Veg-An (Northeast)

Indulge in the savoury taste of our new Teriyaki Plant Balls! Each bite delivers the authentic flavour and texture of Japanese teriyaki meatballs, but with a vegan twist! These plant balls are coated with our homemade teriyaki sauce prepared by chef Tomoe. No added growth hormones, no added antibiotics, great source of protein, zero cholesterol, pure plant-based goodness! ** Product contains alliums, 8 plant balls per box.

Despite being made only with plant-based ingredients, the Ragu Alla Bolognese is a masterpiece that allows you to enjoy the authentic, delicious rich flavour of a chef-prepared Bolognese sauce. Besides pasta, this versatile sauce can be used for other dishes like lasagna, rice, baked rice, as pie fillings, burritos and wraps, etc. (U.P: $9.90, now on promotional offer for $5.90)

This is the 100% plant-based version of Pietro's top seller "Spicy Eggplant" sauce, with addictive juicy eggplant chunks and red miso, which improves the richness and creates a satisfying taste. (U.P: $9.90, now on promotional offer for $5.90)

This vegan keema curry is a collaboration between Sapporo's long-established Indian curry restaurant "Mirch" and Soycle. It reproduces the rich, spice-scented taste of the restaurant that the owner chef of Mirch loved so much, but with less spice, suitable for those who don't like spicy curry. (U.P: $9.90, now on promotional offer for $5.90)

The nutritionally well-balanced Shibi-no-Kitsune bento, like the Trio series, can be frozen and be kept for up to a month. It features a hearty stew of enoki mushrooms and tofu puffs, peppery vegan crab cake, Japanese stewed pumpkins, steamed Japanese sweet potato, vinegared carrot salad, and marinated seasonal greens, on fluffy Koshihikari rice from Japan and 16 types of mixed grains.

Buta Miso, a representative delicacy of Kagoshima prefecture, is made with minced pork and miso paste. It can be used as a topping for rice, tofu, noodles, as a filling for rice balls, as an appetiser to go with Shochu liquor, or as a dip sauce for chilled vegetables sticks. We at Veg-An use plant-based minced, combined with authentic barley miso imported from Kagoshima, to recreate this regional specialty for vegans, vegetarians, flexitarians, and all planet warriors. ** 200g per bottle. Can be kept in chiller for up to three weeks. Recommend to consume as soon as possible.

Soycle is a new soy flake that can be sprinkled on a variety of meals. By using whole germinated soybeans using patented technology, we have created a product that is not only rich in nutritional value but also in umami flavour. These soy flakes can be stored at room temperature, are high in protein, low in fat, and have no odour. They do not need to be rehydrated. They are very convenient and suitable for use as a protein booster for young and old. Just sprinkle on salad, soup, porridge, pasta sauce, etc.

Yuzu Pepper is a type of Japanese seasoning said to originate from Kyushu in southwestern Japan. It is a paste made from chili peppers, yuzu citrus peel and salt. It is usually used as a condiment for hot pots and stews. Our selected Yuzu Pepper from Soo city in Kagoshima is bursting with citrus fragrance.

The Trio series offers three delicious bento packed meals that can be frozen for later consumption. The Classic Noriben is our best seller, featuring a crispy vegan fish fillet, pan fried edamame tofu nuggets, kinpira burdock, marinated seasonal greens, Japanese pickles, roasted seaweed, simmered kelp, on fluffy Koshihikari rice from Ishikawa, Japan, and 16 types of mixed grains. This works out to a grand total of 26 types of vegetables and grains in this bento!

The Trio series offers three delicious bento packed meals that can be frozen for later consumption. The Yakitori Bento, features torched shiitake mushrooms, edamame tofu nuggets in home-made Yakitori sauce, crispy pan fried sweet vinegar soy nuggets, spinach marinade, steamed Japanese sweet potatoes, Japanese pickles, and shredded seaweed, on fluffy Koshihikari rice from Ishikawa, Japan and 16 types of mixed grains. This works out to a grand total of 24 types of vegetables and grains in this bento!

The Trio series offers three delicious bento packed meals that can be frozen for later consumption. The Sanshokudon has the lowest oil content among the three, featuring flavoured firm tofu, plant based mince soboro, boiled salted French beans, Lion's Mane mushrooms, pan fried lotus root, Japanese stewed pumpkin, and Japanese pickles, on fluffy Koshihikari rice from Ishikawa, Japan and 16 types of mixed grains. This works out to a grand total of 24 types of vegetables and grains in this bento!

Takushoan is a small, family-run soba restaurant in chef Tomoe's hometown in Okayama and many people travel from afar just to enjoy their offerings. Unfortunately, they ceased operations since 2023. To pay tribute to this wonderful soba restaurant, chef Tomoe has worked to veganise their Zaru Soba, to bring the flavour of her hometown to Singapore. **Product delivered in ambient temperature, but we recommend the broth to be chilled before consumption.

