Veg-An (Northeast)

Crispy vegan fish fillet, sweet vinegar nuggets, kinpira burdock, seasonal green marinade, nori seaweed and simmered kelp, on fluffy 16 mixed grain rice.

Grilled shiitake mushrooms and tofu nuggets, kinpira burdock, seasonal green marinade, seaweed on fluffy 16 mixed grain rice with original Yakitori sauce.

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 features premium quality Zao Soba, wakame kelp, shredded seaweed, and crispy vegan fish fillet, drizzled with our home-made Zaru Soba sauce, infused with MIRACORE® plant-based bonito stock.**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 features premium quality Zao Soba, wakame kelp, spinach, tempura bits, grilled abura-age tofu puffs, with our home-made warm Kake Soba soup, infused with MIRACORE® plant-based bonito stock.

The Champon is said to have been created in 1899 by Chen Ping Shun, owner of Shikairo, a Chinese restaurant in Nagasaki prefecture. He cooked a hearty dish of stir-fried vegetables and meat scraps, added Chinese noodles and simmered them in thick soup, to provide affordable and nutritious food to Chinese students studying in Nagasaki. Known for its thick, chewy noodles, rich broth, and abundance of vegetables and seafood, the Champon is a regional specialty that stands out from other ramen variations with its unique flavor profile and cooking style. After extensive R&D, Veg-An has recreated the flavour of the Nagasaki Champon, using only plant based ingredients. For those who like spicy food, be sure to add the Hirameki Mixed Spice, specially imported from Kagoshima (while stocks last).

Grilled black pepper Prime Soy slices sauté with Bok Choy, tofu and capsicum, kinpira burdock, and seasonal green marinade, on fluffy 16 mixed grain Japanese rice.

Stewed tofu puffs, enoki and shiitake mushrooms, and firm tofu, kinpira burdock, and seasonal green marinade, on fluffy 16 mixed grain Japanese rice.

Grilled Prime Soy slices with Bok Choy and bean sprouts, served on top of thin ramen noodles in light but flavourful Kyushu-style Tonkotsu broth.

The renewed version of our classic hearty stew, slowly cooked in our original Oden broth, features plant-based bonito stock, includes radish chunks, juicy ganmodoki tofu, chewy konjac, fluffy potatoes, firm tofu, ocean tofu, and plant-based ocean ball. NOTE (1) This renewed version is suitable for one person. (2) Can be refrigerated and reheated. We recommend consumption within three days. (3) Optional addition: Fragrant Yuzukosho citrus pepper.

Miso soup is a timeless Japanese comfort food, with fermented soybean paste as the main ingredient. The white miso we use is imported from Nagano prefecture in Japan. 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.

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.

Crispy on the outside and chewy on the inside, protein-packed soy nuggets are pan fried and simmered in our home-made sweet and sour Amazu sauce.

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.

Chewy and juicy vegan Lion's Mane mushrooms deep fried to perfection in Japanese karaage style, seasoned with salt and Aonori seaweed flakes!

As Veg-An's rice of choice, the nutritious 16 Mixed Grain Rice combines a harmonious blend of grains, rich in fibre and essential nutrients.

Customised Bento

Customised Bento (requires car delivery)

Warabimochi, a Japanese confection made from bracken starch, is a popular summertime dessert, especially in Western Japan. Our Matcha Warabimochi is covered in organic Matcha powder from Kagoshima, Japan!

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.

The Veg-An Potato Salad, combining creamy vegan Japanese mayonnaise and velvety mashed potatoes with crisp, fresh Japanese cucumbers, and vegan ham, has been a crowd favourite since our founding in 2021.

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.

The newly developed creamy pumpkin salad, complete with raisins and almond, is a close sibling of Veg-An's Potato Salad!

Veg-An's original vegan Nagasaki Champon soup pack. Ready-to-Eat, non alliums, 400ml. Store in chiller for up to 1 month and freezer for up to 3 months from the date of manufacturing (see packaging).

Veg-An's original vegan Kagoshima Ramen soup pack. Ready-to-Eat, contains alliums, 400ml. Store in chiller for up to 1 month and freezer for up to 3 months from the date of manufacturing (see packaging).

Enjoy a delicious bowl of miso soup with this ready-to-use, pre-packed Kagoshima barley miso blend, crafted by Chef Tomoe. Scoop 15g of the miso paste into a bowl. Add your choice of boiled vegetables. Pour in 100–120ml of hot water. Stir well, and your comforting bowl of miso soup is ready to be served! Each pack contains 100g of pre-blended Kagoshima barley miso. Image for illustration purpose only.

Veg-An's Flame Grilled Yakiniku, made with Prime Soy Daizu meat and seasoned with Miradashi Plant Based stock, is a convenient pantry option to have at home or in office. Each tender succulent slice is flame-grilled to perfection, capturing the essence of smoky, charred goodness. They are also packed with proteins and fibre, but excludes growth hormones, excessive antibiotics, and saturated fats. Savour the authentic taste of Japanese Yakiniku anytime, anywhere!

Veg-An's Flame Grilled Yakiniku, made with Prime Soy Daizu meat and seasoned with Miradashi Plant Based stock, is a convenient pantry option to have at home or in office. Each tender succulent slice is flame-grilled to perfection, capturing the essence of smoky, charred goodness. They are also packed with proteins and fibre, but excludes growth hormones, excessive antibiotics, and saturated fats. Savour the authentic taste of Japanese Yakiniku anytime, anywhere!

Veg-An's Flame Grilled Yakiniku, made with Prime Soy Daizu meat and seasoned with Miradashi Plant Based stock, is a convenient pantry option to have at home or in office. Each tender succulent slice is flame-grilled to perfection, capturing the essence of smoky, charred goodness. They are also packed with proteins and fibre, but excludes growth hormones, excessive antibiotics, and saturated fats. Savour the authentic taste of Japanese Yakiniku anytime, anywhere!

Veg-An's Flame Grilled Yakiniku, made with Prime Soy Daizu meat and seasoned with Miradashi Plant Based stock, is a convenient pantry option to have at home or in office. Each tender succulent slice is flame-grilled to perfection, capturing the essence of smoky, charred goodness. They are also packed with proteins and fibre, but excludes growth hormones, excessive antibiotics, and saturated fats. Savour the authentic taste of Japanese Yakiniku anytime, anywhere!