40+ Flavorful Holiday Vegan Japanese Recipes to Elevate Your Festive Feasts

The holiday season is a time for family, friends, and of course, delicious food.

Whether you’re hosting a festive gathering or simply looking to add something special to your meal plan, incorporating a variety of vegan dishes can add both flavor and creativity to your celebrations.

And when it comes to unique, tasty, and satisfying plant-based dishes, Japanese cuisine has a wealth of options that are perfect for the holidays.

In this post, we’ve curated over 40+ vegan Japanese recipes that will transform your holiday spread.

From savory ramen and hearty tofu dishes to delightful mochi and sweet treats, these recipes bring together the best of Japanese cooking, with flavors that everyone—vegan and non-vegan alike—will enjoy.

40+ Flavorful Holiday Vegan Japanese Recipes to Elevate Your Festive Feasts

Whether you’re a seasoned vegan or simply seeking to add more plant-based options to your holiday meals, these 40+ vegan Japanese recipes provide endless inspiration.

With a rich array of dishes, ranging from savory stews and noodle bowls to mouthwatering desserts, you can celebrate the season with flavors that are both exciting and comforting.

Not only do these dishes highlight the umami-packed ingredients of Japanese cuisine, but they also offer a festive twist that will make your holiday table shine.

So, gather your ingredients, invite your loved ones, and let these 40+ vegan Japanese recipes elevate your holiday celebrations.

Miso-Glazed Tofu with Roasted Vegetables

This flavorful dish features tofu marinated in a rich miso glaze, paired with a mix of seasonal roasted vegetables. The miso glaze adds a savory umami flavor, while the crispy tofu provides a hearty, protein-packed base. The roasted vegetables complement the dish with their natural sweetness and textures, making it perfect for a festive holiday meal.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 2 tbsp sesame oil
• 1 tbsp grated ginger
• 1 tbsp garlic, minced
• 1 small sweet potato, cubed
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• Sesame seeds for garnish
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together the miso paste, soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic to make the marinade.
3. Place the tofu cubes in a shallow dish and pour the marinade over them. Toss to coat and let it marinate for at least 30 minutes.
4. While the tofu is marinating, prepare the vegetables. Toss the sweet potato, zucchini, and bell pepper with olive oil, salt, and pepper. Spread them out evenly on a baking sheet.
5. Roast the vegetables for 20-25 minutes, or until tender and slightly caramelized, tossing halfway through.
6. While the vegetables roast, heat a non-stick skillet over medium heat. Add the marinated tofu cubes and cook for 7-10 minutes, turning occasionally, until the tofu is golden and crispy.
7. Serve the miso-glazed tofu alongside the roasted vegetables. Garnish with sesame seeds and fresh cilantro.

This miso-glazed tofu with roasted vegetables is an ideal holiday dish for those looking for a balance of umami flavors and wholesome plant-based ingredients. The combination of crispy tofu and tender vegetables offers a satisfying and visually vibrant plate, making it a great choice for any festive occasion. The marinade brings out a deep richness, while the vegetables provide freshness and texture, ensuring a meal that’s both nutritious and indulgent.

Vegan Japanese Sweet Potato Kimpira

Kimpira is a popular Japanese dish made from stir-fried root vegetables, usually accompanied by a savory-sweet sauce. This vegan version uses sweet potatoes and carrots, bringing a natural sweetness and a satisfying crunch. It’s a great side dish that can easily be served at any holiday meal to complement other dishes.

Ingredients:

• 2 medium-sized sweet potatoes, julienned
• 2 medium-sized carrots, julienned
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp chili flakes (optional)
• 2 tbsp sesame seeds
• 1 green onion, sliced

Instructions:

1. Heat sesame oil in a large skillet over medium heat.
2. Add the julienned sweet potatoes and carrots to the skillet. Stir-fry for 5-7 minutes, until the vegetables start to soften but still have a slight crunch.
3. In a small bowl, whisk together the soy sauce, mirin, rice vinegar, and maple syrup to make the sauce.
4. Pour the sauce over the vegetables in the skillet. Stir well to ensure the vegetables are coated with the sauce. Continue cooking for another 2-3 minutes, allowing the sauce to thicken slightly.
5. If desired, sprinkle chili flakes for an added kick.
6. Remove from heat and sprinkle with sesame seeds and sliced green onions before serving.

