30 Vegan Japanese Recipes

1. Vegan Agebitashi

Cooking time: 20 minutes | Preparation time: 10 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 151 | Total Fat: 6g | Total Carbohydrates: 15g | Dietary Fiber: 1g | Protein: 8g

KITCHEN TOOLS:

• Cutting board
• Chef’s knife
• Medium pot
• Mixing bowl
• Ladle

INGREDIENTS:

• 4 pieces of fried tofu (aburaage)
• 4 cups dashi stock (vegetable or mushroom stock for a vegan version)
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 1 tablespoon sugar
• 1/4 cup chopped green onions
• 1/4 cup grated daikon radish
• 1/4 cup grated ginger

INSTRUCTIONS:

1. Cut each piece of fried tofu in half to create 8 pieces.
2. In a medium pot, combine the dashi stock, soy sauce, mirin, sake, and sugar. Bring to a boil over medium-high heat.
3. Once the mixture comes to a boil, reduce the heat to medium and add the tofu pieces to the pot.
4. Let the tofu simmer in the broth for about 10 minutes, until it has absorbed some of the broth.
5. In a mixing bowl, combine the chopped green onions, grated daikon radish, and grated ginger.
6. Use a ladle to transfer the tofu and broth to serving bowls.
7. Garnish the bowls with the green onion, daikon, and ginger mixture.

2. Vegan Chirashi Sushi

Cooking time: 20 minutes | Preparation time: 30 minutes | Servings: 4-6

NUTRITIONAL FACTS:

Calories 372 | Total Fat: 12g | Total Carbohydrates: 57g | Dietary Fiber: 5g | Protein: 10g

KITCHEN TOOLS:

• Rice cooker
• Cutting board
• Chef’s knife
• Large mixing bowl
• Serving dish

INGREDIENTS:

• 2 cups sushi rice
• 2 cups water
• 1/4 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 1 carrot, peeled and thinly sliced
• 1 cucumber, peeled and thinly sliced
• 1 avocado, sliced
• 1/2 cup sliced mushrooms
• 1/2 cup cooked edamame
• 1/4 cup pickled ginger
• 1/4 cup chopped green onions
• 2 tbsp toasted sesame seeds

For the Tofu:

• 1 block firm tofu
• 2 tbsp cornstarch
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp oil

For the Sauce:

• 1/4 cup soy sauce
• 1/4 cup water
• 2 tbsp maple syrup
• 1 tbsp cornstarch
• 1 clove garlic, minced
• 1 tsp grated ginger

INSTRUCTIONS:

1. Rinse the sushi rice in a strainer until the water runs clear, then add it to the rice cooker with the water. Cook according to the rice cooker’s instructions.
2. While the rice is cooking, mix together the rice vinegar, sugar, and salt in a small bowl until the sugar and salt are dissolved.
3. Once the rice is done, transfer it to a large mixing bowl and add the vinegar mixture. Use a rice paddle or spatula to gently mix the rice until it’s coated in the vinegar mixture. Let it cool to room temperature.
4. Slice the tofu into small rectangles and sprinkle with cornstarch, salt, and pepper.
5. Heat the oil in a pan over medium-high heat and add the tofu. Cook until golden brown and crispy on both sides, then remove from the heat and set aside.
6. In a small bowl, mix together the sauce ingredients.
7. Once the rice has cooled, arrange the sliced vegetables, mushrooms, edamame, pickled ginger, and green onions on top.
8. Drizzle the sauce over the vegetables and tofu, then sprinkle with sesame seeds.
9. Serve in a large serving dish.

3. Vegan Curry Rice

Cooking time: 45minutes | Preparation time: 15 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 438 | Total Fat: 8g | Total Carbohydrates: 90g | Dietary Fiber: 7g | Protein: 6g

KITCHEN TOOLS:

• Large pot or Dutch oven with lid
• Cutting board
• Sharp knife
• Wooden spoon or spatula
• Immersion blender (optional)

INGREDIENTS:

For the curry:

• 1 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch piece ginger, grated
• 2 medium carrots, chopped
• 2 medium potatoes, peeled and chopped
• 1 apple, peeled and grated
• 2 tbsp curry powder
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 3 cups vegetable broth
• Salt and pepper to taste

For the rice:

• 2 cups short-grain rice
• 2 cups water

INSTRUCTIONS:

1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the onion, garlic, and ginger and cook for 2-3 minutes until the onion is translucent.
3. Add the chopped carrots and potatoes and cook for another 5 minutes until they start to soften.
4. Add the grated apple, curry powder, tomato paste, soy sauce, and maple syrup and stir to combine.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce the heat to low, cover the pot with a lid, and let simmer for 30-35 minutes until the vegetables are tender.
7. If desired, use an immersion blender to blend the curry until smooth.
8. While the curry is simmering, rinse the rice in cold water until the water runs clear.
9. In a pot, combine the rice and water and cook according to package instructions.
10. To serve, spoon the curry over the cooked rice and enjoy!

4. Vegan Donburi

Cooking time: 30 minutes | Preparation time: 10 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 472 | Total Fat: 8g | Total Carbohydrates: 91g | Dietary Fiber: 7g | Protein: 12g

KITCHEN TOOLS

• Rice cooker or pot
• Large skillet or wok
• Cutting board
• Sharp knife

INGREDIENTS

For the rice:

• 2 cups sushi rice
• 2 cups water

For the toppings:

• 1 tbsp vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 inch piece ginger, grated
• 1 carrot, sliced into matchsticks
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 2 tbsp cornstarch
• 1 cup vegetable broth
• 1 cup frozen shelled edamame
• 4 green onions, sliced

INSTRUCTIONS:

1. Rinse the sushi rice in cold water until the water runs clear.
2. In a pot or rice cooker, combine the rice and water and cook according to package instructions.
3. While the rice is cooking, prepare the toppings.
4. Heat the vegetable oil in a large skillet or wok over medium-high heat.
5. Add the onion, garlic, and ginger and cook for 2-3 minutes until the onion is translucent.
6. Add the carrot, bell pepper, and mushrooms and cook for another 5 minutes until the vegetables are tender.
7. In a small bowl, whisk together the soy sauce, mirin, sugar, cornstarch, and vegetable broth.
8. Add the sauce to the skillet and stir until the sauce thickens and coats the vegetables.
9. Add the frozen edamame and cook for another 2-3 minutes until the edamame is heated through.
10. To assemble the donburi, divide the cooked rice among 4 bowls.
11. Spoon the vegetable mixture over the rice and sprinkle with sliced green onions.
12. Serve hot.

