Vegan Recipes
Explore seasonal plant-based recipes rooted in Japanese culinary traditions. Embrace the natural flavors of each season with wholesome vegan dishes that celebrate mindfulness, simplicity, and the beauty of everyday cooking.
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Yakiimo (Japanese Baked Sweet Potato) | Easy Oven Recipe
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Mung Bean Oshiruko (Sweet Mung Bean Soup with Coconut Milk)
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Japanese-Style Mung Bean Balls — A Vegan Wagashi Sweet
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Vegan Chirashi Sushi (Japanese Scattered Sushi)
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Vegan Strawberry Sando (いちごサンド)
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Vegan Tomato Basil Pasta - Easy & Refreshing
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Chewy & Fluffy Vegan Cinnamon Rolls
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Vegan Shiratama Anmitsu with Homemade Maple Kuromitsu (Black Sugar Syrup)
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Vegan Coffee Jelly with Agar Powder|No Gelatin Japanese Recipe
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Consomme Onion Koji (玉ねぎ麹)|Vegan Japanese Umami Seasoning
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Vegan Borscht with Japanese Umami Seasoning
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Vegan Soybean Hummus Sandwich
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Non-Spicy Japanese-Style Bibimbap Sauce
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Mild Gochujang Bibimbap Sauce Recipe (Korean-Style, Vegan)
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Fresh Spring Vegetables Bibimbap with Japanese-Style Sauce
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Vegan Tomato Cream Sauce with Broccoli & Umami Shio Koji
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Broccoli & Bean Sprouts Wafu Salad
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Broccoli & Shredded Carrot Salad with Raisins (Rapé-Like Style)
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Japanese-Inspired Soybean Hummus (No Tahini or Oil)
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Vegan Yakibitashi with Kabocha & Eggplant | Sweet-Savory Ginger Soy Marinade
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Vegan Chilled Baby Corn Soup
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Chilled Tofu with Refreshing Korean Sauce (Yangnyeomjang)
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Yangnyeomjang (양념장) — Refreshing Korean Dipping Sauce
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Ripe Ume Nectar Syrup
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Shio Koji Aglio e Olio with Nanohana (Rape Blossoms)
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Creamy Vegan Carbonara with Chickpea Flour
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Broccoli Aglio e Olio with Shio Koji
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Pinto Bean Shio Koji Tomato Stew
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Japanese Vegan Lentil Dry Curry with Seasonal Vegetables
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Vegan Red Curry without Curry Paste|Fragrant, Thai-Inspired & Gently Spiced
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Shio Koji (塩麹) |Vegan Japanese Umami Seasoning
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Hearty Vegetable Shio Koji Miso Soup (Vegan, Gluten-Free, Umami-Rich)
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Chickpea Cucumber Tomato Salad with Shio Koji (Vegan Greek-Style)
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Vegan Pot Au Feu with Japanese Umami Broth
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Vegan Mascarpone Cream|Made with Strained Soy Yogurt
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Vegan Chickpea Tuna Mayo|Japanese-Style, No Mayo
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Vegan Coconut Pumpkin Porridge|A Sweet Comfort for Cool & Warm Days
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How to Make Umeboshi (Japanese Pickled Plums)|15–18% Salt
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How to Make Low-Sodium Umeboshi|10% Salt, Refrigerator Method
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Golden Ripe Ume Jam|A Jar of Hope in Winter
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Mung Bean Coconut Milk Dessert with Agar & Banana Shiratama
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How to Cook Mung Beans in a Pressure Cooker
