40+ Easy and Healthy Saturday Dairy-Free Japanese Recipes to Savor

If you’re looking to add a healthy twist to your Saturday meals, why not explore the rich and flavorful world of Japanese cuisine—without the dairy?

Whether you’re following a dairy-free diet or simply trying to diversify your meals, Japanese food offers a variety of delicious options that are naturally dairy-free.

From savory ramen bowls to crispy tempura and light salads, there are countless dishes to enjoy.

In this blog post, we’ve compiled over 40 creative, tasty, and easy-to-make dairy-free Japanese recipes that will satisfy your cravings and keep you coming back for more.

These recipes are perfect for a relaxing Saturday, whether you’re cooking for yourself or hosting friends and family.

Let’s dive into the wonderful world of dairy-free Japanese cuisine!

40+ Easy and Healthy Saturday Dairy-Free Japanese Recipes to Savor

With these 40+ dairy-free Japanese recipes, you’re now ready to embark on a flavorful and nutritious journey into the heart of Japanese cooking.

Each dish offers its unique blend of textures and umami-rich flavors, ensuring that your Saturday meals are both satisfying and wholesome.

Whether you’re in the mood for a comforting bowl of miso soup, crispy tempura, or fresh sushi rolls, there’s something for every palate. These recipes will help you enjoy the best of Japanese cuisine without the worry of dairy, making it easier than ever to cook healthy, delicious meals.

So grab your chopsticks and get cooking—your taste buds are in for a treat!

Teriyaki Glazed Tofu Bowl

This Teriyaki Glazed Tofu Bowl is a delightful combination of crispy tofu, sautéed vegetables, and rice, topped with a flavorful homemade teriyaki sauce. Perfect for a relaxed Saturday, it balances savory and sweet flavors, delivering a satisfying meal free of dairy yet packed with nutrients. This dish is versatile, allowing you to add or substitute your favorite vegetables or grains.

Ingredients:

• 1 block (400g) firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 2 tbsp sesame oil
• 1 cup cooked rice (white, brown, or sushi rice)
• 1 cup broccoli florets
• 1 cup julienned carrots
• 1 red bell pepper, sliced thinly
• 1 tbsp sesame seeds (optional)
• 2 green onions, chopped

Teriyaki Sauce:

• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tbsp maple syrup or honey
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1 tbsp cornstarch mixed with 2 tbsp water

Instructions:

1. Prepare the tofu by pressing it to remove excess moisture. Cube it and toss it in cornstarch.
2. Heat 1 tbsp of sesame oil in a pan over medium heat. Add tofu and pan-fry until golden on all sides. Set aside.
3. In the same pan, heat the remaining sesame oil. Stir-fry the broccoli, carrots, and bell pepper until tender-crisp.
4. In a small saucepan, combine all teriyaki sauce ingredients except the cornstarch slurry. Bring to a gentle simmer, then stir in the cornstarch slurry to thicken.
5. Toss the cooked tofu in the sauce until well coated.
6. Assemble the bowl: place rice at the base, top with vegetables, and then the tofu. Sprinkle with sesame seeds and green onions if desired.

This Teriyaki Glazed Tofu Bowl offers a rich umami experience, showcasing how simple, plant-based ingredients can shine in Japanese cuisine. Its vibrant colors and bold flavors make it an enjoyable, dairy-free way to start your weekend. Customize it as you like and savor every bite!

Vegan Miso Ramen

This Vegan Miso Ramen is a warm, comforting bowl of noodles with a creamy miso broth, crunchy vegetables, and savory toppings. The absence of dairy doesn’t compromise the richness of this dish, thanks to the flavors of miso paste and sesame oil. It’s perfect for a cozy Saturday evening meal.

