40+ Delicious Saturday Vegan Japanese Recipes for Your Special Dinner

If you’re looking to spice up your Saturday with vibrant, flavorful, and wholesome meals, vegan Japanese cuisine is the perfect option.

Known for its rich umami flavors, clean ingredients, and beautiful presentation, Japanese food offers a variety of dishes that are naturally vegan or can easily be made plant-based.

From hearty soups and noodle dishes to light salads and savory croquettes, vegan Japanese recipes bring a perfect balance of texture and taste, making them ideal for a weekend feast.

We’ve curated a diverse list of 40+ vegan Japanese recipes that you can enjoy on a Saturday.

Whether you’re craving a comforting bowl of miso ramen or light and refreshing sushi rolls, these recipes will introduce you to the best of Japanese cuisine without any animal products.

These dishes are not only delicious but also nourishing, offering a wonderful way to experiment with different flavors while staying true to plant-based eating.

40+ Delicious Saturday Vegan Japanese Recipes for Your Special Dinner

Japanese cuisine is a treasure trove of umami-packed dishes that can easily be made vegan without sacrificing flavor or authenticity.

With these 40+ Saturday vegan Japanese recipes, you now have an arsenal of mouthwatering options to enjoy every weekend.

Whether you’re preparing a family meal, hosting a dinner party, or simply treating yourself to something delicious, these recipes offer variety, satisfaction, and a taste of Japan’s best plant-based dishes.

So, gather your ingredients, roll up your sleeves, and dive into the world of vegan Japanese cooking this Saturday!

Vegan Japanese Miso Ramen

A comforting bowl of vegan miso ramen with rich, umami-packed broth, fresh vegetables, and tender noodles. This dish is perfect for a cozy meal and showcases the delicate balance of traditional Japanese flavors.

Ingredients:

• 4 cups vegetable broth
• 2 tbsp white miso paste
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp grated ginger
• 2 garlic cloves, minced
• 2 cups cooked ramen noodles
• 1 cup mushrooms, sliced
• 1 cup bok choy, chopped
• 1/2 cup shredded carrots
• 1/2 cup corn kernels
• Green onions and sesame seeds for garnish

Instructions:

1. In a large pot, heat sesame oil over medium heat. Sauté ginger and garlic until fragrant, about 1 minute.
2. Add vegetable broth, soy sauce, and miso paste, whisking until the miso dissolves completely.
3. Bring the broth to a gentle simmer and add mushrooms, bok choy, carrots, and corn. Cook for 5-7 minutes or until the vegetables are tender.
4. Divide the cooked ramen noodles into bowls. Pour the hot broth and vegetables over the noodles.
5. Garnish with chopped green onions and sesame seeds before serving.

This vegan miso ramen captures the heart of Japanese comfort food with its hearty, flavorful broth and vibrant vegetable medley. It’s a dish you’ll savor on chilly Saturdays.

Vegan Sushi Rolls with Avocado and Cucumber

These vegan sushi rolls are light, fresh, and packed with healthy ingredients. Perfect for lunch or a snack, they are fun to make and bring authentic Japanese flavors to your table.

Ingredients:

• 2 cups sushi rice, cooked
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 4 sheets nori (seaweed)
• 1 avocado, sliced
• 1 cucumber, julienned
• 1 carrot, julienned
• Soy sauce, pickled ginger, and wasabi for serving

Instructions:

1. Mix rice vinegar and sugar into the warm sushi rice and let it cool completely.
2. Place a sheet of nori, shiny side down, on a bamboo sushi mat.
3. Spread a thin layer of rice evenly over the nori, leaving a 1-inch border at the top.
4. Arrange avocado slices, cucumber, and carrot in a horizontal line about 1 inch from the bottom.
5. Using the bamboo mat, roll the sushi tightly, sealing the edge with a little water.
6. Slice the roll into bite-sized pieces with a sharp knife.
7. Serve with soy sauce, pickled ginger, and wasabi on the side.

These vegan sushi rolls are as delightful to eat as they are to make. With every bite, you’ll experience a taste of Japan’s artistry and culinary heritage.

