Vegan JapanEasy: Classic and Modern Japanese Recipes to Cook at Home by Tim Anderson

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    • Categories: How to...; Rice dishes; Japanese; Vegan; Vegetarian
    • Ingredients: Japanese rice
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    • Categories: Stocks; Quick / easy; Japanese; Vegan; Vegetarian
    • Ingredients: kombu
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    • Categories: Quick / easy; Stocks; Japanese; Vegan; Vegetarian
    • Ingredients: kombu; dried shiitake mushrooms
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    • Categories: Quick / easy; Stocks; Japanese; Vegan; Vegetarian
    • Ingredients: kombu; nori; wakame
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    • Categories: Quick / easy; Stocks; Japanese; Vegan; Vegetarian
    • Ingredients: dashi; soy sauce; mirin
    • Accompaniments: Vegetable tempura
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    • Categories: Quick / easy; Sauces, general; Japanese; Vegan; Vegetarian
    • Ingredients: miso; mirin
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    • Categories: Quick / easy; Sauces, general; Japanese; Vegan; Vegetarian
    • Ingredients: soy sauce; mirin
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    • Categories: Quick / easy; Dressings & marinades; Japanese; Vegan; Vegetarian
    • Ingredients: rice vinegar; kombu
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    • Categories: Dressings & marinades; Quick / easy; Japanese; Vegan; Vegetarian
    • Ingredients: tahini; sesame seeds; soy milk; caster sugar; soy sauce; dashi powder
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    • Categories: Quick / easy; Fried doughs; Japanese; Vegan; Vegetarian
    • Ingredients: all-purpose flour; cornflour
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    • Categories: Curry; Quick / easy; Japanese; Vegan; Vegetarian
    • Ingredients: coconut oil; onions; bananas; tomato purée; peanut butter; curry powder; garam masala
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    • Categories: Curry; Quick / easy; Japanese; Vegan; Vegetarian
    • Ingredients: coconut oil; onions; bananas; tomato purée; peanut butter; curry powder; garam masala; dashi; soy sauce; ketchup; chili sauce
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    • Categories: Curry; Quick / easy; Soups; Japanese; Vegan; Vegetarian
    • Ingredients: coconut oil; onions; bananas; tomato purée; peanut butter; curry powder; garam masala; dashi; soy sauce; chili sauce
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    • Categories: Quick / easy; Dressings & marinades; Japanese; Vegan; Vegetarian
    • Ingredients: fresh ginger; soy sauce; mirin; rice vinegar; sesame oil; sesame seeds; onions
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    • Categories: Chutneys, pickles & relishes; Quick / easy; Small plates - tapas, meze; Snacks; Side dish; Korean; Vegan; Vegetarian
    • Ingredients: Chinese cabbage; salt; chili powder; spring onions; fresh ginger; nori; garlic
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    • Categories: Quick / easy; Chutneys, pickles & relishes; Side dish; Snacks; Small plates - tapas, meze; Japanese; Vegan; Vegetarian
    • Ingredients: Chinese cabbage; salt; lemons; kombu
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    • Categories: Chutneys, pickles & relishes; Quick / easy; Side dish; Small plates - tapas, meze; Snacks; Japanese; Vegan; Vegetarian
    • Ingredients: yuzu juice; lemons; sake; caster sugar; radishes
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    • Categories: Chutneys, pickles & relishes; Quick / easy; Side dish; Small plates - tapas, meze; Snacks; Japanese; Vegan; Vegetarian
    • Ingredients: dried shiitake mushrooms; soy sauce; mirin; rice vinegar
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    • Categories: Chutneys, pickles & relishes; Quick / easy; Side dish; Small plates - tapas, meze; Snacks; Japanese; Vegan; Vegetarian
    • Ingredients: fresh ginger; salt; rice vinegar; pickled beet vinegar; caster sugar
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    • Categories: Quick / easy; Snacks; Japanese; Vegan; Vegetarian
    • Ingredients: black sesame seeds; sesame seeds; frozen edamame; sesame oil
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    • Categories: Quick / easy; Snacks; Japanese; Vegan; Vegetarian
    • Ingredients: chili sauce; limes; soy sauce; sesame seeds; shichimi; frozen edamame
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    • Categories: Quick / easy; Snacks; Japanese; Vegan; Vegetarian
    • Ingredients: nutritional yeast flakes; onion granules; frozen edamame
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Notes about this book