Ingredients:

• 3 cups vegetable broth
• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp grated ginger
• 1 clove garlic, minced
• 150g ramen noodles (dairy-free)
• 1/2 cup corn kernels
• 1/2 cup bamboo shoots
• 1/2 cup shredded napa cabbage
• 1 soft-boiled egg (optional for non-vegan)
• 2 tbsp chopped green onions
• 1 tbsp toasted sesame seeds

Instructions:

1. Heat sesame oil in a pot over medium heat. Sauté the garlic and ginger until fragrant.
2. Add vegetable broth, miso paste, and soy sauce. Whisk until the miso dissolves. Bring to a simmer.
3. Cook the ramen noodles according to package instructions. Drain and set aside.
4. Add napa cabbage, corn, and bamboo shoots to the simmering broth. Cook until vegetables are tender.
5. Divide noodles into bowls and pour the miso broth with vegetables over them.
6. Garnish with green onions, sesame seeds, and optional soft-boiled egg.

This Vegan Miso Ramen is a delicious way to enjoy traditional Japanese flavors without dairy. The rich, savory broth combined with hearty noodles and fresh toppings makes it a comforting meal that’s sure to impress. Enjoy it steaming hot to truly appreciate its depth and complexity.

Matcha Mochi Pancakes

These Matcha Mochi Pancakes offer a chewy, slightly sweet twist on traditional pancakes, infused with the earthy flavor of matcha green tea. Made with rice flour and almond milk, they’re completely dairy-free and make for a delightful Saturday brunch treat.

Ingredients:

• 1 cup glutinous rice flour (mochiko)
• 1/2 cup all-purpose flour (or gluten-free flour)
• 1 tsp baking powder
• 1 tbsp matcha powder
• 1/4 cup sugar
• 1 cup almond milk (or other plant-based milk)
• 1 tsp vanilla extract
• 2 tbsp vegetable oil
• Maple syrup and fresh fruits for topping

Instructions:

1. In a bowl, mix the glutinous rice flour, all-purpose flour, baking powder, matcha powder, and sugar.
2. Add almond milk, vanilla extract, and vegetable oil. Mix until smooth.
3. Heat a non-stick pan over medium heat. Pour 1/4 cup of batter for each pancake.
4. Cook until bubbles form on the surface, then flip and cook until lightly browned.
5. Serve with maple syrup and fresh fruits of your choice.

Matcha Mochi Pancakes are an exciting way to elevate your brunch game with their unique texture and vibrant color. These pancakes are a nod to traditional Japanese mochi while being easy to prepare and entirely dairy-free. Serve them warm for a delightful and memorable weekend treat!

Vegetable Tempura

Crispy, light, and satisfying, Vegetable Tempura is a delightful dish made by deep-frying seasonal vegetables in a delicate batter. This dairy-free recipe keeps the classic Japanese flavors intact, offering a crispy texture and tender interior. Served with a flavorful dipping sauce, this dish makes an ideal appetizer or main for a Saturday gathering.

Ingredients:

• 1 zucchini, sliced into rounds
• 1 sweet potato, peeled and cut into thin slices
• 1 cup broccoli florets
• 1/2 cup rice flour
• 1/4 cup cornstarch
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup cold sparkling water
• Vegetable oil, for frying

Dipping Sauce:

• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp maple syrup or honey
• 1 tsp sesame oil
• 1/4 tsp grated ginger

Instructions:

1. Prepare the vegetables by slicing them into thin, uniform pieces.
2. In a large bowl, mix the rice flour, cornstarch, baking powder, and salt. Gradually add cold sparkling water and whisk until smooth.
3. Heat vegetable oil in a deep pan over medium-high heat.
4. Dip the vegetables into the batter, allowing any excess to drip off, and carefully drop them into the hot oil. Fry in batches until golden brown and crispy, about 3-4 minutes.
5. For the dipping sauce, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, and grated ginger in a small bowl.
6. Serve the crispy tempura hot with dipping sauce on the side.