Vegan Japanese Katsu Curry

A plant-based twist on a Japanese classic, this vegan katsu curry features crispy breaded tofu served with a flavorful curry sauce over rice. It’s a satisfying, hearty meal for any Saturday.

Ingredients:

• 1 block firm tofu, pressed and sliced
• 1/2 cup all-purpose flour
• 1/2 cup plant-based milk
• 1 cup panko breadcrumbs
• 2 tbsp vegetable oil
• 2 cups cooked rice
• 1 onion, diced
• 2 carrots, diced
• 2 potatoes, diced
• 2 tbsp curry powder
• 1 tbsp tomato paste
• 3 cups vegetable broth
• 1 tbsp soy sauce

Instructions:

1. Coat tofu slices in flour, dip in plant-based milk, and cover with panko breadcrumbs.
2. Heat vegetable oil in a skillet and fry tofu until golden and crispy. Set aside.
3. In a pot, sauté onion, carrots, and potatoes until softened. Add curry powder and tomato paste, stirring to coat the vegetables.
4. Pour in vegetable broth and soy sauce, then simmer for 15 minutes until the vegetables are tender.
5. Serve curry over cooked rice and top with crispy tofu slices.

This vegan katsu curry is rich and savory, combining crispy tofu with a comforting curry sauce. It’s a meal that celebrates Japanese flavors in a plant-based way.

Vegan Japanese Tofu Teriyaki

A flavorful and satisfying dish, vegan tofu teriyaki features crispy tofu served with a sweet and savory teriyaki glaze, making it a perfect plant-based alternative to a classic Japanese favorite.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 tbsp vegetable oil
• 1/4 cup soy sauce
• 2 tbsp maple syrup or agave
• 1 tbsp rice vinegar
• 1 tbsp grated ginger
• 1 garlic clove, minced
• 1 tbsp cornstarch (optional, for extra crispiness)
• Sesame seeds and green onions for garnish
• Cooked rice for serving

Instructions:

1. If you prefer extra crispy tofu, toss tofu cubes with cornstarch.
2. Heat vegetable oil in a pan over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden and crispy on all sides.
3. In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, ginger, and garlic.
4. Pour the teriyaki sauce over the cooked tofu and let it simmer for 2-3 minutes, allowing the sauce to thicken and coat the tofu.
5. Serve the tofu over cooked rice and garnish with sesame seeds and green onions.

This vegan tofu teriyaki dish is a great balance of flavors, with the sweetness of the sauce complementing the savory tofu. It’s an easy and quick recipe that’s perfect for a weekend dinner.

Vegan Japanese Tempura Vegetables

Vegan tempura vegetables are light, crispy, and perfect for dipping in a flavorful soy-based sauce. This dish is an easy way to enjoy the crunchy texture and delicate flavors of traditional tempura with plant-based ingredients.

Ingredients:

• 1 zucchini, sliced
• 1 sweet potato, peeled and cut into thin slices
• 1 small eggplant, sliced
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1/2 tsp baking powder
• 1/2 cup cold sparkling water
• Vegetable oil for frying
• Soy sauce and grated daikon radish for dipping

Instructions:

1. Heat vegetable oil in a deep frying pan over medium-high heat.
2. In a bowl, combine flour, cornstarch, and baking powder. Gradually whisk in sparkling water until the batter reaches a light, smooth consistency.
3. Dip the vegetable slices into the batter, coating them evenly. Fry the vegetables in small batches for 2-3 minutes until golden and crispy.
4. Remove from the oil and place on paper towels to drain excess oil.
5. Serve with soy sauce and grated daikon radish for dipping.

Vegan tempura vegetables are light yet flavorful, with a crispy texture that pairs perfectly with the soy-based dipping sauce. This dish is perfect for sharing or as a satisfying snack.

Vegan Japanese Udon Noodle Soup

A warming and hearty dish, vegan udon noodle soup features thick, chewy udon noodles served in a savory vegetable broth with fresh vegetables, making it a comforting and filling Japanese-inspired meal.

