Main Dishes

Golden, crispy-edged butter potatoes tossed with savory mushrooms and fragrant spices — an easy one-pan vegan comfort dish. 外酥內綿的奶油馬鈴薯，杏鮑菇鴻喜菇滿滿香料，一鍋到底的純素家常美味！

A one-pot Taiwanese favorite: cabbage, tofu, and mushrooms braised in their own juices — no water added. 無水燜煮，一鍋到底，高麗菜的清甜與豆腐的焦香，全鎖在原汁原味裡。

Golden pan-fried tofu skin tossed in a sweet-sour tomato sauce with enoki mushrooms and edamame — a 15-minute vegan comfort dish. 金黃豆包裹上酸甜番茄醬汁，配上金針菇和毛豆，十五分鐘上桌的純素下飯菜。

Pan-seared king oyster mushrooms glazed in a sweet, spicy Korean BBQ sauce — smoky, chewy, and ready in 15 minutes. 平底鍋就能做出韓式燒烤風味的杏鮑菇，香辣Q彈、超級下飯，十五分鐘就能上桌！

Silky flash-fried eggplant, golden pressed tofu, and earthy mushrooms in a fragrant toon-paste glaze — a vegan spring stir-fry that makes rice disappear. 香椿炒茄子：香椿獨特香氣遇上軟嫩茄子與焦香豆干，一盤下飯的純素春天家常菜。

Crackling-crisp water lily stems stir-fried with dried tofu and shiitake — a 10-minute Taiwanese classic that stays brilliantly green. 大火快炒的水蓮清脆爽口，配上豆干與香菇，十分鐘上桌的台灣家常素菜。

Toon-scented mock fish and shiitake braised with soft summer cucumber — a 15-minute Taiwanese home classic. 香椿的香氣、軟嫩的大黃瓜與金黃素魚，簡單快速，夏日最下飯的家常菜。

Golden king oyster mushrooms in a glossy soy-mirin-maple glaze — this plant-based honey chicken tastes just like the bento-shop classic. 杏鮑菇煎至金黃，裹上醬油、味醂、楓糖漿收成的蜜汁，全素蜜汁雞丁比便當店的還香，配飯吃真的會停不下來！

Golden pan-seared tofu with shimeji mushrooms, curry powder, and fragrant Thai basil — a 15-minute Taiwanese home-style stir-fry that’s impossible to resist. 九層塔咖哩炒豆腐，15分鐘一鍋到底，香濃下飯的台灣家常素食。

Golden enoki mushrooms and savory black fermented beans turn humble bitter melon into a tender, bittersweet stir-fry that begs for rice. 金針菇煎至金黃、黑豆豉鹹香入味，苦瓜軟嫩回甘，是白飯殺手的家常菜！