45+ Heartwarming Sunday Vegan Japanese Recipes to Enjoy

Japanese cuisine is known for its delicate flavors, fresh ingredients, and beautiful presentation, making it a perfect option for plant-based meals.

Vegan Japanese dishes offer a unique and satisfying take on traditional favorites, from sushi and noodles to hearty soups and savory pancakes.

Whether you’re a seasoned vegan or just looking to add more plant-based meals to your repertoire, these 45+ Sunday vegan Japanese recipes are sure to inspire you to create a memorable and delicious meal this weekend.

With an emphasis on fresh vegetables, tofu, and savory broths, these dishes bring comfort and authenticity to the table, making them perfect for a relaxing Sunday gathering with friends and family.

In this collection, you’ll discover a range of vegan-friendly Japanese dishes that will not only satisfy your cravings but also introduce you to new ingredients and flavors.

From the classic miso soup to crispy tempura vegetables and vegan sushi rolls, these recipes are both fun to make and easy to enjoy.

So grab your chopsticks, and let’s dive into these mouthwatering plant-based dishes that will make your Sunday extra special!

45+ Heartwarming Sunday Vegan Japanese Recipes to Enjoy

These 45+ Sunday vegan Japanese recipes offer a wonderful variety of plant-based meals to enjoy throughout your weekend.

Whether you’re in the mood for a comforting bowl of ramen, crispy vegetable tempura, or fresh sushi rolls, these recipes will bring joy to your kitchen and a smile to your face.

By incorporating fresh, seasonal ingredients and simple yet delicious techniques, these vegan dishes will not only fill your stomach but also introduce you to the vibrant world of Japanese cuisine.

So, next Sunday, why not treat yourself to a feast of flavorful, wholesome, and satisfying meals with these vegan Japanese recipes?

Vegan Japanese Curry Udon

Japanese Curry Udon is a hearty dish that combines the rich flavors of Japanese curry with the comforting chewiness of udon noodles. This vegan version uses plant-based ingredients to create a creamy and aromatic curry broth that satisfies both traditionalists and modern palates. Perfect for a Sunday meal, this dish brings a warm, cozy vibe to your table, making it ideal for family gatherings or a quiet evening.

Ingredients

For the Curry Broth:

• 2 tbsp vegetable oil
• 1 onion, thinly sliced
• 2 carrots, diced
• 2 medium potatoes, peeled and cubed
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 2 cups vegetable broth
• 1 cup coconut milk
• 2 tbsp Japanese curry powder
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar
• 2 tbsp cornstarch mixed with 2 tbsp water

For the Udon:

• 400g udon noodles (fresh or frozen)
• Green onions, thinly sliced, for garnish
• Toasted sesame seeds for garnish

Instructions

1. Prepare the Curry Base:
   • Heat the vegetable oil in a large pot over medium heat. Add sliced onions and sauté until translucent.
   • Add carrots, potatoes, garlic, and ginger, cooking for 3-4 minutes.
2. Simmer the Broth:
   • Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, until the vegetables are tender.
3. Season and Thicken:
   • Stir in the coconut milk, curry powder, soy sauce, mirin, and sugar. Mix well.
   • Add the cornstarch slurry, stirring until the broth thickens slightly. Adjust seasoning if necessary.
4. Cook the Udon:
   • While the curry simmers, cook the udon noodles according to package instructions. Drain and rinse under cold water.
5. Assemble:
   • Divide the udon noodles into bowls and ladle the curry broth on top.
   • Garnish with green onions and sesame seeds.

This Vegan Japanese Curry Udon is a delightful balance of flavors and textures that captures the essence of Japanese comfort food. The rich curry broth paired with tender noodles offers a satisfying meal that’s perfect for a relaxing Sunday. Serve it with a side of pickled vegetables or a light green salad to complete the experience.

Vegan Japanese Okonomiyaki

Okonomiyaki is a beloved Japanese savory pancake that’s versatile and packed with flavor. This vegan twist replaces traditional ingredients like eggs and meat with plant-based options while retaining the classic taste. Loaded with vegetables and drizzled with vegan-friendly sauces, it’s a showstopper for a Sunday brunch or dinner.

