I’ve scoured the Interwebs to round up more than 60 of the very best vegan Japanese recipes perfect every vegan Japanese food lover!
Vegan Takoyaki Recipe - Have you ever considered you can enjoy in Vegan version of this Japanese Takoyaki recipe? I've always liked vegan takoyaki, and now I'm sharing how I've made this popular Japanese streetfood vegan! Vegan Takoyaki Recipe A traditional snack from Japan, takoyaki is a ball-shaped dumpling with a piece of octopus inside. The food is usually served with a takoyaki sauce, similar to a Worcestershire sauce, and mayonnaise, although some serve the dish with a different variety of sauces. In this article, I'll share a recipe for a vegan version of traditional Japanese food. Also, be sure to check the whole article for the best results in preparing Vegan Takoyaki Recipe. Enjoy reading! Pin Preparation Time: 15 min Cooking Time: 15 min Total Time: 30 min Servings: 16 pieces Ingredients Ingredients of Vegan Dashi: Kombu - 3 pieces (2–inch) Dried Shiitake Mushrooms - 4 pieces Mushroom Seasoning - 2 tsp Water - 2 cups Ingredients for Vegan Takoyaki recipe: All-purpose flour - 1 cup Vegan dashi - 1 ¼ cup Rice vinegar or White Vinegar - ½ tsp Baking Powder - 1 tsp Soy Sauce - 1 tsp Green Onion Beni shōga (red pickled ginger) Shiitake dashi Ingredients for Sauce toppings: Vegan mayonnaise Vegetarian Bull-Dog Sauce Directions Instructions to prepare the dashi: Take a saucepan and put in dried kombu, dried shiitake mushrooms. Add water and switch on medium flame. When it comes to boil (slightly), give it 10 more min to cook. Use a mesh sieve and drain the water. Separate the dashi in a bowl. Take out kombu and keep it aside for another recipe. For takoyaki fillings, use rehydrated shiitake mushrooms. Instructions for preparing the takoyaki Bread the rehydrate shiitake mushroom into small chunky pieces. Chop the green onions and Beni shōga. Keep it aside for later use. Take a bowl, add flour, baking powder, vegan dashi, rice vinegar, and soy sauce. Mix them well until they are well incorporated. Make a thin batter. On medium flame, preheat the takoyaki pan. Brush the pan with oil. On the heated pan, pour the batter in the cavities. If it overflows, it is fine. Add two to three pieces of shiitake mushroom in the cavities filled with batter. Sprinkle some green onions and Beni shōga. You may sprinkle them all over the pan. For three to four minutes, cook the downsides. With the help of a wooden skewer, cut the connections among batters. Using the same wooden skewer, change the side and stuff the edges. Cooking time at this step is one to two minutes. Keep repeating the process until it is all cooked and turns crispy. Empty these takoyaki balls on the serving plate and top it with Bull-Dog sauce, mayonnaise, and aonori. Serve it hot and eat it carefully as it may burn your tongue. Cooking Tips & Recipe Variations Use mayonnaise while filling it in the squeezy bottle. So, you can pour it a little easily. All the ingredients can easily be hopped from local stores, if not any, found at Asian grocery stores. Use wooden skewers for flipping the takoyaki as they make it easy. Don’t use Chopsticks as they make it hard. Don’t use a special pan for the takoyaki. Find the takoyaki pan in the nearby Japanese store. You may shop online. Cooking takoyaki on medium heat will allow it to cook properly. Using a lot of oil is good for making the outsides crispy. FAQs Which sauces are recommended for Takoyaki? Takoyaki sauce and Japanese mayonnaise are well suited with takoyaki, however, those are not vegan. You can use regular vegan mayonnaise or this amazing Vegan Tartar Sauce and Bull-Dog sauce. Is Takoyaki a Japanese food? Yes, it is Japanese food. Street foods are always trendy. ‘Tako’ stands for octopus and ‘yaki’ refers to grill or fry. They are round in shape and crispy in texture. Pan used for cooking takoyaki is a special pan designed for it. How does Vegan Takoyaki differ from original takoyaki? The Vegan Takoyaki recipe differs in many ways like the original recipe contains katsuobushi. Also, the instant takoyaki batter contains non-vegan dashi in it. You have to replace eggs while making the batter for vegans. And of course, Octopus is used in the traditional takoyaki and here you use mushrooms or other alternatives. Nutritional Value You will get 170 kcal of calories, 28 grams of carbs, 4 grams of sugar, 5 grams of protein, and 2 grams of fat per serving. Conclusion The vegan takoyaki recipe is a fun, delicious, and super simple dish to serve at any party. This recipe is very easy to follow, and you can have it in the oven in no time! I hope you enjoyed this recipe and you'll give it a try and let us know how it goes by leaving a comment! If you try them, be sure to tag us on social media. We enjoy scrolling your feedback and replying to you. Feel free to suggest us recipe for the next article.