Vegan Japanese sweet potato kimpira is a wonderful way to incorporate the natural sweetness of sweet potatoes into a savory, festive dish. The stir-frying technique caramelizes the vegetables, creating a satisfying combination of flavors and textures. The sauce balances the sweetness of the vegetables with the saltiness of soy sauce, while the sesame seeds add a nice crunch. This dish pairs well with rice or as part of a larger spread, bringing both flavor and color to the table.

Vegan Japanese Daikon and Cabbage Salad with Sesame Dressing

This refreshing, crunchy salad brings together daikon radish and cabbage, two staple ingredients in Japanese cuisine. The bright, tangy sesame dressing enhances the flavors of the vegetables, making it a perfect appetizer or side dish for any holiday meal. The addition of toasted sesame seeds adds depth and texture, elevating this simple yet elegant dish.

Ingredients:

• 1 small daikon radish, peeled and julienned
• 1/2 small head of napa cabbage, thinly sliced
• 1/4 cup toasted sesame seeds
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp maple syrup
• 2 tsp sesame oil
• 1 tbsp freshly grated ginger
• 1 tbsp fresh lemon juice
• Salt to taste

Instructions:

1. In a large bowl, combine the julienned daikon radish and thinly sliced napa cabbage.
2. In a small bowl, whisk together the rice vinegar, soy sauce, maple syrup, sesame oil, grated ginger, and lemon juice to create the dressing.
3. Pour the dressing over the vegetables and toss well to coat evenly.
4. Sprinkle the toasted sesame seeds over the salad and toss again.
5. Season with a pinch of salt to taste and serve immediately.

This daikon and cabbage salad with sesame dressing offers a light, refreshing contrast to heavier holiday dishes. The crispness of the daikon and cabbage pairs perfectly with the tangy, nutty dressing. The toasted sesame seeds bring a lovely crunch, while the maple syrup balances the acidity of the vinegar. This salad not only provides a vibrant, fresh element to your meal but also offers a burst of flavor that’s simple yet sophisticated for any celebration.

Vegan Japanese Mochi Stuffed with Sweet Red Bean Paste

Soft, chewy, and delightfully sweet, vegan mochi filled with red bean paste (anko) is a quintessential Japanese dessert that’s perfect for the holidays. This treat is both fun to make and eat, with its smooth texture and rich, sweet filling. It’s a crowd-pleaser that brings a touch of Japanese tradition to your festive table.

Ingredients:

• 1 cup glutinous rice flour
• 3/4 cup water
• 2 tbsp sugar
• 1/2 cup sweet red bean paste (anko)
• Potato starch or cornstarch for dusting

Instructions:

1. Divide the red bean paste into small balls, about 1 tablespoon each. Set aside.
2. In a microwave-safe bowl, mix the glutinous rice flour, sugar, and water until smooth.
3. Cover the bowl with plastic wrap and microwave for 1 minute. Stir, then microwave for another 30 seconds. Repeat until the mixture becomes a sticky, translucent dough.
4. Dust a clean surface with potato starch or cornstarch. Transfer the mochi dough onto the surface and let it cool slightly.
5. Divide the dough into small portions, flatten each piece, and place a red bean paste ball in the center. Pinch the edges of the mochi dough together to seal the filling.
6. Dust the finished mochi lightly with starch to prevent sticking.

Mochi is a symbol of togetherness and celebration in Japan, making it a wonderful addition to any holiday spread. The soft, chewy texture of the mochi pairs beautifully with the rich sweetness of the red bean filling, offering a unique and delightful dessert experience that everyone will enjoy.

