If bold, crispy, chewy, garlicky goodness is your thing, give this Korean chive pancake a try! Garlic chives make the perfect filling for this iconic plant based Korean side dish. Serve it with a simple four ingredient dipping sauce that punches way above its weight class!

What is a Korean Chive Pancake?

Buchujeon are savory Korean garlic chive pancakes, pan fried until golden brown. The batter is light, airy and super satisfyingly crispy / chewy – and the flavor manages to be both mildly garlicky and zingy at the same time.

Garlic chive pancakes are commonly served in Korea as a side dish (banchan) or as a snack, alongside a bold, savory dipping sauce.

What are Garlic Chives?

Garlic chives come from the same allium family that includes garlic, onion and leeks. They have long, thin, flat green leaves and an aromatic mild garlic taste that is much less pungent than actual garlic cloves. However, they are different from chives which have hollow, cylindrical leaves and a more grassy, oniony flavor.

Korean Chive Pancake Ingredients

• Korean Pancake Mix or All-Purpose Flour: Use one or the other. Some Korean pancake mixtures have added ingredients like garlic powder, pepper, sugar, etc. But I’ve found the flavor of the finished buchujeon to be similar with both pancake mix and plain all purpose flour. So, your choice.
• Cornstarch: You’ll only need 1/2 tablespoon in the batter. Cornstarch contributes to the overall crispy exterior texture.
• Cold Water: When I say cold, I mean frigid. And this is for two reasons. Ice cold water binds ingredients in the chive batter better than warm water – and it inhibits the formation of too much gluten (which can result in chewy pancakes). But also, the sudden temperature change when the cold batter hits the hot pan results in crispier pancakes. Science!
• Garlic Chives: These are mildly garlicky and oniony in the best way. Slice a bunch (about 3 ounces) one time in half crosswise (in the middle of the bunch).
• Garlic Cloves: Mince 2 cloves finely for a little added sharp pungency.
• Salt and Pepper: No need to get fancy here. Use what you’ve got handy. Although I definitely prefer kosher salt when cooking – as it’s less overtly salty than equal amounts of regular table salt.
• Cooking Oil: Use any neutral cooking oil you have in your pantry. I like using grapeseed oil – although vegetable oil works just as well. However, olive oil – with it’s assertive natural flavors and low smoke-point – is wrong for this Korean chive pancake recipe.

Ingredients for the Dipping Sauce

• Soy Sauce: 2 tbsp soy sauce is the main source of savory and earthy umami in this chive pancake dipping sauce.
• Rice Vinegar: Rice vinegar is mildly tart, with a hint of gentle sweetness around the edges. It blunts the more assertive notes from the soy sauce and rounds out the flavor profile so nicely. Grab rice vinegar on Amazon.
• Sugar: I’m using 1 tsp sugar. It enhances the sweetness without taking it into cloying territory. If you prefer more or less sweetness, add the sugar last and stir in slowly, tasting as you go, until you find the right level.
• Sesame Oil: This has an intensely nutty and aromatic flavor with a roasted aroma. It adds unreal depth and complexity to this simple 4 ingredient dipping sauce. And a little goes a long way. I’m only using 1/4 teaspoon sesame oil.

To make the buchujeon dipping sauce, simply whisk the ingredients together in a small bowl until the sugar has completely dissolved – and you’re good to go!

How to Make Buchujeon

1. Gather all of your cooking tools and ingredients.
2. Mix the Korean pancake mix (or all-purpose flour), cornstarch and ice cold water in a large bowl until it’s smooth.
3. Add the garlic chives, minced garlic, salt and pepper – and mix again until the garlic chives are covered in batter.
4. Place a large skillet or frying pan over medium heat. Once the pan is hot, add 2 tablespoons of cooking oil. Swril the oil around the pan until the cooking surface is evenly coated.
5. Then ladle about a quarter of the mixture out and add it to the pan.
6. Quickly spread the mixture out by moving the pan from side to side. Alternatively, you can gently spread it around with the bottom of the ladle or a spatula.
7. Cook for around 3 to 4 minutes – until the side facing up starts to set. Then flip the pancake and cook until both sides are golden brown.
8. Next, transfer the Korean chive pancake to a plate, and repeat the process (3x) with the remaining pancake batter. If you need a bit more oil, be sure to reapply between pancakes.
9. Finally, cut each pancake into quarters (or smaller if you prefer). Serve immediately with the dipping sauce.

What to Serve With Korean Garlic Chive Pancakes

When I serve these chive pancakes, it’s usually as an appetizer or side dish served alongside other Korean banchan. But buchujeon is substantive enough to be the sole side dish to a hearty Korean meal as well. So here are a few things that pair perfectly.

And Check Out These Other Delicious and Easy Asian Pancake Recipes

Scallion Pancakes (Pajeon – 파전 )

Banh Xeo (Bánh Xèo) – Savory Vietnamese Crêpe

The Best Okonomiyaki (お好み焼き)

Kimchi Pancake (How to Make Kimchijeon)

How to Store Leftovers

Refrigerate any leftover Korean chive pancakes in an airtight food storage container for up to 3 days. If stacking multiple pancakes, place a paper towel between them to keep them from sticking together.

Tips on reheating:

• For the best (crispy) results, use a non-stick skillet on the stovetop – not the microwave. Unless the skillet you’re using is super old, you shouldn’t need any oil to reheat at all.
• Get the pan going over medium to medium high heat – and add your chive pancake slices.
• Cook on each side for a minute or two, until hot and crispy.

Did you like this Korean chive pancake recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Korean Chive Pancake (Buchujeon)

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Bold, crispy, chewy and garlicky, this Korean chive pancake calls for garlic chives as a plant-based filling. Serve this iconic Korean side dish with a simple yet punchy four ingredient dipping sauce.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: About 4 pancakes
• Category: Appetizer
• Method: Pan frying
• Cuisine: Korean
• Diet: Vegan

Ingredients

Units USM

• 1 cup Korean pancake mix or all-purpose flour
• 1/2 tablespoon cornstarch
• 1 cup ice cold water
• 3 ounces garlic chives, cut in half crosswise
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 2 to 3 tablespoons neutral oil such as vegetable oil or grapeseed oil

Dipping Sauce

• 2 tablespoons soy sauce
• 2 tablespoons plain rice vinegar
• 1 teaspoon sugar
• 1/4 teaspoon sesame oil

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Instructions

1. Mix the pancake mix, cornstarch, and water in a bowl, until smooth.
2. Add the garlic chives, garlic, salt and pepper, and mix.
3. Place a large skillet over medium heat and when the pan is hot, add 2 tablespoons of oil.
4. Swirl the oil around the pan to evenly coat the surface. Ladle up about a quarter of the mixture and add it to the pan.
5. Quickly spread the mixture by moving the pan from side to side, or by gently spreading it with the back of the ladle, to form a round pancake [square or rectangular works too].
6. Cook for 3 to 4 minutes, until part of the top is cooked, and flip the pancake. Cook until parts of the pancake are golden brown.
7. Transfer to a plate and repeat the same process 3 more times (you may need to coat the pan with a little more oil, in which case, the remaining 1 tablespoon can be used).
8. Cut each pancake into quarters or smaller pieces if you prefer, and serve with dipping sauce.

Notes

Store the leftover buchujeon in an airtight storage container and refrigerate for up to 3 days. 

To reheat the slices, place a non stick skillet over medium heat and add the slices once the skillet is hot. Cook for 2 to 3 minutes and serve. You shouldn’t have to add any oil to the skillet, unless the skillet you are using is very old (add just a little – one teaspoon of oil should be enough).

Nutrition

• Serving Size: 1 pancake
• Calories: 185
• Sugar: 0.5g
• Sodium: 4mg
• Fat: 7.3g
• Saturated Fat: 5.6g
• Unsaturated Fat: 0.3g
• Trans Fat: 0g
• Carbohydrates: 26.2g
• Fiber: 1.4g
• Protein: 4g
• Cholesterol: 0mg

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Korean Chive Pancake (Buchujeon)
Pickled Plum.

These crunchy, sweet and refreshing sugar snap peas are served with a traditional Japanese onion and sesame dressing that’s nutty and savory. They can be served as a side to other Japanese inspired dishes or as a chilled side to a light lunch or dinner.

What Are Sugar Snap Peas?

Sugar snap peas – or just snap peas – are a cross between snow peas (Chinese pea pods) and garden peas (English peas). They have a rounded, plump shape, a crisp exterior texture and an overall sweet, vegetal flavor.

While the pods are crisp, the peas inside are very tender. Low in calories and high in fiber, this legume is also rich in folic acid, vitamin C and calcium.

Is it OK to Eat Sugar Snap Peas Raw?

The whole pod is edible – and can be eaten raw. That includes both the crisp outer pod and and the tender peas inside.

However, for this easy recipe, I like to blanch them quickly. We’ll talk about why and how to do it in a sec.

How to Trim Sugar Snap Peas

Most snap peas have a tough fibrous string that runs along the top and bottom seams (very similar to snow peas). While technically edible, those strings aren’t pleasant to eat. However they’re very easy to remove.

• Hold the snap pea with the inside of the curve facing up (like a smile)
• Take a paring knife and make a small cut at one stem end – and pull along the seam from end to end
• Then flip the snap pea, and repeat the process on the bottom side
• Here’s a quick video of the process

Don’t skip this easy but crucial step! Those tough strings at the seams are not nice to eat.