Vegetable Tempura offers a delicate crunch and is bursting with flavor. The light batter, paired with the savory dipping sauce, provides an ideal combination for a satisfying snack or meal. It’s a fun and easy way to enjoy fried vegetables without the richness of dairy. Enjoy them fresh from the fryer for maximum crispness!

Japanese-Style Chickpea Curry

Japanese-style chickpea curry is a hearty and comforting dish, perfect for a cozy Saturday meal. This curry features chickpeas as the star protein, cooked in a rich, flavorful curry sauce made with coconut milk, Japanese curry roux, and an array of vegetables. The dish is both filling and dairy-free, ideal for those looking for a plant-based comfort food option.

Ingredients:

• 1 can (400g) chickpeas, drained and rinsed
• 1 onion, diced
• 1 carrot, peeled and chopped
• 1 potato, peeled and cubed
• 2 tbsp vegetable oil
• 1 garlic clove, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1 tbsp soy sauce
• 1 can (400ml) coconut milk
• 2 cups vegetable broth
• 1 block Japanese curry roux (store-bought, or use a vegan version)

Instructions:

1. In a large pot, heat vegetable oil over medium heat. Add the onion, garlic, and ginger, and sauté until softened.
2. Add the carrot and potato, and cook for a few minutes until they begin to soften.
3. Stir in the curry powder and soy sauce, cooking for another minute to toast the spices.
4. Add the coconut milk, vegetable broth, and chickpeas to the pot. Bring to a simmer and cook until the vegetables are tender, about 20 minutes.
5. Break the curry roux into small pieces and stir into the pot, allowing it to dissolve and thicken the curry.
6. Continue to simmer for another 10 minutes until the curry is thickened and the flavors meld together.
7. Serve the curry hot, with steamed rice or naan on the side.

This Japanese-style Chickpea Curry is an easy, dairy-free alternative to traditional Japanese curry, yet just as flavorful. The coconut milk adds a creamy richness, while the chickpeas provide a hearty texture. Perfect for a warming and satisfying meal, this dish will fill your kitchen with comforting aromas and leave you wanting more.

Vegan Sushi Rolls

Vegan Sushi Rolls are a fresh and healthy option for a light Saturday meal. Filled with an assortment of vegetables like avocado, cucumber, and pickled radish, these sushi rolls offer the vibrant flavors of Japanese cuisine without any dairy. The perfect balance of crunchy, creamy, and savory textures will make these rolls an instant hit for any occasion.

Ingredients:

• 2 cups sushi rice, cooked and cooled
• 4 sheets nori (seaweed)
• 1 avocado, sliced
• 1 cucumber, julienned
• 1/2 cup pickled radish, julienned
• 1/4 cup soy sauce (for dipping)
• 1 tbsp sesame seeds (optional)
• 1 tbsp rice vinegar
• 1/2 tsp sugar
• Wasabi and pickled ginger for serving

Instructions:

1. In a small bowl, mix the rice vinegar and sugar. Stir until the sugar dissolves, then pour the mixture over the cooked sushi rice. Mix well.
2. Place a sheet of nori on a bamboo sushi mat, shiny side down. With wet hands, spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
3. Arrange the avocado, cucumber, and pickled radish along the center of the rice.
4. Carefully roll the sushi from the bottom using the bamboo mat, applying gentle pressure to keep the roll tight. Seal the edge with a little water.
5. Slice the roll into bite-sized pieces using a sharp knife. Sprinkle sesame seeds on top if desired.
6. Serve with soy sauce, wasabi, and pickled ginger on the side.

Vegan Sushi Rolls are a fun and nutritious way to enjoy Japanese flavors without dairy. With fresh vegetables and a perfectly seasoned rice base, these rolls are light but satisfying. Ideal for a homemade sushi night, they are easy to make and can be customized with any fillings you like. It’s the perfect Saturday meal to impress your guests or enjoy solo!