Vegan Japanese Udon Noodle Soup

This comforting bowl of vegan udon noodle soup is warm and nourishing, perfect for a cozy holiday meal. The broth, made with kombu and shiitake mushrooms, is infused with deep umami flavors, while the thick udon noodles provide a hearty base. Topped with vibrant vegetables, this dish is both beautiful and satisfying.

Ingredients:

• 200g dried udon noodles
• 1 piece kombu (dried kelp)
• 4 dried shiitake mushrooms
• 4 cups water
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sesame oil
• 1 cup baby spinach
• 1/2 cup julienned carrots
• 1/2 cup sliced green onions
• Sesame seeds for garnish

Instructions:

1. Soak the kombu and dried shiitake mushrooms in 4 cups of water for at least 1 hour, or overnight.
2. Bring the soaking water to a gentle simmer, then remove the kombu. Add soy sauce, mirin, and sesame oil to the broth. Let it simmer for another 5 minutes.
3. Cook the udon noodles according to the package instructions. Drain and set aside.
4. Add the spinach and carrots to the broth, cooking for 2-3 minutes until tender.
5. Divide the noodles into bowls and ladle the broth over them. Top with green onions and sesame seeds.

This udon noodle soup brings comfort and warmth to your holiday table. The rich, umami-packed broth combined with the chewy noodles and fresh vegetables creates a wholesome and balanced dish. It’s an ideal choice for those seeking a simple yet satisfying vegan option.

Vegan Japanese Pumpkin Korokke (Croquettes)

Pumpkin korokke is a Japanese twist on traditional croquettes, featuring mashed kabocha squash (Japanese pumpkin) coated in crispy panko breadcrumbs. This vegan version is hearty, flavorful, and perfectly suited for a festive holiday meal.

Ingredients:

• 2 cups kabocha squash, peeled and cubed
• 1/4 cup diced onion
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1/4 cup all-purpose flour
• 1/4 cup plant-based milk
• 1 cup panko breadcrumbs
• Oil for frying

Instructions:

1. Steam or boil the kabocha squash until soft, then mash it until smooth.
2. Heat olive oil in a skillet and sauté the onions until translucent. Add them to the mashed squash. Season with salt and nutmeg.
3. Shape the squash mixture into small patties.
4. Prepare a breading station: one bowl with flour, another with plant-based milk, and a third with panko breadcrumbs. Dip each patty into the flour, then the milk, and finally coat with panko.
5. Heat oil in a frying pan and fry the patties until golden brown on both sides. Drain on paper towels.

These pumpkin korokke are crispy on the outside and creamy on the inside, making them a delightful addition to your holiday spread. The subtle sweetness of kabocha squash combined with the crunchy panko coating ensures this dish is a hit with guests of all ages.

Vegan Matcha Yule Log Cake

This elegant matcha yule log cake combines the earthy flavor of matcha with the creaminess of coconut whipped cream. Its vibrant green color and festive presentation make it a showstopper for any holiday celebration.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1 tbsp matcha powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup sugar
• 1/2 cup almond milk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 can coconut cream (chilled overnight)
• 2 tbsp powdered sugar

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, sift together the flour, matcha powder, baking powder, baking soda, and sugar. Add almond milk, oil, and vanilla extract. Mix until smooth.
3. Pour the batter onto the prepared baking sheet and spread evenly. Bake for 12-15 minutes, or until a toothpick comes out clean.
4. Let the cake cool slightly, then roll it with the parchment paper to shape it. Unroll once cooled.
5. Whip the chilled coconut cream with powdered sugar until fluffy. Spread over the cake, then roll it back up tightly.
6. Dust with matcha powder for decoration before serving.

This vegan matcha yule log cake is a stunning dessert that brings a sophisticated touch to your holiday menu. The combination of light, fluffy cake and rich, creamy filling creates a perfect balance of flavors. Its festive look and unique matcha taste make it a memorable treat for any celebration.