Learn how to make authentic Vegan Okonomiyaki at home! Fluffy, chewy & so flavourful! The perfect veggie loaded Japanese savory pancake for any meal.
Vegan Okonomiyaki – Savoury Japanese Pancake with Cabbage
With our easy recipe, you can now enjoy homemade Japanese-style rice balls whenever you want. Steamed sushi rice is wrapped in nori sheet and stuffed with a mouthwatering vegan 'tuna' filling, made with chickpeas. These onigiri are perfect for packing for lunch or for enjoying as a snack, in just 150 calories per serving.
While Japanese food is often associated with sushi, kobe beef, and milky pork based ramen, the cuisine also offers plenty of vegan options for those
Creamy, tangy, umami rich vegan Japanese style mayo is easy to make with with tofu and cashews. The best eggless mayo spread for sandwiches, dressings, sauces and more!
Omurice is a fun, diner-style fusion dish that combines Western and Japanese flavours. Tomato-based fried rice is wrapped in a thin, golden omelette and drizzled with ketchup sauce — now fully plant-based with our vegan makeover. So easy and just as delicious!
This Vegan Takikomi Gohan is a Japanese mixed rice dish seasoned with the traditional flavours of kombu dashi, soy sauce, mushrooms, vegetables and tofu. A quick rice cooker recipe thats perfect for a comforting weeknight meal.
Crispy on the outside with a light and chewy dough on the inside! Filled with satisfying savoury Japanese curry with potatoes, carrots, onions, and bell peppers—but you can get creative with your veggies (or even tofu) of choice! These are usually cooked by frying to a golden brown crisp, but can also be baked!
Crispy on the outside with a light and chewy dough on the inside! Filled with satisfying savoury Japanese curry with potatoes, carrots, onions, and bell peppers—but you can get creative with your veggies (or even tofu) of choice! These are usually cooked by frying to a golden brown crisp, but can also be baked!
Learn how to make Fluffy Japanese Pancakes from scratch right in your own kitchen! This version is eggless, dairy free and so fun to make.
Learn how to make the perfect Vegan Japanese Purin with this step by step recipe. Similar to flan or creme caramel, it's a no-bake silky smooth custard topped with a layer of bitter-sweet caramel!
Crispy slabs of tofu katsu enjoyed with some Japanese curry. I used my favourite Japanese curry cubes for this recipe and had it with some steamed short grain rice. Curry is one of my favourite comfort foods and love Japanese-style curry.
Originally created as shojin ryori (Buddhist vegan cuisine), Ganmodoki are delicious Japanese fried tofu patties with hijiki seaweed, shiitake, and edamame. Crispy on the outside yet soft and fluffy inside, freshly made ganmodoki are irresistible! {Vegan Adaptable}
The perfect easy recipe for whenever you’re looking to clear your fridge of whatever veggies you have lying around. I love having ‘chahan’ or fried rice in Japanese restaurants so decided to make my own!
This Hanami Dango recipe is amazingly chewy and tender with the perfect amount of sweetness. Easy to make & requires just 3-ingredients to make this popular Japanese dessert!