5. Vegan Gyoza

Cooking time: 20 minutes | Preparation time: 40 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 320 | Total Fat: 8g | Total Carbohydrates: 53g | Dietary Fiber: 4g | Protein: 10g

KITCHEN TOOLS:

• Mixing bowl
• Rolling pin
• Dumpling press (optional)
• Frying pan with lid
• Spatula

INGREDIENTS:

For the filling:

• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/2 cup chopped shiitake mushrooms
• 1/4 cup chopped scallions
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup firm tofu, mashed

For the dough:

• 2 cups all-purpose flour
• 1/2 cup warm water
• 1/4 tsp salt

For the dipping sauce:

• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp sugar

INSTRUCTIONS:

1. In a mixing bowl, combine shredded cabbage, shredded carrots, chopped shiitake mushrooms, chopped scallions, minced garlic, minced ginger, soy sauce, sesame oil, sugar, salt, black pepper, and mashed tofu. Mix well to combine.
2. In another mixing bowl, combine all-purpose flour, warm water, and salt. Knead the dough until smooth and elastic.
3. Roll the dough into a log and cut into 24 equal pieces.
4. Roll each piece into a small circle with a rolling pin, or use a dumpling press to make the process faster.
5. Place a spoonful of filling in the center of each circle and fold the circle in half, pinching the edges to seal the gyoza.
6. Heat a frying pan over medium-high heat and add a small amount of oil.
7. Place the gyoza in the pan and fry for 2-3 minutes until the bottoms are golden brown.
8. Add 1/4 cup of water to the pan and cover with a lid. Steam the gyoza for 5-7 minutes until the filling is cooked and the wrappers are translucent.
9. Remove the lid and continue cooking until the water has evaporated and the bottoms are crispy.
10. In a small bowl, mix together soy sauce, rice vinegar, sesame oil, and sugar to make a dipping sauce.
11. Serve hot.

6. Vegan Hijiki Salad

Cooking time: 20 minutes | Preparation time: 10 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 90 | Total Fat: 4g | Total Carbohydrates: 10g | Dietary Fiber: 3g | Protein: 4g

KITCHEN TOOLS:

• Medium pot
• Mixing bowl
• Chef’s knife
• Cutting board
• Whisk

INGREDIENTS:

• 1/2 cup dried hijiki seaweed
• 1/2 cucumber, sliced
• 1 carrot, sliced
• 1/4 cup edamame beans, shelled
• 1 tablespoon toasted sesame seeds
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 teaspoon grated ginger
• 1 teaspoon honey (or agave syrup for a vegan version)
• 1 tablespoon vegetable oil

INSTRUCTIONS:

1. Rinse the dried hijiki seaweed in cold water and soak it in a bowl of water for 10 minutes.
2. Drain the seaweed and place it in a medium pot with enough water to cover it. Bring to a boil over medium-high heat.
3. Once the water boils, reduce the heat to low and let the seaweed simmer for about 10-15 minutes until it is tender.
4. While the hijiki is cooking, prepare the dressing. In a mixing bowl, whisk together the rice vinegar, soy sauce, mirin, grated ginger, honey, and vegetable oil.
5. Once the hijiki is done cooking, drain it well and add it to the mixing bowl with the dressing.
6. Add the sliced cucumber, sliced carrot, and edamame beans to the mixing bowl and toss everything together.
7. Sprinkle the toasted sesame seeds over the top of the salad before serving.

7. Vegan Inari Sushi

Cooking time: 30 minutes | Preparation time: 30 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 345 | Total Fat: 7g | Total Carbohydrates: 67g | Dietary Fiber: 4g | Protein: 6g

KITCHEN TOOLS:

• Rice cooker
• Mixing bowl
• Wooden spoon or rice paddle
• Cutting board
• Knife
• Julienne peeler or mandoline
• Sushi mat (optional)

INGREDIENTS:

• 2 cups of sushi rice
• 2 cups of water
• 2 tablespoons of rice vinegar
• 1 tablespoon of sugar
• 1 teaspoon of salt
• 8 pieces of inari-age (sweet tofu pockets)
• 1 small cucumber, julienned
• 1 small carrot, julienned
• 1 avocado, sliced
• 1/4 cup of pickled ginger
• Soy sauce or tamari for serving

INSTRUCTIONS:

1. Rinse the sushi rice in cold water until the water runs clear. Place the rice in a rice cooker with 2 cups of water and cook according to the manufacturer’s instructions.
2. In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar dissolves. Set aside to cool.
3. When the rice is done, transfer it to a large mixing bowl. Pour the cooled vinegar mixture over the rice and gently fold it in using a wooden spoon or rice paddle. Cover the bowl with a damp cloth and let it cool to room temperature.
4. Open the inari-age and gently remove any excess oil by blotting with a paper towel.
5. Stuff each inari-age pocket with a small amount of rice, making sure not to overstuff them. Fold the top of the pocket over to seal.
6. Arrange the stuffed inari-age on a serving platter.
7. Top each inari-age with julienned cucumber, carrot, avocado, and pickled ginger.
8. Serve with soy sauce or tamari on the side.

