10 Famous Japanese Dishes Made Vegan

There is a lot of amazing Japanese food that is already either perfectly vegan or can be easily veganized. From noodle soup and sushi to spring rolls and porridge, there is a lot to get stuck into as a plant-based eater.

Japanese food has so many delicious and very healthy elements, including rice, noodles, seaweed, and the freshest of vegetables. Japanese food is often very vibrant, fun to eat, and even more fun to make from scratch.

Grab your sushi mat and get ready to roll with these 10 OGP Japanese-inspired recipes.

We also highly recommend downloading the Food Monster App  — with over 15,000 delicious recipes, it is the largest meatless, vegan, plant-based, and allergy-friendly recipe resource to help you get healthy!

1. Green Tea Soba Noodles With Roasted Vegetables and Herbs

Source: Green Tea Soba Noodles With Roasted Vegetables and Herbs

Green tea doesn’t have to be only for drinking; use it to make some soba noodles! Add roasted vegetables and top with herbs; you’ve got yourself a meal with this Green Tea Soba Noodles With Roasted Vegetables and Herbs by Emily von Euw.

2. Roasted Red Bell Pepper Sesame Soba

Source: Roasted Red Bell Pepper Sesame Soba

In this recipe for Roasted Red Bell Pepper Sesame Soba by Stephanie McKinnie, soba noodles are served in a savory homemade mushroom broth that’s infused with a roasted red bell pepper sauce and then topped with an assortment of vegetables and fresh herbs. This noodle dish is big on flavor— it’s a little spicy, a little savory, with a bit of umami. Serve this soup hot on a cold winter’s day to help fight the cold.

3. Somen Noodles With Nori Dressing

Source: Somen Noodles With Nori Dressing

Somen noodles are very thin white Japanese noodles made of wheat flour and are usually served cold. As this recipe for Somen Noodles With Nori Dressing by Lan Pham Wilson proves, it is a breeze to make a delicious and filling meal with Somen noodles as the base. This Somen bowl contains a savory-sweet broth spiked with soy sauce and maple syrup, a refreshing seaweed dressing, and plenty of garnishes, including sliced cucumbers, kimchi, scallions, and nuts. Yum!

4. Edamame and Butternut Squash Gyoza

Source: Edamame and Butternut Squash Gyoza

These healthy homemade Edamame and Butternut Squash Gyoza by Korie Kha, or Japanese dumplings, are full of protein and edamame goodness! They are filled with edamame, butternut squash, and smooth silken tofu and then boiled and pan-fried until golden. Serve with soy sauce for a savory and fun-to-eat treat.

5. Vegetable and Tofu Ramen

Source: Vegetable and Tofu Ramen

Once you’ve tried this savory Vegetable and Tofu Ramen by Kayli Dice, it will be a lunch or dinner staple in your routine. In addition to being extremely versatile and nutritious, this ramen is an umami explosion thanks to a mix of mushrooms, soy sauce, miso paste, and toasty tahini. Sprinkle on some crushed red pepper flakes for garnish if you prefer it spicy.

6. Yaki Onigiri: Japanese Rice Balls With Sweet Potato and Avocado Filling

Source: Yaki Onigiri: Japanese Rice Balls With Sweet Potato and Avocado Filling

Vegan onigiri are simple to make and fun to eat. Onigiri, or stuffed rice balls, are a popular snack in Japan. Typically, onigiri is eaten cold, but these yaki (meaning “fried”) are the best. Quick frying on a hot pan makes yaki onigiri nicely crispy. Yaki Onigiri: Japanese Rice Balls With Sweet Potato and Avocado Filling by Maikki Vasala are made even yummier when dipped in a homemade teriyaki sauce. The sweet and savory sauce added some extra deliciousness to this little snack. This is an excellent recipe for on-the-go or picnic snacks!

7. Japanese Breakfast Porridge Bowl

Source: Japanese Breakfast Porridge Bowl

Try this Japanese Breakfast Porridge Bowl by Nele Liivlaid, a vegan version of Japanese breakfast rice porridge with some healthy tweaks. It’s like eating sushi for breakfast but in the form of a comforting porridge bowl.

8. Summer Daikon Rolls with Avocado and Micro Greens

Source: Summer Daikon Rolls with Avocado and Micro Greens

Have fun making these Summer Daikon Rolls with Avocado and Micro Greens by Jean-Christian Jury. Spicy daikon radish stands in for rice paper wraps in this refreshing wrap recipe. Crisp, thinly sliced daikon is stuffed with shiso (a Japanese herb that tastes similar to basil), cucumber, avocado, sprouts, and mint. Then, it’s drizzled with an umami sauce before being rolled up and garnished with black sesame seeds and a touch of yuzu citrus fruit juice.

9. Teriyaki Cauliflower and Kale Stir Fry

Source: Teriyaki Cauliflower and Kale Stir Fry

This tasty Teriyaki Cauliflower and Kale Stir Fry by Jackie Newgent is packed with plant-based goodness but none of the added sugar. This recipe gets a punch of natural sweetness from pure pineapple juice, a spicy kick from red hot chili pepper, and extra zing from a generous amount of fresh ginger. The only thing missing is some protein — so try pairing it with your favorite grain!

10. Wonton Bowls with Garlic-Fried Quinoa

Source: Wonton Bowls with Garlic-Fried Quinoa

Nothing is more fun than serving something up in dinnerware that is edible! These Wonton Bowls with Garlic-Fried Quinoa by Dustin Harder are super easy to make and fun to fill with fried quinoa or anything else you want!

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