Vegan Japanese Home Cooking
From my quiet kitchen in Japan — simple, soulful, plant-based meals
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Vegan Sushi
About Vegin Vegan Vegun!
Welcome to Vegin Vegan Vegun ☕️
Vegan Japanese home cooking for daily life, with simple recipes and seasonal ingredients—beyond sushi and ramen.
A little notebook of my days, written through recipes and kitchen moments.
Japanese Preserves & Pantry
- How to Make Hoshigaki (Japanese Dried Persimmons/干し柿) ｜Easy Homemade Recipe
- Apple & Kiwi Jam Recipe | Transform Unripe, Firm Kiwis into Delicious Jam
- Red Shiso Furikake (Yukari-Style)｜Homemade, Additive-Free & Vegan
- Naturally Pink Beni Shoga｜Ginger Pickled in Ume Vinegar
See more Japanese Preserves & Pantry →
More Vegan Recipes
- Ohagi (おはぎ) — Japanese Sweet Rice Balls with Red Bean Paste
- Vegan Egg-Wrapped Tuna Mayo Onigiri
- Vegan Tuna Mayo Sushi Rolls
- Yangnyeom Sweet Potato Sticks｜Easy Toaster Oven Recipe
- Vegan Futomaki Sushi
- Miso Mushroom Soboro Stir-Fry Recipe (Vegan Sushi Filling)
- Vegan Butternut Squash Kinpira
- Asian-Style Vegan Congee (Rice Cooker Recipe)
- Easy Kitchari Recipe (One-Pot, Yellow Mung Beans)
- Vegan Korean Cabbage Pancake (Baechu Jeon)
- Vegan Butternut Squash Korean Pancake (Hobak Jeon)
- Red Lentil Soboro (Japanese Crumbled Lentils)
- Osechi Kuromame (Japanese Sweet Black Soybeans) - Pressure Cooker Recipe
- Red Lentil Napolitan Stir Fry｜A Simple Japanese-Inspired Vegan Side Dish
- Creamy Turnip Soup with Yuzu | Vegan Japanese Potage
- Easy Rice Cooker Corn Congee Recipe (Vegan Sweet Corn Porridge)
- Vegan Sweet Potato Ice Cream with Baked Japanese Sweet Potatoes
- Vegan Japanese Sweet Potato Montblanc Cream (Yakiimo Paste)
- Korean Sweet Potato Latte (Goguma Latte)
- Yakiimo (Japanese Baked Sweet Potato) | Easy Oven Recipe
- Oven-Baked Japanese Candied Sweet Potatoes (Daigaku-Imo/大学芋)
- Vegan Blueberry Custard Tart｜No-Bake Oatmeal Crust & Soy Custard
- No-Bake Oatmeal Tart Crust – Vegan & Gluten-Free
- Vegan Soy Milk Custard — Egg-Free & Gluten-Free with Kuzu Starch
- Vegan Watermelon Bowl with Summer Fruit Punch｜Sweet, sparkling & perfect for sunny days
- Blue-to-Purple Kanten Jelly: A Playful, Colorful Vegan Treat
- Chewy Vegan Banana Shiratama | Summer Dessert with Ginger Syrup
- Vegan Red Curry without Curry Paste｜Fragrant, Thai-Inspired & Gently Spiced
- Japanese Vegan Lentil Dry Curry with Seasonal Vegetables
- Japanese Coffee Jelly (Agar Agar) — Vegan, No Gelatin Recipe
- Vegan Japanese Eggplant in Chive-Ginger Marinade｜A Light Summer Side with Maesil Syrup
- Golden Ripe Ume Jam｜A Jar of Hope in Winter
- Vegan Tomato Basil Pasta - Easy & Refreshing
- Hearty Vegetable Shio Koji Miso Soup (Vegan, Gluten-Free, Umami-Rich)
- Chilled Tofu with Refreshing Korean Sauce (Yangnyeomjang)
- No-Bake Vegan Salted Chocolate Rosemary Oat Cookies
- Vegan Tomato Cream Sauce with Broccoli & Umami Shio Koji
- Broccoli & Bean Sprouts Wafu Salad
- Vegan Soybean Hummus Sandwich
- Vegan Tofu Soboro
- Broccoli & Shredded Carrot Salad with Raisins (Rapé-Like Style)
- Fresh Spring Vegetables Bibimbap with Japanese-Style Sauce
- Broccoli Aglio e Olio with Shio Koji
- Shio Koji Aglio e Olio with Nanohana (Rape Blossoms)
- Japanese-Inspired Soybean Hummus (No Tahini or Oil)
- Oshiruko Recipe (Japanese Sweet Red Bean Soup / Zenzai)
- Vegan Shiratama Anmitsu with Homemade Maple Kuromitsu (Black Sugar Syrup)
- Kabocha Oshiruko Recipe — Japanese Pumpkin Sweet Soup (お汁粉)
- Candied Kabocha (Daigaku-Kabocha) | Fluffy Toaster Oven Recipe
- Harty Vegan Chickpea Minestrone Soup (Japanese-style Pork & Beans)
- Vegan Chocolate Frosting with Adzuki Beans
- Leftover Baked Sweet Potato Bliss Balls
- Patjuk (Korean Red Bean Porridge) – Easy Rice Cooker Recipe
- Vegan Coconut Pumpkin Porridge｜A Sweet Comfort for Cool & Warm Days
- Vegan Stir-fried Veggies & Whole Red Lentils with Ketchup-Based Sauce
- Maesil Jangajji (Korean Pickled Green Plums) – Sweet, Spicy, and Crunchy!
- Vegan Borscht with Japanese Umami Seasoning
- How to Cook Chickpeas (Garbanzo Beans) in a Pressure Cooker
- Vegan Cherry Tomato Compote with Ume Plum Syrup
- Vegan Yakibitashi with Kabocha & Eggplant | Sweet-Savory Ginger Soy Marinade
- Vegan Chai-Spiced Blueberry Plum Jam (Using Leftover Plums from Syrup)
- Vegan Chai Plum Syrup (Japanese Ume Syrup with Spices)
- Vegan Chilled Baby Corn Soup
- Spicy Vegan Baby Corn BBQ – Easy Oven-Roasted Recipe
- Chewy & Fluffy Vegan Cinnamon Rolls
- Vegan Oyster-Style Stir-Fry
- Vegan Kinshi Tamago (Shredded Egg Crepe Recipe)
- Sweet Pickled Onions Recipe (Easy, Pink, Vegan)
- Vegan Nama Chocolate Truffles (Made with Adzuki Beans)
- Quick & Easy 3 Minutes Vegan Cup of Soup (Japanese-Style Cream of Mushroom)
- Adzuki Bean Paste Recipe (Anko) — Smooth or Chunky
- How To Cook Adzuki Beans — Stovetop or Pressure Cooker
- Japanese Red Bean Oatmeal (Adzuki Bean Porridge with Soy Milk)
- Soy Sauce Koji Mayo Dip｜Vegan Japanese Seasoning
- Vegan Creamy Maitake Mushroom Pasta
- Vegan Spaghetti Bolognese with Lentils (No Meat, High Protein)
- Vegan Kimchi
- How to Make Vegan Japanese Mayo | Egg-Free Kewpie-Style Recipe
- Soy Sauce Koji (醤油麹)｜Vegan Japanese Umami Seasoning
- Consomme Onion Koji (玉ねぎ麹)｜Vegan Japanese Umami Seasoning