Ingredients

For the Pancake Batter:

• 1 cup all-purpose flour (or gluten-free flour)
• 1/2 cup chickpea flour
• 1 cup vegetable broth
• 1 tbsp soy sauce
• 1 tbsp nutritional yeast

For the Filling:

• 2 cups shredded cabbage
• 1/2 cup grated carrot
• 1/2 cup chopped green onions
• 1/4 cup diced shiitake mushrooms

For the Toppings:

• Vegan mayonnaise
• Vegan Worcestershire sauce or tonkatsu sauce
• Nori strips (seaweed)
• Toasted sesame seeds

Instructions

1. Make the Batter:
   • In a large mixing bowl, whisk together the all-purpose flour, chickpea flour, vegetable broth, soy sauce, and nutritional yeast until smooth.
2. Prepare the Filling:
   • Fold the shredded cabbage, grated carrot, green onions, and shiitake mushrooms into the batter.
3. Cook the Pancakes:
   • Heat a non-stick skillet over medium heat. Grease lightly with oil.
   • Pour a ladleful of batter into the skillet and spread it out into a circular shape. Cook for 4-5 minutes on each side until golden brown and cooked through.
4. Garnish:
   • Drizzle the pancake with vegan mayonnaise and Worcestershire or tonkatsu sauce. Sprinkle with nori strips and sesame seeds.

Vegan Japanese Okonomiyaki is a fun and customizable meal that brings people together. The crispy edges, tender middle, and flavorful toppings make it a Sunday favorite. Pair it with miso soup or a side of edamame for a complete Japanese-inspired vegan feast.

Vegan Matcha Mochi Pancakes

Matcha Mochi Pancakes are a delightful fusion of traditional Japanese flavors and modern brunch trends. These chewy, slightly sweet pancakes with a hint of earthy matcha are a unique way to start or end your Sunday. Their vibrant green hue and satisfying texture make them an Instagram-worthy treat for vegans and non-vegans alike.

Ingredients

• 1 cup glutinous rice flour
• 1/2 cup all-purpose flour
• 2 tbsp matcha powder
• 2 tbsp sugar
• 1 tsp baking powder
• 1 cup coconut milk
• 1/4 cup water
• 1 tsp vanilla extract
• Vegan butter or oil for cooking
• Maple syrup or sweet red bean paste for serving

Instructions

1. Mix the Dry Ingredients:
   • In a bowl, combine the glutinous rice flour, all-purpose flour, matcha powder, sugar, and baking powder.
2. Prepare the Batter:
   • In a separate bowl, whisk together coconut milk, water, and vanilla extract. Gradually add the wet mixture to the dry ingredients, stirring until smooth.
3. Cook the Pancakes:
   • Heat a non-stick skillet over medium heat and grease lightly with vegan butter or oil.
   • Pour small amounts of batter onto the skillet, forming pancakes. Cook for 2-3 minutes on each side until bubbles form and the edges set.
4. Serve:
   • Stack the pancakes on a plate and drizzle with maple syrup or add a dollop of sweet red bean paste for an authentic touch.

These Vegan Matcha Mochi Pancakes are a delightful way to celebrate a relaxed Sunday. Their unique texture and flavor elevate the traditional pancake experience, making them a standout addition to your Japanese-inspired vegan repertoire. Serve with fresh fruit or a cup of matcha tea for a harmonious meal.

Vegan Japanese Ramen

Vegan Japanese Ramen is a comforting bowl of noodles served in a savory broth, topped with plant-based ingredients that make it just as satisfying as its meat-based counterparts. This recipe features a rich, umami-packed broth made from miso and soy sauce, combined with fresh vegetables and crispy tofu. It’s a perfect Sunday meal for warming up and enjoying a bowl of deliciously slurpable noodles, with the flavors of Japan in every bite.

Ingredients

For the Broth:

• 1 tbsp sesame oil
• 4 cups vegetable broth
• 2 tbsp miso paste
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp grated ginger
• 2 garlic cloves, minced
• 1 tbsp chili paste (optional for heat)

For the Toppings:

• 200g firm tofu, pressed and cubed
• 1 tbsp soy sauce
• 2 tbsp sesame oil
• 2 cups ramen noodles (fresh or dried)
• 1 cup baby spinach
• 1/2 cup sliced shiitake mushrooms
• 1/2 cup corn kernels (fresh or frozen)
• 2 boiled eggs (vegan substitute can be used or omitted)
• Green onions, thinly sliced
• Nori (seaweed) strips
• Sesame seeds

