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Japanese cuisine is renowned for its delicate balance of flavors, fresh ingredients, and beautiful presentation.
Whether you’re looking to make sushi, hearty stews, or savory pancakes, there’s something for everyone in Japanese cooking.
However, many traditional Japanese dishes include dairy products like butter, cream, or cheese. For those following a dairy-free lifestyle, this can seem like a challenge.
But don’t worry! There’s a whole world of dairy-free Japanese recipes waiting to be discovered.
From flavorful vegetable-based dishes to hearty noodle soups and satisfying rice bowls, Japanese cuisine offers plenty of options that are both delicious and completely dairy-free.
In this blog post, we’ve compiled a collection of over 45 mouthwatering dairy-free Japanese recipes that are perfect for a Sunday meal.
Whether you’re cooking for yourself, your family, or hosting friends, these recipes will impress your guests while keeping your meal light, healthy, and dairy-free.
Enjoy a variety of dishes ranging from vegan sushi rolls to crispy tofu, miso soups, and much more.
45+ Delicious Sunday Dairy-Free Japanese Recipes for a Perfect Meal
Eating dairy-free doesn’t mean you have to compromise on flavor or variety.
With these 45+ Sunday dairy-free Japanese recipes, you can enjoy a wide range of traditional and modern dishes without any dairy ingredients.
From comforting bowls of ramen to refreshing sushi rolls and savory okonomiyaki, there’s a recipe for every occasion.
These dishes are perfect for a Sunday meal, offering a chance to explore new flavors, embrace healthy ingredients, and enjoy the vibrant culinary traditions of Japan.
So gather your ingredients, roll up your sleeves, and start cooking these delicious, dairy-free Japanese dishes for your next Sunday feast!
Vegan Miso Ramen
Vegan Miso Ramen is a comforting and hearty Japanese soup filled with a flavorful miso broth, vegetables, and noodles. This dairy-free version of the classic ramen is just as satisfying and perfect for a cozy Sunday meal.
Ingredients:
- 4 cups vegetable broth
- 2 tbsp miso paste (white or red)
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 1 garlic clove, minced
- 1-inch piece of ginger, grated
- 2 cups sliced mushrooms (shiitake or button)
- 1 carrot, julienned
- 1 cup spinach leaves
- 2 servings ramen noodles (ensure they are egg-free)
- 2 green onions, chopped
- 1 soft-boiled egg (optional, can be skipped for fully vegan version)
- 1 tbsp sesame seeds (for garnish)
Instructions:
- In a large pot, heat sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
- Add the vegetable broth, miso paste, and soy sauce. Stir to combine and bring the mixture to a simmer.
- Add the sliced mushrooms and carrots to the pot, cooking until tender, about 5-7 minutes.
- Cook the ramen noodles according to the package instructions. Drain and set aside.
- Once the broth has cooked, stir in the spinach leaves and cook for another 2-3 minutes until wilted.
- To serve, divide the cooked noodles into two bowls. Pour the miso broth and vegetables over the noodles.
- Top with chopped green onions, sesame seeds, and a soft-boiled egg (optional).
This Vegan Miso Ramen is not only dairy-free but also packed with rich flavors from the miso and savory vegetables. The warm broth combined with the tender noodles makes it an ideal dish for a peaceful Sunday afternoon. It’s nutritious, satisfying, and easy to customize with your favorite vegetables or proteins.
Vegan Sushi Rolls (Makizushi)
Vegan Sushi Rolls are a fresh and vibrant option for a Sunday meal. Made with seasoned rice, fresh vegetables, and nori, these rolls offer a satisfying and nutritious dairy-free option for sushi lovers. They are simple to make and customizable with a variety of fillings.
Ingredients:
- 1 cup sushi rice
- 1 ½ cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 4 sheets nori (seaweed)
- 1 cucumber, julienned
- 1 avocado, sliced
- 1 carrot, julienned
- 1 small cucumber, julienned (optional)
- Soy sauce (for dipping)
- Pickled ginger (for serving)
- Wasabi (for serving)
Instructions:
- Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a pot, bring to a boil, then reduce the heat and simmer, covered, for about 20 minutes.
- Once the rice is cooked, remove from heat and let it sit, covered, for 10 minutes. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice and allow it to cool to room temperature.
- Place a sheet of nori on a sushi mat, shiny side down. Spread a thin layer of rice evenly over the nori, leaving about 1 inch at the top.
- Place your desired fillings (cucumber, avocado, carrot, etc.) in a line across the rice.
- Roll the sushi tightly using the mat, sealing the edge with a little water.
- Slice the roll into 6-8 pieces using a sharp knife. Serve with soy sauce, pickled ginger, and wasabi.
Vegan Sushi Rolls are a delightful, light meal for a Sunday. The combination of fresh vegetables and seasoned rice wrapped in nori is both satisfying and refreshing. These rolls are not only dairy-free but also highly customizable, making them a perfect option for any palate. Whether you enjoy them as a light lunch or an appetizer, they’re sure to impress!
Japanese Vegetable Tempura
Japanese Vegetable Tempura is a crispy and delicious dish that’s perfect for a Sunday lunch or dinner. This dairy-free version uses an array of vegetables dipped in a light, crispy batter, then fried to golden perfection. Served with a savory dipping sauce, it’s a crowd-pleaser.
Ingredients:
- 1 sweet potato, sliced into rounds
- 1 zucchini, sliced into rounds
- 1 bell pepper, sliced
- 1 cup all-purpose flour
- 1 cup ice-cold sparkling water
- ½ tsp salt
- Vegetable oil (for frying)
- 2 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp mirin (optional)
- 1 tsp grated daikon (optional, for dipping sauce)
Instructions:
- Heat vegetable oil in a deep frying pan or wok to 350°F (175°C).
- Prepare the dipping sauce by combining soy sauce, rice vinegar, and mirin in a small bowl. If you have grated daikon, add a small spoonful to the sauce for extra flavor.
- In a bowl, whisk together flour, ice-cold sparkling water, and salt until just combined. The batter should be lumpy; do not overmix.
- Dip the sliced vegetables into the batter, coating them lightly.
- Carefully fry the vegetables in batches for about 2-3 minutes or until golden and crispy. Remove from the oil and drain on paper towels.
- Serve the tempura immediately with the dipping sauce on the side.
Japanese Vegetable Tempura is a wonderfully light yet indulgent dish that works as a main course or appetizer for any Sunday meal. The crispy batter contrasts beautifully with the tender vegetables, creating a perfect harmony of texture and flavor. Served with a savory dipping sauce, this dairy-free dish is both simple and satisfying, making it a perfect choice for a weekend treat.
Vegan Japanese Curry (Kare Raisu)
Vegan Japanese Curry is a rich, flavorful dish featuring a mild, savory curry sauce loaded with vegetables and served over steamed rice. It’s a hearty and comforting meal that’s completely dairy-free but still packed with warmth and depth of flavor, making it ideal for a Sunday gathering.
Ingredients:
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 carrots, peeled and sliced
- 2 potatoes, peeled and cubed
- 1 cup broccoli florets
- 2 garlic cloves, minced
- 1-inch piece of ginger, minced
- 4 cups vegetable broth
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp tomato paste
- 1 tbsp curry powder
- 2 tbsp flour (optional for thickening)
- 3 tbsp coconut milk (for creaminess)
- Cooked white rice (for serving)
Instructions:
- Heat vegetable oil in a large pot over medium heat. Add the onions, garlic, and ginger and sauté until softened, about 5 minutes.
- Add the carrots, potatoes, and broccoli, and stir to coat in the oil and aromatics. Let them cook for a few more minutes.
- Stir in the curry powder and flour (if using), then add the vegetable broth, soy sauce, rice vinegar, and tomato paste. Bring the mixture to a boil and reduce to a simmer.
- Let the curry simmer for about 25-30 minutes until the vegetables are tender and the curry thickens.
- Stir in the coconut milk for creaminess, then taste and adjust seasoning if needed.
- Serve the curry over a bowl of steamed rice.
Vegan Japanese Curry (Kare Raisu) is the ultimate comfort food, with a balance of rich flavors and a soothing, creamy texture. It’s a hearty dish that’s full of tender vegetables and a mildly spicy curry sauce. Perfect for a Sunday meal, this dish can easily be made in advance and is great for feeding a crowd or enjoying a cozy family dinner. Serve it with some pickled vegetables for added authenticity and tang.
Japanese Tofu Stir-Fry (Agedashi Tofu)
Japanese Agedashi Tofu is a popular appetizer or side dish that’s dairy-free, crispy on the outside, and soft on the inside. The tofu is deep-fried and served in a savory soy-based broth, making it a comforting and savory choice for a Sunday meal.
Ingredients:
- 1 block firm tofu (drained and pressed)
- ½ cup cornstarch (for coating)
- Vegetable oil (for frying)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp mirin (optional)
- 1 tsp grated daikon (optional)
- 1 tsp sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
Instructions:
- Cut the tofu into 1-inch cubes and coat each piece evenly with cornstarch.
- Heat vegetable oil in a deep frying pan over medium heat. Once the oil is hot, gently fry the tofu cubes in batches until golden and crispy, about 3-4 minutes. Remove and drain on paper towels.
- In a small saucepan, combine the soy sauce, rice vinegar, mirin, and a little water. Bring to a simmer and cook for 2-3 minutes to make a quick dipping sauce.
- Serve the crispy tofu cubes in a bowl, pour the soy sauce mixture over the tofu, and garnish with sesame seeds, green onions, and grated daikon (optional).
Japanese Agedashi Tofu is a perfect appetizer or side dish to accompany your Sunday meal. The crispy tofu, paired with the savory dipping sauce, creates a delightful contrast in textures. This dish is light but satisfying, and the soy-based sauce adds just the right amount of umami. It’s easy to prepare and perfect for anyone following a dairy-free or vegan diet, offering a taste of Japan in every bite.
Vegan Okonomiyaki (Japanese Savory Pancake)
Vegan Okonomiyaki is a savory Japanese pancake that’s packed with vegetables and topped with a tangy sauce. This dairy-free version of the beloved dish is both filling and flavorful, making it a perfect Sunday brunch or dinner option for those looking for something different and satisfying.
Ingredients:
- 1 cup all-purpose flour
- 1 tbsp cornstarch
- ½ cup water
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 2 cups cabbage, finely chopped
- 1 carrot, grated
- 2 green onions, chopped
- 1 cup cooked edamame or tofu (optional for protein)
- 2 tbsp vegetable oil (for frying)
- Okonomiyaki sauce (or substitute with soy sauce and a bit of sugar)
- Vegan mayonnaise (optional)
- A pinch of sesame seeds (for garnish)
Instructions:
- In a large bowl, whisk together the flour, cornstarch, water, soy sauce, and rice vinegar to create a thick batter.
- Add the chopped cabbage, grated carrot, and green onions to the batter and mix until everything is evenly coated.
- Heat vegetable oil in a large frying pan over medium heat. Pour the batter into the pan, shaping it into a round pancake about 6-8 inches wide.
- Cook for 4-5 minutes on one side until golden brown, then flip and cook for another 3-4 minutes on the other side.
- Once cooked, transfer the pancake to a plate. Drizzle with Okonomiyaki sauce and top with vegan mayonnaise (if using) and sesame seeds.
Vegan Okonomiyaki is a delicious and customizable Japanese pancake that’s a great choice for a Sunday meal. The combination of crispy vegetables and savory sauce makes each bite bursting with flavor. It’s a fun dish to prepare and share, and it’s incredibly versatile—you can add any vegetables or proteins of your choice to suit your taste. Whether for brunch or dinner, this dish offers a fantastic dairy-free option that everyone can enjoy.
Vegan Teriyaki Tofu Skewers
Vegan Teriyaki Tofu Skewers are a delicious and satisfying way to enjoy tofu. Grilled or baked to perfection, the tofu is coated in a sweet and savory teriyaki glaze that’s completely dairy-free. Perfect for a Sunday BBQ or a simple weeknight dinner, these skewers are easy to prepare and full of flavor.
