Game-changing veggie concepts

For certified vegan chef Mimi Vergara-Tupas, vegetables are always the star of her dishes.

“We started with cold-pressed juices and salads in 2014 and gradually expanded to carry more healthier on-the-go meals as our market grew,” she said.

Plant-based cooking, she said, takes a lot of creativity and unlearning.

“Our menu ranges from nutritious to indulgent, on-the-go meals to tasting menus, plated dishes to chopped salads to grain bowls. We’ve created hundreds of recipes, each with its own particular flavor that has made it a best-seller in its own right,” she added.