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Whether you're vegan, vegetarian, or simply eating a little greener β the whole plant-based pantry lives here. Bold sambal, ready meals, sauces and spreads, made without a single anchovy.
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From sambal to spreads β every shelf of the Veg Everything pantry, sorted the way you cook.
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Not your Mama's. Not your Apak's.
Seven generations of Malaysian family recipes, remade plant-based.
Rich, fiery and nostalgic β made without a single anchovy, belacan or drop of ghee. Spoon it, stir it, sapu it over rice.
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100% Plant-Based
Made with only plant-derived ingredients. No animal products, ever.
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No artificial colours, flavours or preservatives. Real, wholesome ingredients.
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Flavour-first formulations that prove plant-based never means compromise.
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Recipes & inspiration
Delicious plant-based ideas built around the pantry β for every meal.
Romesco Grilled Vegetable Toast
Romesco Grilled Vegetable Toast Smoky, nutty, and rich without a drop of dairy β Romesco Spanish Sauce turns simple grilled vegetables and good bread into something worth photographing. Ten minutes at the grill, no recipe book required. Prep: 10 minCook: 10 minServes: 2 Ingredients 4 thick slices crusty sourdough or country bread 2 tbsp olive oil, plus extra for brushing 1 zucchini, sliced lengthwise 1 red capsicum, sliced into strips 1 clove garlic, halved 4 tbsp Romesco Spanish Sauce Handful of rocket or basil leaves Flaky salt and cracked pepper Method Heat a grill pan or barbecue to medium-high. Brush the zucchini and capsicum with olive oil and grill for 3-4 minutes per side until charred and tender. Brush the bread slices with olive oil and grill for 1-2 minutes per side until toasted. Rub each warm slice of toast with the cut side of the garlic clove. Spread each slice generously with Romesco Spanish Sauce. Top with the grilled vegetables, a scattering of rocket or basil, and a finish of flaky salt and cracked pepper. The Perfect Pairing Romesco Spanish Sauce turns simple grilled vegetables and good bread into something worth photographing β smoky, nutty, and rich without a drop of dairy. Spread it thick.
Harissa-Roasted Vegetable Couscous Bowl
Harissa-Roasted Vegetable Couscous Bowl Smoky, fiery, and fragrant with North African spice β Marrakesh Harissa is the difference between "roasted vegetables" and a bowl you'd order again. Charred zucchini and capsicum meet fluffy couscous and a nutty tahini drizzle for a lunch that pulls its weight. Prep: 10 minCook: 25 minServes: 2 Ingredients 1 cup couscous 1 cup boiling water or vegetable stock 1 zucchini, sliced into half-moons 1 red capsicum, cut into chunks 1 cup cherry tomatoes 2 tbsp olive oil, divided 3 tbsp Marrakesh Harissa 2 tbsp tahini Juice of 1/2 lemon Fresh parsley or mint, chopped Method Preheat oven to 200Β°C (400Β°F). Toss the zucchini, capsicum, and cherry tomatoes with 1 tbsp olive oil and 2 tbsp of the Marrakesh Harissa. Roast for 20-25 minutes until charred at the edges. Meanwhile, pour boiling water or stock over the couscous, cover, and let stand for 5 minutes. Fluff with a fork and stir through the remaining 1 tbsp olive oil. Whisk the tahini with lemon juice and a splash of water until smooth and drizzle-able. Pile the roasted vegetables over the couscous. Drizzle with the remaining Marrakesh Harissa and the tahini-lemon dressing. Scatter with fresh parsley or mint before serving. The Perfect Pairing Marrakesh Harissa is the difference between "roasted vegetables" and a dish you'd order again β smoky, fiery, and built for exactly this kind of bowl. Keep the jar close; it wants to go on everything.
Masala Curry Rice Bowl β Dinner in Ten Minutes
Masala Curry Rice Bowl β Dinner in Ten Minutes Warm, spiced, and comforting without a single hour at the stove β Not Your Amma's Masala Curry brings the deep, layered heat of a proper home-cooked masala to a bowl of rice in the time it takes the kettle to boil. Prep: 5 minCook: 10 minServes: 2 Ingredients 1 pack (about 2 cups) Not Your Amma's Masala Curry 2 cups steamed basmati rice, or 2 plain roti 1/2 cup steamed cauliflower or green peas Fresh coriander, to garnish Lime wedge, to serve Sliced green chilli (optional) Method Warm the Not Your Amma's Masala Curry in a saucepan over medium-low heat, stirring occasionally. Steam the rice, or warm the roti in a dry pan for 30 seconds each side. Spoon the masala curry over the rice, or serve alongside the roti. Scatter over the steamed cauliflower or peas for extra texture. Finish with coriander, a squeeze of lime, and sliced chilli if you like more heat. The Perfect Pairing Not Your Amma's Masala Curry is rich enough to eat straight from the pouch, but ten minutes turns it into a proper sit-down meal. Keep a few in the pantry for the nights you don't want to think about dinner.
Rendang-Braised Tofu & Green Beans, From Scratch
Rendang-Braised Tofu & Green Beans, From Scratch This is rendang built the long way β without the hour of grinding your own spice paste. Vegetarian Rendang Curry Paste carries every layer of lemongrass, galangal and chilli straight into a low, slow braise that clings to golden tofu and crisp green beans. Prep: 10 minCook: 25 minServes: 3 Ingredients 400g firm tofu, cubed and pan-fried until golden 200g green beans, trimmed and halved 3 tbsp Vegetarian Rendang Curry Paste 400ml coconut milk 1 stalk lemongrass, bruised 2 kaffir lime leaves 1 tbsp brown sugar Salt, to taste Steamed rice, to serve Method Pan-fry the tofu cubes in a little oil until golden on all sides. Set aside. In the same pan, add the Vegetarian Rendang Curry Paste and cook for 1-2 minutes until fragrant. Pour in the coconut milk, add the lemongrass and kaffir lime leaves, and bring to a gentle simmer. Return the tofu to the pan along with the green beans. Simmer uncovered for 15-18 minutes, stirring occasionally, until the sauce thickens and clings to the tofu. Stir in the brown sugar and season with salt to taste. Serve hot over steamed rice. The Perfect Pairing This is what Vegetarian Rendang Curry Paste was made for β a from-scratch braise where the paste carries every layer of spice without an hour of grinding your own. One jar, endless rendang.