Ingredients for Sugar Snap Peas With Sesame Dressing

• Snap Peas: Use fresh snap peas that are bright green and look firm and rounded. A few blemishes are OK. But steer clear of snap peas that are starting to wilt or turn yellow or brown. Remember to trim the ends of the stems to remove the fibrous strings from the seams.
• Minced Shallots: These deliver a delicate sweetness and a hint of sharpness to the dressing. One small shallot should net you around two tablespoons once minced. If you don’t have shallots on hand, use an equal amount of minced onion.
• Extra Virgin Olive Oil and Sesame Oil: Sesame oil imparts a toasted, nutty quality to the dressing – and elevates the savoriness of the soy sauce. When it comes to olive oil, use first press extra virgin olive oil. Trust me, you’ll taste the difference.
• Chinkiang Vinegar: This is Chinese black vinegar. It imparts a slight fruity sweetness with an edge of umami. It’s in the same general ballpark as balsamic vinegar – however, not nearly as sweet. Grab chinkiang vinegar on Amazon.
• Soy Sauce: Shoyu is the universal bringer of umami! It’s the main source of savoriness in this simple dressing. Although you can use a teaspoon of tamari or liquid aminos instead if you prefer.
• Salt: You’ll want salt for both the dressing – and for salting your blanching water. For the dressing, use kosher salt. The larger salt crystals make oversalting your dressing less likely than using an equal amount of table salt. For the blanching water, feel free to use kosher salt, table salt or sea salt.
• Sesame Seeds: These add a bit of texture and nuttiness to this snap pea salad (and they look great nestled against all that bright green from the snap peas).

How To Blanch Sugar Snap Peas

Aside from assembling the dressing, blanching your snap peas is just about the only cooking you’ll have to do for this fresh and easy recipe.

Blanching is a simple process of quickly boiling the snap peas – and then shocking them immediately after in an icy cold water bath. Not only does it mildly soften the peas, it brightens the green color significantly. You’re left with a perfectly balanced texture that can be summed up as crisp tender.

1. Fill a medium sized bowl with cold water and plenty of ice and set it aside
2. Meanwhile, bring a small pot of salted water to boil on the stovetop
3. Once the water is boiling, add your snap peas and boil for 2 minutes
4. Then drain the boiled snap peas and immediately immerse them in the ice bath – and let them sit there for 5 minutes
5. Finally drain the chilled sugar snap peas and pat them dry with a paper towel

How To Make Sugar Snap Peas With Sesame Dressing

1. Gather all of your cooking tools and ingredients.
2. Blanch, shock and dry the snap peas (follow the step by step instructions for blanching just above – or in the recipe card).
3. Assemble the sesame dressing. Add the minced shallot (or onion), olive oil, sesame oil, chinkiang vinegar, soy sauce, kosher salt and sesame seeds to a small bowl and mix well.
4. Serve. Place the snap peas in a serving bowl or plate and top with the dressing.

What to Serve With This Recipe

While these zesty and crisp snap peas are good on their own, I typically like to serve them as a simple side dish to a protein of some sort. They pair so well with fish and tofu. Here are a couple ideas:

And check out these other delicious and easy Asian veggie dishes

Edamame With Spicy Garlic Sauce

Hijiki Salad (Hijiki No Nimono)

Blistered Shishito Peppers

Seaweed Salad (Kaisou Salada)

How to Store Leftovers

• Refrigerate any leftover sesame snap peas inside an airtight container for 2 to 3 days
• Since these crunchy sugar snap peas are served cold, there’s no need to reheat prior to serving

Did you try this sugar snap peas with sesame dressing recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Sugar Snap Peas with Sesame Dressing

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These crunchy, sweet and refreshing snap peas are served with a traditional Japanese onion and sesame dressing that’s nutty and savory.

• Author: Caroline Phelps

Ingredients

Units USM

• 8 oz sugar snap peas

Sesame dressing

• 2 tablespoons onion or shallot, minced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon sesame oil
• 1 teaspoon chinkiang vinegar
• 1 teaspoon soy sauce
• 1/8 teaspoon salt
• 1/2 teaspoon sesame seeds

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Instructions

1. Fill a medium size bowl with water and plenty of ice. Set aside.
2. Add all the ingredients for the onion sesame dressing to a bowl and whisk until combined. Set aside.
3. Bring a small pot of salted water to boil.
4. Add the sugar snap peas and boil for 2 minutes.
5. Drain and add the sugar snap peas to the ice bath. After 5 minutes, drain the sugar snap peas and pat them dry with a paper towel.
6. Transfer the sugar snap peas to a serving plate or shallow bowl and top with the dressing. Serve.

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Sugar Snap Peas With Sesame Dressing
Pickled Plum.

Plant based cooking can feel like a trip around the world! From Japanese chili oil, to a creamy Italian vegan ‘carbonara’ – to fiery Buffalo sauce, and all stops between. These tangy, spicy, savory and easy sauces will change the way you look at vegan food. Level up your own plant-based cooking with these punchy vegan sauce recipes!

Looking for simple ways to introduce more veggies to your dinner table? Whether you’re vegetarian, vegan – or taking the Meatless Monday thing on a little test drive – the sauce you use can make or break your dinner.

No Salad Dressings Here. These Are Vegan Sauce Recipes, Made For Omnivores

Eating plant based dishes should never feel like a sacrifice. Because – let’s face it, if it does, you’ll naturally do less of it.

That’s why all of these homemade vegan sauces and condiments are assertive and loaded with the punchy flavors we all crave at dinnertime. So whether you’re whipping up burgers and fries – or are tossing together a mustard greens and lime salad while pan-frying crispy tofu – you’ll definitely find some delicious sauces that will hit the spot here!

Homemade All Purpose Tomato Sauce

All you need are a few simple pantry ingredients – and a whole lotta love – to whip up this rustic tomato sauce. It obviously works well as a pasta sauce. But I’ve been known to use this as a pizza sauce, a dipping sauce for fried zucchini sticks – and it’s the best sauce for eggplant parm (when I’m indulging in Parmesan cheese). This southern Italian classic is naturally gluten-free and oh so comforting.

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Duck Sauce

No trip to the Chinese takeout spot would be complete without an order of egg rolls or crispy vegetable spring rolls. And, while I love the bright, neon duck sauce that comes in individual packets, Ben finds it too sweet. So I made a homemade version! This duck sauce is the perfect balance of sweet, savory and tangy. Try it out with this vegetable egg roll recipe – or when you order egg rolls and fried wonton strips from your favorite delivery place.

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Hot Sichuan Chili Oil

Looking for the magic condiment that makes Sichuan food so irresistible? This is it! Smoky, garlicky, salty and hot – this all purpose chili oil features a blend of spices that powers-up stir fries, noodle dishes… really anything you throw it on. Sichuan peppercorns can be an acquired taste (hello, numbing sensation!), but if you love that, you’ll put this chili oil on everything.

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Vegan Bolognese Sauce

Bolognese sauce is one of those sauces that is so perfect in its original form, it almost seems like a sin to play around too much with it. But when you ladle this vegan version on top of a bowl of pasta, you’ll be shocked by just how meaty it is (thanks to the strange alchemy of mushrooms, onion, carrot and bell pepper!). The secret to this hearty sauce is getting the texture right. Pulsing a portion of the sauce in a blender – then adding that back to the fully chunky tomato sauce – will get you there. Mangiamo!

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Restaurant Style Teriyaki Sauce

My mom made teriyaki chicken and teriyaki tofu for us when we were kids. My brother used to call it Japanese bbq sauce. So I’ll always have a strong connection to that iconic savory and sweet flavor that straight-up lacquers proteins and makes everything taste moreish. And you can make this easy vegan sauce with soy sauce, mirin, garlic, sugar and cornstarch. That’s it! Don’t blame me if you start putting this on EVERYTHING.

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Vegan Mushroom Gravy

When it comes to mashed potatoes, I’m definitely putting gravy on them. But that same logic applies to French fries for me as well. You see, I grew up in Quebec – home of poutine. And this mushroom gravy has become one of those all-purpose vegan sauce recipes I rely on for all types of food. The savory and umami notes come through and make my plant based meals seem just a little more meaty. Anyway, grab the flour, and vegan butter and get working on this dairy free gravy. And never feel weird about putting gravy on your French fries!

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The Best Dumpling Sauce

Could you make a full meal out of dumplings? I could (and have). Whether you’re drawn to Japanese gyoza, Chinese potstickers – or Korean kimchi tofu mandu – I’ve got two dumpling sauces that you can make in less than 5 minutes. The Chinese inspired dumpling sauce in particular really shines because of the cheeky interplay between chili oil and chinkiang vinegar. If you’re a dumpling junky (like me), this one is for you.

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Vegan Carbonara Sauce

Full disclosure: I get a little nervous when I see things like cashew cream carbonara – and vegan alfredo sauce on the menu anywhere. It’s not that I don’t applaud the attempt at serving plant based alternatives. It’s just that some things are perfect as-is. Well, that said, I’m gong on record here: this vegan carbonara sauce is one of my favorite recipes of all time. Period. Make this vegan recipe for the meat eater in your life and watch how quickly the plates come back, licked clean. And there’s not a cashew in sight.

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Black Bean Sauce

Craving restaurant quality Chinese food at home? This pungent, savory, earthy and aromatic black bean sauce recipe delivers authenticity and depth of flavor reliably and super quickly. And it only takes 15 minutes to whip up. Now, the recipe steps call for chicken broth OR vegetable broth. If you’re following a plant based diet, you know which one to use. But the best part: fermented black bean sauce is so versatile. You can use this vegan Chinese sauce as a condiment, a marinade, or composed stir fry sauce.

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Homemade Rayu – Japanese Chili Oil

Looking for a fiery plant based condiment to round out your Japanese favorites like gyoza and ramen? I’ve got you. This homemade taberu rayu is loaded with fresh scallions, garlic and ginger. And there’s no shortage of ichimi togarashi and Chinese red pepper flakes in the chili department. Make it in 15 minutes – and store it in an airtight container for up to 2 months. Just FYI though – there’s no way it’ll be around that long before you devour it all!