8. Vegan Katsu Curry

Cooking time: 40 minutes | Preparation time: 20 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 651 | Total Fat: 19g | Total Carbohydrates: 88g | Dietary Fiber: 8g | Protein: 32g

KITCHEN TOOLS:

• Large pot or Dutch oven
• Baking sheet
• Cutting board
• Sharp knife
• 3 shallow bowls
• Whisk
• Wooden spoon or spatula

INGREDIENTS:

For the curry:

• 1 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch piece ginger, grated
• 2 medium carrots, chopped
• 2 medium potatoes, peeled and chopped
• 2 tbsp curry powder
• 1 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 2 cups vegetable broth
• Salt and pepper to taste

For the katsu:

• 4 vegan chicken fillets
• 1/2 cup all-purpose flour
• 1/2 cup plant-based milk
• 1 cup panko breadcrumbs
• Salt and pepper to taste
• Vegetable oil for frying

For serving:

• Cooked white rice
• Chopped fresh parsley or cilantro (optional)

INSTRUCTIONS:

1. Preheat the oven to 400°F (200°C).
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
3. Add the onion, garlic, and ginger and cook for 2-3 minutes until the onion is translucent.
4. Add the chopped carrots and potatoes and cook for another 5 minutes until they start to soften.
5. Add the curry powder, tomato paste, soy sauce, and maple syrup and stir to combine.
6. Pour in the vegetable broth and bring to a boil.
7. Reduce the heat to low, cover the pot with a lid, and let simmer for 30 minutes until the vegetables are tender.
8. While the curry is simmering, prepare the katsu. Place the flour, plant-based milk, and panko breadcrumbs in separate shallow bowls.
9. Season the vegan chicken fillets with salt and pepper.
10. Dip each fillet in the flour, shaking off any excess, then the plant-based milk, and finally the panko breadcrumbs, pressing the breadcrumbs onto the fillet to coat.
11. Heat enough vegetable oil in a large skillet over medium-high heat to cover the bottom of the pan.
12. Once hot, add the breaded vegan chicken fillets and cook for 3-4 minutes on each side until golden brown and crispy.
13. Transfer the cooked vegan chicken fillets to a baking sheet and bake in the preheated oven for 10-12 minutes until cooked through.
14. Once the curry and katsu are both ready, serve the curry over cooked white rice and top with a vegan chicken fillet.
15. Garnish with chopped fresh parsley or cilantro if desired, and enjoy!

9. Vegan Katsudon

Cooking time: 30 minutes | Preparation time: 20 minutes | Servings: 2

NUTRITIONAL FACTS:

Calories: 625 | Total Fat: 31.5g | Total Carbohydrates: 70g | Dietary Fiber: 5g | Protein: 22g

KITCHEN TOOLS:

• Medium pot
• Large skillet
• Mixing bowl
• Cutting board
• Knife

INGREDIENTS:

• 1 block of extra-firm tofu
• 1/2 cup all-purpose flour
• 1/2 cup breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• 1/4 cup vegetable oil
• 1 small onion, sliced
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 tablespoon sugar
• 1/2 cup vegetable broth
• 2 cups cooked rice
• 2 green onions, sliced
• 2 sheets of nori, sliced into thin strips
• 2 tablespoons pickled ginger

INSTRUCTIONS:

1. Drain the tofu and press it between paper towels or a clean dish towel to remove excess water.
2. Cut the tofu into 1/2-inch thick slices.
3. In a shallow dish, mix together the flour, breadcrumbs, salt, black pepper, garlic powder, onion powder, and paprika.
4. Coat the tofu slices in the breadcrumb mixture, pressing the mixture into the tofu to make sure it sticks.
5. Heat the vegetable oil in a large skillet over medium-high heat.
6. Add the tofu slices to the skillet and cook until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.
7. In the same skillet, add the sliced onion and cook until softened, about 5 minutes.
8. Add the soy sauce, mirin, sugar, and vegetable broth to the skillet and bring to a simmer.
9. Add the cooked tofu slices to the skillet and spoon the sauce over the tofu.
10. Reduce the heat to low and let the mixture simmer for 5-10 minutes, until the sauce has thickened and the tofu is coated.
11. To serve, divide the cooked rice between two bowls.
12. Top each bowl of rice with the tofu and onion mixture.
13. Garnish with sliced green onions, nori strips, and pickled ginger.

10. Vegan Kinpira Gobo

Cooking time: 15 minutes | Preparation time: 10 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 117 | Total Fat: 4g | Total Carbohydrates: 19g | Dietary Fiber: 5g | Protein: 2g

KITCHEN TOOLS:

• Cutting board
• Chef’s knife
• Large skillet or wok
• Wooden spoon

INGREDIENTS:

• 2 large burdock roots (gobo), peeled and julienned
• 1 large carrot, peeled and julienned
• 1 tablespoon vegetable oil
• 2 tablespoons sake
• 2 tablespoons mirin
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds, for garnish
• 1 scallion, thinly sliced, for garnish

INSTRUCTIONS:

1. Rinse the julienned burdock root in cold water and drain.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the burdock root and sauté for 2-3 minutes.
3. Add the julienned carrot to the skillet and continue to sauté for another 2-3 minutes.
4. Add the sake, mirin, soy sauce, sugar, and sesame oil to the skillet. Stir everything together.
5. Cover the skillet and let the vegetables cook for another 5-7 minutes, stirring occasionally, until they are tender and the liquid has been absorbed.
6. Garnish with sesame seeds and scallions before serving.

11. Vegan Korokke

Cooking time: 45 minutes | Preparation time: 30 minutes | Servings: 6

NUTRITIONAL FACTS:

Calories: 286 | Total Fat: 11.1g | Total Carbohydrates: 40.5g | Dietary Fiber: 4.8g | Protein: 6.1g

KITCHEN TOOLS:

• Large pot
• Frying pan
• Mixing bowls
• Potato masher or fork
• Spatula
• Kitchen thermometer (optional)

INGREDIENTS:

• 4 medium-sized potatoes, peeled and cut into small cubes
• 1/2 onion, finely chopped
• 1/2 cup frozen green peas
• 1/2 cup corn kernels
• 1/4 cup chopped carrot
• 1/4 cup chopped celery
• 1 tbsp vegan butter
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp paprika
• 1/4 cup all-purpose flour
• 1/2 cup plant-based milk
• 1/2 cup bread crumbs
• Vegetable oil for frying

INSTRUCTIONS:

