This plant-based alternative to lechon kawali is so flavorful, you won't miss the real thing. Keep frozen.
Ingredients: Texturized soy, tapioca starch, vegetarian mushroom seasoning, salt, expeller pressed coconut oil
1. Cut each Vegchon cube in half. Sprinkle/ rub with a dash of salt and pepper.
2. Heat 3-4 cups of cooking oil (or enough to cover vegan meat when deep-frying) in a wok or pot over medium-high heat (until 350F or 177C).
3. Deep fry each Vegchon cube, making sure every side is crispy. Best served hot.
Size: 250 g