vegan: Recipes by our chefs

Glistening miso-maple roasted peaches with coconut cream and balsamic swirl. A sophisticated, plant-based Mediterranean-Asian fusion.

Miso-Maple Roasted Peaches with Ginger-Balsamic Drizzle

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

Smoky pomegranate-glazed King Oyster mushroom ribs with a spiced garnet mocktail on a rustic wood table in warm golden-hour light.

Smoked King Oyster Ribs with Pomegranate-Star Anise BBQ Glaze

Miso-ginger glazed orchard fruit stew with coconut yogurt, hazelnuts, and shiso in a dark ceramic bowl. Minimalist Italian-Japanese fusion.

Warm Miso-Ginger Orchard Fruit Stew Bowl

Smoked Miso-Glazed Lion’s Mane steak with deep grill marks on a matte charcoal plate, garnished with scallions on a sun-lit reclaimed oak table.

Smoked Miso-Glazed Lion's Mane Steak

Miso-balsamic polenta cakes with glossy glaze and black sesame on charcoal stoneware, paired with oolong tea in a rustic Tuscany-meets-Tokyo style.

Miso-Balsamic Sticky Toffee Polenta Cakes

Scorched harissa sweet potato and millet brunch bowl in a terracotta dish with peanut sauce on a rustic wooden table in soft morning light.

Scorched Harissa Sweet Potato and Millet Brunch Bowl

Crispy Sichuan-rubbed tofu burnt ends with a dark charred crust, scallions, and sesame seeds on a grey plate in warm California sunlight.

Sichuan Dry-Rubbed Smoked Tofu Burnt Ends

Vegan Hojicha tea cakes with miso glaze and candied kumquat on a black plate. Minimalist Zen high tea setting in warm, natural sunlight.

Candied Kumquat & Hojicha Infused Tea Cakes with Miso-Maple Glaze

Vegan panettone with miso-tofu cream and Earl Grey peaches, garnished with star anise and sesame on a sunlit minimalist marble table.

Star Anise & Earl Grey Braised Peach Panettone Toast

Zesty vegan lemon-miso linguine in a terracotta bowl, topped with Thai basil and gochugaru on an oak table in soft natural light.

Zesty Lemon-Miso Linguine with Gochugaru Crunch

Minimalist bento with red-glazed mushrooms, black rice, and roasted kabocha in a dark wood box. Rising steam and elegant Japanese aesthetic.

The Radiant Red Seitan & Black Rice Bento

Miso-maple glazed Lion’s Mane katsu on black rice with edamame and radish in a minimalist bowl. Serene wabi-sabi Japanese vegan food photography.

Miso-Maple Glazed Lion’s Mane Katsu Bowl

Vegan Panzanella with charred broccolini, crispy tofu, sourdough, and edamame in a wooden bowl, topped with Thai basil and ginger-yuzu glaze.

Charred Broccolini & Crispy Tofu Panzanella with Ginger-Yuzu Vinaigrette

Gourmet vegan tamarind-glazed sweet potato and chickpeas on coconut millet in a matte bowl, finished with fresh cilantro and sesame seeds.

Tamarind-Glazed Sweet Potato & Chickpea Tibs over Creamy Coconut Millet

Charred Miso-Peach Glazed Tofu Burnt Ends with a sticky glaze, scallions, and sesame seeds. Vibrant vegan Asian-American BBQ fusion.

Miso-Peach Glazed Tofu Burnt Ends

Miso-glazed king oyster mushroom scallops on vibrant edamame purée. Gourmet vegan Japanese plating on a matte black plate with micro-shiso.

Miso-Glazed King Oyster Scallops with Truffled Edamame Purée

Rustic Teff & Shiitake sourdough with nigella seeds and berbere oil on a minimalist stone table. Sliced to reveal a rich, sun-dried tomato crumb.

Teff & Shiitake Umami Loaf

Overhead of steaming vegan Harissa & Miso groundnut stew with sweet potatoes and kale in a terracotta bowl on a dark slate surface.

The Golden Harissa & Miso Groundnut Pot

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

Sunlit vegan Porcini and Edamame Siu Mai in a bamboo steamer, garnished with Thai basil and served with balsamic-soy glaze on a light oak table.

