Herban Fix - Vegan Kitchen

Served with glass noodles and turmeric sauce.

In curry jus with leeks and assorted mushrooms.

Fused with shiitake mushroom and taro. Gluten free.

Garnished with pickled vegetables.

Glazed with ponzu. Gluten free.

Served with fresh water chestnuts, shiitake, celery, carrots, and tofu. Gluten-free.

Served with sweet and sour sambal.

Served with crispy soy duck, cucumber, peanut, and cilantro.

Served with curry dipping.

Served with kimchi.

Stuffed with radish, cucumber, tomato, and seaweed noodles. Gluten free.

Served with baby gai lan. Gluten free.

Served with vegetables, shallots, coriander, and galangal. Gluten free.

Served with enoki, shiitake and king oyster mushrooms. Gluten free.

Served with vegetable duplings.

Served with root vegetable and pumpkin bouillon. Gluten-free.

Gluten free.

Tossed in ginger soy vinaigrette. Gluten free.

Served with roasted nuts. Gluten-free.

Served with organic quinoa cherry tomatoes, and kale. Gluten-free.

Served with Asian pear and cucumber.

Served with tofu, vegetables, and peanuts. Gluten free.

Served with shiitake mushrooms. Gluten free.

Served with mushrooms and seasonal vegetables. Gluten-free.

Served with Asian greens.

Served with walnuts and pine nuts. Gluten-free.

Gluten-free.

Topped with sauteed assorted mushrooms. Gluten-free.

Glazed with sesame soy au jus. Gluten free.

Served with baby gailan. Gluten-free.

In hot pot. Gluten free.

Served with tofu, vegetables, and cashews. Gluten-free.

Served with organic kale simmered in curry laksa.

Mushrooms, carrots, fungus and quinoa roll.

In citrus sauce.

Served with assorted vegetables. Gluten-free.

Served with lettuce wraps.

Gluten free.

Gluten-free.

Gluten-free.

Gluten free.

Served with shiitake mushrooms.

Served with tofu, vegetables, and peanuts.

Mushroom steak with assorted vegetables.

Topped with vegetable chutney.

Served with crispy soy duck, cucumber, peanut, and cilantro.

Served with vegetables, shallots, coriander, and galangal.

Served with enoki, shiitake, and king oyster mushrooms.

Served with vegetable dumplings.

Root vegetables and pumpkin bouillon.

Tossed in ginger-soy vinaigrette.

Served with organic quinoa, cherry tomatoes, and kale

Served with edamame

Served with shiitake mushroom, taro, and peanuts.

Served with pickled vegetables.

Served with diced assorted vegetables

Served with sweet and sour sambal

Served with crispy soy duck, cucumber, peanut, and cilantro.

Topped with vegetable chutney.

Served with baby gai lan.

Served with tofu, vegetables, and cashews.

Served with organic kale simmered in curry laksa.

Mushrooms, carrots, fungus, and quinoa roll.

Mushroom steak with assorted vegetables.

Served with Asian pear and cucumber.

Served with tofu, vegetables, and peanuts.

Served with shiitake mushrooms.

Served with mushrooms and seasonal vegetables.

Served with walnuts and pine nuts.

Topped with sautéed assorted mushrooms.

Glazed with sesame soy au jus.

Served with shiitake mushrooms.

Served with tofu, vegetables, and peanuts.

Topped with sautéed assorted mushrooms.

Served with vegetables, shallots, coriander, and galangal.

Served with enoki, shiitake, and king oyster mushrooms.

Served with vegetable dumplings.

Root vegetable and pumpkin bouillon.

Served with organic quinoa, cherry tomatoes, and kale

Served with shiitake mushroom, taro, and peanuts.

Served with pickled vegetables.

Served with diced assorted vegetables

Served with crispy soy duck, cucumber, peanut, and cilantro.

Glazed with sesame soy au jus.

Topped with vegetable chutney.

Served with tofu, vegetables, and cashews.

Served with organic kale simmered in curry laksa.

Mushrooms, carrots, fungus, and quinoa roll.

Mushroom steak with assorted vegetables.

Served with Asian pear and cucumber.

Served with tofu, vegetables, and peanuts.

Served with shiitake mushrooms.

Served with mushrooms and seasonal vegetables.

Served with walnuts and pine nuts.

Topped with sautéed assorted mushrooms.