Textured Soy Protein
5. Ready-To-Eat

Western Series

1. Microwave the plant-based teriyaki unagi for 2 – 3 minutes, set aside.
2. Place rice in a bowl, top with plant-based teriyaki unagi slices, vegetables and seaweed.
3. Garnish some sesame seed, it’s ready to serve.

1. Vegan
2. Special Sauce Recipe
3. With Seaweed
4. Textured Soy Protein
5. Ready-To-Eat

Japanese Series

1. Microwave the plant-based sweet & sour meat for 3-4 minutes, set aside.
2. Saute onion and dry spices for 5 – 6 minutes. Add chilli, garlic and ginger. Stir well.
3. Add in mixed vegetables and cook for another 5 minutes. Pour in vegetable stock and simmer for 10 minutes.
4. Remove from heat, stir through the yogurt. Serve with meat chunks, almonds and biryani rice.

1. Vegan
2. Special Sauce Recipe
3. With Konjac Powder
4. Textured Soy Protein
5. Ready-To-Eat

Indian Series

1. Microwave the plant-based sweet & sour meat for 3-4 minutes.
2. Shred cucumber, carrot, lettuce. Cut lime into half, set aside.
3. Combine sauce ingredients and mix well.
4. Soak the vermicelli noodles in hot water for 3 minutes, drain and rinse under cold water.
5. Place noodles in bowl, top with plant-based sweet & sour meat, shredded vegetables, bean sprout, cilantro and mint.
6. Drizzle with a few tablespoons of sauce and lime, it’s ready to serve.

1. Vegan
2. Special Sauce Recipe
3. With Konjac Powder
4. Textured Soy Protein
5. Ready-To-Eat

Vietnamese Series

1. Microwave the plant-based sweet & sour meat for 3 – 4 minutes, set aside.
2. Cut carrots and tomatoes into small pieces, mix evenly with plant-based sweet & sour meat.
3. Divide among lettuce leaves, it’s ready to serve.

1. Vegan
2. Special Sauce Recipe
3. With Konjac Powder
4. Textured Soy Protein
5. Ready-To-Eat

Vietnamese Series

1. Cut tomatoes and capsicum into cube size, mix together with plant-based sweet & sour meat. Mircowave it for 3 – 4 minutes, set aside.
2. Cut dragon fruit into half. Scoop out the dragon fruit flesh into a ball shape and keep the skin as a bowl.
3. Pour the plant-based sweet & sour meat into the dragon fruit bowl. Arrange dragon fruit on top and it’s ready to serve.

1. Vegan
2. Special Sauce Recipe
3. With Konjac Powder
4. Textured Soy Protein
5. Ready-To-Eat

Chinese Series

1. Firstly, microwave the plant-based sweet & sour meat for 3-4 minutes.
2. Put 2 tbsp of oil, sauté the ginger, garlic and peppers. Pour the plant-based sweet & sour meat and stir together.
3. Ready to serve with ice!

1. Vegan
2. Special Sauce Recipe
3. With Konjac Powder
4. Textured Soy Protein
5. Ready-To-Eat

Chinese Series