Learn how to make Vegan Tamagoyaki (Japanese rolled omelette) with this homemade vegan egg mix. This vegan rolled egg omelette is sweet, savory and perfect for breakfast, as a side dish and to pack in bento lunches.
Japanese scrambled eggs made vegan using yuba and an eggy sauce! Perfectly sweet n' savory, soft & runny.
Furikake is a savory Japanese seasoning that can be used to brighten the flavor of cooked rice and vegetables. In this recipe, we use it to boost the yum factor of protein-packed edamame.
This is a vegan version of Japanese Yaki Udon or thick udon noodles stir-fried in a savoury sauce with some veggies and tofu. It’s also totally up to you what kind of veggies you’d like to add in! It’s a great way to use up leftover produce you have.
Crispy on the outside with a light and chewy dough on the inside! Filled with satisfying savoury Japanese curry with potatoes, carrots, onions, and bell peppers—but you can get creative with your veggies (or even tofu) of choice! These are usually cooked by frying to a golden brown crisp, but can also be baked!
In Japanese cuisine, side dishes have been integral to our set meal concept. In this collection, I have curated 15 exceptional side dishes that range from vegetable accompaniments to dishes that can even outshine the main dish.
This Vegan Tofu Karaage recipe will absolutely blow your mind! It's seasoned to perfection, dredged in a simple breading, then double fried until golden and extra crispy. Serve alongside lemon, shredded cabbage and drizzle with vegan mayo for an umami flavor punch. No one will believe this Japanese fried "chicken" is made from plants.
Baked until tender and fluffy then sliced open and filled a generous serving of umami-rich miso butter, these Roasted Japanese Sweet Potatoes are a simple and delicious side dish for almost any meal.
These epic homemade Japanese sauces are quick and easy to make, perfect for marinating, dipping, or slathering over your favourite Japanese recipes.
Shop hundreds of Asian ingredients on Umamicart. Asian veggies, fruits, meats, and more. Free next day delivery on $49+
Tamago Sando in Japan is their version of an egg salad sandwich. This vegan version is filled with a creamy tofu "egg" salad made in 15 mins.
With a potato chip crisp shell and umami-packed center, this Tofu Karaage recipe not only looks like Japanese fried chicken it tastes like it as well. Learn how to turn this plant-based protein into a scrumptious vegan-friendly treat.
Taiyaki is a hot fish-shaped cake with red bean filling that is a popular street seller food in Japan. In Japan, this waffle-like delicacy is highly popular during street fairs and festivals. I'll teach you how to prepare fresh, hot Vegan Taiyaki at home in this tutorial. What exactly is Taiyaki? Taiyaki (鯛焼き) is a fish-shaped dessert or snack filled with delicious red bean paste called azuki. You'll see it made using a fish-shaped metal form during street fairs and festivals. "Sea bream" (a kind of fish) is referred to as "tai," while "yaki" refers to grilled or baked food. Then you mix them together, and voila: taiyaki. Although the name means "baked sea bream," this dessert is actually a delicious treat in the shape of a fish. So don't worry if you don't like fish; there are no fish tastes in this meal! Why is Taiyaki shaped like a fish? The first taiyaki metal form was circular. It was (and still is) used to make Imagawayaki, which is similar to Taiyaki but has a round form. . Tai (sea bream) was an extremely costly fish during the Meiji period (1868–1922), and it was only eaten on rare occasions. Though it is unknown whose sweet shops originated the fad, they decided to convert the snack's circular form mold to a sea bream shape form. Thus, the sea-bream-shaped cake was born, quickly becoming a major hit. Taiyaki fillings come in a variety of flavors The content in taiyaki might vary based on the individual's preferences. The red bean paste filling, known colloquially as an or Anko, is preferred by the majority of Japanese residents. The "traditional" filling for taiyaki is red bean puree. It's created using sweet adzuki beans, which make an excellent sweet and sugary combination. It's produced by melting sugar into cooked red beans in a