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☃️ Seasonal Vegan Recipes
- Kinako & Black Sesame Mochi (Ohagi Recipe)
- Ohagi (おはぎ) — Japanese Sweet Rice Balls with Red Bean Paste
- How to Cook Pinto Beans in a Pressure Cooker
- Bitter Melon Salad with Japanese-Style Som Tam Dressing
- Chickpea Cucumber Tomato Salad with Shio Koji (Vegan Greek-Style)
- How to Make Ume Plum Vinegar (Umezu / 梅酢)
- How to Make Low-Sodium Umeboshi｜10% Salt, Refrigerator Method
- How to Make Umeboshi (Japanese Pickled Plums)｜15–18% Salt
🌸 Spring Main Dish
🌼 Spring Side Dish
🍅 Summer Main Dish
🍆 Summer Side Dish
🍧 Summer Dessert
🍂 From Autumn Kitchen
🍁 Autumn Dessert
- Japanese Sweet Potato Oshiruko｜A Sugar-Free Vegan Dessert
- 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)
- Leftover Baked Sweet Potato Bliss Balls
- Candied Kabocha (Daigaku-Kabocha) | Fluffy Toaster Oven Recipe
🐈 From Winter Kitchen
🍊 Winter Treat
🍛 Popular Main Dish with Tofu
🫙 Vegan Umami Seasoning
🌿 More Vegan Recipes...
- Vegan Egg-Wrapped Tuna Mayo Onigiri
- Chickpea Tomato Soup (Italian-Inspired, Vegan & Oil-Free)
- Vegan Tuna Mayo Sushi Rolls
- Vegan Chickpea Tuna Mayo｜Japanese-Style, No Mayo
- Fresh Vegan Summer Rolls with Yangnyeom Sweet Potato
- Yangnyeom Sweet Potato Sticks｜Easy Toaster Oven Recipe
- Vegan Futomaki Sushi
- Miso Mushroom Soboro Stir-Fry Recipe (Vegan Sushi Filling)
- Vegan Butternut Squash Kinpira
- Vegan Korean Cabbage Pancake (Baechu Jeon)
- Vegan Butternut Squash Korean Pancake (Hobak Jeon)
- Red Lentil Soboro (Japanese Crumbled Lentils)
- Red Lentil Napolitan Stir Fry｜A Simple Japanese-Inspired Vegan Side Dish
- No-Bake Oatmeal Tart Crust – Vegan & Gluten-Free
- Vegan Soy Milk Custard — Egg-Free & Gluten-Free with Kuzu Starch
- Red Shiso Furikake (Yukari-Style)｜Homemade, Additive-Free & Vegan
- Blue-to-Purple Kanten Jelly: A Playful, Colorful Vegan Treat
- Naturally Pink Beni Shoga｜Ginger Pickled in Ume Vinegar
- Japanese Vegan Lentil Dry Curry with Seasonal Vegetables
- Golden Ripe Ume Jam｜A Jar of Hope in Winter
- Hearty Vegetable Shio Koji Miso Soup (Vegan, Gluten-Free, Umami-Rich)
- Yangnyeomjang (양념장) — Refreshing Korean Dipping Sauce
- Vegan Tofu Soboro
- Japanese-Style Soy Sauce Based Bibimbap Sauce
- Vegan Soybean Hummus
- Oshiruko Recipe (Japanese Sweet Red Bean Soup / Zenzai)
- Korean-Style Bibimbap Sauce with Gochujang｜Mild & Vegan
- Vegan Shiratama Anmitsu with Homemade Kuromitsu (black sugar syrup)
- Kabocha Oshiruko Recipe — Japanese Pumpkin Sweet Soup (お汁粉)
- Harty Vegan Chickpea Minestrone Soup (Japanese-style Pork & Beans)
- Patjuk (Korean Red Bean Porridge) – Easy Rice Cooker Recipe
- Vegan Coconut Pumpkin Porridge｜A Sweet Comfort for Cool & Warm Days
- Maesil Jangajji (Korean Pickled Green Plums) – Sweet, Spicy, and Crunchy!
- Korean Green Plum Syrup (Maesil-cheong)
- Vegan Borscht
- How to Cook Chickpeas (Garbanzo Beans) in a Pressure Cooker
- Vegan Cherry Tomato Compote with Ume Plum Syrup
- 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
- Vegan Fluffy Cinnamon Rolls
- Vegan Oyster Stir-Fry Imitation
- Vegan Kinshi Tamago (Shredded Egg Crepe Recipe)
- Sweet Pickled Onions Recipe (Easy, Pink, Vegan)
- Vegan Avocado Sushi Rolls (Nori-maki Sushi)
- 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
- Vegan Creamy Maitake Mushroom Pasta
