COOKBOOKS, EBOOKS, MASTERCLASS, and YMC MERCH HERE:
LEARN HOW TO MAKE SOME OF MY FAVOURITE VEGETARIAN / VEGAN RECIPES TODAY!
LAY HO MA (how’s it going in Cantonese)! Recipes that are easy to make and delicious to eat are definitely my cup of tea. Join me in this episode and learn how to make an incredible vegetarian chili, vegan tom yum soup, and a crispy fried "chicken" recipe today!
*The amount of text for these 3 recipes exceed the limit in this description box. Check out the original episode in the links below for the full recipe and directions!
CHILI FULL RECIPE + DIRECTIONS HERE:
TOM YUM SOUP FULL RECIPE + DIRECTIONS HERE:
CRISPY FRIED OYSTER MUSHROOMS FULL RECIPE + DIRECTIONS HERE:
CHILI OIL FULL RECIPE + DIRECTIONS HERE:
THICK CHICKPEA MAYO FULL RECIPE + DIRECTIONS HERE:
COCONUT MILK FULL RECIPE + DIRECTIONS HERE:
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won’t miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil’s Recipes on Instagram: @yeungmancooking
Wil’s Recipes on Facebook: fb.me/yeungmancooking
Wil’s Photography + Video on Instagram: @wyphotography.com
Wil’s Photography + Video on Facebook: wyphotography
You are watching: