Japanese cuisine is celebrated worldwide for its balance, simplicity, and bold flavors.
Vegan Japanese recipes take traditional dishes and adapt them to plant-based ingredients without compromising taste.
From sushi rolls and noodle bowls to miso soups and tempura, these recipes are nutritious, flavorful, and easy to prepare.
Whether you are vegan, health-conscious, or simply exploring new flavors, Japanese cuisine offers a diverse range of dishes that satisfy every palate.
This article will guide you through 15 must-try vegan Japanese recipes that bring authentic taste to your kitchen.
15 Easy Vegan Japanese Recipes for Beginners
Vegan Japanese recipes offer a unique way to enjoy traditional flavors without animal products.
By using fresh vegetables, tofu, tempeh, seaweed, and plant-based seasonings, you can recreate classic Japanese dishes at home.
These 15 recipes provide a perfect balance of nutrition, flavor, and creativity.
They are ideal for anyone looking to explore plant-based cooking or enjoy Japanese cuisine with a healthy twist.
With these dishes, you can enjoy authentic tastes, satisfy your palate, and maintain a wholesome, vegan lifestyle.
Vegan Miso Soup with Tofu and Seaweed
Vegan Miso Soup with Tofu and Seaweed is a warm, comforting Japanese classic.
Silken tofu adds protein, while wakame seaweed provides essential minerals and a delicate flavor.
The miso paste creates a rich, umami-packed broth perfect for any meal.
Ingredients
- 4 cups water
- 3 tablespoons white miso paste
- 100g silken tofu, cubed
- 2 tablespoons dried wakame seaweed
- 2 green onions, sliced
- 1 teaspoon soy sauce or tamari
Instructions
- Heat water in a pot over medium heat.
- Dissolve miso paste in a small amount of warm water and add to the pot.
- Add cubed tofu and rehydrated wakame seaweed.
- Simmer for 3–4 minutes, ensuring the tofu is heated through.
- Stir in soy sauce and top with sliced green onions.
Vegan Miso Soup is light, nutritious, and packed with umami flavor.
It makes a perfect appetizer or side for any Japanese meal.
The combination of miso, tofu, and seaweed delivers warmth, protein, and essential nutrients in every sip.
Vegan Teriyaki Tofu Stir-Fry
Vegan Teriyaki Tofu Stir-Fry is a flavorful, protein-rich Japanese-inspired dish.
Crispy tofu cubes are coated in a sweet and savory teriyaki sauce and stir-fried with colorful vegetables.
It’s a perfect weeknight dinner that is both satisfying and healthy.
Ingredients
- 400g firm tofu, cubed
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 2 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon olive oil
- Optional garnish: sesame seeds
Instructions
- Heat olive oil in a skillet over medium heat.
- Sauté cubed tofu until golden on all sides, about 6–8 minutes.
- Add garlic, ginger, bell pepper, and broccoli; cook for 3–4 minutes.
- Stir in soy sauce, maple syrup, and sesame oil; toss to coat.
- Cook for another 2 minutes until vegetables are tender-crisp.
Vegan Teriyaki Tofu Stir-Fry is high in protein, low in carbs, and bursting with flavor.
It makes a perfect main course for lunch or dinner.
The combination of tofu, fresh vegetables, and teriyaki sauce creates a savory, satisfying, and vibrant meal.
Vegan Japanese Vegetable Sushi Rolls
Vegan Japanese Vegetable Sushi Rolls are fresh, colorful, and perfect for homemade sushi nights.
Sushi rice, nori sheets, and a variety of vegetables create a visually appealing and delicious roll.
It’s a healthy, low-fat, plant-based alternative to traditional sushi.
Ingredients
- 2 cups sushi rice, cooked and seasoned with rice vinegar
- 4 nori sheets
- 1/2 cucumber, julienned
- 1/2 avocado, sliced
- 1 small carrot, julienned
- 1 tablespoon sesame seeds
- Optional: soy sauce or tamari for dipping
Instructions
- Place a nori sheet on a bamboo mat, shiny side down.
- Spread an even layer of sushi rice over the nori, leaving 1 inch at the top edge.
- Arrange cucumber, avocado, and carrot in a line across the center.
- Roll the sushi tightly using the bamboo mat.
- Slice into 6–8 pieces and sprinkle with sesame seeds.
Vegan Japanese Vegetable Sushi Rolls are colorful, healthy, and packed with flavor.
They make a perfect appetizer, snack, or light meal.
The combination of fresh vegetables, sushi rice, and nori delivers texture, nutrition, and authentic Japanese taste.
Vegan Japanese Pumpkin Korokke (Croquettes)
Vegan Japanese Pumpkin Korokke are crispy, golden croquettes filled with creamy mashed pumpkin.
They are lightly seasoned with soy sauce and nutmeg for a savory, comforting bite.
Perfect as a snack, appetizer, or side dish.
Ingredients
- 2 cups pumpkin, peeled and mashed
- 1/2 cup panko breadcrumbs
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce or tamari
- 1/2 teaspoon nutmeg
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a bowl, combine mashed pumpkin, soy sauce, nutmeg, cornstarch, salt, and pepper.
- Form mixture into small patties and coat with panko breadcrumbs.
- Heat olive oil in a skillet over medium heat.
- Fry patties 3–4 minutes per side until golden and crispy.
Vegan Pumpkin Korokke are crunchy on the outside, creamy on the inside, and packed with flavor.
They make a perfect snack or side dish.
The combination of pumpkin, soy sauce, and panko delivers a comforting, satisfying, and authentic Japanese taste.
Vegan Japanese Soba Noodle Salad
Vegan Japanese Soba Noodle Salad is light, refreshing, and perfect for a quick lunch or dinner.
Buckwheat soba noodles are tossed with crisp vegetables and a tangy sesame-soy dressing.
It’s high in fiber, nutritious, and bursting with flavor.
Ingredients
- 200g soba noodles
- 1/2 cucumber, julienned
- 1/2 red bell pepper, thinly sliced
- 1 carrot, julienned
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- Optional garnish: chopped green onions
Instructions
- Cook soba noodles according to package instructions; drain and rinse with cold water.
- In a large bowl, combine noodles, cucumber, bell pepper, and carrot.
- Whisk together soy sauce, rice vinegar, and sesame oil.
- Pour dressing over noodles and toss to combine.
- Sprinkle with sesame seeds and green onions before serving.
Vegan Soba Noodle Salad is light, protein-rich, and full of Japanese flavor.
It makes a perfect lunch, side dish, or meal prep option.
The combination of soba, vegetables, and sesame-soy dressing delivers a refreshing, satisfying, and nutritious meal.
Vegan Japanese Edamame and Seaweed Rice Bowl
Vegan Japanese Edamame and Seaweed Rice Bowl is a wholesome, protein-rich, and satisfying meal.
Steamed edamame, seasoned seaweed, and vegetables are served over fluffy rice for a colorful Japanese-inspired bowl.
It’s quick, easy, and perfect for lunch or dinner.
Ingredients
- 1 cup cooked white or brown rice
- 1/2 cup shelled edamame
- 2 tablespoons dried wakame, rehydrated
- 1/2 carrot, julienned
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce or tamari
- Optional garnish: sesame seeds or nori strips
Instructions
- Cook rice according to package instructions.
- Steam edamame until tender, about 3–4 minutes.
- In a bowl, combine rice, edamame, wakame, and carrots.
- Drizzle with sesame oil and soy sauce; toss gently.
- Garnish with sesame seeds or nori strips before serving.
Edamame and Seaweed Rice Bowl is nutritious, flavorful, and packed with protein.
It makes a perfect lunch, dinner, or meal prep option.
The combination of rice, edamame, and seaweed creates a balanced, satisfying, and authentic Japanese-inspired meal.
Vegan Japanese Eggplant Dengaku
Vegan Japanese Eggplant Dengaku features tender, roasted eggplant brushed with a rich, sweet miso glaze.
It’s a classic dish that highlights the umami flavors of Japanese cuisine in a plant-based version.
Perfect as an appetizer or side dish for any meal.
Ingredients
- 2 medium eggplants, halved lengthwise
- 2 tablespoons white miso paste
- 1 tablespoon maple syrup
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 1 teaspoon chopped green onions
Instructions
- Preheat oven to 400°F (200°C).
- Score the flesh of the eggplants lightly with a knife.
- Roast eggplants for 20–25 minutes until tender.
- Mix miso paste, maple syrup, rice vinegar, and sesame oil to make the glaze.
- Brush glaze over roasted eggplants and sprinkle with sesame seeds and green onions before serving.
Vegan Eggplant Dengaku is rich, savory, and slightly sweet.
