Vegan Nikujaga | Cooking With Jade

Vegan Nikujaga

< 1 minute
Vegan Nikujaga


Prep Time 15 minutes
Cook Time 30 minutes
Cuisine Japanese
Servings 4


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


  • 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


  • 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.
  • Add the carrots and mushrooms and cook for 5 minutes until they start to soften.
  • Add the potatoes and vegan beef strips or seitan to the pot and stir to combine.
  • In a separate bowl, mix together the vegetable broth, soy sauce, mirin, and sugar until well combined. Pour the mixture into the pot.
  • 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.
  • Season with salt and pepper to taste.
  • Garnish with chopped green onions before serving.


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

For your kitchen tools, check Sur La Table.

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.

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