Main Dishes

A one-wok braise of silky eggplant and chickpea-skin ribbons in a savoury Sichuan preserved vegetable sauce. 一鍋濃香下飯的鷹嘴豆皮炆茄子，嫰滑軟綿，素食家常菜的天花板。

A glossy, tender, not-oily vegan eggplant stir-fry that keeps its rich purple color — perfect over rice. 少油燜炒茄子，軟嫩紫亮又下飯的家常素食。

A no-cook vegan egg-salad sandwich: creamy avocado and crumbled tofu tossed with yellow mustard and seaweed paste, served on toasted bread. 不用開火、10分鐘搞定的純素「蛋沙拉」三明治，酪梨與豆腐完美復刻水煮蛋的口感。

A tender braised pumpkin soaking in a golden, savory-sweet broth of mushrooms and Taiwanese haishan sauce — one pot, fifteen minutes. 香甜綿密的貝貝南瓜，配上香菇與金針菇的鮮甜湯汁，一鍋十五分鐘，簡單又下飯。

A cozy vegan claypot of pan-fried tofu and glass noodles braised in a rich miso-sesame sauce — six ingredients, one pot, under 20 minutes. 滑嫩金黃豆腐配上吸滿醬汁的冬粉，味噌芝麻醬香濃郁，一鍋到底的療癒純素晚餐。

Sweet corn, carrots, enoki mushrooms and edamame tossed in golden butter until fragrant — a simple home-style side that kids love. 香甜玉米、紅蘿蔔、金針菇與毛豆，用奶油炒出焦香，簡單又下飯的便當菜。

Crispy fried king oyster mushroom cutlets that taste uncannily like juicy chicken fillets — golden outside, impossibly juicy within. 外酥內嫩、像極雞排的純素杏鮑菇料理，簡單又療癒。

A quick home-style stir-fry of crisp lotus root with shimeji mushrooms, cucumber, and savory olive vegetable — cooks in about 20 minutes with one pan. 蓮藕別只會煮湯！和鴻喜菇、小黃瓜、橄欖菜一起炒，軟中帶脆、鹹香下飯，二十來分鐘就能上桌。

Crisp, sweet and brilliant green — this five-minute asparagus stir-fry with white beech mushrooms and baby corn is proof vegetables need no heavy sauces to shine. 這道五分鐘清炒蘆筍搭配雪白菇與玉米筍，大火快炒下依然爽脆清甜、翠綠動人。

A classic Sichuan glass-noodle stir-fry made fully vegan — golden pan-fried tofu plays the ‘minced meat’ ants, every strand soaked in a savoury-sweet soy glaze. 用凍豆腐和板豆腐取代絞肉的純素川味螞蟻上樹，粉絲吸滿醬汁，一鍋20分鐘搞定的下飯神器。