Ingredients:

• 4 cups vegetable broth
• 2 tbsp soy sauce
• 1 tbsp miso paste
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 cups cooked udon noodles
• 1 cup spinach or bok choy
• 1/2 cup shiitake mushrooms, sliced
• 1/2 cup sliced carrots
• 1/2 cup green onions, chopped

Instructions:

1. In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sautéing until fragrant.
2. Add vegetable broth, soy sauce, and miso paste to the pot, stirring until the miso dissolves.
3. Bring the broth to a gentle simmer, then add mushrooms, carrots, and spinach. Let the vegetables cook for 5-7 minutes.
4. Divide the cooked udon noodles into bowls and pour the broth and vegetables over the noodles.
5. Garnish with chopped green onions and serve.

This vegan udon noodle soup is a filling, comforting dish perfect for colder days. The chewy noodles and savory broth, combined with fresh vegetables, make this a nourishing and satisfying meal.

Vegan Japanese Gyoza

These vegan gyoza are packed with a flavorful mixture of vegetables, tofu, and seasonings, all wrapped in delicate dumpling wrappers and lightly pan-fried for a crispy bottom. They make for an excellent appetizer or snack.

Ingredients:

• 1 block firm tofu, crumbled
• 1 cup cabbage, finely chopped
• 1/2 cup shiitake mushrooms, finely chopped
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp grated ginger
• 1 garlic clove, minced
• 1/2 tsp sesame seeds
• 20 gyoza wrappers
• Vegetable oil for frying

Instructions:

1. In a large pan, heat sesame oil over medium heat. Add garlic and ginger and sauté for 1 minute.
2. Add cabbage and mushrooms, cooking until softened, about 5 minutes. Stir in crumbled tofu, soy sauce, and sesame seeds. Cook for another 2 minutes, then remove from heat.
3. Place a spoonful of the filling in the center of each gyoza wrapper. Wet the edges with water and fold the wrapper to seal it, creating pleats along the edges.
4. Heat vegetable oil in a pan over medium heat. Place the gyoza in the pan and cook until the bottoms are golden brown, about 3-4 minutes.
5. Add a splash of water to the pan, cover, and steam the gyoza for another 5-7 minutes until fully cooked.
6. Serve with soy sauce or a dipping sauce of your choice.

Vegan gyoza is a delicious treat, with a savory filling inside a perfectly crisped wrapper. These homemade dumplings bring authentic Japanese flavors to your table and are a crowd-pleasing snack.

Vegan Japanese Daikon Salad

This refreshing vegan Japanese daikon salad features thinly sliced daikon radish tossed with a light sesame dressing. It’s a perfect side dish that balances crispness and a delicate umami flavor, offering a healthy and crunchy addition to any meal.

Ingredients:

• 1 medium daikon radish, peeled and thinly sliced
• 1 cucumber, thinly sliced
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp maple syrup or agave syrup
• 1 tsp sesame seeds
• 1 tbsp chopped green onions

Instructions:

1. In a bowl, combine the thinly sliced daikon radish and cucumber.
2. In a separate small bowl, whisk together sesame oil, rice vinegar, soy sauce, and maple syrup to make the dressing.
3. Pour the dressing over the daikon and cucumber mixture and toss gently to coat evenly.
4. Garnish with sesame seeds and chopped green onions before serving.

This vegan daikon salad is light, tangy, and full of crunch. The sesame dressing adds a depth of flavor that makes it a great addition to any Japanese-inspired meal or as a refreshing appetizer.

Vegan Japanese Sweet Potato & Miso Stew

This hearty and flavorful vegan stew combines tender sweet potatoes with a savory miso broth, creating a comforting dish that’s perfect for colder days. The rich umami flavor from the miso complements the natural sweetness of the potatoes.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp sesame oil
• 4 cups vegetable broth
• 3 tbsp white miso paste
• 2 tbsp soy sauce
• 1 tbsp grated ginger
• 1 cup spinach or bok choy
• 1/4 cup green onions, chopped
• Sesame seeds for garnish

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add onion and garlic, sautéing for about 3-4 minutes until softened.
2. Add sweet potatoes to the pot and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth, miso paste, soy sauce, and grated ginger. Bring the stew to a simmer and cook for 15-20 minutes until the sweet potatoes are tender.
4. Stir in spinach or bok choy and cook for another 3-5 minutes until wilted.
5. Serve the stew in bowls, garnished with green onions and sesame seeds.

