• easy to cook ready to eat

    lunch time

  • Vege Shrimp Salad with Vinegar Dressing


    3 ounces Vege Shrimp

    1 ounce Cucumber

    1 teaspoon Olive Oil

    1 ounce Tomato

    1.5 teaspoon Red Wine Vinegar



    1. Add shrimp to the pot, cover and cook until it softened. Cool it down.

    2. Transfer to a platter. Mix shrimp with all the vegetables and sauce. ​

  • Shrimp Salad with Vinegar Dressing

  • Vege Beef Stew Borscht


    454g Vege Black Pepper Steaks

    1.5 cup Mushroom

    1 tablespoon Butter

    50g Fresh Cream

    A pinch Vege Seasonings

    A pinch Pepper Powder



    1. Chop the mushrooms.

    2. Heat butter in a skillet and add the mushrooms. 3. Add Vege Seasoning, pepper powder, fresh cream and rice.

    4. Sauté the ingredients until the liquid is fully absorbed.

    5. Heat up Vege Black Pepper Steak.

    6. Put the risotto into a bowl and top with Vege Black Pepper Steak, then enjoy!

  • Avocado Buns


    3 Vege Crispy Chicken Patties
    3 burger buns
    2 ripe avocados
    3 slices cheese
    ¼ Iceberg lettuce
    3 tablespoon yogurt
    1½ tablespoon pickles
    1 teaspoon Tabasco
    1 tablespoon lemon juice
    A pinch of salt
    ½ teaspoon Vege Seasoning
    A pinch of black pepper



    Wash and tear the lettuce into pieces.

    Peel and destone the avocado, slice into cubes, then put them in a bowl. Season with yogurt, Tabasco, lemon juice, salt, Vege Seasoning, and black pepper.

    Heat the oil in the fat fryer to 160℃. Fry the chicken patties for 2 - 3 minutes, then remove to a board.

    Halve and toast the buns in an oven, removing them when golden. Stack in the patty, lettuce and cheese, then drizzle avocado sauce.

  • Luck Ham Croissant


    Vege Lucky Ham
    4 croissants
    3 tablespoons Vege Mayonnaise (Thousand Flavor)
    ⅓ cucumber
    1 hard boiled egg
    ½ teaspoon of pepper powder
    1 teaspoon of Vege Seasoning



    1. Wash and finely dice the cucumber. Smash the egg up and mix cucumber, Vege Mayonnaise, pepper powder and Vege Seasoning.

    2. Shred the ham and fry it quickly, then remove and set aside.

    3. Halve the croissants and roast for 2 - 3 minutes. To serve, layer the ham and the dressing on the croissant base, then cover the top.

  • American Hot Dog


    2 Vege Hot Dogs
    2 hot dog buns
    3 tablespoons Vege Spaghetti Sauce
    wholegrain mustard
    American mustard



    1. Toast the buns in a preheated oven at 130℃ for 2 - 3 minutes. (or place them in a dry pan, each side for 20 seconds)

    2. Fry hot dogs in a frying pan with a little oil. Remove to a plate.

    3. Place Vege Spaghetti Sauce into a pan until boiling.

    4. Spread some wholegrain mustard, place the hot dog, then drizzle the Vege Spaghetti Sauce and American mustard, if you like.

  • French Tuna Sandwich


    6 slices white toast
    3 tablespoons Vege Tuna Salad
    1½ tablespoons Vege Mayonnaise
    1 tomato
    ½ cucumber
    2 hard boiled eggs
    4 eggs
    4 tablesppons water
    1½ Vege Seasoning
    1 teaspoon Parsley Powder
    1 teaspoon pepper powder



    1. Finely slice the tomato (about 0.5 - 1cm-thick) and cucumber.

    2. Smash the boiled eggs, and mix up with Vege Tuna Salad, Vege Mayonnaise and pepper powder.

    3. Beat the eggs, then mix with Vege Seasoning and Parsley Powder.

    4. Place a frying pan on a medium-low heat with butter. Dip the toasts into the beaten egg. Fry until golden-brown on both sides.

    5. Spread the Tuna Salad dressing on a toast, then put on another toast on top. Place the tomato slices and cucumber on it, and finish it with one more toast. Cut it diagonally or vertically.

