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Vegan Squid
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SOY FREE
GLUTEN FREE
WEIGHT 0.48 LBS
INGREDIENTS
· Yam Flour
· Salt
· Water
COOKING SUGGESTIONS
Slice desired vegetables (potatoes, mushrooms, tomato or carrots) and squid into small pieces. Boil a pot of water with the vegetables and the squid approximately 15 minutes. Sprinkle pepper powder and mushroom seasonings or add some spicy oil if desired. Serve and enjoy!
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Vegan Golden Fish Fillet
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WEIGHT 0.55 LBS
INGREDIENTS
· Soybean Fiber
· Water · Soybean Oil · Soybean Protein · Yeast · Ginger · Salt · Raw Cane Sugar ·Seaweed
· Bread Crumb · Vegetarian Flavor
COOKING SUGGESTIONS
Preheat the oven to 350 degrees. Line the fish fillets side by side on a baking pan with little oil. Bake the fish fillets in the oven for 30 minutes or until golden brown. Feel free to turn the fish fillets to the other side. Remove them from the oven with mittens. Serve with hot dipping sauce!
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Vegan Crab Steak
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GLUTEN FREE
SOY FREE
WEIGHT 0.54
LBS
INGREDIENTS
• Konjac Powder
• Salt
• Sugar
• Red Yeast Rice • Vegetable Seasoning
COOKING SUGGESTIONS
Slice desired vegetables (potatoes, mushrooms, tomato or carrots) and crab stick into small pieces. Boil a pot of water with the vegetables and the crab stick approximately 30-45 minutes. Sprinkle pepper powder and mushroom seasonings or add some spicy oil if desired. Serve and enjoy!
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Vegan Belt Fish
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WEIGHT 0.65 LBS
INGREDIENTS
· Wheat Fiber
· Water
· Non-GMO Soybean Protein
· Olive Oil
· Enzyme
· Sugar
· Sea Salt
· Seaweed
· Vegetarian Seasoning
COOKING SUGGESTIONS
Preheat the oven to 350 degrees. Purchase tempura flour for a local oriental supermarket. Evenly coat each belt fish with the mixture. Line the belt fish side by side on a baking pan with little oil. Bake the belt fish in the oven for 30 minutes or until slightly golden brown. Feel free to turn the belt fish to bake the other side. Remove them from the oven with mittens. Serve hot and enjoy!
ADJUST ACCORDINGLY TO YOUR OVEN SETTINGS
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Vegan Fish Ball
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WEIGHT 0.65 LBS
INGREDIENTS
· Konjac Jelly
· Soybean Protein
· Wheat Protein
· Tapioca Starch
· Water
· Sugar
· Sea Salt
· Curdlan Gum
· Yeast Extract Powder
· Vegetarian Flavor (White Pepper, Kelp Powder)
COOKING SUGGESTIONS
Slice desired vegetables (potatoes, mushrooms, tomato or carrots) and fish ball into small pieces. Boil a pot of water with the vegetables and the fish ball approximately 15 minutes. Sprinkle pepper powder and mushroom seasonings or add some spicy oil if desired. Serve and enjoy!
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Vegan Scallops
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GLUTEN FREE
WEIGHT 0.66 LBS
INGREDIENTS
· Soybean Protein · Soybean Oil · Modified Potato Starch · Sea Salt · Sugar · Curdlan Gum · Vegetarian Flavor (Yeast Extract, Maltodextrin, Soybean Protein Hydrolsate, Mushroom Extract, Sunflower Oil, Flavorings, White Pepper) · B-Carotene · Oleoresin · Paprika
COOKING SUGGESTIONS
SKILLET
Sliced desired vegetables (celery or carrots) and vegan scallops into small pieces. Stir-fry seasonings (1/3T Soy paste, 2/5T vegan XO sauce and a pinch of salt) with water. Once the seasoning boils, include vegetables and vegan scallops into wok. Let it boil again and add 1/2T of cornstarch water to thicken. Serve hot and enjoy!
OVEN
Preheat the oven to 350F. Line the scallops side by side on a baking pan with a little oil. Bake in the oven for about 15 minutes to until slightly golden brown. Feel free to flip the scallops to bake the other side. Serve with sauce as desired and enjoy!
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Vegetarian Salmon
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WEIGHT 0.65 LBS
INGREDIENTS
· Textured Soybean Protein (Soybean Protein, Wheat Protein, Wheat Starch, Calcium Carbonate, Calcium Sulfate) · Water · Soybean Oil · Isolated Soy Protein · Soy Sauce (Water, Soybean, Wheat, Salt) · Modified Tapioca Starch · Carrot Powder · Raw Cane Sugar · Ginger · Contains less than 0.5% of: Vegetarian Flavor (Soy Oil, Sesame Oil, Carboxylic Acids) · Salt · Yeast Extract · Seaweed Extract · Transglutaminase · Flavoring Agents (I+G Glycine) · White Pepper Powder · Licorice Powder · Natural Food Coloring (parika & caramel) · Dried Seaweed · Beancurd
COOKING SUGGESTIONS
Slice pineapple chucks (4 oz.) and red peppers into small pieces. Stir fry seasonings (2T soy sauce, 3T orange juice concentrate, 2T cornstarch, 1/4T sugar, 1T vegetable oil, 1 1/2T grated fresh ginger root). Once the seasonings boils, include the vegetables and fish into pan. Feel free to turn the fish over to pan fry the other side. Pan fry the fish until it turns slightly brown. First place the fish onto the plate, then pour the seasonings and vegetables over. Serve and enjoy!
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Vegan Tuna
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GLUTEN FREE
WEIGHT 0.43
LBS
INGREDIENTS
· Soybean Protein Hydrolysate
· Salt
· Soybean Oil
· Vegetarian Seasonings (White Pepper, Black Pepper, Chinese Five Spice)
COOKING SUGGESTIONS
Chop desired vegetables (cucumber, celery, and parsley) and tuna finely. Mix the vegetables and tuna together in a bowl. Include 2T of mayonnaise and juice of half of a lemon in the mix. Serve in a sandwich or salad.
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Vegan Fish
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GLUTEN FREE
WEIGHT 0.65 LBS
INGREDIENTS
· Non-GMO Soy Protein
· Soybean
Fiber · Mushroom Fiber · Activated Water
· Dried Laver
· Canola Oil
· Sugar
· Salt
· Vegetarian Seasonings
COOKING SUGGESTIONS
Slice pineapple chucks (4 oz.) and red peppers into small pieces. Stir
fry seasonings (2T soy sauce, 3T orange juice concentrate, 2T
cornstarch, 1/4T sugar, 1T vegetable oil, 1 1/2T grated fresh ginger
root). Once the seasonings boils, include the vegetables and fish into
pan. Feel free to turn the fish over to pan fry the other side. Pan fry
the fish until it turns slightly brown. First place the fish onto the
plate, then pour the seasonings and vegetables over. Serve and enjoy!
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Vegan Shrimp Ball
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SOY FREE
GLUTEN FREE
WEIGHT 1.31 LBS
INGREDIENTS
· Water
· Yam Flour
· Salt
· Calcium Hydroxide
· Vegetarian Seasonings
COOKING SUGGESTIONS
Boil the shrimp balls. Heat vegetable oil (approximately 350 degrees) in a wok. Prepare a batter using prepackaged tempura mix found at your local supermarket. Dip the shrimp balls into the tempura and make sure they are completely coated on both sides. Carefully put the shrimp balls into the wok and fry them until golden brown. Remove from the wok and drain excess oil with a paper towel. Serve hot with sweet and sour sauce!
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