Japanese-Style Grilled Eggplant (Nasu Dengaku)

Japanese-style grilled eggplant, known as Nasu Dengaku, is a delicious and savory dish with a sweet miso glaze. The eggplant is grilled until tender, then brushed with a rich miso sauce that gives it a deep umami flavor. This dairy-free recipe is simple to prepare and offers a comforting, healthy side dish or light main for a relaxing Saturday meal.

Ingredients:

• 2 medium eggplants, halved
• 2 tbsp sesame oil
• 3 tbsp white miso paste
• 1 tbsp mirin
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or honey
• 1 tsp grated ginger
• 1 tbsp sesame seeds
• 1 green onion, finely chopped

Instructions:

1. Preheat the grill or broiler to medium-high heat.
2. Score the cut sides of the eggplant with a crosshatch pattern to allow for better cooking and flavor absorption.
3. Brush the cut sides of the eggplant halves with sesame oil. Grill or broil for about 5-7 minutes per side until the eggplant is tender and slightly charred.
4. While the eggplant is grilling, make the miso glaze by combining miso paste, mirin, rice vinegar, maple syrup, and grated ginger in a bowl. Stir until smooth.
5. Once the eggplant is cooked, remove it from the grill and brush the miso glaze generously on top.
6. Return the eggplant to the grill for another 2-3 minutes to allow the glaze to caramelize slightly.
7. Garnish with sesame seeds and chopped green onion before serving.

Nasu Dengaku offers a delightful combination of smoky grilled eggplant with a sweet and savory miso glaze. The miso sauce adds a rich depth of flavor, while the grilling enhances the natural sweetness of the eggplant. This dish is perfect as a side or light main, and it makes an excellent addition to any dairy-free meal plan.

Vegan Japanese Okonomiyaki (Savory Pancake)

Okonomiyaki, often referred to as a Japanese savory pancake, is a popular comfort food. This vegan version uses a chickpea flour base and is packed with vegetables, making it a delicious, dairy-free alternative. It’s crispy on the outside and soft on the inside, and the combination of umami-rich toppings creates a satisfying dish for a leisurely Saturday lunch or dinner.

Ingredients:

• 1 cup chickpea flour
• 1/2 cup water
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup shredded cabbage
• 1/4 cup shredded carrots
• 1/4 cup chopped green onions
• 1/4 cup corn kernels
• 2 tbsp vegetable oil for frying

Toppings:

• Vegan mayonnaise
• Vegan okonomiyaki sauce (store-bought or homemade)
• Chopped green onions
• Pickled ginger (optional)

Instructions:

1. In a bowl, whisk together chickpea flour, water, soy sauce, rice vinegar, baking powder, and salt to form a smooth batter.
2. Add shredded cabbage, carrots, green onions, and corn to the batter and mix until well combined.
3. Heat 1 tbsp of vegetable oil in a large pan over medium heat. Pour half of the batter into the pan, spreading it out evenly to form a pancake.
4. Cook for 4-5 minutes on each side until golden brown and cooked through. Remove from the pan and set aside.
5. Repeat with the remaining batter.
6. To serve, drizzle with vegan mayonnaise and okonomiyaki sauce, and sprinkle with chopped green onions and pickled ginger.

Vegan Okonomiyaki offers a flavorful and satisfying take on this classic Japanese dish. The chickpea flour gives the pancakes a nice, fluffy texture, while the veggies add crunch and sweetness. The tangy mayo and savory okonomiyaki sauce bring it all together, making this a perfect Saturday dish to enjoy with friends or family.

Japanese Pickled Cucumbers (Asazuke)

Japanese pickled cucumbers, or Asazuke, are a refreshing, light side dish that can be prepared in minutes. They’re known for their crisp texture and tangy, slightly sweet flavor, making them a perfect accompaniment to any Japanese-inspired meal. This dairy-free recipe is a great way to bring balance to your meal, adding a refreshing contrast to richer, heavier dishes.

