rst dish, Vegan Artichoke, and Sunflower Seed Patty Burgers. We will first make the vegan patties. Start by using a blender to puree the vegetables. Put in half a cup of cubed carrots, half a cup of b

and Clear Vegetable Soup, which are dishes from East Java.” “Let’s start cooking the first dish, which is Corn Fritters. The first step is to cut the corn off the cob. Now we process the chili. We wil

today is vegan prosciutto. I have to admit I’ve never had prosciutto made from an animal. Thank God. Prosciutto is thinly sliced ham that’s been smoked. So, we’re going to attempt to make that out of

ell-known vegan chef, best-selling vegan cookbook author, entrepreneur, and animal-people advocate, Miyoko Schinner, back on Supreme Master Television. “What we want to do is create people that are co

delicious vegan meal by preparing the vegetables. First, take four fresh shiitake mushrooms and slice them into thin pieces half a centimeter in thickness. Now we’ll prepare the vegan kombu broth whic

s such as vegan seafood, vegetables, tempura bits (tenkasu), and pickled ginger. They are a popular street food in Japan and are also found in restaurants, shops, supermarkets and convenience stores.F

Gochujang, or as known globally as Korean Chili Paste, is another quintessential traditional fermented condiment in Korean kitchens. It is spicy, sweet, salty, and has a deep flavor. It also uses meju

itionally vegan. Traditionally meju is made in late fall during the harvest season. The soybeans are soaked overnight and then boiled. The boiled soybeans are then crushed, compressed into brick-like

epare the vegan Thai version of this crunchy, sweet, sour, spicy, and savory dish. “Let’s start with first making the tamarind paste. Add the tamarind paste with about 80 milliliters of warm water. Sq

“Now we’re going to make a pumpkin-powered breakfast bowl, but it can be enjoyed any time of the day or evening. We want the most vibrant colors possible. So, we’re going to use all kinds of colors in

have the vegetables cooked, I want to add some mustard powder. This will also bring in the enzyme that will help us make this cancer-fighting bowl. So we’ll put a little bit of mustard and then turme

recipe, “Vegan Croissant Sandwich with Vegan Poached Egg.” We use two soymilk-derived ingredients for our vegan poached egg, tofu puree and dried tofu skin, you may find them in your nearby Asian mar

ds over a vegan dinner while enjoying the traditional vegan feasts we are blessed with. One such traditional delight is the vegan Wellington.Our veganised Wellington uses plant-based protein as the fi

delicious vegan moussaka with fun and confidence. Let us start by making the eggplant base. Brush both sides of each slice of the eggplant with olive oil and arrange them neatly in the baking pan. Spr

enezuelan vegan Reina Pepiada, which translates to a crowned queen. It’s the most popular recipe all over Venezuela and in much of Latin America.” “The first step to making a delicious Reina Pepiada i

celebrity vegan chef, cookbook author, and host of “Global Bites with Eddie Garza” on OzTube. “Today I’m super excited to share with you one of my very favorite dishes from childhood. They’re called e

in-shaped Vegan Buns filled with Vegan Custard. They are the perfect treat for this holiday season. Now let’s prepare our vegan custard filling. We use 50 grams of steamed pumpkin without skin. Mash t

w to make veganised breadsticks filled with vegan cheese and vegan bacon. Firstly, we are going to bloom our yeast in a warm vegan buttermilk mixture. Add 52 grams of unsalted vegan butter into a pot

d to have vegan chef Keng back, this time with her son James. They will share with us some interesting vegan hawker food recipes that are distinct to Sparkling Singapore. “The first dish that I’ll be

cond most vegan-friendly city since 2016 by the People for the Ethical Treatment of Animals (PETA) Asia. Today, we are pleased to have vegan chef Keng and her daughter, Mei Zhu, on our show to share w