1. In a large pot, bring water to a boil and cook the potatoes for 15 minutes, or until they are soft enough to mash. Drain and mash the potatoes with a potato masher or fork.
2. In a frying pan, melt the vegan butter over medium heat. Add the chopped onion and sauté until it becomes soft and translucent. Add the chopped carrot and celery, and cook for 3-4 minutes until they are soft. Add the frozen green peas and corn kernels and cook for another 2-3 minutes. Season with salt, black pepper, garlic powder, onion powder, and paprika.
3. Add the mashed potatoes to the frying pan and mix everything well. Remove from heat and let it cool.
4. In a small bowl, mix the all-purpose flour and plant-based milk to make a batter.
5. Shape the potato mixture into small balls or patties. Dip each ball or patty into the batter and then coat with breadcrumbs.
6. Heat vegetable oil in a frying pan. Fry the korokke in the oil over medium heat until they are golden brown on both sides. Use a kitchen thermometer to ensure the oil is at 350°F.
7. Once done, place the korokke on a paper towel-lined plate to remove excess oil.
8. Serve hot with your favorite dipping sauce.

12. Vegan Nasu Dengaku

Cooking time: 20 minutes | Preparation time: 10 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 95 | Total Fat: 3.6g | Total Carbohydrates: 15g | Dietary Fiber: 5g | Protein: 3g

KITCHEN TOOLS:

• Grill or broiler
• Mixing bowl
• Whisk
• Baking sheet
• Cooking brush

INGREDIENTS:

• 2 eggplants
• 2 tbsp white miso paste
• 1 tbsp mirin
• 1 tbsp sake
• 1 tbsp sugar
• 1 tsp vegetable oil
• 1 tbsp sesame seeds, toasted
• 1 green onion, thinly sliced

INSTRUCTIONS:

1. Preheat the grill or broiler to high heat.
2. Slice the eggplants in half lengthwise, then score the flesh in a crisscross pattern.
3. In a mixing bowl, whisk together the miso paste, mirin, sake, sugar, and vegetable oil until smooth.
4. Brush the miso mixture generously over the eggplant halves.
5. Place the eggplant halves on a baking sheet and broil or grill for 10-12 minutes, or until the tops are golden brown and the eggplant is cooked through.
6. Transfer the eggplant to a serving plate and sprinkle with toasted sesame seeds and green onion.

13. Vegan Nikujaga

Cooking time: 30 minutes | Preparation time: 15 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 310 | Total Fat: 9g | Total Carbohydrates: 45g | Dietary Fiber: 6g | Proten: 15g

KITCHEN TOOLS:

• Large pot or Dutch oven
• Cutting board
• Knife
• Wooden spoon

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 carrot, sliced
• 1 cup sliced mushrooms
• 4 medium potatoes, peeled and chopped
• 2 cups vegan beef strips or seitan, sliced into bite-sized pieces
• 2 cups vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sugar
• Salt and pepper to taste
• Chopped green onions, for garnish

INSTRUCTIONS:

1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onions and garlic and sauté for 2-3 minutes until they become translucent.
2. Add the carrots and mushrooms and cook for 5 minutes until they start to soften.
3. Add the potatoes and vegan beef strips or seitan to the pot and stir to combine.
4. In a separate bowl, mix together the vegetable broth, soy sauce, mirin, and sugar until well combined. Pour the mixture into the pot.
5. Bring the pot to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the potatoes are tender.
6. Season with salt and pepper to taste.
7. Garnish with chopped green onions before serving.

14. Vegan Oden

Cooking time: 1 hour 30 minutes | Preparation time: 20 minutes | Servings: 6

NUTRITIONAL FACTS:

Calories: 138 | Total Fat: 1g | Total Carbohydrates: 22g | Dietary Fiber: 5g | Protein: 7g

KITCHEN TOOLS:

• Large pot
• Cutting board
• Chef’s knife

INGREDIENTS:

• 1 package of konjac noodles
• 1/2 block of firm tofu, cut into small cubes
• 4 pieces of daikon radish, peeled and sliced
• 4 pieces of carrot, peeled and sliced
• 4 pieces of shiitake mushrooms
• 1/2 cup of soy sauce
• 1/2 cup of mirin
• 1/2 cup of sake
• 1 tablespoon of sugar
• 6 cups of water
• Green onion and grated daikon radish for garnish

INSTRUCTIONS:

1. Soak the konjac noodles in hot water for 10 minutes. Drain and rinse the noodles, then cut them into bite-sized pieces.
2. In a large pot, combine the water, soy sauce, mirin, sake, and sugar. Bring to a boil over high heat.
3. Add the konjac noodles, tofu, daikon radish, carrot, and shiitake mushrooms to the pot. Reduce the heat to medium and let it simmer for 1 hour.
4. Serve the oden hot in bowls with a garnish of green onion and grated daikon radish.

15. Vegan Okonomiyaki

Cooking time: 20 minutes | Preparation time: 15 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 220 | Total Fat: 14g | Total Carbohydrates: 23g | Dietary Fiber: 2g | Protein: 4g

KITCHEN TOOLS:

• Large bowl
• Whisk
• Griddle or non-stick pan
• Spatula

INGREDIENTS:

• 2 cups shredded cabbage
• 1/2 cup all-purpose flour
• 1/2 cup water
• 2 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1/4 cup chopped scallions
• 1/4 cup shredded carrots
• 1/4 cup chopped mushrooms
• 1/4 cup vegan mayonnaise
• 2 tbsp sriracha or other hot sauce
• 1 tbsp toasted sesame seeds
• Vegetable oil, for cooking

INSTRUCTIONS:

1. In a large bowl, whisk together flour, water, cornstarch, soy sauce, and sesame oil until you have a smooth batter.
2. Add shredded cabbage, scallions, carrots, and mushrooms to the batter and stir to combine.
3. Heat a griddle or non-stick pan over medium-high heat and brush with vegetable oil.
4. Pour 1/4 of the batter onto the griddle and spread it out into a circle about 1/2 inch thick.
5. Cook for 5-7 minutes on each side, until the okonomiyaki is golden brown and crispy.
6. Repeat with the remaining batter until all the okonomiyaki are cooked.
7. In a small bowl, mix together vegan mayonnaise and sriracha to make a spicy mayo.
8. Top each okonomiyaki with a dollop of spicy mayo and a sprinkle of toasted sesame seeds.
9. Serve hot.