pot until a glossy paste develops. Another commercially successful filling that isn't vegan is custard. It's a sweet yellow pastry cream prepared with eggs, milk or cream, and flour. It's a rich vanilla-flavored cream that works well as an alternative to red bean paste in taiyaki. For a more Westernized/American variant of this wonderful dessert, some folks choose to use Nutella. Though you will need a Vegan replacement for Nutella in this recipe, it does not require any extra prep if you use it. Simply place it as a filler in the fish, and it will dissolve into delicious bliss. Ingredients & Replacements for Vegan Taiyaki Taiyaki is made using very simple and conventional ingredients: Baking powder: This is used to create a puffy consistency. Baking soda: This ingredient aids in browning and structure. Flour for cakes and pastries: For that smooth feel, gluten-free flour is essential. If using all-purpose flour, replace corn or potato starch with two tablespoons of all-purpose flour. Rice flour is utilized to make a gluten-free variant. Check out the recipe down below! Sugar: The most popular sugar substitutes are cane sugar and honey (both of which are not vegan). Maple syrup or agave nectar could also be good ideas to try. Soy milk: I discovered that soy milk is the ideal non-dairy milk for preparing taiyaki since it has a greater fat and protein composition, which aids in the puffy, juicy consistency. Salt: To make the delicacy even sweeter! Because eggs are normally added to the batter, it has a somewhat eggy flavor, so I added a sprinkle of black salt, but this is completely optional. Red bean paste: This is the most popular stuffing, although there are more possibilities listed below! Taiyaki Stuffing Possibilities Custard Fruit jams Kare Matcha bean paste Vegan 'Meat' sauce This Homemade Vegan Nutella Sweet white bean paste List of Ingredients A sprinkle of black salt*, (optional) 1/4 tsp salt 1/3 tsp baking soda (1.5g) 2 tsp baking powder (10g) 4 tsp neutral oil (20ml) 1/4 cup raw cane sugar (48g) ** 3/4 cup and 1 1/2 tbsp soy milk (270ml) * 1 cup red bean paste (240g) **** 1 cup and 1/3 cup of pastry flour (200g) *** Directions In a mixing bowl, stir together the soy milk, oil, cane sugar, and salt. Mix the pastry flour, baking powder, and baking soda in a sifter. Mix everything until a thick batter forms (some clumpiness is fine). It should have a little thicker consistency than pancake batter. Wrap, chill and set aside for half an hour (15 minutes for GF recipe). Retrieve from the refrigerator and combine carefully. Letting the batter chill helps to smooth it out and provides a softer consistency. Drizzle a little amount of oil into a taiyaki pan and heat over medium. Lower the heat to medium-low and ladle batter into taiyaki mold until half full. As the batter heats up, it will swell. After adding 2 tbsp red bean filling (35-40g), cover it with more batter. Shut the form and turn it over. Cook it until it is golden brown, about 1 1/2 to 2 minutes. Cook for another 1–1 1/2 minutes after flipping. Once the batter touches the pan, each side takes between 1 1/2 and 2 1/2 minutes to cook. Keep going with the rest of the batter and red bean mixture. Based on the scale of the forms and the amount of batter used, you should make between 7-8 total. Trim any extra portions off if there is any spillage. Allow to cool for a few minutes. Serve immediately and enjoy! Pin Tips *You may use plain soy milk, sweetened soy milk, or vanilla soy milk. For this dish, I like to use soy milk over other plant-based kinds of milk. ** Any sweetener of preference could be used. If you want, use 2 tablespoons of maple syrup or agave nectar around (40g) *** Cake flour is another name for this flour. Swap 20g potato or corn starch for all-purpose flour. Rice flour could be utilized to make a gluten-free rendition. Add around 1-2 tbsp extra liquid if necessary to obtain pancake-like batter thickness because rice flour needs more moisture for hydration. *** I prepared homemade red bean paste; however, store-bought red bean paste would suffice.
If you are a pancake fan, then trust me, you'll absolutely fall in love with these vegan souffle pancakes, made in the authentic Japanese way! Check them out!