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Pomodoro Sauce

Like your Italian tomato sauce super smooth? Pomodoro sauce is a blended sauce, so you won’t find any chunks here. Just smooth, tomato-y perfection. Have you ever dropped the word pomodoro into Google Translate? It just comes back with the word ‘tomato’. And that’s a pretty fitting thing since this vegan sauce recipe is literally the essence of the vine-ripened tomato in August. Use this classic Italian sauce on any pasta, pizza or ravioli and… just… yum.

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Light Cranberry Relish

This lightened up cranberry relish is more tart than sweet thanks to frozen cranberries and lemon juice – and packed with spices like cinnamon sticks and cloves. And while I’m most vocal about this vegan sauce around the holiday season, I use it all throughout the year. Sure it goes well with leftover turkey sandwiches the day after Thanksgiving – but I use this as a sweet/tart topper for my morning oatmeal, pancakes and toast on the regular. And for those times I sneak a bowl of ice cream, this makes the best fruity addition. Make yours in 20 minutes from start to finish.

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Eel Sauce – うなぎのタレ

Eel sauce (called unagi no tare) is a sweet, savory and umami loaded brown sauce made with soy sauce, mirin, sugar and sake. And while it’s typically used in Japanese grilled eel dishes like kabayaki and unadon, it’s actually one of those vegan sauce recipes that works with almost everything. The secret to this iconic Japanese condiment is to bring the four ingredients to a boil and then quickly lower the heat. Simmer on low until the sauce looks glossy. Check out this video to see how easy it is to make eel sauce at home.

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Sriracha Buffalo Sauce

I love watching hockey. And I used to crush a plate of buffalo hot wings with a side of celery and blue cheese sauce for really big games. But buffalo sauce is surprisingly versatile. Use this tangy vegan sauce on anything that needs a little kick. Sure, it works on chicken wings. But I like keeping it plant based with smoky roasted cauliflower, charred and crispy from the broiler. If that’s how you roll too, toss the florets liberally in buffalo sauce. Then you can even-out the burn with a little vegan ranch dressing or tahini sauce. Don’t forget extra napkins!

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Crazy Hot Chili Garlic Sauce

With over 40 Thai chilis in this chili garlic sauce, you’ll definitely feel the heat But, for those of you that aren’t intimidated – this Asian style hot sauce isn’t simply one-note-face-melting-fire. There are also sweet and sour notes in abundance from the rice vinegar. Shallots and garlic introduce real earthiness. This makes it one of those all-purpose vegan sauce recipes that you can use on noodles, rice, tofu, etc. Two pieces of advice: use kosher salt (so you don’t over-salt your chili sauce) – and wear gloves when handling the chilis!

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Sweet and Sour Sauce (糖醋醬)

Make this simple Cantonese style sweet and sour sauce anytime you’re craving delivery but know you should probably just cook instead. It only takes 7 minutes. Then use it as an easy stir fry sauce that will give your homemade wok creations restaurant caliber flavor. Works on any protein, but I’m partial to sweet and sour tofu. And I’ve got easy instructions on how to tweak the flavors of this iconic Chinese sauce to make it more or less sweet and tangy based on your own personal preferences.

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Have you tried any of these delicious and easy vegan sauce recipes? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below.

Easy Dumpling Sauce

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These recipes for Chinese dumpling sauce and Japanese gyoza sauce are so easy to make, you might be surprised that they taste just like your favorite restaurant versions!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 6 tablespoons
• Category: Condiment
• Method: Stirring
• Cuisine: Chinese

Ingredients

Chinese dumpling sauce

• 1 garlic clove, minced
• 1 scallion, finely chopped
• 3 tablespoons soy sauce
• 2 tablespoons chinkiang vinegar
• 1 tablespoon chili oil

Japanese dumpling sauce (gyoza)

• 3 tablespoon soy sauce
• 1 tablespoon plain rice vinegar
• 1 teaspoon chili oil

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Instructions

Directions:

Whisk all the ingredients together in a bowl and serve in individual dipping bowls.

Notes

You can make it less spicy by lowering the amount of chili oil.

Dumpling sauce should be kept refrigerated in an airtight glass or plastic container. It will keep for up to 4 weeks.

Nutrition

• Serving Size: 2 tablespoons
• Calories: 57
• Sugar: 0.9 g
• Sodium: 434.8 mg
• Fat: 4.6 g
• Saturated Fat: 0.6 g
• Unsaturated Fat: 1.9 g
• Trans Fat: 0 g
• Carbohydrates: 2.6 g
• Fiber: 0.1 g
• Protein: 1.3 g
• Cholesterol: 0 mg

Keywords: gyoza sauce, jiaozi sauce, potsticker sauce

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The Best Vegan Sauce Recipes
Pickled Plum.

Packed with umami and earthy flavors, shiitake mushrooms are a delicious ingredient to add to soups, risottos, fried rice, pastas, stir fries, and so much more. Not only are they tasty, they are also a superfood powerhouse! Learn how to clean and prepare them with this quick tutorial. Plus, make sure to scroll down to the recipe card to grab my easy sauteed shiitake mushroom and bamboo recipe!

What Are Shiitake Mushrooms?

Shiitake mushroom is an edible fungus that’s mainly found in the forest of Japan and China, in East Asia. The mushrooms grow in bunches on the decaying wood of trees such as the shii tree (Japanese chinquapin), oak tree, maple tree, and beech tree. The mushroom is shaped like an umbrella with a cap and a long stem, and is light to medium brown in color. The taste is earthy and smoky which makes them the second most popular mushrooms (after button mushrooms) used in cooking. They are also often used for medicinal purposes for their high levels of bioactive compounds and nutrients.

Shiitake mushrooms are low in calories and high in vitamin B, making them a popular ingredient to use for weight management. It’s also a great alternative to meat because of their meaty and chewy texture.

How to Prepare Shiitake Mushrooms

Preparing fresh shiitake mushrooms is very easy but there are a few rules to follow in order to get the best texture.

1. Clean them first: Place your shiitake mushrooms in a colander and quickly rinse them under water and drain well. I say quickly because you don’t want the mushrooms to absorb too much water (shiitake mushrooms are quite porous).
2. Wipe the caps with a damp paper towel: Use a damp paper towel and gently wipe the top of each cap and under, where the gills are, to remove any dirt. No need to clean the stems as we won’t be using them.
3. Cut off the shiitake stems: Use a sharp knife (I like to use a paring knife) to slice the stems close to where they connect to the cap.

That’s it! Your shiitake mushrooms are now ready to be cooked! You can cook them just the way they are, slice them into strips, or dice them if you are using them as a replacement to ground meat. Shiitake mushrooms are very flavorful on their own so they can be served pan fried with a little butter or olive oil, and seasoned with just a little salt and pepper. The options are endless!

Preparing Dried Shiitake Mushrooms

To prepare dried shiitake mushrooms, place the mushrooms in hot water and let them soak for 20 to 30 minutes. Some mushrooms will reconstitute quickly while others may take longer. The mushrooms are ready to use when they feel bouncy and can easily be bent. If you feel any hard part, leave then in water for a bit longer.

Take the shiitake mushrooms out of the water and gently squeeze them to remove any excess water. Pat them dry, cut off the stems, and use as is, or chop them however you like.

Keep the mushroom water, do not throw it away!

Shiitake mushroom water is full of umami and can be used just like any other broth. Strain the mushroom water to remove any dirt or bits and use it in soups, stir fries, stews, or to make a sauce (such as a mushroom gravy).

Sautéed Shiitake Mushrooms Ingredients

• Shiitake mushrooms: I prefer using fresh shiitake mushrooms when they are the prominent ingredient in a stir fry. But feel free to use dried ones if you cannot find fresh ones. Or refer to the shiitake mushroom substitute guide below for other options.
• Bamboo shoots: You will need canned bamboo shoots that have been well drained. Mine were pre-sliced but you can get whole bamboo shoot and slice them yourself as well.
• Green onions: A couple of chopped green onions to add a refreshing crunch and a pop of green.
• Garlic: In this recipe, the chopped garlic is added to the sauce instead of being added first in the pan. This helps preserve some of the spicy notes and gives it a sweeter, less pungent taste.
• Soy sauce: Use a Japanese soy sauce such as Kikkoman or Yamasa. The flavors are more rounded and less overly sweet or salty.
• Shaoxing wine: Shaoxing wine is a very popular rice wine used in Chinese cooking. It has a unique vinegary, caramel-like, sherry-like taste, which is why dry sherry is often mentioned as a good alternative.
• Sugar: A little sugar is added to the sauce to balance the savory and umami flavors.
• Sesame oil: Finally, some sesame oil to infuse the stir fry with some nuttiness.

Shiitake Mushroom Substitute

If you cannot find fresh shiitake mushrooms, the first and best substitute to use are dried shiitake mushrooms. If that’s not an option, you can use small portobello mushrooms (not the big ones since they are too watery), or oyster mushrooms.

These are the types of mushrooms closest to having the same texture as shiitake mushrooms. Personally, I will use button and brown mushrooms as well if that’s all I have in my fridge. It won’t taste exactly the same since shiitake mushrooms are quite smoky, but the dishes are still tasty nonetheless.

How To Make Sautéed Shiitake Mushrooms

Scroll all the way down to the recipe card for the full recipe.

1. Make the sauce. Mix the ingredients for the sauce in a bowl and set aside.
2. Pan fry the mushrooms. Fry the mushrooms in a skillet over medium high heat for a few minutes.
3. Cook the bamboo shoots. Add the bamboo shoots to the skillet and pan fry for a couple of minutes.
4. Add the sauce. Stir in the sauce and toss the shiitake mushrooms and bamboo until the are evenly coated.
5. Serve. Turn the heat off and transfer the stir fry to a serving plate. Top with green onions. Enjoy!

Can I Eat Shiitake Mushrooms Everyday?

Yes you can eat shiitake mushrooms daily and there are a lot of health benefits attributed to including them as part of your diet.