Ingredients:

• 2 medium cucumbers, thinly sliced
• 1 tbsp salt
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sesame seeds (optional)
• 1/2 tsp chili flakes (optional)

Instructions:

1. Sprinkle the sliced cucumbers with salt and toss to coat. Let them sit for about 10 minutes to release some moisture.
2. After 10 minutes, gently squeeze the cucumbers to remove any excess water.
3. In a small bowl, whisk together rice vinegar, sugar, soy sauce, and sesame oil until the sugar dissolves.
4. Add the cucumbers to the vinegar mixture and toss to coat.
5. Let the cucumbers marinate for at least 30 minutes in the fridge, but they can be eaten immediately for a lighter flavor.
6. Garnish with sesame seeds and chili flakes before serving if desired.

Japanese Pickled Cucumbers (Asazuke) are a light, tangy dish that balances out rich, savory meals. The quick pickling process keeps the cucumbers crisp and fresh while absorbing the delicious marinade. Perfect as a side or palate cleanser, this dairy-free dish will add a burst of flavor to your Saturday meal, and it’s incredibly easy to make.

Japanese Cucumber and Wakame Salad

This Japanese Cucumber and Wakame Salad is a refreshing, light, and healthy dish that’s perfect for a warm Saturday. The crisp cucumbers and rehydrated wakame seaweed are dressed in a tangy, umami-packed dressing, making this dish a great appetizer or side. It’s quick and easy to prepare, offering a burst of flavors and textures that are both satisfying and nourishing.

Ingredients:

• 2 medium cucumbers, thinly sliced
• 1/2 cup dried wakame seaweed
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1/2 tsp salt
• 1 tbsp sesame seeds
• 2 green onions, thinly sliced

Instructions:

1. Rehydrate the wakame seaweed by soaking it in warm water for about 10 minutes. Drain and gently squeeze out excess water.
2. In a bowl, combine the sliced cucumbers and rehydrated wakame.
3. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, and salt until the sugar dissolves.
4. Pour the dressing over the cucumber and wakame, tossing to coat.
5. Garnish with sesame seeds and sliced green onions.
6. Let the salad sit for at least 15 minutes before serving to allow the flavors to meld together.

This Japanese Cucumber and Wakame Salad is the perfect balance of crunchy, savory, and tangy flavors. The wakame adds a slight brininess, and the sesame oil enhances the umami of the soy sauce. It’s a refreshing, dairy-free dish that’s simple to prepare and packed with nutrients—ideal for a light and revitalizing meal.

Vegan Donburi (Rice Bowl)

Vegan Donburi is a customizable Japanese rice bowl that typically consists of a bed of steamed rice topped with various vegetables and savory seasonings. This vegan version features a variety of sautéed veggies and a flavorful soy-based sauce. It’s an easy, satisfying dish that offers a complete, balanced meal for a leisurely Saturday.

Ingredients:

• 2 cups cooked rice (white, brown, or sushi rice)
• 1/2 cup sliced shiitake mushrooms
• 1/2 cup sliced bell peppers
• 1/2 cup zucchini, sliced
• 1/2 cup broccoli florets
• 1 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp maple syrup or agave
• 1 tbsp sesame seeds (optional)
• 2 green onions, chopped

Instructions:

1. Heat vegetable oil in a large pan over medium heat. Add the shiitake mushrooms, bell peppers, zucchini, and broccoli. Sauté until the vegetables are tender and slightly browned, about 5-7 minutes.
2. In a small bowl, whisk together soy sauce, mirin, sesame oil, rice vinegar, and maple syrup.
3. Pour the sauce over the cooked vegetables and stir to coat evenly. Cook for another 2 minutes until the sauce thickens slightly.
4. To serve, place a portion of rice into each bowl and top with the sautéed vegetable mixture.
5. Garnish with sesame seeds and chopped green onions before serving.