Instructions

1. Prepare the Broth:
   • In a large pot, heat sesame oil over medium heat. Add garlic and ginger, cooking for about 2 minutes until fragrant.
   • Pour in vegetable broth, miso paste, soy sauce, rice vinegar, and chili paste. Stir well to dissolve the miso. Bring to a simmer and cook for 10-15 minutes to allow the flavors to meld together.
2. Crisp the Tofu:
   • In a separate pan, heat sesame oil over medium-high heat. Add tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown and crispy. Drizzle with soy sauce for extra flavor.
3. Cook the Noodles:
   • Cook the ramen noodles according to package instructions. Drain and set aside.
4. Assemble the Ramen:
   • Divide the cooked ramen noodles into bowls. Pour the hot broth over the noodles, then top with crispy tofu, spinach, shiitake mushrooms, corn, and boiled eggs (if using).
5. Garnish and Serve:
   • Garnish with sliced green onions, nori strips, and sesame seeds. Serve hot and enjoy!

This Vegan Japanese Ramen is a rich and savory dish that will warm you up on any Sunday. The combination of flavorful broth, chewy noodles, and crispy tofu makes for a satisfying meal that brings the best of Japanese flavors to your table. Perfect for a cozy meal with family or friends, it’s easy to customize with your favorite veggies and toppings.

Vegan Gyoza (Japanese Dumplings)

Vegan Gyoza is a popular Japanese appetizer or side dish made with a crispy, golden wrapper filled with savory plant-based ingredients. These dumplings are typically served with a soy-based dipping sauce, and they pack a punch of umami in every bite. Perfect for Sunday gatherings, these gyoza are crispy on the outside and juicy on the inside, making them a delightful vegan alternative to the traditional meat-filled version.

Ingredients

For the Filling:

• 1 cup shredded cabbage
• 1/2 cup shiitake mushrooms, finely chopped
• 1/2 cup firm tofu, crumbled
• 2 garlic cloves, minced
• 1/4 cup green onions, chopped
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp grated ginger
• 1 tsp sugar

For the Dipping Sauce:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp chili paste (optional)

For the Wrappers:

• 1 pack gyoza wrappers (vegan-friendly)
• Oil for frying

Instructions

1. Make the Filling:
   • In a large bowl, combine shredded cabbage, chopped shiitake mushrooms, crumbled tofu, garlic, green onions, soy sauce, sesame oil, ginger, and sugar. Mix well to combine.
2. Assemble the Gyoza:
   • Place a gyoza wrapper on a clean surface. Add a teaspoon of filling to the center of the wrapper. Wet the edges of the wrapper with a little water and fold the wrapper in half to create a half-moon shape. Pinch the edges to seal, pleating the edges to create a traditional gyoza shape.
3. Cook the Gyoza:
   • Heat a little oil in a large non-stick skillet over medium heat. Place the gyoza in the pan, flat side down. Cook for 2-3 minutes until the bottoms are golden and crispy. Add 1/4 cup of water to the pan and cover. Steam the gyoza for another 4-5 minutes until the filling is hot and the wrappers are tender.
4. Make the Dipping Sauce:
   • In a small bowl, mix together soy sauce, rice vinegar, sesame oil, and chili paste (if using).
5. Serve:
   • Serve the hot gyoza with the dipping sauce on the side.

These Vegan Gyoza are a fun and flavorful addition to your Sunday meals. Whether as a side dish or a main event, these crispy, juicy dumplings are sure to impress your guests. With a delicious dipping sauce and customizable filling, you can enjoy this Japanese favorite without compromising on taste or tradition.

Vegan Tofu Katsu

Vegan Tofu Katsu is a plant-based take on the classic Japanese breaded and fried pork cutlet dish. Instead of meat, firm tofu is coated in crispy breadcrumbs and fried until golden brown, making it a satisfying vegan alternative. Served with a rich tonkatsu sauce, this dish is hearty, flavorful, and a perfect Sunday dinner option for those craving the flavors of Japan.