  • Sausage Omelette


    10 - 15 Vege Mini Sausages
    Button Mushrooms
    4 eggs
    1 teaspoon Vege Seasoning
    A pinch of salt and pepper
    1 teaspoon Parsley Powder
    1 tablespoon butter
    ½ tablespoon olive oil


    1. Finely slice the sausages and mushrooms (about 0.5cm-thick)

    2. Beat the eggs, add Vege Seasoning, Salt&Pepper, and pasley powder into it, then mix it.

    3. Put a frying pan on a medium-low heat with olive oil and butter, fry the mushrooms until tender. Add the sausages, cook until lightly golden. Pour in the eggs, swir around the pan. After 1 minute (or longer if you like), fold the omelette over from one side to the middle, and fold the top edge over to the bottom, then dish up.

  • Ham and Apple Roll-Ups


    Vege Bacon Ham
    1 apple
    Alfalfa sprouts
    Vege Mayonnaise (Thousand Flavor)
    1 teaspoon Vege Seasoning
    A pinch of black pepper


    1. Defost the ham thoroughly, place it in a dry frying pan on a medium hear and fry each side for 10 minutes, then remove and set aside.
    2. Wash and core the apple, shred it into the salted water, then drain it.
    3. Wash and drain alfalfa sprouts.
    4. Mix up Vege Mayonnaise, Vege Seasoning and black pepper.
    5. Place the apple and alfalfa sprouts in the middle of the ham, then wrap with the ham. Hold it up with a toothpick or a fork, then tuck in.

  • Caprese Salad


    Vege Bacon Ham
    1 tomato
    feta cheese
    1½ tablespoons olive oil
    1 tablespoon balsamic vinegar
    A small bunch of parsley
    fresh mint


    1. Wash and slice the tomato (about 0.5cm-thick)

    2. Allow the bacon ham thaw completely and slice into 0.5cm-thick. Place the slices in a dry frying pan, cook each side for 10 seconds, then remove to a plate.

    3. Mix olive oil and balsamic vinegar for dipping sauce.

    4. Layer the tomato slices, bacon ham and feta cheese. Drizzle with the sauce, scatter the parsley and fresh mint then tuck in.

  • Pork Chop Panini


    6 Vege Black Pepper Meat Chops
    3 Panini breads
    ½ red bell pepper
    ½ yellow bell pepper
    6 button mushrooms
    A pinch of pepper powder
    1 teaspoon Vege Seasoning
    A pinch of salt
    1 tablespoon butter


    1. Wash and finely shred the peppers. Finely slice the mushrooms.

    2. Place the mushrooms in a frying pan on a medium-low heat with butter until lightly tender. Add the peppers, and season with pepper powder, Vege Seasoning and salt. Cook until tender, then set them aside to rest.

    3. Fry the meat chop in a preheated 160℃ fat fryer for 2 - 3 minutes until golden.

    4. Preheat the oven to 150℃. Arrange the vegetables, scatter the shredded cheese on the panini base, place the meat chop on top, then pop the lid on. Put it in the oven, cook until cheese is melted and panini curst is golden brown.

  • Mashed Potato Chip Dip


    100g Vege Crown Ham,

    200g potato,

    3 tablespoons Vege Mayonnaise,

    2 tablespoons corn,

    2 teaspoons Vege Seasoning,

    2 teaspoons pepper powder,

    1 teaspoon salt,

    corn chips


    1. Peel and dice the potato, cook in a pan of boiling water until tender. Drain and mash half of the potato.
    2. Defrost the ham thoroughly. Dice the ham and place in a non-stick frying pan until hot.
    3.Season the potato puree with ham, Vege Mayonnaise, corn, Vege Seasoning, pepper powder, salf. Mix well then plate up with the corn chips.

  • Tuna Salad on Cracker


    150g Vege Tuna Salad,

    ¼ apple,

    2 tablespoons pickled cucumber,

    3 tablespoons Vege Mayonnaise,

    1 teaspoon basil leaves,

    1 teaspoon Vege Seasoning,

    1 teaspoon pepper powder,

    ½ teaspoon salt,

    round crackers,

    1 cucumber


    1. Peel and core the apple. Finely dice the apple and give it a quick rinse in the salted water.
    2. Place tuna salad in a mixing bowl. Add the apple, pickled cucumber, basil leave, Vege Seasoning, pepper powder and salt, and mix until combined. Place in a fridge.
    3. Wash and finely slice the cucumber. (As thiner as you can)
    4. Place the cucumber slice on each cracker, then top with 1 tablespoon tuna salad. Sprinkle over some parsley or lemon zest. Serve.

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