Whether you're vegan, plant-curious, or just looking for Japanese food that doesn’t rely on fish or meat, this is your ultimate guide. These are my personal go-to Japanese vegan recipes — bold in flavor, satisfying in texture, and rooted in authentic techniques, all reimagined for a plant-based kitchen.
From comforting curries and crispy tempura to ramen bowls that warm you from the inside out, these dishes are packed with umami and full of soul. Each one is designed to be approachable for home cooks, with ingredients you can find easily and methods that don’t require a culinary degree. Whether you're planning a cozy dinner, a sushi night with friends, or just need something quick for a weeknight, this list has something for every craving.
Each dish links out to the full recipe on Vegan Japanese, so click through when something makes your mouth water.
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1. Vegan California Rolls
Say hello to your new favorite sushi roll. These vegan California rolls swap crab for a savory shredded tofu filling seasoned with vegan mayo and umami-packed nori flakes or kombu. Paired with creamy avocado and crunchy cucumber, they’re wrapped up in perfectly seasoned sushi rice and nori, then topped (if you're feeling extra) with vegan caviar for that luxe touch.
Why I love it: These sushi rolls are fresh, vibrant, and a total showstopper. They’re one of my favorite Japanese vegan recipes to serve at gatherings — fun to make, beautiful to present, and always a hit. Once you get the hang of rolling, you’ll want to add them to your weekly rotation.
Prep time: 45 mins
Cook time (if cooking rice from scratch): 45mins
2. Vegan Spicy Ramen
This one is for the chili lovers. It starts with a base of miso, garlic, and spicy doubanjiang (chili bean paste), blended with toasted sesame and a splash of sake. The broth is deep and complex — rich but not heavy. The toppings are where it really shines: think caramelized shiitake mushrooms, crispy inari tofu, pak choi, spring onions, and a drizzle of fiery chili oil to finish.
Why I love it: It hits that perfect ramen sweet spot — warming, slurpable, spicy, and nourishing. It’s what I cook when I want to impress someone (or just treat myself).
Prep time: 20 mins
Cook time: 20 mins
3. Oyster Mushroom Burger
A proper umami bomb between two buns. This burger stars whole oyster mushrooms coated in lemony batter and panko breadcrumbs, then fried until golden. They're layered with spicy-sweet pickled chilies, wasabi mayo, fresh herbs, avocado, and crisp greens, all inside a soft vegan brioche bun.
Why I love it: This is one of my boldest Japanese vegan recipes — the crispy oyster mushrooms are juicy on the inside, perfectly crackly outside, and every bite is packed with umami-rich flavor.
Prep time: 25 mins
Cook time: 15 mins
4. Sweet Potato Katsu Curry
Golden slices of sweet potato, breaded in panko and deep-fried (or air-fried) until perfectly crisp, meet a rich, velvety Japanese curry sauce made with carrots, onions, potatoes, and S&B curry roux. Served over fluffy rice, this is the kind of meal that wraps you up like a blanket.
Why I love it: Katsu curry is pure comfort food — crispy, warm, sweet, and savory all at once. And sweet potato gives it a natural richness that’s hard to beat.
Prep time: 15 mins
Cook time: 25 mins
5. Yaki Onigiri
Yaki onigiri are grilled rice balls, brushed with soy sauce and toasted until crisp on the outside while remaining tender inside. They’re beautifully simple — you can stuff them with miso paste, umeboshi, or keep them plain. Perfect as a snack, side, or part of a bento box.
Why I love it: There’s something so satisfying about shaping the rice by hand, then getting that golden, crackly crust from the pan or grill. It’s the definition of humble perfection.
Prep time: 5 mins
Cook time: 15 mins (+45mins for rice cooking time)
6. Vegan Tempura
Light-as-air, crispy tempura made from chilled sparkling water and flour, encasing fresh vegetables like sweet potato, mushrooms, and broccoli. The result is crispy without greasiness, especially when served with the classic tentsuyu dipping sauce and a little grated daikon.
Why I love it: This is one of the most fun Japanese vegan recipes to master — once you get the hang of the light tempura batter, you’ll want to fry everything. It’s perfect for parties or a cozy snack night.
Prep time: 25 mins
Cook time: 25 mins
7. Quick Tofu Noodles
Fast, filling, and full of flavor, this is one of my favorite Japanese vegan recipes for busy weeknights. Stir-fried noodles are tossed with golden tofu, colorful veggies, and a savory sesame-soy glaze that clings to every bite. Use ramen, soba, or udon — they all work beautifully.
Why I love it: It’s satisfying, quick to make, and endlessly adaptable. No fuss, all flavor — a must-have in any Japanese vegan recipes rotation.
Prep time: 10 mins
Cook time: 10 mins
8. Shio Ramen
Shio (salt) ramen is the lightest of the ramen family — but don’t let that fool you. This one is full of flavor from garlic, ginger, dashi, and sesame oil. The broth is clear and clean, topped with crisp greens, spring onions, and shallow-fried tofu. A swirl of la-yu chili oil adds just enough heat.
Why I love it: When I want something light and warming that still feels like a treat, this is the one. It’s elegant, soothing, and seriously slurpable.
Prep time: 10 mins
Cook time: 25 mins
9. Vegan Beef Donburi
Thin slices of vegan steak (I love Juicy Marbles for this) are seared with garlic, ginger, chili, soy sauce, and mirin until they’re glossy and packed with flavor. Served over rice with wilted greens and spring onion, it’s a fast, protein-packed meal that doesn’t skimp on satisfaction.
Why I love it: It’s meaty, quick, and gives you that perfect balance of sweet, salty, and savory in one comforting bowl.
Prep time: 5 mins
Cook time: 15 mins
10. Caterpillar Roll
This show-stopping vegan sushi roll is a creative take on the caterpillar roll — creamy avocado fan on top, tangy pickled daikon (takuan) and savory sushi mushrooms inside, all wrapped in seasoned rice and nori. It’s finished with vegan kewpie mayo, crispy fried onions, and optional vegan caviar for an elegant touch.
Why I love it: It’s the kind of sushi that feels special — impressive to serve but so fun to make. The contrast of soft rice, crunchy fillings, and silky avocado makes it a real crowd-pleaser.
Prep time: 30 mins
Cook time: 60 mins (if cooking rice and making sushi mushrooms from scratch)
Let’s Get Cooking
These aren’t just recipes — they’re some of my favorite memories in edible form. Whether you’re making a quick noodle dish or setting up a sushi night, these Japanese vegan recipes bring joy to the table with every bite.
Itadakimasu! 🌿🇯🇵
FAQ
Yes! Many Japanese dishes are naturally plant-based or can be easily adapted. Ingredients like miso, tofu, rice, seaweed, and pickled vegetables are already vegan-friendly staples. For dishes that traditionally include fish or meat, simple swaps like vegan dashi, plant-based protein, and umami-rich condiments (like soy sauce or sesame oil) can recreate the same depth of flavor.
Most ingredients are available at Asian grocery stores, major supermarkets, or online. Look for essentials like sushi rice, nori sheets, miso paste, soy sauce, and tofu. For specialty items like vegan dashi powder, takuan, or inari tofu pockets, check Japanese grocery shops or online retailers like Umami Insider or Asian Veggie.
Absolutely. Many of these recipes are perfect for meal prep:
Ramen broths, curries, and donburi toppings can be made ahead and reheated.
Tempura is best fresh, but the batter and veggies can be prepped earlier.
Tofu marinades work even better with time, so overnight is ideal for max flavor.
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