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As part of August’s culinary journey, under the guidance of Chef Nguyen Hong Thich – Head Chef of Du Uyen Vegetarian Restaurant, participants had the opportunity to experience two innovative vegetarian dishes. Each recipe was carefully balanced in flavor, enhanced by the perfect harmony of Vedan Shiitake & Vegetable Seasoning and Vedan Mushroom Sauce.
Fruit Pani Puri – a creative twist on India’s iconic street snack, reimagined with the natural sweet-and-tangy freshness of assorted fruits. The fruit and sweet corn filling, lightly sautéed with Vedan Shiitake & Vegetable Seasoning, is tucked inside crispy Pani Puri shells. Every bite bursts with refreshing flavors: crunchy, delightful, familiar yet excitingly new.
Mushroom Noodle Stir-Fry – springy noodles paired with a variety of mushrooms such as king oyster, brown reishi, and shiitake, stir-fried to perfection and topped with rich Vedan Mushroom Sauce. The natural sweetness of mushrooms blends seamlessly with the subtle aroma and deep aftertaste of Vedan Shiitake & Vegetable Seasoning, creating a light yet satisfying main dish.
This workshop was more than just a cooking session – it was a hands-on culinary experience, where each participant discovered the transformation of vegetarian ingredients when paired with Vedan seasonings. With just a touch of thoughtful seasoning, vegetarian dishes come alive with fullness, balance, and irresistible appeal.That is exactly the value Vedan aspires to bring – turning everyday meals into memorable culinary experiences.
Follow Vedan Vietnam Fanpage to save these two recipes and add them to your festive menu this season!!
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