16. Vegan Onigiri

Cooking time: 30 minutes | Preparation time: 20 minutes | Servings: 6 onigiri

NUTRITIONAL FACTS:

Calories: 160 | Total Fat: 4g | Total Carbohydrates: 28g | Dietary Fiber: 2g | Protein: 4g

KITCHEN TOOLS:

• Rice cooker
• Cutting board
• Knife
• Medium-sized pot
• Rice paddle or wooden spoon
• Plastic wrap

INGREDIENTS:

• 2 cups sushi rice
• 2 1/2 cups water
• 1 tsp salt
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1/4 cup roasted sesame seeds
• 2-3 sheets nori, cut into small rectangles
• Filling options: umeboshi (pickled plum), avocado, tofu, cooked mushrooms, or any other desired vegan fillings.

INSTRUCTIONS:

1. Rinse the sushi rice several times in cold water until the water runs clear. Drain the rice.
2. Add the rice to the rice cooker with 2 1/2 cups of water and a pinch of salt. Cook according to the rice cooker’s instructions.
3. While the rice is cooking, prepare the seasoning by mixing together the rice vinegar and sugar in a small bowl.
4. When the rice is done cooking, transfer it to a medium-sized pot and add the seasoning. Mix gently to combine.
5. Allow the rice to cool slightly until it’s cool enough to handle.
6. Wet your hands with water and sprinkle a little salt onto them. Take a small handful of rice and form it into a triangle shape.
7. Make a small indentation in the center of the triangle and add your desired filling.
8. Add more rice on top of the filling, and use your hands to shape the onigiri into a triangular shape.
9. Repeat with the remaining rice and filling.
10. Roll each onigiri in roasted sesame seeds and wrap a small piece of nori around the base of the triangle.
11. Wrap each onigiri tightly in plastic wrap to keep its shape and store in the fridge until ready to eat.

17. Vegan Oyakodon

Cooking time: 25 minutes | Preparation time: 10 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 354 | Total Fat: 6g | Total Carbohydrates: 63g | Dietary Fiber: 6g | Protein: 12g

KITCHEN TOOLS:

• Large skillet
• Mixing bowl
• Whisk
• Measuring cups and spoons

INGREDIENTS:

• 4 cups cooked short-grain rice
• 1 tablespoon oil
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 2 cups sliced shiitake mushrooms
• 1 block firm tofu, cubed
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 2 tablespoons cornstarch
• 2 cups vegetable broth
• 4 tablespoons nutritional yeast
• 4 green onions, chopped
• Salt and pepper to taste

INSTRUCTIONS:

1. In a mixing bowl, whisk together the cornstarch, soy sauce, mirin, and vegetable broth. Set aside.
2. Heat the oil in a large skillet over medium heat. Add the onion, garlic, and red bell pepper. Cook for 5 minutes or until the vegetables are tender.
3. Add the shiitake mushrooms and tofu to the skillet. Cook for another 5 minutes or until the mushrooms are tender and the tofu is lightly browned.
4. Pour the sauce mixture over the vegetables and tofu in the skillet. Bring to a simmer and cook for 5-10 minutes or until the sauce has thickened.
5. Add the nutritional yeast to the skillet and stir until well combined.
6. Divide the cooked rice among four bowls. Spoon the tofu and vegetable mixture over the rice.
7. Garnish with chopped green onions and serve hot. 

18. Vegan Ramen

Cooking time: 40 minutes | Preparation time: 20 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 380 | Total Fat: 13.5g | Total Carbohydrates: 56g | Dietary Fiber: 7g | Protein: 15g

INGREDIENTS:

For the broth:

• 2 tbsp. vegetable oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 inch ginger, minced
• 8 cups vegetable broth
• 1/4 cup soy sauce
• 1 tbsp. miso paste
• 2 tbsp. nutritional yeast
• 1 tbsp. rice vinegar
• 1 tbsp. maple syrup
• Salt and black pepper, to taste

For the ramen:

• 8 oz. ramen noodles
• 2 cups sliced mushrooms
• 2 cups sliced bok choy
• 1 cup sliced scallions
• 1 cup sliced carrots
• 1 cup bean sprouts
• 1 tbsp. sesame oil
• Sesame seeds, for garnish
• Sliced jalapeño pepper, for garnish

INSTRUCTIONS:

1. In a large pot, heat vegetable oil over medium heat. Add onion, garlic, and ginger and cook for 5-7 minutes, until the onion is soft and translucent.
2. Add vegetable broth, soy sauce, miso paste, nutritional yeast, rice vinegar, maple syrup, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-30 minutes.
3. While the broth is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
4. In a skillet, heat sesame oil over medium-high heat. Add mushrooms, bok choy, scallions, and carrots and cook for 5-7 minutes, until the vegetables are tender.
5. Divide the cooked noodles between four bowls. Ladle the broth over the noodles, then top with the cooked vegetables and bean sprouts.
6. Garnish each bowl with sesame seeds and sliced jalapeño pepper, if desired. Serve hot.

19. Vegan Shabu Shabu

Cooking time: 10 minutes | Preparation time: 30 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 137 | Total Fat: 4g | Total Carbohydrates: 19g | Dietary Fiber: 6g | Protein: 10g

KITCHEN TOOLS:

• Shabu Shabu pot or a large pot
• Small bowls for dipping sauce
• Tongs
• Individual soup bowls

INGREDIENTS:

• 1 block of firm tofu, cut into 1-inch cubes
• 1/2 head of napa cabbage, sliced
• 1 large carrot, sliced thinly
• 1/2 cup shiitake mushrooms, sliced
• 1/2 cup enoki mushrooms, trimmed
• 1/2 cup shimeji mushrooms, trimmed
• 1/2 cup snow peas, trimmed
• 1/2 cup daikon radish, sliced thinly
• 4 green onions, sliced diagonally
• 4 cups vegetable broth or water
• 2 tbsp soy sauce
• 2 tbsp sake
• 2 tbsp mirin
• 1 tsp sugar
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