Vegan Donburi is an easy-to-make, flavorful, and versatile dish. The sautéed vegetables and savory soy-based sauce pair perfectly with the soft rice, creating a complete meal that’s both satisfying and nourishing. It’s a great dairy-free option for a cozy Saturday meal, and you can adjust the vegetables to suit your preferences or what you have on hand.

Sweet Potato and Tempeh Katsu

Sweet Potato and Tempeh Katsu is a dairy-free take on the traditional Japanese katsu, typically made with pork or chicken. In this vegan version, sweet potatoes and tempeh are breaded and fried until crispy, then served with a tangy tonkatsu-style sauce. This dish is a hearty, flavorful alternative that’s perfect for a cozy Saturday meal.

Ingredients:

• 2 medium sweet potatoes, peeled and sliced into 1/2-inch rounds
• 1 block tempeh, sliced into 1/2-inch slices
• 1 cup panko breadcrumbs (check that they’re dairy-free)
• 1/4 cup flour (use rice flour for gluten-free)
• 1/2 cup plant-based milk (e.g., almond milk)
• 1/4 cup cornstarch
• 1 tbsp soy sauce
• Vegetable oil for frying

Tonkatsu Sauce:

• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp maple syrup or agave
• 1 tsp grated ginger
• 1 tsp ketchup

Instructions:

1. Cook the sweet potato slices in boiling water for 8-10 minutes, until tender. Drain and set aside to cool.
2. Prepare the tonkatsu sauce by mixing soy sauce, rice vinegar, maple syrup, grated ginger, and ketchup in a small bowl. Stir well and set aside.
3. For the breading, prepare three shallow bowls: one with flour, one with plant-based milk, and one with panko breadcrumbs.
4. Dip the sweet potato rounds and tempeh slices into the flour, followed by the plant-based milk, and then coat in the panko breadcrumbs.
5. Heat vegetable oil in a frying pan over medium heat. Fry the sweet potato rounds and tempeh slices in batches until golden brown and crispy, about 3-4 minutes per side.
6. Once cooked, drain on paper towels to remove excess oil.
7. Serve the sweet potato and tempeh katsu with a drizzle of tonkatsu sauce and garnish with chopped green onions or shredded cabbage if desired.

Sweet Potato and Tempeh Katsu offers a delicious, crispy alternative to traditional Japanese katsu. The sweetness of the roasted sweet potatoes pairs perfectly with the savory, crunchy tempeh, while the tangy tonkatsu sauce brings everything together. This dish is satisfying and filling, making it an ideal dairy-free option for a Saturday dinner.

Miso Soup with Tofu and Seaweed

Miso soup is a staple in Japanese cuisine, offering a warm and comforting bowl of umami-packed flavors. This dairy-free version combines the rich taste of miso with soft tofu, wakame seaweed, and green onions for a simple yet satisfying dish. It’s a perfect starter or light main for a chilly Saturday, and it’s quick and easy to prepare.

Ingredients:

• 1/4 cup white miso paste
• 4 cups vegetable broth
• 200g firm tofu, cut into small cubes
• 1/4 cup dried wakame seaweed
• 2 green onions, sliced
• 1 tbsp soy sauce (optional, for extra umami)
• 1/2 tsp sesame oil (optional)

Instructions:

1. Soak the dried wakame seaweed in warm water for about 5 minutes, then drain and set aside.
2. In a medium saucepan, combine the vegetable broth and miso paste. Whisk until the miso is completely dissolved.
3. Bring the broth to a gentle simmer over medium heat.
4. Add the tofu cubes and simmer for 3-4 minutes, allowing the tofu to warm through.
5. Add the rehydrated wakame seaweed and green onions to the soup, and cook for another 1-2 minutes.
6. Stir in soy sauce and sesame oil if desired.
7. Serve hot, garnished with additional green onions.