Vegan Japanese Tofu Tatsuta-age

Tatsuta-age is a classic Japanese dish, traditionally made with marinated chicken, but this vegan version uses tofu as a protein-packed alternative. The tofu is marinated in soy sauce, ginger, and garlic, then coated in potato starch and fried until crispy. It’s a savory, crunchy delight that’s perfect for holiday gatherings.

Ingredients:

• 1 block firm tofu, pressed and cut into 1-inch cubes
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1/2 cup potato starch (or cornstarch)
• Oil for frying
• Lemon wedges for serving

Instructions:

1. In a bowl, whisk together soy sauce, mirin, rice vinegar, grated ginger, and minced garlic to create the marinade.
2. Place the tofu cubes into the marinade and let them sit for at least 30 minutes.
3. After marinating, coat the tofu cubes with potato starch, ensuring they are evenly coated.
4. Heat oil in a pan over medium heat. Fry the tofu cubes in batches until golden brown and crispy, about 4-5 minutes per side.
5. Remove from the pan and drain on paper towels. Serve with lemon wedges for squeezing on top.

Vegan Tofu Tatsuta-age brings the crunch and savory flavors of the original dish in a plant-based form. The tofu absorbs the marinade, providing a burst of umami, while the crispy coating adds a satisfying crunch. This dish works wonderfully as an appetizer or main course for any festive meal.

Vegan Japanese Chawanmushi

Chawanmushi is a delicate, savory steamed egg custard that’s typically made with eggs and dashi. This vegan version uses silken tofu to achieve the creamy texture, paired with umami-rich ingredients like shiitake mushrooms and soy sauce. It’s a light, flavorful dish that makes a beautiful starter for a holiday meal.

Ingredients:

• 1 block silken tofu
• 1 cup vegetable broth
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1/2 tsp salt
• 1/2 cup shiitake mushrooms, thinly sliced
• 1/4 cup cooked edamame beans
• 1 green onion, chopped
• 1 tbsp sesame oil

Instructions:

1. Blend the silken tofu, vegetable broth, soy sauce, mirin, and salt in a blender until smooth.
2. Pour the tofu mixture into small ramekins, filling each about halfway.
3. Place the sliced shiitake mushrooms and cooked edamame beans into each ramekin.
4. Steam the ramekins in a steamer or over a pot of simmering water for about 20-25 minutes, or until the custard is firm and set.
5. Drizzle with sesame oil and top with chopped green onions before serving.

Vegan Chawanmushi is a creamy, comforting dish that mimics the traditional Japanese egg custard. The silken tofu creates a rich and velvety texture, while the vegetable broth and soy sauce provide a savory depth of flavor. The mushrooms and edamame add a delightful bite, making this dish an elegant addition to any holiday spread.

Vegan Japanese Black Sesame Ice Cream

This vegan black sesame ice cream is a creamy, nutty treat that’s both refreshing and indulgent. The deep, roasted flavor of black sesame pairs beautifully with the sweetness of coconut milk, creating a dessert that’s unique and memorable for holiday celebrations.

Ingredients:

• 1/2 cup black sesame seeds
• 2 cups full-fat coconut milk
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1/4 cup almond milk (or any plant-based milk)
• Pinch of salt

Instructions:

1. Toast the black sesame seeds in a dry skillet over medium heat for about 2-3 minutes, until fragrant. Let them cool slightly, then grind them into a fine powder using a mortar and pestle or spice grinder.
2. In a blender, combine the ground black sesame, coconut milk, maple syrup, vanilla extract, almond milk, and a pinch of salt. Blend until smooth and creamy.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically 20-30 minutes.
4. Once churned, transfer the ice cream to a container and freeze for at least 2 hours before serving.