This vegan Japanese sweet potato miso stew is a nourishing and comforting dish, blending the earthy sweetness of the sweet potatoes with the savory richness of the miso broth. It’s perfect for a cozy, warming meal.

Vegan Japanese Tofu Sushi Bowls

These vegan sushi bowls capture all the classic sushi flavors in a deconstructed form. The combination of seasoned rice, crispy tofu, and fresh vegetables makes for a quick, satisfying, and nutritious meal.

Ingredients:

• 1 block firm tofu, cubed
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 cups sushi rice, cooked
• 1/4 cup rice vinegar
• 1 tbsp sugar
• 1 cucumber, julienned
• 1 avocado, sliced
• 1/4 cup pickled ginger
• 1 tbsp sesame seeds
• Nori (seaweed), crumbled

Instructions:

1. Preheat the oven to 400°F (200°C). Toss tofu cubes in soy sauce and sesame oil, then bake on a parchment-lined tray for 20-25 minutes, flipping halfway through, until crispy.
2. While the tofu is baking, mix rice vinegar and sugar into the cooked sushi rice, then let it cool.
3. In bowls, layer the seasoned sushi rice, crispy tofu, cucumber, avocado, and pickled ginger.
4. Garnish with sesame seeds and crumbled nori.

These vegan sushi bowls are a flavorful, easy-to-make alternative to traditional sushi rolls. The tofu adds a savory, satisfying component, while the fresh vegetables and sushi rice make this a refreshing and healthy meal.

Vegan Japanese Chilled Soba Noodles

This chilled soba noodle dish is perfect for warm days or as a refreshing side dish. The noodles are served cold, with a savory dipping sauce, and topped with fresh vegetables and sesame seeds. It’s a light, satisfying, and cooling meal.

Ingredients:

• 2 cups soba noodles (buckwheat noodles)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp maple syrup or agave syrup
• 1/2 cucumber, julienned
• 1/2 carrot, julienned
• 1 tbsp sesame seeds
• 1 green onion, chopped

Instructions:

1. Cook the soba noodles according to the package instructions. Once done, drain and rinse with cold water to cool.
2. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and maple syrup to make the dipping sauce.
3. Arrange the cooled soba noodles in bowls, and top with julienned cucumber, carrot, and chopped green onion.
4. Drizzle the dipping sauce over the noodles and garnish with sesame seeds before serving.

Vegan chilled soba noodles are a light and refreshing dish, perfect for a hot day or as a cool appetizer. The dipping sauce adds a savory tang, while the crisp vegetables give a refreshing crunch.

Vegan Japanese Miso Ramen

This comforting vegan miso ramen features savory miso broth with chewy ramen noodles, fresh vegetables, and tofu. It’s the perfect hearty and nourishing meal, offering all the flavors of a traditional Japanese ramen, but entirely plant-based.

Ingredients:

• 4 cups vegetable broth
• 3 tbsp white miso paste
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 servings of ramen noodles (vegan-friendly)
• 1/2 cup shiitake mushrooms, sliced
• 1/2 cup bok choy or spinach
• 1/2 cup firm tofu, cubed
• 2 green onions, chopped
• Sesame seeds for garnish

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add garlic and ginger, sautéing for 1-2 minutes until fragrant.
2. Stir in the vegetable broth, white miso paste, and soy sauce, whisking to dissolve the miso. Bring to a simmer and cook for 5 minutes.
3. In a separate pot, cook the ramen noodles according to the package instructions, then drain and set aside.
4. Add shiitake mushrooms and bok choy (or spinach) to the broth, simmering for an additional 5 minutes until tender.
5. Divide the cooked ramen noodles between bowls, pour the miso broth over the noodles, and top with tofu cubes, green onions, and sesame seeds.