INSTRUCTIONS:

1. In a large pot, bring the vegetable broth or water to a boil over medium heat.
2. In a small bowl, mix together the soy sauce, sake, mirin, sugar, grated ginger, and minced garlic. Set aside.
3. Arrange the tofu, napa cabbage, carrot, shiitake mushrooms, enoki mushrooms, shimeji mushrooms, snow peas, and daikon radish on a large platter or in separate bowls.
4. Once the broth is boiling, reduce the heat to a simmer.
5. Using tongs, dip the ingredients into the broth to cook. Cook the vegetables and mushrooms for about 30 seconds to 1 minute, or until just tender. Cook the tofu for about 1-2 minutes, or until heated through.
6. Serve the shabu shabu in individual soup bowls. Pour some of the dipping sauce over the ingredients and top with green onions and cilantro. Squeeze some lime juice over the top and enjoy!

20. Vegan Soba Noodles

Cooking time: 15 minutes | Preparation time: 10 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 270 | Total Fat: 9g | Total Carbohydrates: 47g | Dietary Fiber: 4g | Protein: 9g

KITCHEN TOOLS:

• Large pot
• Skillet
• Tongs
• Measuring cups and spoons
• Cutting board
• Chef’s knife

INGREDIENTS:

• 8 oz. soba noodles
• 2 tbsp. sesame oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 tbsp. soy sauce
• 1 tbsp. rice vinegar
• 1 tbsp. maple syrup
• 1 tsp. grated ginger
• 1 red bell pepper, sliced
• 1 cup sliced shiitake mushrooms
• 2 cups chopped bok choy
• 1/4 cup chopped scallions
• Sesame seeds, for garnish

INSTRUCTIONS:

1. Cook soba noodles according to package instructions. Drain and set aside.
2. In a skillet, heat sesame oil over medium-high heat. Add onion, garlic, and ginger and cook for 2-3 minutes, until the onion is soft and translucent.
3. Add red bell pepper and shiitake mushrooms to the skillet and cook for another 5-7 minutes, until the vegetables are tender.
4. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, and 1/4 cup of water.
5. Add bok choy and scallions to the skillet and cook for 2-3 minutes, until the bok choy is wilted.
6. Add the cooked soba noodles to the skillet and pour the sauce over everything. Toss until everything is well coated in the sauce.
7. Garnish each serving with sesame seeds and serve hot.

21. Vegan Sukiyaki

Cooking time: 20 minutes | Preparation time: 15 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 175 | Total Fat: 7g | Total Carbohydrates: 17g | Dietary Fiber: 4g | Protein: 11g

KITCHEN TOOLS:

• Large skillet or wok
• Wooden spoon or spatula
• Small saucepan

INGREDIENTS:

• 1 block firm tofu, cut into small cubes
• 1/2 cup sliced shiitake mushrooms
• 1/2 cup sliced onions
• 1/2 cup sliced carrots
• 1/2 cup sliced celery
• 1/2 cup sliced Napa cabbage
• 1/2 cup sliced daikon radish
• 1 package shirataki noodles
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 2 tablespoons sugar
• 2 cups vegetable broth
• 1 tablespoon vegetable oil

INSTRUCTIONS:

1. In a small saucepan, combine the soy sauce, mirin, sake, sugar, and vegetable broth. Bring to a boil and then reduce heat to low to keep warm.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the tofu, mushrooms, onions, carrots, and celery and stir-fry for about 5 minutes, until vegetables are slightly softened.
3. Add the Napa cabbage and daikon radish and continue to stir-fry for another 3-4 minutes.
4. Drain and rinse the shirataki noodles and add them to the skillet.
5. Pour the warm sauce mixture over the vegetables and noodles and let it come to a simmer.
6. Reduce the heat to low and continue to cook for another 5-7 minutes, until the vegetables are tender and the sauce has thickened.
7. Serve hot, garnished with sliced green onions and sesame seeds if desired.

22. Vegan Sushi

Cooking time: 20 minutes | Preparation time: 1 hour | Servings: 4

NUTRITIONAL FACTS:

Calories: 321 | Total Fat: 8g | Total Carbohydrates: 61g | Dietary Fiber: 5g | Protein: 5g

KITCHEN TOOLS:

• Sushi rolling mat
• Rice cooker or pot
• Cutting board
• Sharp knife

INGREDIENTS:

• 2 cups sushi rice
• 2 cups water
• 1/4 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 4 nori sheets
• 1 avocado, sliced
• 1 carrot, julienned
• 1 cucumber, julienned
• 1/2 red bell pepper, julienned
• Pickled ginger, for serving
• Wasabi, for serving
• Soy sauce, for serving

INSTRUCTIONS:

1. Rinse the sushi rice in cold water until the water runs clear.
2. In a pot or rice cooker, combine the rice and water and cook according to package instructions.
3. While the rice is cooking, prepare the vinegar mixture by combining rice vinegar, sugar, and salt in a small saucepan. Heat over low heat until the sugar dissolves.
4. Once the rice is cooked, transfer it to a large bowl and add the vinegar mixture. Mix gently to combine, being careful not to break the rice grains.
5. Lay a sheet of nori on a sushi rolling mat. Spoon a thin layer of rice onto the nori, leaving a 1-inch border at the top.
6. Arrange the avocado, carrot, cucumber, and red bell pepper in a line across the center of the rice.
7. Lift the bottom edge of the sushi rolling mat up and over the filling, rolling the sushi tightly. Use the border of rice at the top to seal the roll.
8. Repeat with the remaining nori sheets and filling.
9. Using a sharp knife, cut each sushi roll into 8 equal pieces.
10. Serve the sushi with pickled ginger, wasabi, and soy sauce.