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Notes about Recipes in this book

  • Surprisingly awesome one-hour spicy sesame, aubergine and courgette ramen

    • imaluckyducky on September 10, 2020

      5 stars! This recipe is full-body in flavor with enough textural elements to make it interesting. And yes, it is done within an hour. The spicy eggplant/zucchini mixture is decadent and full of spicy, but not "in your face" heat. It contrasts nicely with the zing of the quick pickled/marinated zucchini julienne (or spiralized or grated).The surprise star of the show is the addition of a little bit of tahini with the miso into the mushroom dashi. WOW. It adds a roasted flavor and a silky mouthfeel without overtaking the dish, and when combined with the mushroom dashi and miso it, dare I say, makes the broth taste almost porky? It was the mystery ingredient that no one in my family could pick out, and I say that's a win. Served with seasoned seaweed, soy-glazed sliced mushrooms, and soft boiled eggs for the non-vegans in the household.

    • patioweather on October 27, 2020

      Took me less than an hour

    • jenburkholder on January 11, 2022

      It is indeed surprisingly awesome. Probably the best bowl of vegan ramen you could make on a weeknight. We used gluten-free noodles (pilfered from a packet). If (when?) remaking, I would probably sub out the eggplant - I don’t love it, even though it was ok here - and replace with a different veg or maybe tofu. I would also up the pickled spiralized zucchini - that was the best part.

  • Rough night rice

    • Tealismyname on June 12, 2022

      Really yummy, feels decadent and perfect if you are a bit sloshed. Did it once making fresh rice and it wasn't as good. The toppings make the dish

  • Teriyaki-roasted carrots (AKA best carrots ever)

    • Tealismyname on June 12, 2022

      These are really good. For a quick dinner I added some tofu and served over rice

  • Almond jelly with mango and brown sugar syrup (Annin dōfu)

    • Kinhawaii on February 13, 2022

      I love almond jelly, but not being a fan of plain almond milk I never thought of using it instead of dairy. I love this version. Used pineapple because that’s what I had.

  • 'Primavera' fried rice

    • Kinhawaii on April 12, 2022

      Nice change from the usual fried rice, will make again. Used more scallion since we didn’t have wild garlic.

  • Iced summer somen with lemon

    • Kinhawaii on October 03, 2022

      Very refreshing. Unfortunately I didn’t have the pea shoots & radish, but we enjoyed this on a hot day. I think I like it without the sesame oil because it covered the other delicate flavors.

  • 'Fridge drawer' fried rice

    • patioweather on October 26, 2020

      Better than the fried rice I normally make. Going to have to make this my new regular recipe.

  • Chilled soba with tsuyu

    • patioweather on April 09, 2020

      To be honest, this is barely a recipe. Boil the soba noodles according to the instructions and serve with his vegan tsuyu sauce. Zaru soba is one of my favorite "bachelor meals" so I didn't really need instructions, but I'm a completionist and think I might end up making everything in this book. This was much better than buying store bought tsuyu sauce, and about as easy.

  • Batter for breadcrumbing

    • patioweather on April 02, 2020

      This uses pantry ingredients and worked extremely well.

  • Tofu patties (Ganmodoki)

    • patioweather on January 27, 2022

      Tasty little guys. I didn't have green onions so I added peas for a splash of green. Big mistake--the peas had a mind of their own and would wiggle their way out of the patties.

    • jenburkholder on December 21, 2021

      I really liked these. Deeply flavorful with the glaze as a nice contrast, the edges crisped well. Would definitely repeat.

  • Japanese mushroom parcels with garlic and soy sauce

    • patioweather on August 20, 2021

      Easy but merely "ok" for me.

  • Sweet miso-roasted beetroot

    • patioweather on April 02, 2020

      I don't like beets, but I liked these because the sauce is basically candy. I found the tahini a bit weird; it overpowered the miso flavor. Maybe it would have been different if I used red miso.

  • Sweetcorn curry croquettes (Karē korokke)

  • Cauliflower katsu curry

    • patioweather on April 02, 2020

      This cauliflower was one of the crispiest things I've ever fried without a deep fryer. The batter (a different recipe) was extremely successful.