Truffled Porcini & Edamame Dumplings with Sun-dried Tomato Pesto

Crispy Suya plantain croquettes with dark miso-tamarind glaze, sesame, and scallions on a charcoal plate. Minimalist high-end vegan tapas.

Miso-Tamarind Drizzled Suya Plantain Croquettes

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

Grilled teff-crusted oyster mushroom skewers with harissa, baobab-tahini sauce, and pomegranate on a rustic ceramic platter.

Harissa-Spiced Oyster Mushroom Kebabs with Teff Crumble & Baobab-Tahini Drizzle

Minimalist Moringa coconut broth with airy foam and microgreens in a ceramic bowl on a dark teak table. Elegant Afro-Asian plant-based dish.

Sahari Airy Coconut and Moringa Broth

Vegan Osso Buco: Seared King Oyster mushrooms over golden saffron-miso risotto in a dark bowl, topped with fresh ginger-parsley gremolata.

Braised King Oyster 'Osso Buco' with Miso-Saffron Risotto

Artisanal teff bao buns filled with spicy Suya pulled mushrooms, neon-pink pickled onions, and cilantro on a minimalist ceramic plate.

Pulled Oyster Mushroom Suya Bao with Millet-Teff Buns

Vegan chestnut gnocchi with smoked shiitake, miso glaze, and Thai basil in a ceramic bowl on a rustic dark oak table.

Smoked Shiitake & Chestnut Gnocchi with Porcini-Miso Butter

Vibrant vegan Char Siu jackfruit sliders with purple Szechuan slaw and hoisin glaze, a bright Asian-American BBQ fusion dish.

Char Siu Smoked Jackfruit Sliders with Szechuan Slaw

Vegan African grazing board with magenta hibiscus dip, plantains, and tropical fruit on dark wood in warm golden hour light.

Savannah Sunset Sweet Grazing Platter

Vegan black sesame tartlets with Earl Grey cream and miso-pear, served with sencha tea in a minimalist Japanese Wabi-sabi setting.

Earl Grey & Black Sesame Cream Tartlets with Miso-Caramelized Pear

Vegan Lion’s Mane Katsu Sando on Shokupan bread, sliced on a charcoal plate with yuzu slaw and green tea. Minimalist Japanese aesthetic.

Lion's Mane 'Katsu' Sando with Yuzu-Miso Slaw

Vibrant golden millet and sweet potato pottage with harissa swirl and pumpkin seeds in a minimalist bowl on a rustic dark wood table.

Golden Millet & Sweet Potato Comfort Pottage

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

Gourmet miso-peach linguine with heirloom tomatoes, tofu, and Thai basil in a ceramic bowl on a wooden table, bathed in soft morning light.

Macerated Tomato & Miso-Peach Fusion Linguine

Dukkah-crusted cauliflower steak over orange sweet potato and teff mash, garnished with pomegranate seeds on a matte terracotta plate.

Dukkah-Crusted Savanna Cauliflower Steaks with Miso-Teff Mash

Millet-crusted tofu in Berbere sauce. Handcrafted charcoal bowl on dark wood, garnished with coriander and lime. Aromatic African-vegan fusion.

Millet & Peanut-Crusted Tofu in a Spicy Berbere-Tomato Jus

Vegan Serengeti Sizzle: Crispy millet, plantains, and avocado in a rustic wooden bowl on a dark stone surface. Soft natural lighting.

Serengeti Sizzle: Charred Kachumbari & Crispy Millet Salad

Miso-glazed Sicilian orzo salad with eggplant and Thai basil in a cream bowl on a sunlit rustic table. Elegant vegan European-Asian picnic.

Miso-Glazed Sicilian Orzo Picnic Salad

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

Vegan fusion ravioli-dumplings with seared bottoms on miso-truffle glaze, chili oil, and scallions on a sun-drenched minimalist ceramic plate.

Five-Spice Umami Ravioli-Dumplings

Three sticky Gochujang seitan sliders with kimchi slaw on a matte black plate, set on a sunlit oak table. Vibrant Asian-American vegan BBQ fusion.