Vegan Black Sesame Ice Cream offers a luxurious dessert that’s both exotic and comforting. The nutty flavor of the sesame seeds balances beautifully with the rich coconut milk, while the sweetness of the maple syrup rounds out the dish. This ice cream is perfect for a unique holiday dessert that will impress guests with its bold, distinct flavor.

Vegan Japanese Vegetable Tempura

Tempura is a beloved Japanese dish consisting of battered and deep-fried vegetables. This vegan version uses a light, crispy batter to encase a variety of vegetables, such as sweet potato, zucchini, and bell peppers. It’s perfect for a festive, crunchy appetizer or side dish during holiday celebrations.

Ingredients:

• 1 small sweet potato, sliced into rounds
• 1 zucchini, sliced into rounds
• 1 red bell pepper, sliced into strips
• 1/2 cup rice flour
• 1/4 cup cornstarch
• 1/2 cup cold sparkling water
• 1/4 tsp salt
• Oil for frying
• Soy sauce or tempura dipping sauce for serving

Instructions:

1. Heat oil in a deep frying pan over medium-high heat, enough to submerge the vegetables.
2. In a bowl, combine the rice flour, cornstarch, salt, and sparkling water. Stir until the batter is smooth and lightly bubbly.
3. Dip each slice of sweet potato, zucchini, and bell pepper into the batter, making sure they’re evenly coated.
4. Fry the vegetables in batches for 2-3 minutes, or until golden brown and crispy. Drain on paper towels.
5. Serve the tempura with soy sauce or tempura dipping sauce on the side.

Vegan Vegetable Tempura is a deliciously crunchy and satisfying dish that brings a light, crispy texture to the table. The combination of sweet potato, zucchini, and bell pepper offers both sweetness and freshness, while the tempura batter adds a delicate crunch. It’s a great way to serve vegetables in a festive and flavorful way for any holiday meal.

Vegan Japanese Soy Sauce Ramen

This comforting, savory ramen is a vegan take on the classic Japanese soy sauce ramen. A rich, umami-filled broth made with mushrooms, soy sauce, and miso is paired with chewy noodles, crisp vegetables, and tofu. It’s a delicious and satisfying dish that works wonderfully for holiday gatherings or cozy meals.

Ingredients:

• 200g ramen noodles
• 4 cups vegetable broth
• 1/4 cup soy sauce
• 1 tbsp miso paste
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1/2 cup shiitake mushrooms, sliced
• 1/2 cup baby spinach
• 1/2 cup corn kernels
• 1/2 block firm tofu, pressed and cubed
• 2 green onions, chopped
• 1 boiled egg (optional, can use tofu for a fully vegan option)

Instructions:

1. Cook the ramen noodles according to the package instructions. Drain and set aside.
2. In a large pot, heat sesame oil over medium heat. Add the garlic, ginger, and shiitake mushrooms. Sauté for 3-4 minutes until fragrant and softened.
3. Add the vegetable broth, soy sauce, and miso paste to the pot. Stir until the miso dissolves and bring the broth to a simmer.
4. Add the tofu cubes, spinach, and corn. Simmer for 5-7 minutes until the vegetables are tender and the tofu is heated through.
5. Divide the cooked noodles into bowls, then pour the hot broth and toppings over them. Garnish with green onions and optional boiled egg slices.

This vegan soy sauce ramen offers a hearty, flavorful soup with a rich broth and satisfying toppings. The tofu and vegetables add texture, while the soy and miso flavors provide a delicious umami base. Perfect for a festive holiday meal, it’s warming, comforting, and full of flavor.

Vegan Japanese Gyoza (Dumplings)

These crispy, savory dumplings are a favorite in Japanese cuisine, filled with a mixture of vegetables, tofu, and seasonings. The gyoza can be steamed or pan-fried to achieve a crispy bottom, making them a perfect appetizer or side dish for any holiday gathering.

