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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.

  • Oven-baked yakiimo (Japanese sweet potato) made with Beni Haruka, honey-rich and creamy texture
    Yakiimo (Japanese Baked Sweet Potato) | Easy Oven Recipe
  • Mung bean oshiruko made with split mung beans, creamy with coconut milk
    Mung Bean Oshiruko (Sweet Mung Bean Soup with Coconut Milk)
  • Japanese-style mung bean balls, vegan wagashi
    Japanese-Style Mung Bean Balls — A Vegan Wagashi Sweet
  • Vegan chirashi sushi decorated with vegan kinshi tamago, vegetables, and sweet pickled onions
    Vegan Chirashi Sushi (Japanese Scattered Sushi)
  • Vegan strawberry sando recipe with strawberry custard cream filling
    Vegan Strawberry Sando (いちごサンド)
  • A bowl of tomato basil pasta with fresh basil
    Vegan Tomato Basil Pasta - Easy & Refreshing
  • Fluffy and chewy vegan cinnamon rolls made without eggs or dairy
    Chewy & Fluffy Vegan Cinnamon Rolls
  • Shiratama Anmitsu topped with special homemade kuromitsu (black sugar syrup) – a vegan Japanese dessert
    Vegan Shiratama Anmitsu with Homemade Maple Kuromitsu (Black Sugar Syrup)
  • A refreshing vegan coffee jelly made with agar, served in a glass bowl. Firm texture perfect for summer desserts.
    Vegan Coffee Jelly with Agar Powder|No Gelatin Japanese Recipe
  • Vegan Consomme Onion Koji in a jar, plant-based seasoning for soups, Japanese curry and pasta
    Consomme Onion Koji (玉ねぎ麹)|Vegan Japanese Umami Seasoning
  • Vegan borscht recipe with colorful diced vegetables
    Vegan Borscht with Japanese Umami Seasoning
  • Vegan soybean hummus sandwich on a plate
    Vegan Soybean Hummus Sandwich
  • Japanese style bibimbap sauce without gochujang
    Non-Spicy Japanese-Style Bibimbap Sauce
  • Bowl of mild vegan bibimbap sauce with soy sauce, gochujang, and sesame—perfect for Korean-style rice bowls and salads
    Mild Gochujang Bibimbap Sauce Recipe (Korean-Style, Vegan)
  • Non-spicy bibimbap with spring vegetables and Japanese-style sauce topped with sansho
    Fresh Spring Vegetables Bibimbap with Japanese-Style Sauce
  • Broccoli tossed in vegan tomato cream sauce on a plate
    Vegan Tomato Cream Sauce with Broccoli & Umami Shio Koji
  • Japanese broccoli and bean sprouts wafu salad with soy sauce koji dressing, abura-age, and nori
    Broccoli & Bean Sprouts Wafu Salad
  • Vegan Broccoli And Shredded Carrot Salad With Raisins (Rapé-Like Style)
    Broccoli & Shredded Carrot Salad with Raisins (Rapé-Like Style)
  • vegan soybean hummus
    Japanese-Inspired Soybean Hummus (No Tahini or Oil)
  • Spicy ethnic-style roasted kabocha yakibitashi (Japanese vegetable marinade)
    Vegan Yakibitashi with Kabocha & Eggplant | Sweet-Savory Ginger Soy Marinade
  • Vegan chilled baby corn soup made with fresh baby corn and corn silk
    Vegan Chilled Baby Corn Soup
  • Cold Tofu with Refreshing Korean Sauce (Yangnyeomjang)
    Chilled Tofu with Refreshing Korean Sauce (Yangnyeomjang)
  • Yangnyeomjang (양념장) , Korean dipping sauce. with Korean Plum Syrup
    Yangnyeomjang (양념장) — Refreshing Korean Dipping Sauce
  • Pulpy ripe ume syrup made from Japanese plums in a glass jar
    Ripe Ume Nectar Syrup
  • vegan canola flower spaghetti aglio e olio
    Shio Koji Aglio e Olio with Nanohana (Rape Blossoms)
  • Vegan carbonara with chickpea flour and soy milk, topped with black pepper
    Creamy Vegan Carbonara with Chickpea Flour
  • Sio Koji Broccoli Aglio E Olio Peperoncino
    Broccoli Aglio e Olio with Shio Koji
  • Japanese-inspired pinto bean stew with tomatoes and shio koji served in a bowl
    Pinto Bean Shio Koji Tomato Stew
  • Japanese Vegan Lentil Dry Curry with Seasonal Vegetables
    Japanese Vegan Lentil Dry Curry with Seasonal Vegetables
  • Creamy vegan red curry made without curry paste, showing colorful paprika, eringi mushrooms, and golden cubes of atsuage in coconut-based broth, served with rice.
    Vegan Red Curry without Curry Paste|Fragrant, Thai-Inspired & Gently Spiced
  • Homemade Shio Koji in a glass jar – a naturally fermented Japanese seasoning full of umami for vegan cooking
    Shio Koji (塩麹) |Vegan Japanese Umami Seasoning
  • Hearty Vegetable Shio Koji Miso Soup (Vegan)
    Hearty Vegetable Shio Koji Miso Soup (Vegan, Gluten-Free, Umami-Rich)
  • Mediterranean chickpea salad served in a bowl — vegan and dairy-free
    Chickpea Cucumber Tomato Salad with Shio Koji (Vegan Greek-Style)
  • Vegan pot au feu with whole spring vegetables — no bouillon, pressure cooker recipe
    Vegan Pot Au Feu with Japanese Umami Broth
  • Vegan mascarpone cheese made with soy yogurt
    Vegan Mascarpone Cream|Made with Strained Soy Yogurt
  • vegan chickpea tuna mayo, no mayo, Japanese-style
    Vegan Chickpea Tuna Mayo|Japanese-Style, No Mayo
  • vegan coconut pumpking porridge
    Vegan Coconut Pumpkin Porridge|A Sweet Comfort for Cool & Warm Days
  • Homemade umeboshi — Japanese pickled plums made with 15% salt, naturally pale pink without red shiso
    How to Make Umeboshi (Japanese Pickled Plums)|15–18% Salt
  • Homemade low-sodium umeboshi — additive-free Japanese pickled plums made with 10% salt
    How to Make Low-Sodium Umeboshi|10% Salt, Refrigerator Method
  • ripe ume jam
    Golden Ripe Ume Jam|A Jar of Hope in Winter
  • A healthy plant-based dessert of mung beans and agar jelly, served with coconut milk sauce
    Mung Bean Coconut Milk Dessert with Agar & Banana Shiratama
  • How to Cook Mung Beans in a Pressure Cooker

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Welcome to Vegin Vegan Vegun 📖

Vegan Japanese recipes inspired by home cooking, seasonal ingredients, and everyday life in Japan.

Traditional sweets, everyday meals, and plant-based versions of Japanese favorites.

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  • Vegan Consomme Onion Koji in a jar, plant-based seasoning for soups, Japanese curry and pasta
    Consomme Onion Koji (玉ねぎ麹)|Vegan Japanese Umami Seasoning

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