This dairy-free Miso Soup with Tofu and Seaweed is a flavorful, nourishing dish that captures the essence of traditional Japanese soups. The miso broth is rich and savory, while the tofu adds protein and texture, and the wakame seaweed offers a refreshing sea-like flavor. It’s the perfect dish to warm you up on a chilly Saturday, and it’s quick and easy to prepare.

Vegan Japanese Ramen

This Vegan Japanese Ramen offers a comforting bowl of noodles in a rich, flavorful broth, topped with fresh vegetables, tofu, and a soy-based sauce. It’s a hearty, dairy-free meal that combines umami-rich flavors, making it the perfect Saturday lunch or dinner. You can easily customize it with your favorite vegetables and proteins.

Ingredients:

• 2 servings ramen noodles (make sure they are egg-free)
• 4 cups vegetable broth
• 2 tbsp soy sauce
• 1 tbsp miso paste
• 1 tbsp sesame oil
• 1 garlic clove, minced
• 1-inch piece of ginger, grated
• 100g firm tofu, sliced into strips
• 1/2 cup corn kernels
• 1/2 cup sliced mushrooms (shiitake or button)
• 1/4 cup bok choy or spinach
• 1 boiled egg (optional, if not strictly vegan)
• 2 tbsp sliced green onions
• 1 tbsp sesame seeds

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 and ginger and sauté for 1-2 minutes until fragrant.
3. Add the vegetable broth, soy sauce, and miso paste to the pot, and bring to a simmer. Stir until the miso is fully dissolved.
4. Add the tofu, corn, mushrooms, and bok choy (or spinach) to the broth, and cook for 5-7 minutes until the vegetables are tender and the tofu is heated through.
5. To serve, divide the cooked ramen noodles into bowls and pour the hot broth and vegetables over them.
6. Garnish with sliced green onions, sesame seeds, and a boiled egg if desired.

This Vegan Japanese Ramen is a delicious, customizable dish that is hearty and packed with umami flavor. The miso-based broth is rich and comforting, and the fresh vegetables, tofu, and noodles make it a filling, satisfying meal. It’s the perfect dairy-free dish to enjoy on a lazy Saturday, and you can easily adjust the ingredients based on what you have on hand.

Japanese Sweet Potato Tempura

Japanese Sweet Potato Tempura offers a crispy, golden exterior with a soft, sweet interior. The sweetness of the sweet potato is complemented by a light, crunchy batter, making this a delightful dish for any occasion. Served with a tangy dipping sauce, this dairy-free tempura is perfect for a Saturday snack or side dish.

Ingredients:

• 2 medium Japanese sweet potatoes, peeled and cut into 1/2-inch thick slices
• 1/2 cup rice flour
• 1/2 cup cornstarch
• 1/4 tsp baking powder
• 1/2 tsp salt
• 3/4 cup cold sparkling water
• Vegetable oil for frying

Dipping Sauce:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp maple syrup or agave
• 1 tsp sesame oil
• 1 tsp grated ginger

Instructions:

1. Heat vegetable oil in a deep pan over medium-high heat.
2. In a bowl, mix rice flour, cornstarch, baking powder, and salt. Gradually add the sparkling water, whisking to create a smooth batter.
3. Dip the sweet potato slices into the batter, allowing any excess to drip off.
4. Fry the sweet potato slices in batches until golden brown and crispy, about 3-4 minutes. Remove from the oil and place them on paper towels to drain excess oil.
5. In a small bowl, mix together soy sauce, rice vinegar, maple syrup, sesame oil, and grated ginger to create the dipping sauce.
6. Serve the crispy sweet potato tempura hot with the dipping sauce on the side.

Japanese Sweet Potato Tempura is a simple yet delightful dish with the perfect balance of sweetness and crunch. The sweet potatoes turn soft and tender inside, while the batter creates a light, crispy exterior. Paired with a tangy dipping sauce, this dairy-free treat is ideal for a snack or side dish on a Saturday. It’s an easy and fun way to enjoy tempura without any dairy!

Note: More recipes are coming soon!