  • Stir-fried cabbage and bean sprouts with ginger sauce (Kyabetsu to moyashi no shōgayaki)

    • patioweather on November 22, 2021

      Makes a huge amount. I used it as a bed for fish but it really needs rice to soak up all of that sauce.

    • jenburkholder on March 22, 2022

      I enjoyed but was not a universal winner. Does make a huge amount and is basically as advertised - gingery cabbage and bean sprouts.

  • Triple sesame edamame

    • MilduraSO on April 17, 2022

      This was super quick to make and delicious. I can see myself using this as a side to a lot of Asian recipes in the future whether from this book or another.

  • Kale with crushed sesame (Kēru no goma-ae)

    • jenburkholder on May 19, 2022

      Tasty and simple. Would make again.

  • Sweet crunchy vegetables, kinpira-style (Kinpira yasai)

    • jenburkholder on December 21, 2021

      Good, basic stirfry vegetables to serve as an accompaniment. Tenderstem broccoli isn't really a thing we can get, so I just used more snap peas.

  • Curry ramen

    • jenburkholder on November 27, 2022

      Good, but not as good as the one-hour ramen from this book. Flavors are quite flat as written, needs a lot of acid and salt to set it off. Might make again (since now I have the curry roux in my freezer).

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Reviews about this book

  • Wrap Your Lips Around This

    ...a gorgeous cookbook. The cover is all pink and rose gold, and the pages are edged in a vibrant purple. It’s a feast for the eyes...Luckily, most of the recipes are also good.

    Full review
  • Eat Your Books by Jenny Hartin

    Anderson is the wizard of Japanese cooking and works his magic delivery real Japanese cuisine that happens to be vegan.

    Full review

Reviews about Recipes in this Book

  • Rough night rice

    • Wrap Your Lips Around This

      ...[kimchi] makes this dish ah-mazing. Also on hand to add even more flavour are vegan sausages, jalapenos, garlic, lime and hot chilli sauce. It’s a beaut of a recipe.

      Full review
  • Yakisoba

    • Wrap Your Lips Around This

      ...a winner. It’s got great flavour from a sauce that uses dashi powder and ketchup, among other more likely ingredients like mirin and sesame oil.

      Full review
  • Japanese-style celeriac steak (Wafū seroriakku sutēki)

    • Wrap Your Lips Around This

      It’s with a heavy heart that I’ve gotta say this recipe doesn’t work for me...The method seems all wrong for a start. There isn’t enough time given to properly cook the celeriac through...

      Full review
  • Stir-fried cabbage and bean sprouts with ginger sauce (Kyabetsu to moyashi no shōgayaki)

    • Wrap Your Lips Around This

      The stir fried vegetables go great with Japanese rice if you can get, or just any rice. The secret is definitely in the excess of ginger. It’s warming and satisfying.

      Full review
  • Proper miso soup

    • Wrap Your Lips Around This

      Wakame seaweed amps up the savouriness, and tofu and snap peas give great texture. It’s a good miso soup recipe, no doubt about it.

      Full review
  • ISBN 10 1784882844
  • ISBN 13 9781784882846
  • Published Mar 03 2020
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States, United Kingdom, Australia
  • Publisher Hardie Grant

Publishers Text

Japanese cuisine: Fatty tuna! Wagyu beef! Pork broth! Fried chicken! Squid guts! It's a MINEFIELD for mindful vegans. OR SO IT SEEMS. In reality, there's an enormous amount of Japanese food that is inherently vegan or can be made vegan with just a few simple substitutions. And it's not just abstemious vegan Buddhist temple fare (although that is very lovely) – you can enjoy the same big, bold, salty-sweet-spicy-rich-umami flavours of Japanese soul food without so much as glancing down the meat and dairy aisles. Because Japanese cooking is often inherently plant-based, it's uniquely vegan-friendly. The oh-so satisfying flavours of Japanese cuisine are usually based in fermented soybean and rice products, and animal products were seldom used in cooking throughout much of Japanese history. Yes, there is fish in everything, in the form of dashi, but you can easily substitute this with a seaweed and mushroom-based version that's every bit as delicious.  This book won't so much teach you how to make dubious 'vegan versions' of Japanese meat and fish dishes – because it wouldn't be good, and there's no need! Instead, Vegan JapanEasywill tap into Japan's wealth of recipes that are already vegan or very nearly vegan – so there are no sad substitutions and no shortcomings of flavor.

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