Vegan

Vegan Cup noodles from South Korea. Read more

Fair Trade Organic Young Jackfruit pieces in salt water. Read more

Otafuku Yakisoba Sauce is a versatile sauce specially developed for the famous Japanese Yakisoba custom. The sauce combines the flavors of sweet, sour and spicy, making it the perfect addition to your noodle dishes. Read more

LaoGanMa Chinese Mushroom in chili sauce is used like sambal for noodles, rice, stir-fries, dip sauces for snacks, dressings, etc. Read more

The famous Chinese chilli oil combines crispy bits of chilli and onion with a rich, spicy soybean oil. Use in marinades, stir-fries, dips and toppings!
• Versatile
• Deep umami flavour
• Crunchy texture Read more

Bisto Vegetable Grave Granules are granules based on vegetable stock. Suitable for vegetarians and you only need to add water. Read more

Vegetarian imitated chicken (fried gluten). Read more

This vegetarian soup contains dried seaweed, spice powder, oil and sweet soy. This combination makes a delicious noodle soup. Add onions, egg and chili flakes for extra flavor. Read more

Japanese curry mix in block, medium hot. Read more

These organic beans in tomato sauce taste exactly the same as the regular version. Ideal for those who prefer the organic option. Read more

Seasoned sauce for okonomiyaki pancake. Read more

S&B Golden Curry Medium Hot is a popular block curry mix, perfect for quickly making a tasty, medium hot curry. It has an ideal balance of herbs and spices, making it easy to add to dishes. Read more

Vegetable stock. These Vegetable Cubes are a convenient way to add a boost of flavor and nutrients to soups, stews and sauces. Made from a blend of dried vegetables, these stock cubes add a rich and savory flavor to any dish. Read more

Green split peas for pea soup. Read more

This chili sauce made from soybean oil, peanuts, kohlrabi and tofu is indispensable in Chinese cuisine or as a condiment. Read more

Spicy Japanese Curry. Read more

Urid Dal or Ulutham Paruppu are black lentils that have been split. A common and popular legume, they are widely used all over India for making dhal or soups. Urid dal, along with rice, are used to make dosas, the crisp pancakes of southern India and also Read more

Kidney beans owe their name to the shape (they are kidney shaped) and have a red-brown color. They have a slightly sweet taste and can be eaten hot and cold. They originally come from North and Central America. You see them a lot in those regions. Read more

Whole Mung Beans / Moong Beans are small, yellowish-green beans. The whole beans are quite different from the split ones: they have a stronger flavour and so are seldom interchangeable. Read more

TRS Gram Flour is made from pure chickpeas, no additives! It is used in many Indian and Pakistani dishes, but also in the Middle East (falafel). Vegans use the chickpea flour a lot. Read more

Split chickpeas, well known in Indian and Pakistani cuisine. Read more

Soon Veggie Ramyun contains no meat ingredients so vegetarians and vegans can consume this tasty soup without any worries. Read more

Sweetened condensed coconut milk can be used for any recipe calling for a traditional sweetened condensed milk Read more

Evaporated coconut milk delicious for coffee or sweet and savory dishes. For the real coconut lover's! Read more