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This past June, the “Vegetarian Cuisine Workshop” organized by the Vegetarian Cuisine Club created a cozy and inspiring space with the participation of Vedan and the heartfelt guidance of Chef Dao Vien Huy, Executive Chef at Tue Vegetarian Restaurant. The hands-on session was not only a cooking experience, but also a journey into the rich depth of vegetarian flavors.
The seaweed salad with cordyceps mushroom sauce was a harmonious blend of shredded vegan pork, carrots, cucumbers, and fresh herbs like lettuce, purple lolo, Vietnamese coriander, and mint. The highlight of the dish was the fresh, crunchy seaweed paired with a special sauce made from blended cordyceps mushrooms, calamansi juice, chili sauce, Vedan MSG, and more. Each bite offered a delightful balance of crunch, freshness, mild heat, and a savory aftertaste..
As for the king oyster mushrooms with vegetarian X.O sauce, each slice was pan-seared to a golden finish — juicy on the inside, lightly crisped on the outside. The signature X.O sauce was stir-fried until thick and stringy, made from lion’s mane mushrooms, enoki mushrooms, vegan pork, garlic, and shallots, then combined with Vedan chili sauce and Vedan shiitake & vegetable seasoning. The sauce was rich and aromatic, coating each piece like a flavorful layer — slightly caramelized, creamy yet not greasy.
Throughout the session, Chef Huy shared not only cooking techniques but also heartfelt tips — from how to prepare ingredients to how to season properly using Vedan products with finesse and efficiency..
Follow Vedan’s fanpage to discover more inspiring recipes and turn your kitchen into a place of love and care through every vegetarian meal!
#Vedan #VedanVietNam #Vedancooking #HatnemnamhuongraucuVedan #TuongotVedan