Ingredients:
- 1 block firm tofu (pressed and cut into cubes)
- 2 tbsp soy sauce
- 2 tbsp maple syrup or agave nectar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 garlic clove, minced
- 1 tsp grated ginger
- 1 tbsp cornstarch (optional, for crispiness)
- 1 tbsp vegetable oil (for grilling)
- 1 bell pepper, cut into chunks
- 1 onion, cut into chunks
- 1 zucchini, cut into chunks
- Sesame seeds (for garnish)
- Green onions, chopped (for garnish)
Instructions:
- In a bowl, combine the soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and grated ginger to make the teriyaki marinade.
- Place the tofu cubes in the marinade and let them sit for at least 30 minutes (or overnight for deeper flavor).
- If using, toss the tofu cubes in cornstarch to help them crisp up when cooking.
- Heat a grill or grill pan with vegetable oil over medium-high heat.
- Thread the tofu cubes and vegetables (bell pepper, onion, zucchini) onto skewers alternately.
- Grill the skewers for about 3-4 minutes per side, basting with the marinade as you cook, until the tofu is golden and slightly charred.
- Garnish with sesame seeds and chopped green onions before serving.
Vegan Teriyaki Tofu Skewers are a fun, flavorful dish that’s perfect for a Sunday barbecue or dinner. The teriyaki marinade adds a perfect balance of sweetness and savory umami, and the tofu absorbs all those flavors while getting crispy on the outside. The vegetables on the skewers provide a healthy crunch, and the dish is entirely dairy-free, making it suitable for everyone. Serve with steamed rice or a side salad for a complete meal.
Vegan Japanese Udon Noodle Soup
Vegan Japanese Udon Noodle Soup is a comforting and warming dish with thick, chewy udon noodles in a savory vegetable broth. With minimal ingredients and full of flavor, this dairy-free soup is perfect for a cozy Sunday lunch or dinner. You can customize it with your favorite vegetables and toppings for a complete meal.
Ingredients:
- 4 cups vegetable broth
- 2 tbsp soy sauce
- 1 tbsp miso paste (white or yellow)
- 1 tbsp sesame oil
- 1-inch piece of ginger, grated
- 2 garlic cloves, minced
- 2 cups udon noodles (ensure they are egg-free)
- 1 cup shiitake mushrooms, sliced
- 1 small carrot, julienned
- 1 cup baby spinach or bok choy
- 2 green onions, chopped
- Tofu cubes or tempeh (optional, for protein)
- 1 tsp sesame seeds (for garnish)
Instructions:
- In a large pot, heat sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant.
- Add the vegetable broth, soy sauce, and miso paste, stirring until the miso dissolves into the broth.
- Bring the broth to a simmer and add the shiitake mushrooms and carrots. Cook for about 5-7 minutes until the vegetables are tender.
- Meanwhile, cook the udon noodles according to the package instructions. Drain and set aside.
- Add the spinach or bok choy to the broth and cook for an additional 2-3 minutes until wilted.
- To serve, divide the cooked udon noodles into bowls and ladle the hot broth and vegetables over them.
- Garnish with chopped green onions, sesame seeds, and tofu cubes or tempeh for added protein.
Vegan Japanese Udon Noodle Soup is a heartwarming dish that’s perfect for a Sunday meal. The thick udon noodles soak up the savory miso broth, while the vegetables add texture and freshness. It’s a versatile dish that can be made with different toppings based on your preference, such as tofu or tempeh for protein. With its rich flavor and nourishing ingredients, this dairy-free soup is both satisfying and comforting.
Vegan Gyoza (Japanese Dumplings)
Vegan Gyoza is a traditional Japanese dumpling made with a delicious vegetable filling and wrapped in a thin dumpling skin. These dairy-free dumplings are pan-fried to golden perfection and served with a flavorful dipping sauce. They make for a great appetizer or main dish and are perfect for a Sunday meal that’s both fun to make and eat.
Ingredients:
- 1 cup cabbage, finely chopped
- 1 carrot, grated
- 1 cup shiitake mushrooms, finely chopped
- 2 green onions, chopped
- 2 garlic cloves, minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp ginger, grated
- 1 tsp rice vinegar
- 20-25 gyoza wrappers (ensure they are vegan)
- 2 tbsp vegetable oil (for frying)
- Soy sauce and chili oil (for dipping sauce)
Instructions:
- In a large bowl, combine the chopped cabbage, grated carrot, chopped shiitake mushrooms, green onions, garlic, soy sauce, sesame oil, ginger, and rice vinegar. Mix until everything is well combined.