Shiitake mushrooms can reduce inflammation and strengthen the immune system, preventing us from getting colds and flu. This East Asian fungus can also improve sleep quality because of its high dose of vitamin D (a deficiency of vitamin D can cause insomnia). Also, other health benefits such as slowing the growth of tumors, improving heart health, and fighting obesity, are also linked to the consumption of shiitake mushrooms.

According to a 2011 study published in the Journal of Obesity, rats on a high dose of shiitake mushroom diet (which involved adding mushroom powder to a high-fat diet) had 35 percent lower body weight gains than rats on low and medium shiitake mushroom diets.

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How Many Should I Eat Daily?

Eating somewhere between two to eight mushrooms a day seems to be the magic window where improvement in health can be seen. Be careful not to go overboard as mushrooms contain purines, a chemical component that may cause gout if taken in large amounts.

How to Store Shiitake Mushrooms

Here is a quick guide on how to store shiitake mushrooms so they can preserve their freshness for as long as possible.

Fresh Shiitake Mushrooms

Start by taking the shiitake mushrooms out of their packaging. Grab a storage bag and place a paper towel in it. Add the shiitake mushrooms and place the bag in the refrigerator, leaving it opened, preferably in the vegetable crisper. This will keep the mushrooms fresh for about 1 week.

Dried Shiitake Mushrooms

Keep the dried shiitake mushrooms in a cool, dry place. That’s all you need to do if the bag hasn’t been opened. If it is opened, transfer the mushrooms to an airtight container or jar with a lid to prevent them from drying even more (do not use a paper bag). They should keep for months, if not years!

What to Serve with this Sauteed Shiitake Mushrooms

Serve this savory and earthy mushroom and bamboo dish with a simple bowl of white or brown rice. It can also be part of a more elaborate meal because it pairs well with soups, fried rice, smaller sides, and salads. Some of my favorites are:

• Japanese fried rice (yakimeshi)
• Blistered shishito peppers
• Chinese lotus root salad
• Nasu dengaku
• Bihon pancit

Other Shiitake Mushroom Recipes You Might Like:

• Sauteed Japanese eggplant
• Spaghetti vongole with shiitake mushrooms
• Stir fried veggies with garlic sauce
• Mushroom cabbage dumplings
• Hearty cream of mushroom chicken casserole

Did you try this shiitake mushroom recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Sautéed Shiitake Mushrooms and Bamboo Recipe

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This is a quick and easy sauteed shiitake mushroom and bamboo recipe with savory and earthy flavor. 

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 servings
• Category: Stir fries
• Method: Stir frying
• Cuisine: Japanese
• Diet: Low Calorie

Ingredients

Units MUS

Ingredients

• 1 tablespoon peanut oil, vegetable oil, or grapeseed oil
• 160g (about 1/3 pound) fresh shiitake mushrooms, sliced in half
• 200g bamboo shoots, drained well
• 2 green onions, finely chopped

Sauce

• 2 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 tablespoon shaoxing wine, dry sherry, sake, or mirin
• 1/2 teaspoon granulated sugar
• 2 teaspoons sesame oil

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Instructions

1. Mix all the ingredients for the sauce and set aside.
2. In a wok or deep skillet over medium high heat, add the oil and swirl it around to coat the surface.
3. Add the mushrooms and cook for 5 to 7 minutes, or until they are soft and slightly caramelized.
4. Add the bamboo shoots and stir fry for 2 minutes.
5. Add the sauce and toss well to evenly coat the ingredients.
6. Turn the heat off and transfer to a dish. Top with green onions. Serve.

Notes

Store the leftovers in an airtight container and keep in the refrigerator for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 194
• Sugar: 10.3g
• Sodium: 491.1mg
• Fat: 12.1g
• Saturated Fat: 6.3g
• Unsaturated Fat: 2.2g
• Trans Fat: 0g
• Carbohydrates: 18.7g
• Fiber: 4.4g
• Protein: 5.9g
• Cholesterol: 0mg

Keywords: itame, stir fry

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Sautéed Shiitake Mushrooms (and How to Prepare Them)
Pickled Plum.

These vegan Chinese recipes smack with flavor. From bao buns to dumplings to Kung Pao and General Tso. Plus vegan Chinese noodles, sauces and delicious stir fries. These are the plant based Chinese recipes you’ve been looking for!

If you’re vegetarian or vegan – or you’re committed to the Meatless Monday thing, a trip to the takeout spot can be confusing. Which Chinese dishes are vegan? What about the Chinese sauces… which of those are plant based?

While I can’t help you with your specific takeout order, I’m excited to share with you 21 of my favorite easy Chinese food recipes. And they’re all plant based.

There’s Nothing Missing in These Easy Vegan Chinese Recipes

Many of these vegan recipes are already in the Chinese cooking lexicon. That means they’re meatless by design – and have been so for centuries.

But there are obviously Chinese dishes that traditionally use meat.

Don’t worry! It’s so easy to make ingredient substitutes.

• Chopped mushrooms do a wonderful job of standing in for ground pork.
• Textured vegetable protein (TVP) bears a striking resemblance to ground meat as well.
• Bean curd can be braised, stir-fried, air-fried, deep-fried and baked. The texture can be anything you want it to be. And tofu has the added advantage of eventually tasting like whatever spices and sauces you prepare it with.
• You can swap out sauces for their vegan counterparts as well. For example, plant based oyster sauce is totally a thing.
• But let’s not forget the vegetables themselves. They’re already great as-is. And you can add a ton of texture to dumplings and bao buns with things like diced bamboo shoots, lotus root and water chestnut. The options are limitless.

The point is, there’s a lot to love about Chinese cuisine. And these easy vegan Chinese recipes are sure to be a hit whether you’re following a plant-based diet or are a full on omnivore!

Smacked Cucumber With Chili Oil

This Sichuan smacked cucumber is simple to make – and is all things salty, sour and spicy. But you may also find it a nice outlet for the stressors of the day. Because the smacked bit isn’t a euphemism. You literally smack your English cucumber with your palm against the flat side of your knife. See how in this video here. Then top with a fiery, salty hot chili oil. One of my favorite vegan Chinese food recipes of all time.

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Vegan Chinese Lotus Root Salad

Simple, delicate and so pretty to look at. Lotus has a pleasing, fibrous crunch. And it’s covered in a simple dressing made of rice vinegar, sugar and salt. Top with sesame seeds and chopped green onions. Make this lovely Chinese lotus root salad in 15 minutes from start to finish.

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Vegetable Bao Buns (包子)

Hey chef. Are you a little nervous about making bao buns at home? Don’t be. I was a little overwhelmed by the idea at first too. But once I got going, it was really quite a straightforward process. The toughest part is the spongy buns themselves. However, just like any recipe that calls for flour, yeast and baking powder – it’s all about getting the measurements right. The finished buns are so airy and light! I filled mine with bamboo shoots, napa cabbage, shiitake mushrooms – and seasoned the filling with sesame oil, soy sauce, sugar and ground white pepper. Omg, yum.

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Easy Homemade Wonton Soup (馄饨汤)

When it comes to ordering food at Chinese restaurants, wonton soup is typically the first thing my eyes gravitate to on the menu – yet is so rarely plant based. Because even if the broth and wonton filling is vegan, the wonton wrappers rarely (if ever) are. However, Nasoya makes vegan wonton and egg roll wrappers (sold at Ralphs, Safeway, Target, etc.). And that opens things up considerably! This savory Chinese-American classic is chock full of pillowy wontons stuffed with finely chopped cabbage, carrots and scallions. Plus I’ve got step-by-step instructions on folding wontons.

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Mushroom Cabbage Dumplings

Making dumplings at home has always been a food project I can enjoy while watching Korean dramas with my mom. Once you get into the swing of things, it becomes almost meditative. Don’t worry, I’ll walk you through the entire process. These fresh and savory dumplings are filled with a simple combination of mushrooms and cabbage. And the best part: you can steam them or pan fry them. Whichever you like best. If you’re 100% plant based, make sure your dumpling wrappers don’t contain egg. As for dipping, just look below. You’ll LOVE the dumpling sauce recipe that follows

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The Best Dumpling Sauce Recipe

Get your dip on. This vegan Chinese dumpling sauce is a simple combination of chinkiang vinegar (aka: black vinegar), soy sauce, chili oil, garlic and scallions. But the flavor is much more than the sum of its parts. It’s bold, savory, tart and a little spicy. Basically, it tastes like you’re at your favorite dim sum spot, ordering steamers of har gao from the pushcart. Make this stuff and keep it on hand for emergencies all your dumpling dipping needs.

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Easy Vegetable Egg Rolls

My husband is an egg roll junky. And anytime I make these veggie egg rolls, I have to make EXTRA. Because what’s not to love about fresh shredded veggies, quickly stir fried with soy sauce, sesame oil, ginger, garlic and white pepper? Vegans will want to track down plant-based wrappers. Then you can pan fry a batch to your heart’s content. Or why not try making egg rolls in your air fryer. Oh, if you like dipping your egg rolls in duck sauce, I’ve got a recipe for that iconic Chinese-American condiment a little further down on this page!

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Szechuan Potatoes With Vinegar and Chili Oil

Sure, shredded spicy potatoes may not be the first thing you think of when it comes to traditional Chinese food. But this is as real-deal as it gets. Salty, sour, nutty and just spicy enough to make your lips tingle – these vegan Chinese potatoes are one of the first things I make when whipping up a feast at home. And I order them from the amazing takeout spot in our neighborhood when I don’t feel like cooking. Ready in less than 20 minutes from start to finish. YUM.

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General Tso Tofu Recipe

Oh, that iconic sweet, savory, spicy glaze on General Tso anything. Sure, it’s best known with chicken or shrimp. But tofu does a stellar job as the protein in this vegan version. Because when you get a crispy exterior on tofu cubes, the silky soft interior has the perfect counterpoint texturally speaking. And once you hit the final dish with some chopped scallions (and maybe a few dried chilis for good measure), you know dinner is going to be epic.

