Vegan JapanEasy: klassieke & moderne vegan Japanse gerechten 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.

    • erin3107 on February 14, 2023

      broth was very yummy

  • 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

  • Japanese-style celeriac steak (Wafū seroriakku sutēki)

    • Tealismyname on January 28, 2024

      Sauce was tasty and celariac absorbs all the delciousness of it. We found it took much longer to cook the cauliflower steaks and perhaps would have cut slightly thinner. Would cook again.

  • 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

  • Sweet miso sauce

    • hashi on April 14, 2023

      Super easy and tasty! I want to put this on everything. Halved the recipe because it makes a lot.

  • Japanese mushroom parcels with garlic and soy sauce

    • hashi on April 14, 2023

      Easy to freestyle this one. I used all shiitakes, added some spring onions, and roasted in a dish. Et voilà!

    • patioweather on August 20, 2021

      Easy but merely "ok" for me.

  • Sweet miso-roasted beetroot

    • hashi on April 14, 2023

      This is an easy, straightforward recipe. Roast some beets, toss them with the remaining ingredients. I left the sugar out because the dengaku already had quite a bit in it. Added some roasted black radish because I had it.

    • 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.

  • 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.

  • 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.

  • '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.

  • MIxed vegetable rice (Takikomi gohan)

    • patioweather on March 27, 2023

      This took longer to cook but was great when it was done. It was a nice way to use turnips, which are not our favorite vegetable.

  • 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.

    • snackbaby on August 26, 2023

      really good! for 2 people I halved the recipe, and added 200 g of fried minced tofu (seasoned with msg and white pepper). super super tasty, with leftovers for lunch.

  • 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.

  • 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.

  • Squash braised in dashi with mirin and ginger

    • jenburkholder on February 04, 2023

      Needed a lot more liquid, and ended up less flavorful than other versions of this dish I’ve made.

  • Sichuan-style hot and numbing tofu with ancient grains (Mapo tofu)

    • jenburkholder on February 04, 2023

      A creative, slightly Japan-ified version of ma po tofu that I enjoyed. Used pearl barley for the grain.

  • 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).

  • Breaded and fried vegan burger patties (Mock meat menchi katsu)

    • erin3107 on February 15, 2023

      Nice but didn't get very crispy. could have been my fault though

  • Portobello mushroom and onion 'sukiyaki' bowl

    • erin3107 on February 15, 2023

      fine but not too exciting

    • erin3107 on February 15, 2023

      fine but not too exciting

  • 'Chanpon' stir-fried vegetable bowl

    • erin3107 on February 15, 2023

      fine but not spectacular

  • Garlicky mushroom and bamboo shoot gyoza filling

    • snackbaby on August 26, 2023

      really good filling. it does say to season to taste, and it definitely needs more salt (I also add a bit of msg), so be careful of that.

  • French onion ramen

    • katmagdunn on December 03, 2023

      Not quick but fantastic— with the marmite this really does have the beefy flavour of French onion soup, it’s just so good.

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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 9461432488
  • ISBN 13 9789461432483
  • Published Jan 28 2021
  • Format Hardcover
  • Page Count 208
  • Language Dutch
  • Edition 01
  • Countries Netherlands
  • Publisher Good Cook

Publishers Text

Bij de Japanse keuken denkt men al snel aan tonijn, vlees van het Wagyu-rund, yakitori en sushi met zalm of andere vis. Tim Anderson, dé kenner van de Japanse keuken, laat zien dat de Japanse keuken in de basis veel plantaardige gerechten kent en dat vegetarische recepten makkelijk te transformeren zijn naar plantaardig door één of twee ingrediënten te vervangen. Ontdek de veelzijdigheid van de veganistische Japanse keuken met 'Vegan JapanEasy': een bord bomvol umami! Begin bij de basis en leg een goede voorraadkast aan en maak zelf veganistische Japanse mayonaise. Gebruik essentiële smaakmakers als paddenstoelen, miso, dashi, tofu en meer voor de overheerlijkste lichte snacks, ramen, noedel- en rijstgerechten. Maak gyoza met een vulling van kimchi en tofu of van paddenstoelen met bamboescheuten. Serveer ramen met dashi, groenten, paddenstoelen en gebakken tofu of maak je eigen Japanse pickles. Proost met een mojito van sake met watermeloen en geniet van de veganistische Japanse keuken.

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