Ingredients

For the Tofu Katsu:

• 2 blocks firm tofu, pressed and sliced into 1-inch thick slabs
• 1 cup panko breadcrumbs (vegan-friendly)
• 1/2 cup flour (all-purpose or rice flour)
• 1/2 cup plant-based milk
• 1 tbsp soy sauce
• 1 tbsp cornstarch (optional, for extra crunch)
• Oil for frying

For the Tonkatsu Sauce:

• 1/4 cup soy sauce
• 2 tbsp ketchup
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or agave
• 1 tsp mustard
• 1 tsp grated ginger

Instructions

1. Prepare the Tofu:
   • Slice the tofu into 1-inch thick slabs and press gently to remove excess moisture. For extra crispiness, lightly dust the tofu slices with cornstarch.
2. Bread the Tofu:
   • Set up a breading station with three shallow dishes: one with flour, one with plant-based milk mixed with soy sauce, and one with panko breadcrumbs.
   • Dip each tofu slice first into the flour, then into the milk mixture, and finally coat with panko breadcrumbs, pressing gently to ensure an even coat.
3. Fry the Tofu:
   • Heat oil in a large pan over medium heat. Fry the tofu slices for 3-4 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
4. Make the Tonkatsu Sauce:
   • In a small bowl, whisk together soy sauce, ketchup, rice vinegar, maple syrup, mustard, and grated ginger until smooth.
5. Serve:
   • Serve the tofu katsu with the tonkatsu sauce drizzled over the top. You can pair it with steamed rice and a side of vegetables or a simple salad.

Vegan Tofu Katsu is a hearty and satisfying dish that’s perfect for any Sunday dinner. With its crispy exterior and tender tofu inside, it offers a delicious vegan alternative to the traditional katsu. The tangy and slightly sweet tonkatsu sauce elevates the dish, making it a true comfort food experience that everyone will enjoy.

Vegan Japanese Okonomiyaki (Savory Pancake)

Vegan Okonomiyaki is a savory Japanese pancake filled with cabbage, carrots, and other vegetables, then topped with a rich, umami-packed sauce. The name “Okonomiyaki” roughly translates to “grilled as you like it,” allowing you to customize the fillings to suit your preferences. This vegan version is light, crispy, and flavorful, making it a perfect dish for Sunday brunch or dinner.

Ingredients

For the Pancake Batter:

• 1 cup all-purpose flour (or chickpea flour for gluten-free)
• 1 tbsp cornstarch
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup water
• 1 tbsp soy sauce
• 1 tbsp rice vinegar

For the Filling:

• 2 cups shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup sliced green onions
• 1/4 cup cooked and crumbled tempeh (optional for protein)

For the Toppings:

• Vegan okonomiyaki sauce (store-bought or homemade)
• Vegan mayo (optional)
• Seaweed flakes (nori)
• Pickled ginger (optional)

Instructions

1. Prepare the Batter:
   • In a large mixing bowl, combine flour, cornstarch, baking powder, and salt. Slowly add water, soy sauce, and rice vinegar, stirring until smooth. Adjust the consistency by adding a bit more water if needed.
2. Mix the Filling:
   • Add the shredded cabbage, shredded carrots, green onions, and crumbled tempeh (if using) into the batter. Stir until the vegetables are well-coated with the batter.
3. Cook the Okonomiyaki:
   • Heat a non-stick pan or griddle over medium heat and lightly grease with oil. Pour half of the batter mixture into the pan, pressing it down gently to form a round pancake. Cook for 4-5 minutes on each side, flipping carefully to avoid breaking. The pancake should be golden brown and crispy on both sides.
4. Prepare the Sauce:
   • If using store-bought okonomiyaki sauce, set it aside. Otherwise, whisk together equal parts ketchup and soy sauce with a bit of maple syrup to make a quick homemade sauce.
5. Serve:
   • Once the okonomiyaki is cooked, transfer it to a plate. Drizzle with okonomiyaki sauce, add a swirl of vegan mayo, sprinkle with nori flakes, and garnish with pickled ginger if desired.

Vegan Okonomiyaki is an incredibly versatile and tasty dish that’s perfect for a Sunday gathering or a quick family meal. Its crispy edges and savory center make it a satisfying dish for anyone, vegan or not. Customize it by adding extra vegetables or vegan protein sources, and enjoy this Japanese comfort food with its delicious, tangy sauce.

Vegan Teriyaki Tofu Stir-Fry

This Vegan Teriyaki Tofu Stir-Fry is a simple, quick, and flavorful dish that combines crispy tofu with stir-fried vegetables in a sweet and savory homemade teriyaki sauce. The tofu soaks up the sauce, making it rich in flavor, while the vegetables add a delightful crunch. Serve this dish over rice or noodles for a complete meal that’s perfect for a Sunday dinner or a weeknight meal.

