Made from soy, pea, mushroom and rice proteins, Omnipork sure tastes like pork. And at this Cantonese restaurant, chef Leong Chee Yeng has constructed a comprehensive plant-based vegan menu with it and 30 other vegan-friendly ingredients.
Meat lovers will be convinced by this creation starring Impossible meat – the trending meat alternative made with soy protein, an iron-rich molecule called heme and coconut and sunflower oils. It’s served with caramelised onions, pickles and cheddar on rye bread and this beloved sandwich shop’s special sauce.
This restaurant’s vegan sashimi dish is made with konjac jelly, but it will still remind seafood lovers of tuna, salmon, squid, scallop and prawn.
At this cosy vegan restaurant on Keong Saik Road, baked cauliflower is used in lieu of pasta and covered with a creamy cashew “cheese” sauce. For an added touch of health, it’s served with a heap of seasonal vegetables and mushrooms.
This casual Western café in Little India has been a vegetarian specialist for over a decade. Among its broad menu of pasta, pizza and sandwich offerings is this hearty burger with a patty made of sweet potato and quinoa, slathered with blackberry salsa.
This Bib Gourmand-recognised institution specialises in Peranakan-Thai vegetarian cuisine. The menu is packed with full-flavoured dishes such as this one, made of shiitake mushrooms cooked in a rich mix of Peranakan herbs and spices.
A version of this article was originally published in the October 2019 issue of SilverKris magazine