23. Vegan Takikomi Gohan

Cooking time: 45 minutes | Preparation time: 15 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 374 | Total Fat: 6g | Total Carbohydrates: 68g | Dietary Fiber: 6g | Protein: 10g

KITCHEN TOOLS:

• Rice cooker or medium-sized pot with a tight-fitting lid
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Mixing bowl
• Wooden spoon or rice paddle

INGREDIENTS:

• 2 cups Japanese short-grain rice
• 2 and 1/2 cups water
• 1 carrot, cut into small pieces
• 1/2 onion, thinly sliced
• 1/2 cup shiitake mushrooms, sliced
• 1/2 cup snow peas
• 1/2 cup edamame
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sake
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 2 cups vegetable broth

INSTRUCTIONS:

1. Rinse the rice in cold water until the water runs clear. Let the rice soak in cold water for at least 30 minutes.
2. In a small bowl, combine the soy sauce, mirin, sake, and salt.
3. Heat the vegetable oil in a large pot over medium heat. Add the onion and carrot and sauté for 2-3 minutes, until the onion is translucent.
4. Add the mushrooms, snow peas, and edamame to the pot and sauté for another 2-3 minutes.
5. Drain the rice and add it to the pot. Stir everything together so the rice is coated in the vegetables and oil.
6. Pour the vegetable broth and soy sauce mixture over the rice and vegetables. Stir gently to combine.
7. Cover the pot with a tight-fitting lid and bring the mixture to a boil over high heat.
8. Once it comes to a boil, reduce the heat to low and let it simmer for 20-25 minutes, until the rice is fully cooked and the liquid is absorbed.
9. Turn off the heat and let the pot sit, covered, for another 10-15 minutes to allow the flavors to meld.
10. Serve the takikomi gohan hot, garnished with sliced green onions or sesame seeds, if desired.

24. Vegan Takoyaki

Cooking time: 20 minutes | Preparation time: 20 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 250 | Total Fat: 13g | Total Carbohydrates: 28g | Dietary Fiber: 1g | Protein: 5g

KITCHEN TOOLS:

• Takoyaki pan or Aebleskiver pan
• Mixing bowl
• Whisk
• Spatula
• Toothpicks

INGREDIENTS:

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup unsweetened soy milk
• 1 tbsp vegetable oil
• 1/4 cup chopped scallions
• 1/4 cup chopped mushrooms
• 1/4 cup chopped bell peppers
• 1/4 cup vegan mayonnaise
• 2 tbsp sriracha or other hot sauce
• 1 tbsp chopped nori (dried seaweed)
• Vegetable oil, for cooking

INSTRUCTIONS:

1. In a mixing bowl, whisk together flour, baking powder, and salt.
2. Add soy milk and vegetable oil to the bowl and whisk until the batter is smooth.
3. Stir in chopped scallions, mushrooms, and bell peppers.
4. Heat the takoyaki or Aebleskiver pan over medium heat and brush with vegetable oil.
5. Pour the batter into each mold until it’s about 3/4 full.
6. Add a small piece of chopped nori to each mold.
7. Using a toothpick, gently flip the takoyaki over when the edges are cooked and crispy.
8. Cook for another 2-3 minutes until the other side is golden brown and crispy.
9. Remove the takoyaki from the pan and repeat with the remaining batter until all the takoyaki are cooked.
10. In a small bowl, mix together vegan mayonnaise and sriracha to make a spicy mayo.
11. Top each takoyaki with a dollop of spicy mayo and a sprinkle of chopped nori.
12. Serve hot.

25. Vegan Tamagoyaki

Cooking time: 20 minutes | Preparation time: 10 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 105 | Total Fat: 6g | Total Carbohydrates: 6g | Dietary Fiber: 3g | Protein: 7g

KITCHEN TOOLS:

• Non-stick frying pan
• Mixing bowl
• Whisk
• Spatula

INGREDIENTS

• 1 cup firm tofu
• 1/4 cup chickpea flour
• 1/4 cup water
• 2 tablespoons nutritional yeast
• 1 tablespoon soy sauce
• 1/2 tablespoon maple syrup
• 1/4 teaspoon turmeric
• Salt and pepper to taste
• 1 tablespoon vegetable oil for cooking

INSTRUCTIONS:

1. In a mixing bowl, crumble the tofu with a fork or your hands.
2. In a separate bowl, whisk together the chickpea flour and water until smooth.
3. Add the chickpea flour mixture to the tofu along with nutritional yeast, soy sauce, maple syrup, turmeric, salt, and pepper. Mix well.
4. Heat a non-stick frying pan over medium heat and add 1 tablespoon of vegetable oil.
5. Pour a quarter of the tofu mixture into the pan and spread it out into a thin layer.
6. Cook for about 2-3 minutes or until the bottom is golden brown, then use a spatula to flip the tamagoyaki and cook the other side for another 2-3 minutes until golden brown.
7. Repeat with the remaining mixture, making sure to oil the pan between each batch.
8. Once all the tamagoyaki is cooked, slice it into bite-sized pieces and serve hot or cold as desired.

26. Vegan Tempura

Cooking time: 15 minutes | Preparation time: 20 minutes | Servings: 4

NUTRITIONAL FACTS::

Calories: 220 | Total Fat: 7g | Total Carbohydrates: 38g | Dietary Fiber: 4g | Protein: 5g

KITCHEN TOOLS:

• Large bowl
• Whisk
• Deep frying pan
• Slotted spoon
• Paper towels

INGREDIENTS:

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup ice-cold water
• 1 tbsp cornstarch
• 1 sweet potato, peeled and thinly sliced
• 1 zucchini, thinly sliced
• 1 bell pepper, thinly sliced
• 1 cup broccoli florets
• Vegetable oil, for frying
• Soy sauce or sweet chili sauce, for dipping

INSTRUCTIONS:

1. In a large bowl, whisk together flour, baking powder, and salt. Slowly add ice-cold water while whisking until you have a smooth batter. Add cornstarch and whisk until well combined.
2. Heat vegetable oil in a deep frying pan over medium-high heat.
3. Dip sweet potato, zucchini, bell pepper, and broccoli florets into the batter, making sure to coat them evenly.
4. Carefully place the vegetables into the hot oil and cook for 2-3 minutes on each side, until the tempura is golden brown and crispy.
5. Use a slotted spoon to remove the tempura from the pan and place it on paper towels to drain excess oil.
6. Repeat with the remaining vegetables until all the tempura is cooked.
7. Serve hot with soy sauce or sweet chili sauce for dipping.

