18 Flavorful Vegan Japanese Recipes

I’ve always loved the balance and simplicity of Japanese cooking. When I started eating more plant-based meals, I learned how to make those same comforting dishes without any animal products.

It’s easier than you might think, using ingredients like mushrooms, tofu, and seaweed to get that deep, savory taste.

These recipes are my favorites for a satisfying dinner that feels both wholesome and a bit special.

1. Classic Miso Soup

A simple soup with kombu dashi, white miso paste, soft tofu cubes, and wakame seaweed. I make this almost every week; it’s the perfect start to a meal.

Nutrition per serving:

1. Calories: 80
2. Protein: 6g
3. Carbs: 9g
4. Fat: 3g
5. Fiber: 2g

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2. Vegetable Tempura

Assorted vegetables like sweet potato, broccoli, and onion dipped in a light, crispy batter and fried until golden. I enjoy these with a tentsuyu dipping sauce.

Nutrition per serving:

1. Calories: 220
2. Protein: 4g
3. Carbs: 32g
4. Fat: 9g
5. Fiber: 5g

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3. Eggplant Nasu Dengaku

Broiled Japanese eggplant halves with a sweet and salty miso glaze. The eggplant turns soft and creamy, and the glaze caramelizes nicely.

Nutrition per serving:

1. Calories: 150
2. Protein: 4g
3. Carbs: 22g
4. Fat: 6g
5. Fiber: 8g

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4. Spinach Gomaae

Blanched spinach lightly dressed in a creamy, nutty sauce made from toasted sesame seeds, soy sauce, and a little sugar. It’s a simple, tasty side.

Nutrition per serving:

1. Calories: 110
2. Protein: 4g
3. Carbs: 9g
4. Fat: 7g
5. Fiber: 3g

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5. Vegan Katsu Curry

A crispy breaded tofu or seitan cutlet served over rice with a rich, spiced vegetable curry sauce. This is my go-to for a very filling comfort meal.

Nutrition per serving:

1. Calories: 420
2. Protein: 18g
3. Carbs: 65g
4. Fat: 12g
5. Fiber: 8g

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6. Cucumber Sunomono Salad

Thinly sliced cucumbers marinated in a sweet and tangy rice vinegar dressing. I sometimes add wakame seaweed. It’s so refreshing and quick to make.

Nutrition per serving:

1. Calories: 40
2. Protein: 1g
3. Carbs: 8g
4. Fat: 0g
5. Fiber: 1g

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7. Mushroom & Tofu Sukiyaki

A one-pot dish where shiitake and enoki mushrooms, tofu, and vegetables simmer in a sweet soy-based broth. I like to dip everything in a little chilled tofu.

Nutrition per serving:

1. Calories: 280
2. Protein: 14g
3. Carbs: 30g
4. Fat: 12g
5. Fiber: 6g

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8. Zaru Soba

Chilled buckwheat noodles served on a bamboo mat with a dipping sauce of soy, mirin, and kombu dashi. I top it with sliced green onions and nori strips.

Nutrition per serving:

1. Calories: 300
2. Protein: 10g
3. Carbs: 62g
4. Fat: 2g
5. Fiber: 2g

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9. Simmered Kabocha Squash

Kabocha squash pieces simmered in a broth of soy sauce, mirin, and dashi until tender and savory-sweet. The skin gets soft and is nice to eat.

Nutrition per serving:

1. Calories: 130
2. Protein: 2g
3. Carbs: 28g
4. Fat: 1g
5. Fiber: 5g

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10. Inari Sushi

Slightly sweet fried tofu pockets stuffed with sushi rice seasoned with rice vinegar. They are sweet, savory, and easy to take on the go.

Nutrition per serving (2 pieces):

1. Calories: 180
2. Protein: 5g
3. Carbs: 32g
4. Fat: 3g
5. Fiber: 2g

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11. Yaki Onigiri

Grilled rice balls brushed with a mix of soy sauce and mirin until they have a crispy, golden crust. I sometimes stuff them with a pickled plum.

Nutrition per serving (2 pieces):

1. Calories: 240
2. Protein: 4g
3. Carbs: 52g
4. Fat: 1g
5. Fiber: 1g

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12. Miso-Glazed Sweet Potato

Roasted sweet potato wedges brushed with a sweet miso glaze. They make a great side dish or a hearty snack on their own.

Nutrition per serving:

1. Calories: 190
2. Protein: 3g
3. Carbs: 40g
4. Fat: 2g
5. Fiber: 6g

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13. Hijiki Seaweed Salad

Simmered hijiki seaweed with carrots, edamame, and fried tofu in a savory soy and mirin sauce. It’s a classic, nutrient-rich side dish.

Nutrition per serving:

1. Calories: 120
2. Protein: 5g
3. Carbs: 18g
4. Fat: 4g
5. Fiber: 7g

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14. Vegan Ramen

A rich, creamy broth made from soy milk and miso, served over noodles with corn, bamboo shoots, nori, and braised mushrooms. This is my weekend project meal.

Nutrition per serving:

1. Calories: 380
2. Protein: 12g
3. Carbs: 58g
4. Fat: 12g
5. Fiber: 8g

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15. Teriyaki Tofu

Pan-fried tofu cubes coated in a sticky, homemade teriyaki sauce. I serve this over a big bowl of steamed rice with some broccoli on the side.

Nutrition per serving:

1. Calories: 260
2. Protein: 15g
3. Carbs: 28g
4. Fat: 11g
5. Fiber: 3g

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16. Pickled Daikon and Carrot (Namasu)

Thin matchsticks of daikon radish and carrot pickled in a sweet rice vinegar mixture. The vegetables stay crunchy and get a nice pink color from the carrot.

Nutrition per serving:

1. Calories: 50
2. Protein: 1g
3. Carbs: 12g
4. Fat: 0g
5. Fiber: 3g

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17. Okonomiyaki (Savory Pancake)

A cabbage and flour batter pancake cooked on a griddle, topped with okonomiyaki sauce, vegan mayo, and bonito-free flakes. You can add whatever vegetables you like.

Nutrition per serving:

1. Calories: 230
2. Protein: 5g
3. Carbs: 35g
4. Fat: 8g
5. Fiber: 6g

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18. Sweet Red Bean (Anko) Dorayaki

Sweet adzuki bean paste sandwiched between two fluffy, pancake-like patties. It’s a classic Japanese treat that’s surprisingly simple to make vegan.

Nutrition per serving (1 dorayaki):

1. Calories: 210
2. Protein: 5g
3. Carbs: 42g
4. Fat: 3g
5. Fiber: 4g

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