Ingredients

For the Teriyaki Sauce:

• 1/4 cup soy sauce
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1 tbsp cornstarch mixed with 1 tbsp water (optional for thickening)

For the Stir-Fry:

• 2 blocks firm tofu, pressed and cubed
• 1 tbsp sesame oil
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 1/2 cup snap peas
• 2 green onions, chopped
• 2 tbsp sesame seeds (optional)
• Cooked rice or noodles, for serving

Instructions

1. Prepare the Teriyaki Sauce:
   • In a small saucepan, combine soy sauce, maple syrup, rice vinegar, sesame oil, grated ginger, and minced garlic. Bring to a simmer over medium heat, stirring occasionally. If you prefer a thicker sauce, add the cornstarch mixture and cook for an additional 2-3 minutes until it thickens. Remove from heat and set aside.
2. Cook the Tofu:
   • Heat sesame oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook for 5-7 minutes, turning occasionally, until the tofu is golden and crispy on all sides. Remove tofu from the pan and set aside.
3. Stir-Fry the Vegetables:
   • In the same pan, add the bell pepper, carrot, broccoli, and snap peas. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
4. Combine Tofu and Sauce:
   • Return the tofu to the pan with the vegetables. Pour the teriyaki sauce over the tofu and vegetables, stirring gently to coat everything evenly.
5. Serve:
   • Serve the stir-fry over rice or noodles, and garnish with chopped green onions and sesame seeds.

This Vegan Teriyaki Tofu Stir-Fry is the perfect Sunday dinner option for anyone craving a quick, healthy, and delicious meal. The homemade teriyaki sauce gives it a deep, sweet-savory flavor that pairs beautifully with the crisp tofu and crunchy vegetables. It’s a crowd-pleaser and works equally well for meal prepping throughout the week.

Vegan Sushi Rolls (Maki)

Vegan Sushi Rolls are a fun and creative dish that brings the best of Japanese flavors to your kitchen. Packed with fresh vegetables, avocado, and seasoned rice, these sushi rolls are satisfying and healthy. The combination of tangy rice and crispy veggies wrapped in nori is a treat that’s easy to prepare and perfect for a Sunday meal or as a light appetizer for a special occasion.

Ingredients

For the Sushi Rice:

• 1 cup sushi rice
• 1 1/2 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt

For the Filling:

• 1 avocado, sliced
• 1 cucumber, julienned
• 1 small carrot, julienned
• 1/2 red bell pepper, sliced
• 1/2 cup pickled radish (optional)

For Rolling:

• 4 sheets nori (seaweed)
• Soy sauce for dipping

Instructions

1. Prepare the Sushi Rice:
   • Rinse the sushi rice under cold water until the water runs clear. In a saucepan, combine the rice and water. Bring to a boil, then reduce heat and cover, simmering for 15 minutes until the rice is tender. Let it sit, covered, for another 10 minutes.
   • In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold the vinegar mixture into the rice once it’s cooled slightly.
2. Prepare the Fillings:
   • Slice the avocado, cucumber, carrot, and red bell pepper into thin strips. Set aside.
3. Roll the Sushi:
   • Place a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top. Arrange your fillings (avocado, cucumber, carrot, and bell pepper) in a line along the center of the rice.
4. Roll and Slice:
   • Carefully roll the sushi away from you, using the mat to keep it tight. Seal the edge of the nori with a little bit of water. Slice the roll into bite-sized pieces using a sharp knife.
5. Serve:
   • Serve the sushi with soy sauce for dipping, and enjoy your homemade vegan sushi rolls!

Vegan Sushi Rolls are a fresh and satisfying meal that’s perfect for a Sunday. They’re easy to customize with your favorite fillings and are a great way to enjoy the flavors of Japanese cuisine without any animal products. Whether you’re a seasoned sushi maker or a beginner, these rolls are a fun way to bring creativity and healthy ingredients into your kitchen.

Vegan Japanese Miso Soup

Miso soup is a staple in Japanese cuisine, known for its deep umami flavor. This vegan version replaces traditional fish-based dashi with a flavorful vegetable broth and the richness of miso paste, creating a comforting and nutritious soup. Filled with tofu, seaweed, and green onions, it’s a perfect start to any Japanese-inspired meal or can be enjoyed as a light meal on a cozy Sunday.

