2nd November, 2021
World Vegan Month is almost here, to celebrate the movement, we’ve put together a list of exciting vegan Japanese recipes chefs can incorporate in their restaurant menus, to cater for their vegan customers.
Below we have full-course vegan meal recipes, including an appetizer, a main dish, and a dessert. Make this a part of your menu to provide a full vegan experience to customers.
Gyozas are a great appetizer, popular across the world. Different variations of the dish have been created, filled with pork, ground beef, lamb, or vegetables.
Let’s explore a vegan gyoza recipe with a special umami twist.
For gyoza filling:
For dipping sauce:
Gyoza:
1. Add vegetable oil, onion, garlic, ginger and chilli on heated pan and sautéfor 4 minutes. Add the remaining vegetables and cook for 15 minutes. Once done, season with soy sauce and toasted sesame oil.
2. Take the dumpling skin and place the filling mixture in the centre. Use your index finger to wet the top half of the skin, fold it and crimp and stick the edges.
3. Heat oil and fry until the gyoza bottoms are golden and crisp. Add water to the pan and cover to steam for 2 minutes. Remove lid and continue to fry until water has evaporated.
Dipping sauce:
1. Mix all ingredients and serve alongside gyozas.
Takikomi Gohan is a mixed rice dish packed with a variety of flavours. Let’s discover how to make the vegan version of the dish.
1. Rinse and soak rice for 30 minutes. Rinse and soak mushrooms in boiling water for 5 minutes.
2. Cut bamboo and carrots vertically, draining excess liquid. Thinly slice and drain mushrooms.
3. Mix dashi, Honteri, sake and soy sauce into a bowl.
4. Add water and rice into a pan followed by the dashi mixture and stir. Add the remaining ingredients, from hardest to softest and cook until rice is cooked. Once done, mix well and serve.
This delicious Japanese dessert is made of glutinous rice. Let’s discover how to make these chewy little bites:
Filling:
Mochi dough:
Filling:
1. Filling of mochi is made of ganache. Heat almond milk until it comes to a boil. Pour milk onto chunks of dark chocolate and whisk until chocolate has fully melted. Refrigerate the ganache.
2. Once ganache is firm, start scooping small balls using an ice cream scooper. Just before wrapping, transfer them to the freezer for 10 minutes.
Mochi dough:
1. Mix rice flour, sugar, cacao powder, water, vanilla, and coconut milk. Steam for 20 minutes to create a sticky dough.
2. Refrigerate the dough until cold. Dust working surface with corn-starch, scoop out small quantities of dough and flatten roundly.
3. Place ganache ball into the middle on the mochi round, wrap and pinch the dough edges to seal.
4. Durst with cocoa powder and refrigerate for two hours before serving.
We hope you enjoyed our three course meal recipes and use them as an inspiration for your World Vegan Month menu. If you’d like to enquire about our vinegars and Honteri used in the recipes, please get in touch with our expert team here.
Alternatively, you can also sign up to our newsletter for all the latest recipes, news, and trends within the Japanese food service industry.
A big part of Japanese cuisine is its noodles. This blog will guide chefs about the different types of Japanese noodles available, what they’re made of and the different recipes that can be made.
Sauces are a major part of Japanese cuisine. Explore the top Japanese sauces and how chefs can use our high-quality ingredients to recreate them and serve alongside fusion dishes.
There are different types of sushi, varying from traditional raw seafood to vegetables only and chicken sushi. Get some inspiration for your restaurant menu through our vegetarian sushi recipes.