- To assemble the gyoza, place a gyoza wrapper on a clean surface. Spoon about 1-2 teaspoons of the filling into the center of the wrapper.
- Wet the edges of the wrapper with a little water, then fold it in half to create a half-moon shape. Pinch the edges together to seal, creating pleats along the edge.
- Heat vegetable oil in a large skillet over medium heat. Once hot, arrange the gyoza in the pan, flat side down. Fry for 2-3 minutes until the bottoms are golden brown.
- Add a small amount of water to the pan (about ¼ cup) and cover immediately. Let the gyoza steam for another 5-7 minutes until the water evaporates and the dumplings are fully cooked.
- Serve the gyoza hot with soy sauce and chili oil for dipping.
Vegan Gyoza is a delicious and fun dish that’s perfect for a Sunday gathering. The crispy bottoms and soft, flavorful vegetable filling offer a wonderful texture contrast. These dumplings are easy to prepare and can be enjoyed as a snack, appetizer, or main course. The dipping sauce adds a tangy kick to each bite, making them even more irresistible. Serve them with a side of miso soup or rice for a complete dairy-free Japanese meal.
Vegan Japanese Curry
Vegan Japanese Curry is a comforting, hearty dish with tender vegetables simmered in a rich, savory curry sauce. Unlike many curry recipes, this one is completely dairy-free, using coconut milk to add creaminess and depth. It’s a satisfying dish that’s perfect for a Sunday meal, served with steamed rice and your favorite veggies.
Ingredients:
- 2 tbsp vegetable oil
- 1 onion, sliced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 zucchini, chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 tbsp curry powder
- 1 tbsp soy sauce
- 1 tbsp tomato paste
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 1 tbsp maple syrup (optional, for sweetness)
- 1 cup frozen peas
- Cooked rice (for serving)
- Chopped cilantro (for garnish)
Instructions:
- Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and sauté until softened, about 5 minutes.
- Add the garlic and ginger and cook for another minute, until fragrant.
- Stir in the curry powder and soy sauce, cooking for another minute to toast the spices.
- Add the carrots, potatoes, zucchini, and tomato paste. Mix well to coat the vegetables in the spices and paste.
- Pour in the coconut milk and vegetable broth, and bring to a simmer. Let it cook for about 20-25 minutes, or until the vegetables are tender.
- Stir in the maple syrup for a touch of sweetness and the peas for a pop of color and texture. Let it cook for an additional 5 minutes.
- Serve the curry over cooked rice and garnish with chopped cilantro.
Vegan Japanese Curry is a rich and flavorful dish that will quickly become a favorite. The coconut milk provides a creamy texture without any dairy, and the vegetables add freshness and substance. It’s a comforting, one-pot meal that’s easy to prepare and perfect for a Sunday dinner. This curry can also be customized with your favorite vegetables or plant-based protein to suit your preferences.
Vegan Ramen with Miso Broth
Vegan Ramen with Miso Broth is a warm, flavorful bowl of noodles in a savory miso-based broth, topped with fresh vegetables and tofu. This dish is dairy-free, light yet filling, and packed with umami flavor. It’s a great option for a cozy Sunday meal, offering a vegan twist on the classic Japanese ramen.
Ingredients:
- 4 cups vegetable broth
- 2 tbsp miso paste (white or red)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 cups water
- 2 servings ramen noodles (ensure they’re egg-free)
- 1 cup tofu, cubed and pressed
- 1 cup baby spinach or bok choy
- ½ cup shiitake mushrooms, sliced
- 2 green onions, chopped
- 1 tbsp sesame seeds
- Chili flakes (optional, for heat)
Instructions:
- In a large pot, heat the sesame oil over medium heat. Add the garlic and ginger, sautéing for 1-2 minutes until fragrant.
- Stir in the miso paste, soy sauce, vegetable broth, and water. Bring to a simmer, and let it cook for 10-15 minutes to meld the flavors.
- While the broth is simmering, cook the ramen noodles according to package instructions. Drain and set aside.