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Kung Pao Cauliflower

A delicious alternative to classic Kung Pao Chicken. Cauliflower results in a taste that is just as smoky and satisfying. The key is to get a char on the cauliflower florets in your wok or a large pan. Then it’s a choose your own adventure when it comes to the heat. I like it spicy, so I add chopped chili – but leave it out if you prefer it mild. What’s not optional are the garlic and soy sauce. Use Shaoxing wine or dry sherry for a little extra oomph – and don’t forget the peanuts. And you can sub out cauliflower for bean curd if you’d like. Kung pao tofu would be yummy as well!

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Basic Congee – 粥

Absolute comfort food. Congee is rice porridge simmered to (almost) disintegration in water or broth and ginger. It’s eaten for breakfast across Asia – and is basically Chinese chicken soup for the soul. Best part: the basic recipe leaves a whole lot of room open to add the toppings you like best. Personally, I almost always top with fried shallots and chopped scallions – maybe a little chili crisp if I’m feeling feisty. What’s your favorite congee topping? Tell me about your faves in the comments. Regardless, make this silky, savory Chinese classic with just a few humble ingredients. It’s so satisfying.

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The Best Vegan Mapo Tofu (麻婆豆腐)

I say this all the time, but chopped mushrooms make the perfect substitute for the ground meat you’d typically find in a traditional Sichian mapo tofu. And that’s because mushrooms have a deep level of umami. I’m using both dry shiitake mushrooms (rehydrated) – and regular button mushrooms. When rehydrating the shiitakes, make sure you keep the water! That becomes a savory, earthy mushroom stock that levels up the flavor in this spicy vegan Chinese dish to a solid 11 out of 10.

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Stir Fry Veggies With Garlic Sauce

Clear out that overloaded vegetable crisper, and fire up your wok! This simple veggie stir fry is garlicky, savory and perfect. Cooking quickly on high heat allows the vegetables to soften a bit, without losing all of their crunch. And the three ingredient stir fry sauce barely qualifies as a recipe at all, but packs that archetypal savory wallop you get from your favorite Chinese stir fries. A final touch of sesame oil sends this easy dish into overdrive. Serve with a side of steamed rice for the full experience.

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Tofu Chow Fun With Watercress

Need a chow fun fix? These vegan Chinese noodles will definitely do the trick. And the key to the whole thing is the simple stir fry sauce. You’ll marinate medium firm tofu cubes in half the sauce for 20-30 minutes. The other half is reserved for the last minute when you add your chow fun rice noodles to the wok. And, if you’re able to impart a little wok hei to your stir fried noodle dish all the better!

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Vegan Dan Dan Noodles

Are these dan dan noodles spicy, nutty, tangy and savory? You bet they are. Don’t proper Sichuan dan dan noodles usually have pork in the recipe? Usually – but this recipe is 100% plant based. Um… will that be a problem? Absolutely not. Because mushrooms. In fact, I now prefer this version to the classic. The sauce has a gingery zing which is amplified with a bit of chili oil (you can increase or decrease based on your tolerance to spice). Soy sauce and rice vinegar do their push / pull and deliver a balance of brightness and earthiness. And, oh yeah – peanut butter. If I could only make one recipe from this list, this would be the one. Seriously.

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Spicy Vegan Sichuan Noodles

8 ingredients. 10 minutes. That’s all you need to whip up these fiery vegan Chinese noodles. And, since we’re using rice noodles, there’s no sneaky egg in sight. Now, this recipe calls for Korean gochujang (hot chili paste) to bring some heat and a whole bunch of savory funk. That’s counterbalanced with the inclusion of (practically fruity) chinkiang vinegar. If you have any leftovers from dinner, they’ll be gone before morning. Because someone in the house is gonna be compelled to have a spicy midnight snack

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Easy Vegan Fried Rice

There are (almost) no rules to fried rice. You can load it up with whatever ingredients and flavors you’re partial to. Yet, when it comes out of the wok, it’s typically fairly recognizable as fried rice. And that applies to the grains as well. Like Japanese rice? Jasmine rice? Brown rice? Go for it. But that’s precisely where a (very informal) rule comes in to play. If you use leftover rice that’s had a bit of time to dry out in the refrigerator, it won’t get soggy when it absorbs liquid ingredients like soy sauce in the hot wok. This recipe works with freshly cooked rice as well, so don’t worry if you don’t have leftover rice. I’m using brown rice in this plant based fried rice. What’s your favorite grain to use in fried rice? Let me know in the comments!

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Baked Tofu With Black Pepper Sauce

When cooking with bean curd, texture is a big deal. Baking and air frying tofu imparts a super crispy exterior, while keeping the inside pillowy soft. But the real draw to this crispy tofu is the black pepper sauce. It’s savory and has got some heat from the black pepper, but isn’t volcanic. If you like whole peppercorns, this one is for you!

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Hot Sichuan Chili Oil

This stuff is magic. Basically, this smoky, garlicky, salty and hot oil is the condiment that gives a ton of our favorite Sichuan recipes their irresistibility. It’s a mixture of Sichuan chili flakes and peppercorns mixed with shallots, garlic and neutral oil. Then it’s perfumed with star anise, cinnamon, cloves and a bay leaf. Use it on noodles, veggies, rice… whatever. If you try it once, you’ll start to get nervous once the jar gets low. No problem though, it’s easy to make another batch!

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Black Bean Sauce

Of all the vegan Chinese sauces out there, I probably turn to this one the most often. Because there’s no better way to dress up a simple stir fry with loads of flavor than using Chinese black bean sauce as a ready-made stir fry sauce. Just add it to the wok and *poof* that pile of food is seasoned. Chinese black beans are fermented, giving them a pungent, salty, earthy funk. And shallots and garlic deliver an aromatic fragrance to the mix. If you’re looking for a way to cook restaurant quality stir fries at home without reinventing the wheel, this is your all-in-one solution.

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Duck Sauce

Confession: I love the Day-Glo, marmalade-sweet duck sauce you get alongside egg rolls at many Cantonese restaurants in North America. However, my husband does not. So I went on a mission to create a duck sauce that retained some of the sweetness, but leaned a little heavier on the tangy aspect – and introduced a little heat. In fact, it’s so easy to mix these four base ingredients together, you’ll be hard pressed to find any reason whatsoever to not make it. The #1 reason to whip it up: it’s delicious and makes egg rolls and fried veggie wontons absolutely sing. So, does the hubby like it too? Yep. And now we have a jar in the fridge at all times. Because you never know when the crushing need for spring rolls will hit.

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Have you tried any of these easy vegan Chinese recipes? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below.

Easy Vegetable Egg Rolls

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Making egg rolls at home is so easy that you will never feel the need to order them again! Plus, they taste so much better than the ones you order from the restaurant because they are packed with fresh ingredients.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 egg rolls
• Category: Side
• Method: Pan Frying
• Cuisine: Chinese
• Diet: Vegetarian

Ingredients

• 12 6-inch square egg roll wrappers (approximately)
• Cooking oil such as vegetable oil or peanut oil

Filling:

• 1 1/2 tablespoons sesame oil
• 1 tablespoon ginger, peeled and minced
• 1 tablespoon garlic, minced
• 4 cups shredded cabbage
• 2 cups carrot, julienned
• 4 scallions, finely chopped
• 1 1/2 teaspoon soy sauce
• 1 teaspoon sugar
• 1/8 teaspoon salt
• 1/8 teaspoon ground white pepper

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Instructions

1. In a pan over medium heat, add sesame oil, ginger, and garlic, and cook for 1 minute.
2. Add cabbage, carrot, and scallions, and cook for 4-5 minutes, until vegetables are tender.
3. Add soy sauce, sugar, salt, and ground white pepper and stir. Cook for 1 minute, turn the heat off, and transfer the mixture into a bowl. Set aside for 10 minutes, until the vegetables have cooled down a bit.
4. Grab an egg roll wrapper and place it diagonally on a flat work surface (one edge of the wrapper should be facing you).
5. Scoop about 2 tablespoons of the vegetable mixture and place it in the center of the wrapper. Spread it across sideways leaving about 2 inches of wrapper free on each side.
6. Grab the bottom edge of the wrapper and fold it over the filling. Tightly roll until you reach the center of the wrapper.
7. Tightly fold each side of the wrapper toward the center (where the filling is) and continue to roll until you’ve reach the top corner.
8. Seal the top by wetting the corner with a little water. Place the egg roll on a plate with the top corner facing down. Repeat the same step until all the filling has been used.
9. In a large pan over high heat, add enough oil to cover the surface of the pan by about half an inch.
10. When the oil is hot, carefully slide a few egg rolls into the pan and cook for 1-2 minutes, or until they are golden brown. Flip the egg rolls over and cook for another 1-2 minutes. 
11. Transfer the egg rolls to a plate covered with paper towel to drain.
12. Serve with duck sauce, your favorite dipping sauce or my easy dumpling sauce recipes.

Notes

Please refer to the steps written in the post if you are looking to bake or air fry these vegetable egg rolls. 

Refrigerate leftover egg rolls in an airtight glass or plastic container. They will last 3 to 4 days.

Freezing egg rolls: Wait until the egg rolls have completely cooled down. Once cooled, place them back on the baking sheet and put in the freezer for about 4 hours. Take them out of the freezer, place the egg rolls in a plastic storage bag, and put them back in the freezer. They will last for 1-2 months.

Reheating frozen egg rolls: Preheat the oven to 350ºF. Place the egg rolls on a baking sheet and bake for 10 minutes. Flip them over and bake for an additional 8-10 minutes.

Nutrition

• Serving Size: 1 egg roll
• Calories: 135
• Sugar: 2.7 g
• Sodium: 301.2 mg
• Fat: 4.5 g
• Saturated Fat: 2.2 g
• Carbohydrates: 20.7 g
• Fiber: 1.8 g
• Protein: 3.4 g
• Cholesterol: 2.4 mg

Keywords: appetizer, vegetarian, spring roll

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The Best Vegan Chinese Recipes
Pickled Plum.