Sticky Gochujang Seitan Rib Sliders with Kimchi Slaw

Smoky Yuzu Ramen-Chowder with charred seitan brisket, roasted corn & bok choy in a dark bowl. Soft morning light & steam on a light-wood table.

Smoky Yuzu & Charred Seitan 'Brisket' Ramen-Chowder

Glazed Harissa-Ginger King Oyster Mushroom steaks over golden millet, garnished with sesame and cilantro on a dark ceramic plate.

Glazed Harissa-Ginger King Oyster Mushroom Steaks

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

Vegan Miso-Tempeh Sando on Shokupan bread with pickled vegetables, elegantly plated in soft morning light.

Miso-Umami Tempeh Mince Sando

Creamy vegan sweet potato bisque in a terracotta bowl, garnished with chili oil and peanuts on a dark wood table. Warm, cinematic lighting.

Harissa-Ginger Spiked Groundnut & Sweet Potato Bisque

Vegan Ginger-Miso Pumpkin Gnocchi topped with Thai basil pesto and chili oil, served in a ceramic bowl with chopsticks on a wood table.

Ginger-Miso Pumpkin Gnocchi with Chili-Basil Pesto

Minimalist vegan seafood: ruby watermelon sashimi, seared mushroom scallops, and hearts of palm on dark slate. Elegant Japanese plant-based art.

The Neo-Umi Ocean Harvest Platter

Charred miso-glazed Lion's Mane 'Kabayaki' over sushi rice in a ceramic bowl with scallions and ginger. Minimalist Japanese food photography.

Charred Miso-Glazed Lion's Mane 'Kabayaki' Bowl

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

Gourmet vegan miso carbonara with linguine, shiitake, tempeh bacon, and black garlic, drizzled with chili oil in a minimalist ceramic bowl.

Smoky Miso & Black Garlic Mushroom Carbonara

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

Glossy miso-tamarind glazed plantain and tempeh skewers with sesame seeds and cilantro on a dark platter. High-end African-Asian vegan fusion.

Miso-Tamarind Glazed Plantain & Tempeh Suya Skewers

Artisan teff pizza topped with whipped peri-peri cream, Sukuma Wiki, and harissa chickpeas, drizzled with tamarind on a rustic wood table.

Whipped Peri-Peri Teff Artisan Pizza

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

Miso-glazed sweet potato bowl with coconut Sukuma Wiki and teff grains in a dark clay bowl, garnished with sesame and lime.

Zanzibari Coconut & Miso-Glazed Sweet Potato Bowl

Miso-maple eggplant pizza with almond ricotta, Thai basil, and chili oil on a charred crust, set on a light wood table in soft sunlight.

Toasty Miso-Maple Eggplant and Almond Ricotta Fusion Pizza

Vibrant magenta smoked beetroot and fonio pilau with toasted cashews in a rustic bowl. Minimalist African-inspired vegan gourmet culinary photography.

Smoked Beetroot and Fonio Pilau

Vegan Mshikaki bowl: Glazed King Oyster mushrooms, golden millet, and Sukuma Wiki in a terracotta dish. Minimalist, elegant food photography.

Savory Millet & Oyster Mushroom Mshikaki Bowl

Vegan Suya King Oyster skewers on golden millet with fresh Kachumbari salad. Top-down view of African plant-based fusion on a minimalist plate.

Suya-Spiced King Oyster Mushrooms with Millet and Kachumbari

Glazed Char Siu King Oyster 'bone marrow' over creamy truffle edamame congee in a matte black bowl, garnished with micro-shiso.

Char Siu King Oyster 'Bone Marrow' with Truffle Edamame Congee

Modern bento: orecchiette in miso-walnut cream, purple radicchio, bitter melon, and chili oil. Sleek chopsticks on a light marble surface.

Bitter Harmony Orecchiette Bento

Smoked Sichuan mushroom burnt ends with a sticky glaze and charred edges on a minimalist plate. Vibrant, plant-based Asian-American BBQ fusion.

Smoked Sichuan Peppercorn Mushroom Burnt Ends

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