Ingredients

• 4 cups vegetable broth
• 3 tbsp miso paste (preferably white or yellow miso)
• 1/2 cup firm tofu, cubed
• 1/4 cup dried wakame seaweed
• 2 green onions, thinly sliced
• 1 tsp sesame oil
• 1 tbsp soy sauce (optional for extra umami)

Instructions

1. Prepare the Broth:
   • In a medium-sized pot, heat the vegetable broth over medium heat until it begins to simmer. Add the miso paste to the broth, whisking gently until it dissolves completely. If you like your soup more savory, you can add soy sauce at this point.
2. Add Tofu and Seaweed:
   • Stir in the cubed tofu and dried wakame seaweed. Let the soup simmer for about 3-4 minutes, until the tofu is heated through and the seaweed has rehydrated.
3. Add Green Onions and Sesame Oil:
   • Just before serving, stir in the green onions and sesame oil for an added layer of flavor.
4. Serve:
   • Ladle the miso soup into bowls and serve hot. Enjoy with a side of steamed rice or on its own as a light and nourishing meal.

This Vegan Miso Soup is simple to prepare and incredibly soothing, offering a burst of umami and a rich, comforting flavor. It’s a perfect addition to any vegan Japanese meal, or it can be enjoyed as a light, healthy meal by itself. The combination of miso, tofu, and seaweed offers a balance of protein and nutrients, making it a satisfying dish for any day of the week, especially Sunday when you’re looking for something warm and fulfilling.

Vegan Japanese Katsu Curry

Vegan Japanese Katsu Curry is a comforting dish consisting of crispy breaded tofu or vegetables served with a rich and aromatic curry sauce. The curry sauce is made with a blend of onions, carrots, and potatoes, simmered in a savory, mildly spiced broth. This vegan version is hearty, flavorful, and satisfying, making it a perfect Sunday dinner that will please everyone at the table.

Ingredients

For the Tofu Katsu:

• 1 block firm tofu, pressed and sliced into 1-inch thick pieces
• 1/2 cup flour (for dredging)
• 1/2 cup plant-based milk (for dipping)
• 1 cup panko breadcrumbs
• Salt and pepper, to taste
• Vegetable oil for frying

For the Curry Sauce:

• 1 onion, finely chopped
• 2 carrots, sliced
• 2 potatoes, diced
• 2 tbsp curry powder
• 1 tbsp soy sauce
• 1 tbsp tomato paste
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper, to taste
• Cooked rice, for serving

Instructions

1. Prepare the Tofu Katsu:
   • First, press the tofu to remove excess water. Slice the tofu into 1-inch thick pieces. Season each piece with salt and pepper.
   • Dredge the tofu pieces in flour, dip them in plant-based milk, and coat them in panko breadcrumbs.
   • Heat oil in a large frying pan over medium heat. Fry the tofu for 3-4 minutes on each side, or until golden and crispy. Remove the tofu and set aside on paper towels to drain excess oil.
2. Prepare the Curry Sauce:
   • In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
   • Add the carrots, potatoes, curry powder, soy sauce, and tomato paste. Stir to combine and cook for 2 minutes.
   • Pour in the vegetable broth and bring the mixture to a boil. Lower the heat and simmer for 20-25 minutes, or until the vegetables are tender. Season with salt and pepper to taste.
3. Serve:
   • Serve the tofu katsu on top of a bed of rice, and spoon the curry sauce over the top. Garnish with green onions or sesame seeds for extra flavor.

Vegan Japanese Katsu Curry is a satisfying and hearty dish that captures the comforting essence of traditional Japanese comfort food. With its crispy tofu and rich, flavorful curry sauce, it makes a filling Sunday dinner that will leave everyone satisfied. The balance of textures and spices in this dish is perfect for a cozy weekend meal with a side of steamed rice or crusty bread.

Vegan Japanese Gyoza (Dumplings)

Vegan Gyoza, or Japanese dumplings, are stuffed with a delicious mixture of vegetables and seasonings, then pan-fried and steamed to crispy perfection. These bite-sized dumplings are perfect as an appetizer, snack, or side dish for your Sunday Japanese meal. Paired with a simple dipping sauce, these gyoza are a crowd-pleasing delight that’s both light and flavorful.

