Samuel Schanderl | Source | Co-Founder at Veecoco

We learned that every cuisine can be made/adapted in a plant-based way without losing flavor or authenticity. Even more surprising is that we had some of the best food of our entire lives while working on Veecoco, from raw food dishes at Sayuri’s café in Bali, to vegan Thai recipes at the farm in Northern Thailand, vegan gourmet chocolate in Switzerland, and hearty German recipes at the Johannes Nicolay’s hotel.