Salads & Sides

Light and flavorful vegan sides for everyday tables. Japanese-style salads, kinpira, marinated vegetables, and simple accompaniments to round out any meal.

Roasted Kabocha & Eggplant Yakibitashi | Vegan Japanese Marinade (No Dashi)
Vegan Korean Cabbage Pancake (Baechu Jeon)
Bitter Melon Salad with Japanese-Style Som Tam Dressing
Vegan Chickpea Tuna Mayo｜Japanese-Style, No Mayo
Candied Kabocha (Daigaku-Kabocha) | Fluffy Toaster Oven Recipe
Vegan Butternut Squash Korean Pancake (Hobak Jeon)
Chickpea Cucumber Tomato Salad with Shio Koji (Vegan Greek-Style)
Naturally Pink Beni Shoga｜Ginger Pickled in Ume Vinegar
Vegan Japanese Eggplant in Chive-Ginger Marinade｜A Light Summer Side with Maesil Syrup
Vegan Kinshi Tamago (Shredded Egg Crepe Recipe)
Yangnyeom Sweet Potato Sticks｜Easy Toaster Oven Recipe
Fresh Vegan Summer Rolls with Yangnyeom Sweet Potato
Oven-Baked Japanese Candied Sweet Potatoes (Daigaku-Imo/大学芋)
Maesil Jangajji (Korean Pickled Green Plums) – Sweet, Spicy, and Crunchy!
Sweet Pickled Onions Recipe (Easy, Pink, Vegan)
Vegan Butternut Squash Kinpira
Miso Mushroom Soboro Stir-Fry Recipe (Vegan Sushi Filling)
Yakiimo (Japanese Baked Sweet Potato) | Easy Oven Recipe
Vegan Cherry Tomato Compote with Ume Plum Syrup
Cold Tofu with Refreshing Korean Sauce (Yangnyeomjang)
Spicy Vegan Baby Corn BBQ – Easy Oven-Roasted Recipe
Broccoli & Shredded Carrot Salad with Raisins (Rapé-Like Style)
Broccoli with Vegan Tomato Cream Sauce
Vegan Oyster Stir-Fry Imitation
Sio Koji Broccoli Aglio E Olio Peperoncino
Broccoli & Bean Sprouts Wafu Salad
Vegan Soybean Hummus