Ingredients

For the Filling:

• 1 cup cabbage, finely chopped
• 1/2 cup mushrooms, finely chopped
• 1/4 cup carrots, grated
• 2 green onions, chopped
• 1 tbsp grated ginger
• 2 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1/2 tsp salt
• 1/4 tsp pepper

For the Dumpling Wrappers:

• 20-25 gyoza wrappers (store-bought or homemade)

For Cooking:

• 1 tbsp vegetable oil (for frying)
• 1/4 cup water (for steaming)

For Dipping Sauce:

• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/4 tsp chili flakes (optional)

Instructions

1. Prepare the Filling:
   • In a large mixing bowl, combine the chopped cabbage, mushrooms, grated carrot, green onions, ginger, and garlic. Stir in soy sauce, sesame oil, rice vinegar, salt, and pepper. Mix thoroughly until the filling is well-combined.
2. 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 form a crescent shape. Pinch the edges together to seal, pleating the sides for a classic gyoza shape. Repeat until all wrappers and filling are used.
3. Cook the Gyoza:
   • Heat vegetable oil in a non-stick pan over medium heat. Arrange the gyoza in a single layer and cook for 2-3 minutes, or until the bottoms are golden brown. Add water to the pan and immediately cover with a lid. Let the dumplings steam for another 3-4 minutes, or until the water has evaporated and the gyoza are cooked through.
4. Prepare the Dipping Sauce:
   • In a small bowl, combine soy sauce, rice vinegar, sesame oil, and chili flakes (if using). Stir well to mix.
5. Serve:
   • Serve the gyoza hot with the dipping sauce on the side.

Vegan Gyoza is a delicious and fun-to-make dish that’s perfect for a Sunday afternoon. These crispy, golden dumplings are filled with flavorful vegetables and make a perfect appetizer or snack. Paired with a tangy dipping sauce, they offer the ideal balance of savory flavors and textures. Whether you’re hosting a meal for friends or enjoying a cozy dinner for two, these gyoza will be a hit!

Vegan Japanese Okonomiyaki (Savory Pancake)

Okonomiyaki, a savory Japanese pancake, is a beloved street food in Japan, and this vegan version is just as delicious and satisfying. Packed with cabbage, green onions, and a variety of seasonings, the pancake is fried to golden perfection. The batter is simple yet flavorful, and the toppings like vegan mayo and okonomiyaki sauce bring everything together for a comforting, savory treat perfect for Sunday brunch or dinner.

Ingredients

For the Pancake:

• 2 cups shredded cabbage
• 1/2 cup all-purpose flour
• 1/4 cup rice flour (for extra crispiness)
• 1/4 cup water (or vegetable broth for more flavor)
• 1 tbsp soy sauce
• 1 tsp vegan Worcestershire sauce
• 1 tbsp grated ginger
• 2 green onions, chopped
• 1/4 cup corn kernels (optional)
• 1/4 cup grated carrot (optional)
• Salt and pepper, to taste
• Vegetable oil, for frying

For the Toppings:

• 3 tbsp vegan mayo
• 2 tbsp okonomiyaki sauce (or a mix of soy sauce and ketchup)
• Seaweed flakes (optional)
• Pickled ginger (optional)

Instructions

1. Prepare the Batter:
   • In a large bowl, mix the flour, rice flour, water, soy sauce, and Worcestershire sauce until smooth. Add the shredded cabbage, green onions, corn, and grated carrot (if using). Season with salt and pepper, then stir to combine.
2. Cook the Pancakes:
   • Heat a tablespoon of vegetable oil in a large frying pan over medium heat. Pour half of the batter into the pan, spreading it evenly to form a thick pancake. Cook for about 5-6 minutes on each side, or until golden brown and crispy. Flip the pancake carefully, pressing down slightly to ensure even cooking.
3. Serve:
   • Once cooked, transfer the okonomiyaki to a plate. Drizzle with vegan mayo and okonomiyaki sauce. Top with optional seaweed flakes and pickled ginger for an authentic touch.
4. Repeat:
   • Repeat the process for the second pancake with the remaining batter.

Vegan Okonomiyaki is a fun and versatile dish, offering the perfect balance of crunchy texture and savory flavor. This Japanese pancake is perfect for Sunday meals, as it is easy to prepare and can be customized with various fillings like corn and carrots. The vegan mayo and okonomiyaki sauce elevate the flavor, making each bite as delicious as the last. Whether you enjoy it as a meal on its own or with a side of miso soup, it’s sure to become a favorite.

