asian-fusion: Recipes by our chefs

Miso-glazed root vegetables on silky cannellini cream. A vibrant plant-based East-West fusion on artisanal ceramic in soft natural light.

Roasted Umami Harvest Medley with Miso-Balsamic Glaze

Charred miso-maple tempeh skewers on a wabi-sabi plate with chili oil and herbs. A wood-fired bridge of heritage and plant-based umami.

Charred Miso-Maple Tempeh Tapas with Chili-Garlic Crunch

Vegan miso-glazed mushroom ribs with vibrant kimchi slaw on a minimalist ceramic plate, bathed in bright, natural California sunlight.

Smoked Black Garlic & Miso Glazed King Oyster Ribs

Crispy Szechuan oyster mushrooms with Gochujang BBQ glaze, scallions, and pickled daikon on a matte grey plate in bright, natural light.

Smoky Szechuan Dredged Oyster Mushroom Meze

Golden panko jackfruit ribs with hoisin-bourbon glaze and wasabi slaw on a matte-black platter in bright California sunlight.

Golden Panko-Crusted Jackfruit Rib Bites with Hoisin-Bourbon Glaze

Vegan Seitan Siu Mai with glossy Gochujang BBQ glaze in a bamboo steamer, topped with cilantro and sesame in bright, sunny California light.

Smoky Seitan Siu Mai with Gochujang BBQ Glaze

Toasted sourdough miso-melt with smoky tempeh brisket, melted vegan cheese, and red kimchi on a grey plate under warm golden-hour light.

Smoky Tempeh & Kimchi Miso Melt

Vegan jackfruit sliders with miso-peach glaze, caramelized onions, and cilantro on a ceramic plate in warm, golden California sunlight.

Sticky Miso-Peach Glazed Jackfruit Sliders with Wasabi-Caramelized Onion Jam

Sizzling vegan King Oyster mushroom and seitan stir-fry in a glossy black pepper sauce, served in a dark ceramic bowl with steaming jasmine rice.

Sizzling Black Pepper King Oyster & Seitan Stir-Fry

Golden Yuzu-Ginger BBQ Soup topped with charred jackfruit and fresh herbs on a sunlit wooden table. Minimalist vegan Asian-American fusion.

Smoky Yuzu-Ginger BBQ Fusion Soup

Smoked watermelon brisket with matcha-yuzu glaze and a layered matcha cooler on a sunlit California table. Vibrant vegan fusion BBQ.

Smoked Watermelon Brisket with Matcha-Yuzu BBQ Glaze

Glossy mahogany Gochujang glazed vegan roast with diamond scoring on a minimalist charcoal platter, garnished with micro-shiso and bok choy.

Smoked Gochujang Glazed Plant-Based Holiday Roast

Three pink mochi in golden ginger-osmanthus syrup, served in a minimalist ceramic bowl. Elegant, serene Japanese vegan dessert photography.

Glazed Mochi Dumplings with Spiced Ginger-Osmanthus Syrup

Vegan hoisin jackfruit sliders with kimchi slaw and cilantro on charred brioche buns, capturing a vibrant Asian-American BBQ fusion.

Smoky Hoisin-Kimchi Jackfruit Sliders

Vegan Gochujang BBQ seitan flatbread on a flaky scallion pancake, with wasabi mayo and cilantro, shot in warm, golden California sunlight.

Gochujang BBQ Seitan & Scallion Fusion Flatbread

Charred vegan BBQ albondigas in a red gochujang-miso broth with scallions and sesame seeds, reflecting warm California sunlight.

Smoky Gochujang BBQ Albondigas in Miso-Tomato Broth

Sliced Smoked Yuzu-Hoisin Seitan Brisket with a sticky glaze, sesame, and scallions on a charcoal platter in warm golden sunlight.

Smoked Yuzu-Hoisin Seitan Brisket

Two Gochujang seitan brisket sliders with miso slaw and sesame seeds on a minimalist plate, bathed in bright California sunlight.

Smoked Gochujang Seitan Brisket Sliders with Miso-Maple Slaw

Smoked Gochujang Bourbon Lion’s Mane ribs with a glossy red glaze, sesame seeds, and scallions on a dark plate in warm, natural sunlight.

Smoked Gochujang Bourbon Lion’s Mane Ribs