Takushoan is a small, family-run soba restaurant in chef Tomoe's hometown in Okayama and many people travel from afar just to enjoy their offerings. Unfortunately, they ceased operations since 2023. To pay tribute to this wonderful soba restaurant, chef Tomoe has worked to veganise their Kake Soba, to bring the flavour of her hometown to Singapore. **Product delivered in ambient temperature, but we recommend the broth to be warmed before consumption.

By popular demand, the Dashi Oden is now part of our regular menu as a low-carb main dish. This hearty stew, slowly cooked in our original Oden broth, features plant-based bonito stock, includes radish chunks, juicy ganmodoki tofu, chewy konjac and shirataki konjac noodles, fluffy potatoes, and firm tofu. Served with fragrant Yuzukosho citrus pepper. NOTE (1) this item is suitable for sharing for 2 to 3 people. (2) the oden can be refrigerated and reheated. We recommend consumption within three days.

Imported from Ishikawa prefecture in Japan, the protein-packed Habutae tofu nuggets, filled with bits of edamame soy beans, is pan fried and simmered in our home-made teriyaki sauce. Contains 5 large-sized nuggets.

The creamy stewed pumpkin, prepared a day in advance for the flavours to seep in, is one of the favourites among our customers.

Warabimochi is a Japanese confection made from bracken starch and covered in kinako powder (toasted soybean flour). It is popular in the summertime dessert, especially in Western Japan.

Omusubi, also known as Onigiri aka rice ball, is a traditional Japanese food made using white rice formed into triangular or cylindrical shapes and often wrapped in seaweed. It is usually filled with salty or sour ingredient as a natural preservative. Onigiri is a portable and convenient food that has become so mainstream that they are being served in restaurants. Due to its popularity in Japan, omusubi has become a staple in Japanese restaurants worldwide. Set contains two rice balls and pickles.

"Yamitsuki" in Japanese means addictive, and there is no better way to describe this plant-based popcorn chicken! The Yamitsuki Pops (or Yummy Pops for easy pronunciation) is a delicious side dish that complements our bento sets. It is also a great party snack or, if you drink, an ideal pairing dish with a cold beer on a Friday night, or a glass of iced Shochu! Not to mention it is trans fat free and has no added preservatives! Do give it a try!

After extensive R&D, our highly popular "Vegan Pork Belly", now known as Echigo Katsu, is back with improved taste! The main ingredient "Fu", made from wheat gluten, is commonly used in Japanese Zen Buddhism cooking and vegan macrobiotic meals. It is low in calories and fat, high in protein and fibre, rich in minerals such as sodium, potassium, calcium, iron, and zinc. It also contains proline, which regenerates collagen in the skin, and gluten peptides, which have pain-relieving and blood pressure lowering effects. ** Image for reference only. ** Box contains 8 pieces of katsu.

The Kuromame sweet black beans is a standard item in Japanese New Year Osechi. It was first introduced in our New Year special in November 2021. By popular demand, we will be bringing back the Kuromame black beans as a side dish. ** Image for reference only.

Miso soup is a timeless Japanese comfort food, with fermented soybean paste as the main ingredient. To prevent spillage during transportation, our plant-based miso soup is served in the form of fresh miso paste with dried kelp and fresh enoki straw mushrooms. Add about 100ml hot water and stir well, and the miso soup is ready to be served.

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Delivery by car

The versatile Banno Tsuyu Japanese Broth, known for its deep umami-rich savoury taste, is a quick and convenient option for noodle dishes (e.g. dipping sauce for udon, soba, somen), dressing for natto, or even as a flavourful base for side dishes, soups, and stews (e.g. spinach marinade, agedashi tofu, etc.). This product is Ready-to-Eat and should be refrigerated. Best to consume within 10 days upon receiving. Serving suggestion: 2 parts broth, 1 part water for strong taste, 1:1 for mild taste.

This Tuna Sashimi, marinated in a delectable blend of Kagoshima premium soy sauce, kelp stock, and plant-based bonito, is the plant-based answer to the well-loved, mouth-watering Japanese delicacy by the same name. Free from anisakis parasites, toxic mercury, and carcinogenic PCBs, all of which are commonly found in raw fish, this 100% plant-based goodness is perfectly safe for children, pregnant women, and breastfeeding mothers. Enjoy it with piping hot rice, or cold noodles, or pair it with Shochu liquor, Sake, or wine! Ready to eat. Refrigerate and serve chilled Best consume within 4 days.

Our Japanese Tuna Mayo is a convenient, ideal back-up for busy mums to quickly prepare tuna mayo sandwich, grilled tuna mayo melt, tuna mayo broccoli salad, etc. for their children. It can also be spread on crackers for wine pairing, or to make tuna mayo sushi, rice bowl, and many more! Let's save the ocean by leaving seafood off our plates! Ready to eat. Refrigerate and serve chilled. Best to consume within five days.