27. Vegan Tonkatsu

Cooking time: 30 minutes | Preparation time: 15 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 288 | Total Fat: 11g | Total Carbohydrates: 37g | Dietary Fiber: 3g | Protein: 13g

KITCHEN TOOLS:

• Large skillet
• Baking sheet
• Parchment paper
• Mixing bowl

INGREDIENTS:

For the tonkatsu:

• 1 block of extra-firm tofu
• 1 cup of panko bread crumbs
• 1/4 cup of all-purpose flour
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/4 cup of unsweetened plant-based milk
• 2 tablespoons of vegetable oil

For the tonkatsu sauce:

• 1/4 cup of ketchup
• 2 tablespoons of soy sauce
• 2 tablespoons of agave nectar
• 1 tablespoon of rice vinegar
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of ginger powder

INSTRUCTIONS:

1. Preheat the oven to 400°F (200°C).
2. Press the tofu block to remove the excess water, then slice it into 4 equal pieces.
3. In a mixing bowl, combine the panko bread crumbs, flour, salt, and black pepper. Mix well.
4. Dip each tofu slice into the plant-based milk, then coat it in the panko mixture.
5. Heat the vegetable oil in a large skillet over medium heat.
6. Add the coated tofu slices to the skillet and cook until golden brown on each side, about 3-4 minutes per side.
7. Transfer the tofu slices to a baking sheet lined with parchment paper, then bake for 10-12 minutes, until they are crispy and golden brown.
8. While the tofu is baking, prepare the tonkatsu sauce by combining the ketchup, soy sauce, agave nectar, rice vinegar, garlic powder, and ginger powder in a small bowl. Mix well.
9. Once the tofu is done baking, remove it from the oven and allow it to cool for a few minutes.
10. Slice the tofu into bite-sized pieces and serve with the tonkatsu sauce.

28. Vegan Udon Noodles

Cooking time: 15 minutes | Preparation time: 15 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 270 | Total Fat: 9g | Total Carbohydrates: 42g | Dietary Fiber: 4g | Protein: 8g

KITCHEN TOOLS:

• Large pot
• Skillet
• Tongs
• Measuring cups and spoons
• Cutting board
• Chef’s knife

INGREDIENTS:

• 8 oz. udon noodles
• 2 tbsp. vegetable oil
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 cup sliced shiitake mushrooms
• 1 tbsp. grated ginger
• 4 cups vegetable broth
• 1 tbsp. soy sauce
• 1 tbsp. rice vinegar
• 2 cups chopped bok choy
• 1/4 cup chopped scallions
• Sesame seeds, for garnish

INSTRUCTIONS:

1. Cook udon noodles according to package instructions. Drain and set aside.
2. In a skillet, heat vegetable oil over medium-high heat. Add onion, garlic, ginger, and red bell pepper and cook for 2-3 minutes, until the onion is soft and translucent.
3. Add shiitake mushrooms to the skillet and cook for another 5-7 minutes, until the mushrooms are tender.
4. In a small bowl, whisk together vegetable broth, soy sauce, and rice vinegar.
5. Add the broth mixture to the skillet and bring to a simmer. Add bok choy and scallions and cook for 2-3 minutes, until the bok choy is wilted.
6. Add the cooked udon noodles to the skillet and toss everything together until well combined.
7. Garnish each serving with sesame seeds and serve hot.

29. Vegan Yaki Udon

Cooking time:15 minutes | Preparation time: 15 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 274 | Total Fat: 5g | Total Carbohydrates: 50g | Dietary Fiber: 4g | Protein: 7g

KITCHEN TOOLS:

• Large skillet or wok
• Wooden spoon or spatula
• Knife
• Cutting board

INGREDIENTS:

• 1 package (8 oz) udon noodles
• 1 tablespoon vegetable oil
• 1 small onion, sliced
• 1 red bell pepper, sliced
• 1 cup sliced shiitake mushrooms
• 1 cup sliced bok choy
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1/4 cup soy sauce
• 2 tablespoons vegan oyster sauce
• 2 teaspoons sugar
• Salt and pepper, to taste
• Green onions, chopped, for garnish

INSTRUCTIONS:

1. Cook udon noodles according to package instructions, then rinse in cold water and set aside.
2. In a large skillet or wok, heat oil over medium-high heat.
3. Add onions and sauté until translucent.
4. Add bell pepper and shiitake mushrooms and sauté until tender.
5. Add bok choy, garlic, and ginger, and stir-fry for 1-2 minutes.
6. Add cooked udon noodles to the skillet and stir to combine.
7. In a small bowl, whisk together soy sauce, vegan oyster sauce, sugar, salt, and pepper.
8. Pour sauce over udon and vegetables and stir-fry for an additional 2-3 minutes.
9. Serve hot, garnished with chopped green onions.

30. Vegan Yakitori

Cooking time: 20 minutes | Preparation time: 30 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 180 | Total Fat: 3g | Total Carbohydrates: 26g | Dietary Fiber: 1g | Protein: 9g

KITCHEN TOOLS:

• Skewers
• Grill or grill pan
• Brush
• Mixing bowl

INGREDIENTS:

• 1 block of firm tofu, pressed and cut into cubes
• 1/2 cup soy sauce
• 1/2 cup mirin
• 1/4 cup sake
• 1/4 cup sugar
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1/4 cup scallions, chopped

INSTRUCTIONS:

1. Soak skewers in water for at least 30 minutes to prevent them from burning on the grill.
2. In a mixing bowl, combine soy sauce, mirin, sake, sugar, minced garlic, minced ginger, and chopped scallions. Mix well to combine.
3. Thread the tofu cubes onto the skewers.
4. Brush the marinade onto the tofu skewers, making sure to coat all sides.
5. Preheat a grill or grill pan to medium-high heat.
6. Place the skewers on the grill or grill pan and cook for 3-4 minutes on each side, brushing with additional marinade as needed.
7. Remove from heat and let cool for a few minutes before serving.
8. Serve hot.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.