|
|
|
|
|
|
Vegan Frozen Q -Tofu
|
|
|
GLUTEN FREE
WEIGHT 0.65 LBS
INGREDIENTS
· Soybean Protein Isolated
· Water
· Soy Oil
· Sea Salt
COOKING SUGGESTIONS
Slice desired vegetables (bell peppers) and q-tofu into small pieces. Stir fry seasons (1T oil and 3T mushroom sauce) with water. Once the seasoning boils, include vegetables and q-tofu into wok. Let it boil again and add 1/2T of cornstarch water to thicken. Serve and enjoy!
|
|
|
|
|
|
|
|
|
|
Vegan Squid
|
|
|
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!
|
|
|
|
|
|
|
|
|
|
Vegan Barbeque Sauce Gizzard
|
|
|
GLUTEN FREE
WEIGHT 0.48 LBS
INGREDIENTS
· Water · Yam Flour · Soybean Protein Extract · Oil · Salt · Pepper · Calcium Hydroxide · Vegetarian Seasonings (White Pepper, Black Pepper, Chinese Five Spice)
COOKING SUGGESTIONS
Slice desired vegetables (celery or carrots) into small pieces. Stir fry seasonings (1/3T oil, 1/3T soy paste, 2/5T BBQ sauce and a pinch of salt) with water. Once the seasoning boils, include vegetables and gizzard into wok. Let it boil again and add 1/2T of cornstarch water to thicken. Serve and enjoy!
|
|
|
|
|
|
|
|
|
|
Vegan Sweet & Sour Soybean Nugget
|
|
|
GLUTEN FREE
WEIGHT 0.48
LBS
INGREDIENTS
· Soybean Protein Hydrolysate · Pepper · Mushroom · Vegetable Oil · Salt · Vegetarian Seasonings (White Pepper, Black Pepper, Chinese Five Spice)
COOKING SUGGESTIONS
Slice desired vegetables (bell peppers) and soybean nuggets into small pieces. Stir fry seasonings (1T oil and 3T sweet and sour sauce) with water. Once the seasoning boils, include vegetables and soybean nuggets into wok. Let it boil again and add 1/2T of cornstarch water to thicken. Serve and enjoy!
|
|
|
|
|
|
|
|
|
|
Vegan Tuna
|
|
|
GLUTEN FREE
WEIGHT 0.43
LBS
INGREDIENTS
· Textured Soybean Protein • Water • Soybean Oil • Tapioca Modified Starch • Potato Starch • Hydrolyzed Soybean Protein • Sugar • Salt • Soy Sauce (Soybean, Water, Salt) • Pepper • Pea Extract • Potato Fiber • Less than 0.5% of: Vegan Flavoring Agents (I+G, L-Sodium Glutamate), Flavor (Medium-Chain Triglycerides, Propanediol, Glucose), Yeast Extract
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.
|
|
|
|
|
|
|
|
|
|
Vegan Chicken Nuggets S
|
|
|
GLUTEN FREE
WEIGHT 0.65 LBS
INGREDIENTS
· Textured Soybean Protein · Water · Soybean Oil · Tapioca Modified Starch · Potato Starch · Hydrolyzed Soybean Protein · Sugar · Soy Sauce (Soybean, Water, Salt) · Pepper · Pea Extract · Potato Fiber · Less than 0.5% of: Vegan Flavoring Agents (I+G, L-Sodium Glutamate), Flavor (Medium-Chain Triglycerides, Propanediol, Glucose), Yeast Extract
COOKING SUGGESTIONS
Slice desired vegetables (pineapple) and chicken nuggets into small pieces. Add 2T oil into the wok. Once the wok is hot, include vegetables and chicken nuggets with 3-5T of sweet and sour sauce into wok. Stir everything together and feel free to add 1/2T of sugar to lessen the sour taste. Add 1/2T of cornstarch water to thicken. Serve and enjoy!
|
|
|
|
|
|
|
|
|
|
Vegan Beef Chunks S
|
|
|
WEIGHT 0.65 LBS
INGREDIENTS
• Textured Soybean Protein (Soybean Fiber, Soybean Protein, Corn Starch, Wheat Protein) • Water • Soybean Oil • Tapioca Modified Starch • Potato Starch • Hydrolized Soybean Protein • Sugar • Salt • Soy Sauce (Soybean, Water, Salt) • Pepper • Pea Extract • Potato Fiber • Carrageenan • Less than 0.5% of Vegan Flavoring Agents (Sodium 5-Inosate, Sodium 5-Guanylate) • Flavor (Medium-Chain Triglycerides, Propanediol, Glucose) • Yeast Extract
COOKING SUGGESTIONS
Slice desired vegetables (potatoes, mushrooms, tomato or carrots) and beef chunks into small pieces. Boil a pot of water with the vegetables and the beef chunks approximately 30-45 minutes. Add 2T of mushroom seasonings and add some spicy oil if desired. Serve and enjoy!
|
|
|
|
|
|
|
|
|
|
Vegan Meat Steak with Pepper S
|
|
|
WEIGHT 0.65 LBS
INGREDIENTS
· Soybean Fiber
· Wheat Protein Condense
· Pepper
· Soybean Oil
· Salt
· Vegetarian Seasonings (White Pepper, Black Pepper, Chinese Five Spice)
COOKING SUGGESTIONS
Preheat the oven to 350 degrees. Line the pepper steaks side by side on a baking pan with little oil. Bake the pepper steaks in the oven for 30 minutes or until golden brown. Feel free to turn the pepper steaks to the other side. Remove them from the oven with mittens. Serve hot and enjoy!
|
|
|
|
|
|
|
|
|
|
Vegan Roasted Salt Chicken S
|
|
|
WEIGHT 0.65 LBS
INGREDIENTS
· Soybean Fiber
· Wheat Protein Condense
· Vegetable Oil
· Salt
· Vegetarian Seasonings (White Pepper, Black Pepper, Chinese Five Spice)
COOKING SUGGESTIONS
Preheat the oven to 350 degrees. Line the roasted salt chicken side by side on a baking pan with little oil. Bake the roasted salt chicken in the oven for 30 minutes or until golden brown. Feel free to turn the roasted salt chicken to the other side. Remove them from the oven with mittens. Serve hot and enjoy!
|
|
|
|
|
|
|
|
|
|
Vegan Shrimp Ball
|
|
|
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!
|
|
|
|