How do you like your carrots? Boiled, steamed, or roasted? If you’re looking for a new way to enjoy this root vegetable, then you should try air frying them. Air frying is a great alternative to traditional methods of cooking – it’s quick, easy, mess-free, and gives the carrots a beautiful caramelization. This colorful side dish is also vegan and can be made gluten-free!

Why Use An Air Fryer

A lot of readers have asked me if buying an air fryer is worth the money, and my answer is always “yes, it absolutely is”.

Why?

Because it cooks food fast, uses little oil, and is easy to clean. Also, using an air fryer means you get to enjoy vegetables that are just the right texture because the cooking process is so straight forward. Check on them every 2 to 3 minutes until the desired texture and you will end up with the most perfect crispy fries, fork tender green beans, or carrots, like these ones, that are tender but still yielding a lovely crunch. Air fryer recipes are the best because they are so easy to make!

An air fryer is basically the smaller version of a convection oven. It uses a fan to circulate hot air around the food placed in the air fryer basket, cooking it evenly from all sides. An air fryer is great for reheating pizza slices, making fries, roasting meats, fish, and tofu, and roasting vegetables. It’s a kitchen appliance loved by home chefs and people looking to lose a few pounds since little to oil is needed to cook food.

Can I Use Aluminum Foil In An Air Fryer?

Yes you can but there are a few things to remember when using foil. First of all, it makes the cleaning process even easier so I’m all for that, but there are a few things to keep in mind:

• Aluminum foil should only be used inside the air fryer basket.
• Do not cover the fan or heating part as this will prevent the machine from cooking the food evenly.
• Only use enough aluminum foil to cover the bottom surface needed. Leave a little space open for ventilation.
• Do not cover your food with foil (fold it to create a pouch) as the food will not to cook properly.

Best Oil To Use For Air Fryer

There are many different types of oil you can use for an air fryer. However, you must know what temperature your food needs to be cooked at before choosing the right one. Since every oil has a different smoke point, it can affect how your food tastes. Here is a simple list of oils that can be used for an air fryer along with their smoke point:

• Avocado oil – 570ºF
• Peanut oil – 450ºF
• Coconut oil – 450ºF
• Grapeseed oil – 420ºF
• Vegetable oil – 400ºF
• Olive oil and extra virgin olive oil – around 374-405ºF

As you can see, I have chosen grapeseed oil for this recipe (vegetable oil also works) because its smoke point is 420ºF and I am air frying my carrots at 400ºF. Using olive oil might have worked but I didn’t want to take a chance since every olive oil has a slightly different smoke point and could have given my veggies a burnt taste.

Air Fryer Carrot Ingredients

• Carrots: You will need 3 to 5 medium size carrots. The fatter they are the better since it’s easier to slice them into sticks. I like my air fryer carrots to be on the thicker side but feel free to slice yours like carrot fries if you prefer them that way. You can also use baby carrots if you want to keep the prep work to a minimum. However, it should be noted that baby carrots don’t have the same flavor as fresh carrots that tend to be much sweeter. And keep in mind that cooking times may vary depending on the cut of the carrots.
• Oil: Any oil that has a smoking point above 400ºF will work. I am using grapeseed oil but vegetable oil and avocado oil also work well.
• Salt: I like to add a little salt as a seasoning to my carrots to balance their natural sweetness.
• Black pepper soy sauce: This is a delicious savory, slightly sweet, and umami rich sauce I love using not only with these carrots but with many other vegetables as well. It’s a simple mixture of mirin, soy sauce, oil, and ground black pepper.

Flavor Alternatives

If you’d rather skip the black pepper soy sauce and season your carrots with something more conventional, here is a list of popular ingredients that pair well with this root vegetable:

• A generous squeeze of lemon juice.
• Fresh herbs such as parsley, rosemary, fresh thyme, and fresh dill.
• Some parmesan cheese grated on top of the carrots, while they are still warm, to allow the cheese to melt.
• A sprinkle of spices such garlic powder or onion powder.
• A pat of melted butter just before serving.

How To Use An Air Fryer

Using an air fryer is very easy! Here are the basic instructions to using an air fryer:

1. This one is optional but I recommend preheating the basket for a couple of minutes before using so you are roasting at the right temperature from the start. Otherwise, you might need to roast for a little longer than what the recipe calls for.
2. Make sure your carrots are pat dry so the oil can stick to them and yield a crispy caramelized exterior.
3. Brush the air fryer basket with a little oil to prevent the food from sticking. Alternatively, you can use foil as mentioned in the section above.
4. Add enough carrots to cover the bottom of the basket but without overcrowding it. In order for food to cook well, there must be space to allow the hot air from the fan to circulate everywhere around your food. Do not stack your food, cook in batches if needed, in a single layer.
5. Know your smoking point. As mentioned above, use the right oil to roast your food at the right temperature to prevent the flavor from tasting burnt.
6. Take the basket out a couple of times to check on your food. It’s also a good idea to flip or shake your food halfway through the roasting process to ensure that all the sides will cook evenly.
7. When the carrots are ready, dress them with the black pepper soy sauce. Enjoy!

Reheating Carrots In An Air Fryer

If you happen to have leftovers cooked carrots that need reheating, you can use your air fryer to do. It will revive their texture and prevent them from getting too mushy.

The basic rule of thumb to reheating food is to set the temperature 30 to 50 degrees lower than what the food was originally cooked at. So, for these carrots, reheating them at 350-370ºF is what you are looking for. They will only need a few minutes in the air fryer before they are ready to be served.

What To Serve With Air Fryer Roasted Carrots

Air fryer carrots make a great side dish to traditional western dishes because of their natural sweetness. Adding a black pepper soy sauce gives them a Japanese flair and can pair beautifully with other Japanese dishes such as:

• Nasu dengaku (miso glazed eggplant)
• Gomae (Japanese spinach salad with sesame sauce)
• Teriyaki arctic char
• Onigiri (rice balls)
• Omurice (omelette fried rice)

Other Air Fryer Recipes You Might Like

Air Fryer Green Beans

Air Fryer Tofu with Teriyaki Sauce

Ginger Garlic Air Fryer Salmon

Air Fryer Sweet Potato with Sriracha Mayonnaise

Did you like this air fryer carrots with black pepper soy sauce recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Air Fryer Carrots with Black Pepper Soy Sauce

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Air frying is a great alternative to traditional methods of cooking – it’s quick, easy, mess-free, and gives the carrots a beautiful caramelization.

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 9 minutes
• Total Time: 14 minutes
• Yield: 2 sides
• Category: Side
• Method: Air fryer
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 3–5 small to medium size carrots
• 1 tablespoon grapeseed oil or vegetable oil
• Kosher salt
• Cooking spray

Sauce

• 1 tablespoon mirin
• 1 tablespoon soy sauce, or use tamari or liquid amino for a gluten-free version
• 1/8 teaspoon ground black pepper
• 1 tablespoon grapeseed oil or vegetable oil

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Instructions

1. Preheat the air fryer to 400 ºF.
2. Peel the carrots and slice them in half lengthwise and in half widthwise (each carrot should give you 4 pieces).
3. Add the sliced carrots to a plate and drizzle the grapeseed oil over them. Toss the carrots using your hands to coat them evenly and sprinkle a little salt.
4. Take the air fryer basket out – be careful as it will be hot! – and spray with a little cooking spray.
5. Place the carrots flat in one layer and close the air fryer. Air fry for 5 minutes and take the basket out.
6. Flip the carrots over and air fry for another 3 to 4 minutes, until desired consistency.
7. Turn the air fryer off and transfer the carrots to a serving bowl or plate.
8. Mix the ingredients for the sauce and drizzle it on top of the carrots. Serve.

Notes

Reheating: Reheat these carrot in the air fryer between 350ºF and 370ºF for a few minutes.

These carrots will keep refrigerated in an airtight container for up to 3 days.

Nutrition

• Serving Size: 2 sides
• Calories: 206
• Sugar: 10.9g
• Sodium: 367mg
• Fat: 14.2g
• Saturated Fat: 6.6g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 19.3g
• Fiber: 4.3g
• Protein: 2g
• Cholesterol: 0mg

Keywords: convection oven

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Air Fryer Carrots with Black Pepper Soy Sauce
Pickled Plum.

If you’re looking for a savory eggplant dish, look no further than this sauteed Japanese eggplant! It’s quick, easy to make, and is packed with flavor. The eggplants are cooked until tender, then seasoned with a ginger, miso, and sesame sauce that is simply irresistible.

This recipe for sauteed Japanese eggplant is a quick and easy way to enjoy a tasty and nutritious plant-based meal. While the recipe calls for miso paste, this dish doesn’t taste anything like the traditional nasu dengaku (Japanese miso eggplant), where the eggplants are broiled and brushed with a sake and miso glaze.

This dish has a simpler taste – it’s savory, salty, and nutty, but doesn’t have the depth of flavor nor the pungent element that nasu dengaku has.

What Is A Japanese Eggplant?

Japanese eggplant, called ‘nasu‘ in Japanese, is a type of eggplant that is long and slender, with a thin, dark purple skin. They have a milder and slightly sweeter flavor than regular eggplants. Because of their smaller size, they cook faster and absorb flavor more easily. Japanese eggplants are often used in Asian cuisine and can be swapped with Chinese eggplants, which are lighter in color, and can sometimes be longer.