- In a separate pan, heat a small amount of oil and sauté the tofu cubes until golden and crispy on all sides.
- Add the spinach (or bok choy) and shiitake mushrooms to the broth, letting them soften for about 2-3 minutes.
- To assemble, divide the cooked ramen noodles between two bowls. Pour the miso broth over the noodles, and top with the sautéed tofu, spinach, mushrooms, green onions, and sesame seeds.
- Add chili flakes if you like a bit of heat.
Vegan Ramen with Miso Broth is a satisfying, hearty dish that’s perfect for a relaxing Sunday meal. The rich miso broth pairs beautifully with the tender noodles and fresh vegetables, while the crispy tofu adds a delightful texture contrast. It’s a delicious and nourishing option for those seeking a dairy-free, vegan alternative to traditional ramen. This dish is also versatile and can be easily customized with different vegetables or proteins of your choice.
Vegan Tempura Vegetables
Vegan Tempura Vegetables are crispy, light, and delicious—perfect for a Sunday lunch or dinner. This dairy-free recipe features a variety of vegetables, like sweet potatoes, bell peppers, and zucchini, dipped in a light batter and fried to perfection. Serve with a tangy dipping sauce for a flavorful meal.
Ingredients:
- 1 cup all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- ¾ cup ice-cold water (adjust as needed)
- 1 sweet potato, peeled and sliced into thin rounds
- 1 zucchini, sliced into thin rounds
- 1 bell pepper, sliced into strips
- 1 cup broccoli florets
- Vegetable oil (for frying)
- 2 tbsp soy sauce (for dipping)
- 1 tbsp rice vinegar (for dipping)
- 1 tsp sesame oil (for dipping)
- 1 tsp grated ginger (for dipping)
Instructions:
- Prepare the batter by whisking together the flour, cornstarch, and baking powder in a bowl. Gradually add the ice-cold water and mix until smooth. The batter should be thick enough to coat the vegetables but still able to drip off easily.
- Heat vegetable oil in a large pot or wok to 350°F (175°C). The oil should be deep enough to fully submerge the vegetables.
- Dip the vegetable slices one by one into the batter, ensuring they are fully coated. Carefully place them into the hot oil and fry until golden brown and crispy, about 3-4 minutes.
- Use a slotted spoon to remove the tempura from the oil and drain on a paper towel-lined plate.
- For the dipping sauce, combine soy sauce, rice vinegar, sesame oil, and grated ginger in a small bowl.
- Serve the crispy tempura vegetables hot with the dipping sauce on the side.
Vegan Tempura Vegetables are a crunchy, satisfying dish that can be enjoyed as a snack or as part of a larger meal. The light, crispy batter creates a perfect exterior while the vegetables remain tender inside. The tangy dipping sauce complements the tempura perfectly, adding an extra layer of flavor. This dish is completely dairy-free and can be made with a variety of vegetables, so feel free to get creative with your choices. It’s a great Sunday treat that everyone will enjoy!
Vegan Sushi Rolls
Vegan Sushi Rolls are fresh, flavorful, and versatile, making them an ideal choice for a light yet satisfying Sunday meal. This dairy-free sushi is packed with crisp vegetables like cucumber, avocado, and carrots, wrapped in seasoned rice and nori seaweed. It’s easy to customize and perfect for both beginners and sushi lovers.
Ingredients:
- 2 cups sushi rice, rinsed
- 2 ½ cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- 6 sheets nori (seaweed)
- 1 cucumber, julienned
- 1 avocado, sliced
- 1 carrot, julienned
- 1 small red bell pepper, julienned
- Soy sauce (for dipping)
- Pickled ginger (optional)
- Wasabi (optional)
Instructions:
- Cook the sushi rice according to the package instructions, using the water and rice vinegar. Once cooked, let it cool slightly. Stir in sugar and salt until dissolved, and let it cool to room temperature.
- Place a bamboo sushi mat on a clean surface, and lay a sheet of nori shiny side down.
- Wet your hands with water and spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
- Arrange a few strips of cucumber, avocado, carrot, and bell pepper along the bottom of the rice.
- Roll the sushi tightly from the bottom, using the mat to help shape it. Seal the edge of the nori with a little water.