It makes a perfect appetizer or side dish.
The combination of roasted eggplant and miso glaze delivers authentic Japanese flavor in a plant-based, satisfying dish.
Vegan Japanese Tofu Katsu
Vegan Japanese Tofu Katsu is a crispy, golden tofu cutlet perfect for lunch or dinner.
Firm tofu is coated in panko breadcrumbs, baked or fried, and served with a tangy tonkatsu-inspired sauce.
It’s a hearty, flavorful, and plant-based twist on a Japanese favorite.
Ingredients
- 400g firm tofu, pressed and sliced
- 1/2 cup flour
- 1/2 cup unsweetened plant milk
- 1 cup panko breadcrumbs
- 2 tablespoons vegetable oil
- 2 tablespoons vegan tonkatsu sauce
- Optional garnish: chopped parsley
Instructions
- Preheat oven to 375°F (190°C) or heat oil in a skillet.
- Dredge tofu slices in flour, then dip in plant milk, and coat with panko.
- Bake tofu for 20–25 minutes or pan-fry 3–4 minutes per side until golden.
- Serve with vegan tonkatsu sauce and garnish with parsley.
Vegan Tofu Katsu is crispy, savory, and protein-packed.
It makes a perfect main course or bento box addition.
The combination of crispy tofu and tangy sauce delivers authentic Japanese flavors in a satisfying plant-based meal.
Vegan Japanese Seaweed Salad
Vegan Japanese Seaweed Salad is refreshing, nutrient-rich, and full of umami flavor.
Rehydrated seaweed is tossed with sesame oil, rice vinegar, and a touch of soy sauce for a light, savory salad.
Perfect as a side dish or appetizer for any Japanese-inspired meal.
Ingredients
- 1/2 cup dried wakame seaweed
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce or tamari
- 1 teaspoon sesame seeds
- Optional: thinly sliced cucumber or carrot
Instructions
- Rehydrate wakame in cold water for 5–10 minutes; drain well.
- In a bowl, whisk together rice vinegar, sesame oil, and soy sauce.
- Toss seaweed with dressing and optional vegetables.
- Sprinkle with sesame seeds before serving.
Vegan Japanese Seaweed Salad is light, flavorful, and rich in minerals.
It makes a perfect side dish, appetizer, or healthy snack.
The combination of seaweed, sesame, and tangy dressing delivers authentic Japanese flavor in a refreshing, plant-based dish.
Vegan Japanese Okonomiyaki
Vegan Japanese Okonomiyaki is a savory pancake filled with cabbage, carrots, and green onions.
It’s soft, flavorful, and perfect for lunch or dinner.
A plant-based version of a Japanese street food favorite that’s hearty and satisfying.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened plant milk
- 1 cup shredded cabbage
- 1/2 carrot, grated
- 2 green onions, chopped
- 1 teaspoon baking powder
- 1 tablespoon soy sauce or tamari
- 2 tablespoons vegetable oil
Instructions
- In a bowl, mix flour, baking powder, and plant milk to form a batter.
- Stir in cabbage, carrot, green onions, and soy sauce.
- Heat oil in a skillet over medium heat.
- Pour batter into skillet and cook 4–5 minutes per side until golden.
Vegan Okonomiyaki is savory, nutritious, and full of vegetables.
It makes a perfect lunch, dinner, or street-food-inspired snack.
The combination of cabbage, carrots, and flavorful batter delivers an authentic Japanese taste in a plant-based dish.
Vegan Japanese Gyoza
Vegan Japanese Gyoza are crispy pan-fried dumplings filled with vegetables and tofu.
They are flavorful, savory, and perfect as appetizers or main dishes.
Plant-based gyoza replicate traditional Japanese dumplings without using any animal products.
Ingredients
- 20 gyoza wrappers (vegan)
- 1/2 cup firm tofu, crumbled
- 1/2 cup cabbage, finely chopped
- 1/4 cup shiitake mushrooms, chopped
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- Optional dipping sauce: soy sauce and rice vinegar
Instructions
- In a bowl, combine tofu, cabbage, mushrooms, soy sauce, and sesame oil.
- Place a spoonful of filling in each wrapper and fold to seal.
- Heat vegetable oil in a skillet over medium heat.
- Pan-fry gyoza 2–3 minutes per side until golden; cover and steam for 2–3 minutes.