Sauteed Japanese Eggplant Ingredients

• Oil: I’m using vegetable oil to saute the eggplants but feel free to use other neutral oil such as grapeseed oil. Make sure it has a high smoke point so it won’t burn as easily as some other oils.
• Japanese eggplant: You will need three Japanese eggplants for this recipe. The eggplants are the star of the show so they must be cooked until very tender to achieve the perfect texture and be able to absorb the sauce.
• Green onions: Green onions add a touch of sweetness and crunch to the dish. Since they cook quickly I like to add them to the skillet towards the end of the recipe so they can retain a slight crunch.
• Shiitake mushrooms: The shiitake mushrooms add a ton of umami and earthiness to this dish! I recommend using fresh mushrooms if possible, but you can also use dried mushrooms that have been reconstituted in water.
• Fresh ginger: Fresh ginger adds a lovely warm flavor to the dish. It’s also very good for you as it has been shown to aid in digestion and fight inflammation.
• Water: A little water is needed to dilute the strong flavor of the sauce. You can also use dashi to add a briny element.
• White miso paste: Miso is made from fermented soybeans and is a staple ingredient in Japanese cuisine. I like to use white miso paste for this recipe because it’s milder, but feel free to use other types such as awase miso or red miso (use less if you are using red miso), if you already have some in your fridge or pantry.
• Sesame oil: Sesame oil adds a nutty taste to the sauce. It’s a traditional flavor found in many Japanese sauteed dishes.
• Soy sauce: I recommend using Japanese soy sauce such as Kikkoman or Yamasa, as they are more complex in flavor than other types of soy sauce.
• Salt and pepper: A little salt and pepper is needed to balance the flavor of the sauce.

Ingredient Variations

If you would like to play with the flavor of this dish or make it more filling, here are some ideas you might be interested to try:

• Add one or two minced garlic cloves and saute together with the ginger to add a little sweetness.
• Garnish with shredded shiso leaves to brighten up the dish and give it a unique and traditional Japanese taste.
• Drizzle a little rice vinegar on top to add some sourness.
• Add firm tofu cubes to make the stir fry more filling. I recommend cooking the tofu separately, dusted with a little cornstarch so they are crispy and pillowy (read my tutorial on how to make the perfect crispy tofu).

How To Cook Japanese Eggplant

Scroll all the way down to the recipe card for the full recipe.

1. Heat the oil in a large pan over medium heat.
2. Add the eggplants and saute on each side over medium-high heat for about 3 minutes, until the eggplants are tender.
3. Remove the eggplants from the skillet and slice them.
4. Add the scallions, mushrooms, and ginger to the skillet and cook for 3 minutes, stirring occasionally, until the vegetables are tender.
5. In a small bowl, whisk together the miso paste, sesame oil, and soy sauce. Add the sauce to the skillet, along with the eggplants, and cook for 2 minutes until heated through.

Note: Sauteing the eggplant in a skillet yields a result very similar to nasu agebitashi, where the eggplants are deep fried until tender. I find that sauteing them is much easier and healthier.

Where To Buy Japanese Eggplant

You can buy Japanese eggplant at Japanese grocery stores. You can sometimes find them in other Asian grocery stores, although it will most likely be Chinese eggplant that’s being sold, which is also fine. Whole Foods also sometimes carry Japanese eggplant.

Let me say this – Chinese eggplant is just as delicious as Japanese eggplant! In fact, they are so similar that I often swap one for the other without even thinking about it.

How To Store This Japanese Eggplant Recipe

To store this delicious eggplant stir-fry, start by letting the dish cool down to room temperature. You can then transfer it to an airtight container and refrigerate for up to 2 days.

I don’t recommend freezing this dish because the texture of the eggplant will get very mushy.

What To Serve With Japanese Eggplant

This sauteed eggplant recipe can be served as an appetizer, side, or part of a main. Because of it’s assertive flavors, it goes really well with a side of brown rice or white rice. You could also pair it with quinoa, farro, and even noodles.

As for sides to serve with it, some of my favorites are:

• Gomae (Japanese spinach salad with sesame sauce)
• Blistered shishito peppers
• Japanese fried rice
• Japanese egg drop soup
• Miso soup

Did you like this sauteed Japanese eggplant recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Sauteed Japanese Eggplant

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Tender eggplants seasoned with a ginger, miso, and sesame sauce that is simply irresistible.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 servings
• Category: Stir fries
• Method: Stove top
• Cuisine: Japanese
• Diet: Vegan

Ingredients

• 1 tablespoon vegetable oil or grapeseed oil
• 3 Japanese eggplant, stems removed
• 2 scallions, finely chopped
• 4 shiitake mushrooms, finely chopped
• 1 tablespoons fresh ginger, minced
• 2 tablespoons water
• 1 teaspoon white miso paste
• 2 teaspoons sesame oil
• 2 teaspoons soy sauce
• Salt and pepper, to taste

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Instructions

1. In a skillet over medium heat, add the vegetable oil and swirl it around to coat the entire surface.
2. Place the three eggplants in the skillet and cook for 3 minutes. Flip the eggplants over and cook for another 3 minutes, or until the eggplants are tender. Turn the heat off and transfer the eggplants to a cutting board. Let them cool to room temperature. Leave the skillet on the stove top as you will be using it again.
3. Mix the water, miso paste, sesame oil, and soy sauce in a bowl.
4. Season with salt and pepper and set aside.
5. Using a sharp knife, slice each eggplant into 4 pieces, lengthwise. Set aside.
6. Use the same skillet and turn the heat to medium high. Add the scallions, shiitake mushrooms, and ginger, and cook for 3 minutes, until the mushrooms are slightly caramelized.
7. Add the sliced eggplant and the sauce and stir fry for 1 minute, until the eggplant is warm.
8. Transfer to a plate and serve.

Notes

Store the leftovers in a storage container and refrigerate for up to 2 days. 

Nutrition

• Serving Size: 1 serving
• Calories: 183
• Sugar: 9.6g
• Sodium: 154.5mg
• Fat: 12.2g
• Saturated Fat: 6.3g
• Unsaturated Fat: 2.2g
• Trans Fat: 0g
• Carbohydrates: 18.4g
• Fiber: 8.2g
• Protein: 4g
• Cholesterol: 0mg

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Sauteed Japanese Eggplant
Pickled Plum.

Don’t worry: meat free meals can be exciting! From curry to shepherd’s pie to a meatless bolognese spaghetti sauce to a vegan pulled ‘pork’ sandwich and beyond, these are the exciting Meatless Monday recipes you’ve been looking for!

Are you cutting back on meat at your house? There are a ton of people who, instead of going full vegan or vegetarian, are choosing a day or two each week to eat plant based meals.

For a lot of people, that day is Monday.

What is Meatless Monday?

Meatless Monday was started by Sid Lerner in 2003 – alongside the Johns Hopkins Center for a Livable Future – as a way to encourage people to reduce their intake of meat.

The idea is that reducing meat consumption (even just a day less per week) can reduce stress on the planet’s resources, help combat climate change and benefit people as they reach for more vegetables, fruits and plant-based meals.

You may also see the day referred to as Meat-Free Monday.

Both Vegetarian and Vegan Meatless Monday Recipes

While all of these no meat dinner ideas are (obviously) meat free, there are a couple of classifications.

• Vegan recipes: Marked with the leaf. 100% plant based – with no ingredients derived from animals at all.
• Vegetarian recipes: No meat at all. However may contain ingredients like eggs, dairy, honey, etc. Feel free to use your favorite plant based substitutes if you follow a vegan lifestyle.

There’s no salad here. These meatless Monday recipes are all entree sized and super filling. No grumbling bellies an hour later!

So here are 18 meatless meals sure to please even the pickiest eaters in your crew.

The Best Vegan Mapo Tofu (麻婆豆腐)

Once you try making mapo tofu at home, you’ll never order the takeout version again. Mushrooms deliver a robust umami to the dish – and stand in for the traditional ground meat. Gochujang and spicy chili crisp bring a one-two-punch of heat. And you can take the spice up another level with Sichuan peppercorns if you’re so inclined. If you’re only going to try one dish on this list, this Sichuan classic is the one!

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West African Peanut Stew (Vegetarian)

I may turn to this West African influenced peanut stew more than any of my other meatless Monday recipes. And that’s because it’s packed with veggies, leafy greens and chickpeas. On the flavor side of things, you’re getting heat from garam masala, bird’s eye chilis and ginger – and a whole host of goodness from both peanut butter and crushed peanuts. The broth actually straddles the line between soup and peanut sauce texturally – and is so savory. I use collard greens in this one pot meal, but kale would be a good substitute (or spinach in a pinch).

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Vegan Shepherd’s Pie

Let’s hear it for the mighty lentil! Because it’s this hearty legume that delivers the meaty texture to this classic casserole while still keeping it plant-based. Traditional veggies like corn, peas and green beans are combined with the lentils in a thick, savory mushroom gravy. The whole thing is topped with pillowy mashed potatoes and then baked to perfection. If you like shepherd’s pie, this dish is a must!

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Stir Fried Bean Sprouts With Tofu and Garlic Chives

Now, I love fresh bean sprouts so much I could devour them straight out of the the container from the grocery store. But this stir fry is my ultimate favorite way to eat bean sprouts in a composed dish. Garlic chives and sprouts are flash fried in a soy based sauce alongside tofu for a dish that’s as pretty as it is delicious. You can use smoked tofu, pressed tofu – or a tofu cutlet. Use what you like best. This is one of those meatless Monday recipes that doubles as the perfect takeout fakeout as well.

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Vegan Spaghetti Bolognese

This vegan spaghetti bolognese delivers on the deep and slow cooked flavor promise of the original. Tomatoes: check. Garlic, thyme and oregano: check. And you won’t miss the meat with mushrooms! Finely diced, they mimic the texture of meat and give your tomato sauce a little extra umami earthiness. The secret to the perfect texture is pulsing part of the sauce in a blender (full instructions in the recipe). This is the perfect hearty red-sauce recipe for pasta night.