Vegan Japanese Temaki (Hand Rolls)

Temaki, or Japanese hand rolls, are a fun and interactive meal perfect for Sunday gatherings. These cone-shaped sushi rolls are filled with a variety of fresh vegetables, tofu, and rice, making them light, healthy, and completely vegan. The nori (seaweed) wrapper adds a delightful crunch, while the fillings offer a burst of flavors. They’re easy to make, customizable, and provide a hands-on experience for your guests or family.

Ingredients

For the Temaki Rolls:

• 2 cups sushi rice (cooked and seasoned with rice vinegar, sugar, and salt)
• 1 cucumber, julienned
• 1 avocado, sliced
• 1/2 cup firm tofu, sliced into strips
• 1/4 cup shredded carrots
• 1/4 cup sprouts or microgreens (optional)
• 10 sheets nori (seaweed)
• Soy sauce, for dipping
• Wasabi (optional)

Instructions

1. Prepare the Rice:
   • Cook the sushi rice according to the package instructions. Once done, season the rice with rice vinegar, sugar, and salt. Allow the rice to cool slightly to room temperature.
2. Prepare the Fillings:
   • Slice the cucumber and avocado into thin strips. Cut the tofu into strips or cubes. You can sauté or pan-fry the tofu for a crispy texture if desired.
3. Assemble the Temaki:
   • Place a sheet of nori on a flat surface, shiny side down. Spoon about 1/4 cup of sushi rice onto the nori and spread it evenly. Add a few strips of cucumber, avocado, tofu, and carrots on top of the rice.
   • Roll the nori into a cone shape, folding one edge to the center and rolling tightly to hold the fillings in place.
4. Serve:
   • Serve the temaki rolls immediately, accompanied by soy sauce and wasabi for dipping.

Vegan Temaki is a fun and customizable sushi dish that’s perfect for any Sunday gathering. The combination of fresh vegetables, tofu, and sushi rice wrapped in nori creates a satisfying and light meal. These hand rolls are easy to make and provide a hands-on dining experience, where everyone can customize their rolls to suit their taste. Whether you serve them as a snack, appetizer, or main dish, these temaki rolls are a great choice for a vibrant, healthy, and interactive meal.

Vegan Japanese Udon Noodles in Broth

Udon noodles are thick, chewy Japanese noodles traditionally served in a simple broth. This vegan version of Udon features a rich, savory vegetable broth filled with earthy mushrooms, tofu, and greens. The hearty noodles soak up the delicious broth, making this a perfect dish for a cozy Sunday meal. This simple yet flavorful vegan udon will transport you to the heart of Japanese comfort food.

Ingredients

• 4 cups vegetable broth
• 2 tbsp soy sauce
• 1 tbsp miso paste
• 1 tbsp sesame oil
• 200g fresh udon noodles
• 1/2 cup shiitake mushrooms, sliced
• 1/2 cup firm tofu, cubed
• 2 green onions, sliced
• 1 handful spinach or bok choy
• 1 tbsp sesame seeds (optional, for garnish)
• 1 tsp chili flakes (optional, for heat)

Instructions

1. Prepare the Broth:
   • In a large pot, heat sesame oil over medium heat. Add the sliced mushrooms and sauté for 3-4 minutes until softened. Add the vegetable broth, soy sauce, and miso paste. Stir well to combine and bring to a simmer.
2. Cook the Noodles:
   • While the broth is simmering, cook the udon noodles according to the package instructions. Drain and set aside.
3. Assemble the Dish:
   • Add the tofu cubes and spinach (or bok choy) to the broth and simmer for 2-3 minutes until the tofu is heated through and the greens are wilted.
4. Serve:
   • Divide the cooked udon noodles into bowls. Pour the hot broth and vegetables over the noodles. Garnish with sliced green onions, sesame seeds, and chili flakes if desired.

Vegan Udon Noodles in Broth is the perfect dish for a chilly Sunday, offering a warming, satisfying, and nutritious meal. The combination of chewy udon noodles, savory vegetable broth, and tender tofu makes this dish a flavorful and filling option. The light, flavorful broth is complemented by the fresh greens and mushrooms, providing a healthy, hearty meal that will satisfy both vegans and non-vegans alike. This udon recipe is easy to prepare, making it an excellent choice for a comforting weekend meal.

Note: More recipes are coming soon!