Vegan Japanese Recipes for World Vegan Month | Mizkan Chef
Vegan dishes including edamame beans served on black plates, alongside drinks.

Vegan Japanese Recipes for World Vegan Month

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.

Vegan gyoza

Dumplings served with soy sauce, on black tray with chopsticks.

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:

  • 25g Finely chopped onion
  • 3g Crushed garlic
  • 3g Finely chopped ginger
  • 3g Finely chopped, seedless red chilli
  • 2 Finely Chopped Spring onion
  • 100g Finely Chopped Mushrooms
  • 100g Cabbage
  • 50g Grated carrots
  • 20ml Toasted sesame oil
  • 20 Dumpling skins
  • 100ml Vegetable oil
  • 3g Salt

For dipping sauce:

  • 25ml Soy sauce
  • 50ml Yumai rice vinegar
  • 25ml Honteri
  • 5ml Toasted sesame oil

Preparation method


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

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.


  • 300g Japanese rice
  • 25ml Sake
  • 25ml Honteri
  • 25ml Soy sauce
  • 15g Shiitake mushrooms
  • 15g Bamboo sprouts
  • 20g Kombu
  • 15g Carrot
  • 15g Black beans
  • 100ml Kombu dashi
  • 2g Salt

Preparation method

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.

Chocolate Mochi

Chocolate doughs sprinkled with cacao powder.

This delicious Japanese dessert is made of glutinous rice. Let’s discover how to make these chewy little bites:



  • 60g Dark chocolate
  • 50ml Almond milk

Mochi dough:

  • 140g Glutinous rice flour
  • 60ml Water
  • 10g Vegan cacao powder
  • 40g Sugar
  • 40ml Full-fat coconut milk
  • Corn-starch
  • 1 ml Vanilla extract

Preparation method


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.

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