- Slice the roll into 6-8 pieces with a sharp knife.
- Serve with soy sauce, pickled ginger, and wasabi if desired.
Vegan Sushi Rolls offer a fresh, light, and customizable meal that’s easy to prepare at home. The combination of crunchy vegetables, creamy avocado, and tangy sushi rice wrapped in nori creates the perfect balance of textures and flavors. Plus, it’s a great option for a dairy-free meal that’s both healthy and delicious. Whether you’re making them for yourself or entertaining guests, these sushi rolls will impress everyone at the table.
Vegan Teriyaki Tofu
Vegan Teriyaki Tofu is a simple yet delicious dish with crispy tofu coated in a sweet and savory teriyaki sauce. It’s a great option for a protein-packed, dairy-free Sunday dinner, served over rice or noodles with steamed vegetables for a balanced meal. This dish is quick to prepare and packed with flavor.
Ingredients:
- 1 block firm tofu, drained and pressed
- 2 tbsp vegetable oil
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1 garlic clove, minced
- 1 tbsp cornstarch
- Cooked rice or noodles (for serving)
- Steamed vegetables (for serving, optional)
- Sesame seeds (for garnish)
- Sliced green onions (for garnish)
Instructions:
- Cut the tofu into cubes and sprinkle with cornstarch to coat evenly.
- Heat vegetable oil in a large skillet over medium heat. Add the tofu cubes and cook for 3-4 minutes on each side until golden and crispy.
- While the tofu is cooking, make the teriyaki sauce: In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic.
- Once the tofu is crispy, pour the teriyaki sauce over the tofu, stirring to coat. Let it cook for 1-2 minutes to thicken.
- Serve the tofu over cooked rice or noodles, and garnish with sesame seeds and sliced green onions.
- Optionally, serve with steamed vegetables for a more complete meal.
Vegan Teriyaki Tofu is a satisfying dish full of umami flavor, and it’s completely dairy-free. The crispy tofu soaked in a sweet and tangy teriyaki sauce makes for a perfect plant-based alternative to traditional meat dishes. It’s quick to make, and can be served with rice or noodles for a filling meal. This dish will definitely become a go-to for a flavorful, easy-to-make vegan meal on a Sunday evening.
Vegan Okonomiyaki (Japanese Savory Pancakes)
Vegan Okonomiyaki is a savory Japanese pancake packed with vegetables like cabbage, carrots, and green onions. The batter is made without eggs or dairy, making it completely plant-based. Topped with a tangy vegan mayo and okonomiyaki sauce, this dish is perfect for a fun, customizable Sunday meal that everyone will enjoy.
Ingredients:
- 2 cups shredded cabbage
- 1 carrot, julienned
- 2 green onions, chopped
- 1 cup all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1 tbsp soy sauce
- 1 cup water (or vegetable broth for more flavor)
- 1 tbsp sesame oil (for frying)
- Vegan mayo (for topping)
- Okonomiyaki sauce (store-bought or homemade)
- Pickled ginger (optional)
- Seaweed flakes (optional)
- Sesame seeds (optional)
Instructions:
- In a large mixing bowl, combine the shredded cabbage, julienned carrot, and green onions.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, soy sauce, and water to make the batter. Pour the batter over the vegetables and mix until well combined.
- Heat sesame oil in a large skillet or griddle over medium heat.
- Scoop a large spoonful of the batter into the skillet, spreading it into a circle. Cook for about 4-5 minutes on each side until golden brown and crispy.
- Once cooked, transfer the okonomiyaki to a plate and top with vegan mayo, okonomiyaki sauce, and optional toppings like pickled ginger, seaweed flakes, and sesame seeds.
- Serve immediately.
Vegan Okonomiyaki is a fun and flavorful dish that’s perfect for a Sunday meal. It’s completely customizable with your favorite vegetables, and the vegan mayo and okonomiyaki sauce add the perfect finishing touch. This savory pancake is a great way to enjoy a classic Japanese street food without any dairy or eggs. Whether you make it for brunch or dinner, it’s sure to please everyone at the table with its rich flavors and satisfying textures.
Note: More recipes are coming soon!