Vegan miso ramen offers a rich and umami-packed broth that pairs beautifully with the chewy ramen noodles and the fresh vegetables. This dish is satisfying, nourishing, and perfect for a cozy evening meal.

Vegan Japanese Tofu Katsu

Vegan tofu katsu is a crispy, breaded tofu cutlet served with a rich, tangy tonkatsu sauce. It’s a plant-based twist on the traditional Japanese katsu dish, offering all the flavor and texture of the original, but without the meat.

Ingredients:

• 1 block firm tofu, pressed and sliced into 1-inch thick pieces
• 1/2 cup all-purpose flour
• 1/2 cup breadcrumbs (preferably panko)
• 1/4 cup plant-based milk
• 2 tbsp soy sauce
• 1 tsp sesame oil
• Vegetable oil for frying
• Tonkatsu sauce for serving

Instructions:

1. Press the tofu to remove excess moisture and slice into thick pieces.
2. In a shallow bowl, place the flour. In another bowl, pour the plant-based milk, and in a third bowl, place the breadcrumbs.
3. Dip each tofu slice into the flour, followed by the plant-based milk, and then coat with breadcrumbs.
4. Heat vegetable oil in a frying pan over medium heat. Fry the tofu cutlets for 2-3 minutes on each side until golden brown and crispy.
5. Serve the tofu katsu with a drizzle of tonkatsu sauce and a side of rice or steamed vegetables.

Vegan tofu katsu offers a crispy, satisfying texture with a deliciously savory flavor from the soy sauce and sesame oil. The tangy tonkatsu sauce brings everything together, making it a deliciously unique vegan take on a Japanese classic.

Vegan Japanese Pickled Vegetables (Tsukemono)

Tsukemono are traditional Japanese pickled vegetables, and this vegan version brings out the natural sweetness and umami of the vegetables with a quick and easy pickling brine. Perfect as a side dish or topping for rice bowls.

Ingredients:

• 1 cucumber, sliced
• 1/2 daikon radish, thinly sliced
• 1 small carrot, julienned
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 1 tbsp maple syrup or agave syrup
• 1/2 tsp salt
• 1 tsp sesame seeds (optional)

Instructions:

1. In a bowl, combine rice vinegar, soy sauce, maple syrup, and salt. Stir until the salt dissolves.
2. Add the cucumber, daikon, and carrot slices to the bowl with the brine, making sure they are well-coated.
3. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight, for the flavors to develop.
4. Before serving, garnish with sesame seeds if desired.

Vegan tsukemono is a crunchy, tangy side dish that pairs perfectly with rice or noodle dishes. The pickled vegetables add a refreshing contrast to heavier meals and bring a burst of umami flavor to your plate.

Vegan Japanese Pumpkin Croquettes (Kabocha Korokke)

Vegan kabocha korokke (pumpkin croquettes) are crispy, golden-brown breaded patties filled with creamy mashed kabocha squash. These croquettes are a comforting and flavorful dish, great for an appetizer or a side.

Ingredients:

• 2 cups mashed kabocha squash (or pumpkin)
• 1 small onion, finely chopped
• 1/4 cup breadcrumbs (preferably panko)
• 1 tbsp soy sauce
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 cup flour
• 1/4 cup plant-based milk
• Vegetable oil for frying

Instructions:

1. In a pan, sauté the onion until softened. Add the mashed kabocha squash, soy sauce, ginger, salt, and pepper. Stir to combine and let it cook for 5-7 minutes.
2. Once the mixture is well combined, shape it into small patties and set aside.
3. Prepare a breading station: one bowl with flour, one with plant-based milk, and one with breadcrumbs.
4. Dip each patty first into the flour, then the plant-based milk, and finally coat it with breadcrumbs.
5. Heat vegetable oil in a frying pan over medium heat and fry the croquettes for 3-4 minutes on each side, until golden and crispy.
6. Serve with tonkatsu sauce or your favorite dipping sauce.

Vegan kabocha korokke offers a satisfying crispy exterior with a creamy, flavorful pumpkin filling inside. These croquettes make a delicious and comforting dish that will remind you of traditional Japanese flavors with a plant-based twist.

Note: More recipes​ are coming soon!