Vegan Gyoza are crispy, savory, and protein-rich.
They make a perfect appetizer, snack, or main dish.
The combination of tofu, vegetables, and golden wrappers delivers authentic Japanese flavor in a plant-based dish.
Vegan Japanese Sweet Potato Tempura
Vegan Japanese Sweet Potato Tempura features lightly battered and crispy sweet potato slices.
It’s a crunchy, golden dish that’s perfect as a side, appetizer, or snack.
Plant-based tempura captures the traditional Japanese street food experience.
Ingredients
- 1 medium sweet potato, peeled and sliced thin
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 cup cold sparkling water
- 1/4 teaspoon salt
- Vegetable oil for frying
Instructions
- Mix flour, cornstarch, and salt in a bowl; gradually whisk in sparkling water to make a light batter.
- Heat oil in a deep pan to 350°F (175°C).
- Dip sweet potato slices into batter and fry 2–3 minutes until golden and crispy.
- Drain on paper towels before serving.
Vegan Sweet Potato Tempura is crunchy, light, and deliciously golden.
It makes a perfect side dish, snack, or appetizer.
The combination of crispy batter and tender sweet potato delivers an authentic, satisfying Japanese flavor in every bite.
Vegan Japanese Kinpira Gobo
Vegan Japanese Kinpira Gobo is a traditional dish made with burdock root and carrots sautéed in a savory-sweet sauce.
It’s crunchy, flavorful, and rich in fiber and nutrients.
A simple yet authentic Japanese side dish perfect for meals or bento boxes.
Ingredients
- 1 burdock root (gobo), peeled and julienned
- 1 medium carrot, julienned
- 1 tablespoon soy sauce or tamari
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1 teaspoon sugar or maple syrup
- 1 teaspoon sesame seeds
Instructions
- Heat sesame oil in a skillet over medium heat.
- Sauté burdock root and carrot for 5–6 minutes until slightly tender.
- Add soy sauce, mirin, and sugar; cook for another 2–3 minutes.
- Sprinkle sesame seeds on top before serving.
Vegan Kinpira Gobo is savory, slightly sweet, and full of texture.
It makes a perfect side dish or bento addition.
The combination of burdock root, carrots, and sesame delivers a traditional Japanese flavor and satisfying crunch.
Vegan Japanese Tofu Kabocha Stew
Vegan Japanese Tofu Kabocha Stew is a hearty, comforting dish with sweet kabocha squash and tofu in a savory broth.
It’s nutrient-rich, warming, and perfect for cozy dinners.
A plant-based twist on traditional Japanese winter stews.
Ingredients
- 2 cups kabocha squash, peeled and cubed
- 200g firm tofu, cubed
- 2 cups vegetable broth
- 1 small onion, chopped
- 1 tablespoon soy sauce or tamari
- 1 teaspoon grated ginger
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a pot over medium heat.
- Sauté onion and ginger for 2–3 minutes.
- Add kabocha squash, tofu, soy sauce, and vegetable broth.
- Simmer for 15–20 minutes until squash is tender.
- Serve hot as a comforting stew.
Vegan Tofu Kabocha Stew is hearty, flavorful, and protein-rich.
It makes a perfect winter dinner or meal prep option.
The combination of tofu, kabocha, and savory broth delivers warmth, nutrition, and authentic Japanese flavor.
Vegan Japanese Hijiki Salad
Vegan Japanese Hijiki Salad is a nutritious, umami-rich seaweed dish.
Hijiki seaweed, carrots, and tofu are simmered in a light soy-based dressing for a flavorful, healthy side.
It’s perfect for bento boxes or as a side for dinner.
Ingredients
- 1/2 cup dried hijiki seaweed, soaked and drained
- 1/2 cup carrots, julienned
- 100g firm tofu, cubed
- 1 tablespoon soy sauce or tamari
- 1 teaspoon mirin
- 1 teaspoon sesame oil
Instructions
- Heat sesame oil in a skillet over medium heat.
- Add carrots and sauté 2–3 minutes until slightly tender.
- Add hijiki seaweed, tofu, soy sauce, and mirin.
- Simmer for 5–7 minutes, allowing flavors to meld.
Vegan Hijiki Salad is flavorful, nutritious, and rich in minerals.
It makes a perfect side dish or addition to bento boxes.
The combination of hijiki, carrots, and tofu delivers authentic Japanese flavor and a satisfying, healthy
