Vegalchemy (蔬味平生) makes plant-based versions of Asian staples that normally rely on meat or seafood — a vegan XO sauce, ready-to-eat vegan tuna and salmon, low-carb konjac noodles, and a Sichuan chili oil. For anyone eating vegan, vegetarian, or simply lighter, it's a way to keep the bold flavors of Taiwanese and Chinese cooking without the animal ingredients. This guide walks through the lineup and how to put each to use.
What does Vegalchemy make?
| Product | What it is | Use | Price |
|---|---|---|---|
| Vegan XO Sauce | Plant-based take on dried-seafood XO | Stir-fries, noodles, rice, tofu | $16 |
| Konjac Noodles (2-pack) | Non-fried, low-carb, egg- and dairy-free | Quick noodle bowls | $15 |
| Sichuan Chili Oil | Fragrant vegetarian chili oil | Noodles, dumplings, dressings | $12 |
| Vegan Tuna | Ready-to-eat, sashimi-style texture | Rice bowls, salads, sushi | $12 |
| Vegan Salmon | Ready-to-eat, sashimi-style texture | Rice bowls, salads, sushi | $12 |
Vegan XO sauce, explained
XO sauce is normally a luxury condiment built on dried scallop and other seafood. Vegalchemy's vegan version recreates that savory, chili-spiked complexity using plant ingredients, so you get the same spoon-it-on-everything umami without the seafood. Use it the way you'd use regular XO: stirred into noodles or rice, folded into a tofu or vegetable stir-fry, or as a finishing condiment.
Konjac noodles: low-carb and non-fried
Konjac noodles are made from the konjac plant, making them naturally low in carbs and calories, non-fried, and free of egg and dairy. They're a quick base for a light noodle bowl — just heat and sauce them. Because they're mild on their own, they pair especially well with a punchy sauce.
Vegan tuna and salmon
These ready-to-eat plant-based seafood alternatives are designed for a cool, tender, sashimi-style eating experience and are 100% vegan, made on a dedicated production line. Serve them chilled over rice, in a poke-style bowl, or in sushi at home.
What to pair them with
Build a full vegan bowl from the range itself: toss konjac noodles with the vegan XO and a drizzle of Sichuan chili oil. Serve the vegan tuna or vegan salmon over rice with a dab of SG wasabi paste and soy. For a heartier plant-based noodle night, add Wei Lih vegetarian Jah Jan noodles, and finish with a de-tea oolong.
Which should I start with?
The Vegan XO Sauce is the most versatile and the best introduction. Choose the konjac noodles if you want a low-carb base, and the vegan tuna or salmon for a plant-based sushi night.
Shop Vegalchemy at Ding-go
Ding-go ships the full Vegalchemy range across the US. Curious how a vegan XO compares to the original? See our A Hosanna salted-egg XO guide, or add fresh-chili heat with THIS CHILÉ.
FAQ
What is vegan XO sauce made of?
Vegan XO sauce recreates the savory, chili-spiked complexity of traditional XO — normally based on dried scallop and seafood — using plant ingredients instead, so it's suitable for vegans and vegetarians.
Are konjac noodles healthy?
Konjac noodles are naturally low in carbs and calories, non-fried, and free of egg and dairy, which makes them a lighter alternative to regular wheat noodles. They're mild on their own, so they pair well with a flavorful sauce.
How do you eat vegan tuna and salmon?
They're ready to eat and best served chilled, with a sashimi-style tender texture — great over rice, in a poke-style bowl, or in homemade sushi with wasabi and soy.
Is everything from Vegalchemy vegan?
Yes, the range is plant-based. Some items list allergens such as soy, wheat, sesame, or tree nuts, so check each product's label for specifics.
How do I store these products?
Refrigerate after opening, and follow the storage guidance on each label — the ready-to-eat seafood alternatives in particular are best kept chilled.
