Here you can find our delicious plant-based recipes that you can easily try at home! We focus on recipes that are healthy, and also simple in preparation. If any recipe requires a special ingredient, we offer you the option to replace it with an easy to find ingredient from your next door supermarket! Some of these recipes came from us, our families or friends, and the others were submitted by our audience (like you!). Feel free to send us your recipe and we would be happy to share it.
This is a modern and plant-based take of #21 of the 100 Tofu Recipes from the Edo period in Japan. Takes all of 10 min to whip up a tasty, protein-rich meal!
The recipe is for 80% hydration which is what I bake, and what I recommend when using majority whole-wheat. However, you can tweak the amount of water vs the indicated flour to 70% if this is your first time as it would be a lot easier to handle with lower hydration.
To bake sourdough bread, you need a sourdough starter (basically a natural form of levain, or the yeast in baking if you will). If you are making the starter from scratch, I suggest you make the starter at least a week before you intend to bake any bread to make it active.
When it’s tough to buy noodles to your liking with a sauce that is plant-based and tasty….you start making at home! This is a staple Japanese / Chinese fusion dish that is commonly seen in the summer in most ramen stands in Japan. I love it all year round though!
I bake a lot of sourdough bread at home. A good hearty soup packed with lentils is my go-to when I want a simple way to eat lots of goodness with a loaf of bread. I do no-oil for myself, but for those gourmet folks, I have added how you can make it even better with some olive oil and veg broth. To blend it, I use an immersion blender (hand blender).
After realizing how hard it was to pop into a supermarket and find Kimchi without any marine products (squid/shrimp intestines), I started making my own.
This gyoza has been a staple for when we have non-plant-based guests. With the added salting of vegetables, you can be sure you will have a flavor-packed, delicious gyoza that’s great with beer, ramen, or on its own!
This simple gyoza has been a staple for when we have non-plant-based guests. Great with beer, ramen, or on its own!
As I was trying to perfect the Carbonara recipe, I also created this Pancetta recipe (mostly for lack of vegan bacon options in Japan). It sounds odd to use Kuruma-fu (a kind of Japanese wheat gluten), but it actually works well!