PETALING JAYA, Dec. 2 -- You wouldn't expect it, but one of Malaysia's boldest plant-based flavours is emerging from a quiet production space in Petaling Jaya.

Inside, pouches of mushroom-based "ayam" masak merah and sambal "sotong" made from konjac are being packed for delivery.

This is Vegecore - Jessica Yeong's answer to a question she has carried since she was young: what if plant-based food could taste like home?

For Yeong, food has always been personal. The 29-year-old food scientist grew up vegetarian, surrounded by the aromas of her family's vegetarian restaurants and the warmth of makciks and aunties who would adapt their cooking so she never felt left out at the table.

"Being vegetarian since birth shaped how I see food," sh...