Ingredients:

• 1 block firm tofu, pressed and crumbled
• 1 cup napa cabbage, finely chopped
• 1/4 cup shiitake mushrooms, finely chopped
• 2 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/4 tsp ground black pepper
• 1 tbsp ginger, grated
• 1 pack gyoza wrappers
• Oil for frying
• Soy sauce for dipping

Instructions:

1. In a large bowl, combine the crumbled tofu, napa cabbage, shiitake mushrooms, garlic, soy sauce, sesame oil, black pepper, and grated ginger. Mix until well combined.
2. Place a small spoonful of the filling in the center of each gyoza wrapper. Wet the edges of the wrapper with water, fold in half, and press the edges together to seal.
3. Heat a non-stick pan over medium heat and add a bit of oil. Arrange the gyoza in the pan and cook for 2-3 minutes until the bottom is crispy and golden.
4. Add a few tablespoons of water to the pan and cover to steam the gyoza for 5-7 minutes until fully cooked.
5. Serve with soy sauce for dipping.

Vegan gyoza is a fantastic addition to your holiday spread. These crispy, golden dumplings are filled with savory tofu and vegetables, creating a perfect balance of flavors and textures. They’re great as an appetizer, snack, or even as part of a larger meal.

Vegan Japanese Sweet Potato and Miso Soup

This hearty and comforting miso soup features sweet potatoes and tofu, creating a nourishing, flavorful broth that’s both savory and sweet. The soup is rich in umami from the miso paste and offers a lovely balance of textures from the creamy sweet potatoes and tender tofu.

Ingredients:

• 1 medium sweet potato, peeled and cubed
• 1 block firm tofu, pressed and cubed
• 4 cups vegetable broth
• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 cup chopped green onions
• 1 tbsp toasted sesame seeds

Instructions:

1. In a large pot, heat the sesame oil over medium heat. Add the sweet potato cubes and sauté for 5-7 minutes, stirring occasionally.
2. Pour in the vegetable broth and bring to a simmer. Cook for 10-12 minutes, or until the sweet potatoes are tender.
3. Stir in the miso paste and soy sauce until the miso is fully dissolved.
4. Add the cubed tofu to the pot and simmer for another 5 minutes until heated through.
5. Serve the soup garnished with chopped green onions and toasted sesame seeds.

This vegan sweet potato miso soup is an ideal dish for the holiday season, offering a warming, nourishing bowl of comfort. The sweetness of the potatoes contrasts beautifully with the salty miso broth, while the tofu adds richness. It’s a great light soup to accompany your main courses or to enjoy on its own.

Vegan Japanese Daifuku (Mochi with Sweet Filling)

Daifuku is a popular Japanese treat made from soft mochi rice dough wrapped around a sweet filling. This vegan version uses a red bean paste filling and is dusted with a little cornstarch to prevent sticking. These little treats are perfect for serving at a holiday party or as a sweet end to a meal.

Ingredients:

• 1 cup glutinous rice flour (mochi flour)
• 3/4 cup water
• 2 tbsp sugar
• 1/2 cup sweet red bean paste (anko)
• Cornstarch for dusting

Instructions:

1. In a bowl, mix the glutinous rice flour, sugar, and water until smooth.
2. Pour the mixture into a microwave-safe bowl and cover it with plastic wrap. Microwave for 1 minute, stir, then microwave for another 30 seconds. Repeat this process until the dough becomes sticky and translucent (about 2-3 minutes total).
3. Dust a clean surface with cornstarch. Once the mochi is cool enough to handle, divide it into small portions and flatten each piece into a disc.
4. Place about 1 tablespoon of red bean paste in the center of each mochi disc and fold the edges over the filling, pinching them together to seal.
5. Dust the finished daifuku with more cornstarch to prevent sticking.

Vegan daifuku offers a chewy, sweet treat that combines the soft, sticky mochi with the rich flavor of red bean paste. These little bundles are simple yet indulgent, making them a perfect sweet bite for holiday gatherings or as a festive snack.

Note: More recipes​ are coming soon!