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Thai Green Curry

There’s something so magical about green curry paste and coconut milk. This Thai green curry is pungent, sweet and spicy like a good curry should be. Roasted delicata squash imparts a bit more sweetness. For heat, I’m using chopped Thai chilis. A little goes a long way – but if you like it volcanic, you know what to do

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Japanese Curry Over Mashed Potatoes

When you’re craving a little comfort food, this East meets West mash up is the easy vegetarian dinner recipe you’ve been looking for your entire life. Veggie loaded Japanese curry is served on top of silky smooth mashed potatoes (instead of the traditional rice). Think of a more savory, sweeter, richer inverted shepherd’s pie and you’ve pretty much got it. When it comes to veggies, use whatever you’ve got handy. I love carrots, mushrooms and zucchini in Japanese vegetable curry – but you can use eggplant, butternut squash, corn, etc. This flavor mixture is so unexpected and perfect, you’ll be licking the bowl.

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Vegetarian Stuffed Peppers

There’s nothing timid about these stuffed bell peppers. These colorful beauties are loaded with a hearty filling featuring black beans, tomatoes, jalapeños, squash and brown rice. You could use quinoa instead of the rice if that’s your thing. And you’ll get a burst of flavor from fresh herbs like thyme, and spices like cumin and chili powder. I use fresh grated Parmesan cheese in mine – but vegans can simply omit that ingredient. Top with avocado, cilantro and hot sauce for the full package. Ben actually calls these vegetarian tacos, ha!

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Creamy Vegan Carbonara

Step aside eggplant Parmesan. This creamy vegan ‘carbonara’ is where it’s at when I’m craving Italian. Now, I could eat pasta everyday. But when it comes to recreating the creaminess and tang of a good carbonara in vegan form, I turn to a couple of unexpected sources: silken tofu and sauerkraut brine. Sounds crazy. Tastes delicious. Instead of the traditional guanciale, I’m roasting mushrooms in smoked paprika and salt until they take on the caramelized chew of bacon. You will be shocked by this one. Seriously, try it!

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Air Fryer Teriyaki Tofu

Of all of the meatless Monday recipes here, this simple teriyaki tofu is one of the easiest to whip up. These delicate, protein packed tofu cubes are light, crispy, sweet and savory. Top with chopped scallions and serve with a side of perfectly fluffy rice.

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The Best Air Fryer Baked Potato

It wasn’t until I got an air fryer in my kitchen that I realized I had been doing baked potatoes all wrong. Now I lightly brush soy sauce on the outer skin of my potatoes. As they sizzle away in the air fryer, the savory flavors infuse into the crispy skin. It’s so… extra. You wanna know what else is extra? Topping a baked potato with kimchi, chopped green onion and sour cream. Oh, you’ll wanna read the label at the store, but did I mention that most commercially produced bacon flavored bits are actually vegan? The air fryer works great for sweet potatoes as well. Make these potatoes on their own – or as a hearty side to a vegetarian chili.

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Miso Kimchi Ramen

If you like your ramen, umami, bright and spicy, this one is for you! The miso based soup is fortified with funky and fiery Korean favorites like kimchi and gochugaru. And there’s an optional toasted garlic and scallion oil that makes the soup and noodles so delicious, it ins’t really optional at all. Top with fresh bean sprouts and canned corn for a fresh crunch and little pops of sweetness.

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Filipino Garlic Rice (Sinangag)

Garlic lovers, take note! This is the recipe you’ve been waiting for. Filipino garlic rice is infused with fragrant garlic oil and loaded with crispy garlic chips. And while it’s a breakfast staple in the Philippines, no one is saying you can’t make it for lunch or dinner. Since there’s no egg used, this is also one of the rare authentic fried rice recipes that is completely vegan. If you’ve only got 10 minutes to cook (and some leftover jasmine rice in the fridge), you’ll be sitting pretty.

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Beyond Beef Hambagu (ハンバーグ)

No sad veggie burgers here! This is a meatless Monday recipe for meat eaters. Hambagu is the Japanese equivalent of a hamburger steak – or Salisbury steak. But instead of the usual ground beef called for in this Japanese classic, I used the plant-based ground from Beyond Meat. The patties are fortified with onions, garlic and panko breadcrumbs – pan fried, and topped with a super savory gravy. This hearty vegan recipe will blow your mind with the meatiness of it all!

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Mexican Style Tofu Scramble

This isn’t a plate of scrambled Huevos Rancheros. But, with garden fresh salsa fresca and cilantro, this vegan tofu scramble sure does a good impression. The secret is warming spices like turmeric and cumin. Couple that with pan sautéed green bell peppers and you’ve got a breakfast scramble that is as delicious as it is hearty. Need a protein boost? This is the flavor packed scramble for you.

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Vegan Barbecue “Pulled Pork” Sandwich

Looks like meat. And it tastes like BBQ pulled pork. What gives? Enter the mighty jackfruit. Canned young jackfruit to be exact (doesn’t work with fresh jackfruit). Now, I know what you’re thinking. And it is probably the exact thing I was thinking before I actually tried making a pulled jackfruit sandwich. But this stuff is magnificent! Pair with your favorite BBQ sauce, make some crunchy coleslaw – and you’ll be eating a backyard BBQ favorite that just happens to be meat free.

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Easy Bibimbap Bowl (비빔밥)

Bibimbap is the perfect rice bowl. It’s got flavor elements that run the gamut from salty to spicy to nutty. Incidentally, this is also one of those meatless Monday recipes that can help you clear out your vegetable crisper – without resulting in yet another stir fry. Bibim means a mixture of various ingredients in Korean. Bap means rice. We’re using tofu, carrots, bean sprouts, shiitake mushrooms and baby spinach as our hodgepodge of elements. And you can use short grain white rice – or brown rice – whatever your preference. Top with an egg and drizzle with this simple to make bibimbap sauce recipe. Yum!

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The Best Cauliflower Casserole

This old-school casserole is cheesy and full of home cooked comfort food goodness. It’s one of those things that tastes like Mom made it, even if you didn’t grow up eating oven baked casseroles. Cauliflower and leeks form the base – while vegan bacon bits introduce an element of smokiness. But the secret to the flavor in this baked vegetable medley is miso paste. So savory. Top with shredded cheddar cheese and bake until just right. Mom would be proud of this one.

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Have you tried any of these easy meatless Monday recipes? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below.

Vegan Spaghetti Bolognese

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100% plant-based spaghetti ‘bolognese’ that tastes better than the real thing!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 people
• Category: Vegan
• Cuisine: Italian

Ingredients

Units USM

• 16 ounces dried thin spaghetti or regular spaghetti
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic (minced)
• 1 small onion (finely chopped)
• 1 medium carrot (finely chopped)
• 1 green bell pepper (cored, seeded and finely chopped)
• 10 ounces button mushrooms (finely chopped)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 28 ounces can diced tomatoes
• 1/2 cup vegetable broth

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Instructions

1. In a large pot over medium high heat, add olive oil, garlic and onions and cook for 2-3 minutes, until onions are translucent.
2. Add carrots, green bell peppers and mushrooms, stir and cook for 5 minutes.
3. Add thyme, oregano, tomatoes and vegetable broth and bring to a boil. Lower heat, cover and simmer for 30 minutes.
4. Put 2 1/2 cups of the vegan bolognese sauce into a blender and pulse a few times – do not over blend – until the texture looks like ground meat. Return to the pot and stir. Serve with pasta.
5. For the pasta: fill a large pot with water and salt (approximately 1 tablespoon salt, or 1.5 tablespoon kosher salt, per quart). Bring to a boil.
6. Cook pasta according to directions on the package (about 6-7 minutes for thin spaghetti). Drain – do not rinse – and set aside.

Notes

Save any leftover sauce – separate from the cooked noodles – in an airtight container in the refrigerator for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 359
• Sugar: 5.8g
• Sodium: 119.6mg
• Fat: 6.1g
• Saturated Fat: 0.9g
• Unsaturated Fat: 1.1g
• Trans Fat: 0g
• Carbohydrates: 64.5g
• Fiber: 4.1g
• Protein: 12.2g
• Cholesterol: 0mg

Keywords: main, meatless, plant based, tomato sauce, vegetarian, pasta

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18 Popular Meatless Monday Recipes
Pickled Plum.

Bring out the natural sweetness of sweet potatoes with an air fryer. This cooking method is quick and gives these spuds a tender texture and a charred caramelization that pairs beautifully with a creamy and peppery sriracha mayonnaise. Get this easy air fryer sweet potato recipe in your steady dinner rotation!

A Delicious and Easy Vegetarian Air Fryer Recipe

My air fryer has been getting a workout lately. I love the way it handles simple vegetable recipes – and creates the types of textures you’d normally have to roast or deep fry to get, all while using very little oil.

And this vegetarian air fryer sweet potato recipe exceeded my flavor expectations as well. You’ll only need a handful of ingredients to achieve lusciously tender sweet potatoes – and a full flavored dipping sauce – that is sure to be a hit at dinnertime or as a passed hors d’oeuvre.

Why This Recipe Works

• Sweet potatoes have a natural sweetness that isn’t cloying. Roasting sweet potatoes (or air frying in this case) causes the outer surface to brown up nicely due to the Maillard reaction. And the natural sugar content results in caramelization – adding a layer of toothsome exterior texture to the otherwise fork soft and fluffy sweet potatoes.
• This natural sweetness is offset by a savory, spicy and creamy dipping sauce that is a super simple combination of four ingredients. Mayo, sriracha, rice vinegar and umami miso paste are mixed to form a flavor profile greater than the sum of its parts. It’s perfection.
• And this air fryer sweet potato recipe is largely a set-it-and-forget-it type of thing. Aside from flipping the sweet potato pieces once during the cooking cycle, there’s not a lot of actual work to be done.

Air Fryer Sweet Potato Ingredients

Scroll all the way down for the full recipe.

For The Air Fried Sweet Potatoes

• Sweet Potatoes: You’ll want around 1 pound of sweet potatoes for this air fryer recipe. Start by peeling them, and then chop into pieces that are roughly 1/2-inch in size. While appearance isn’t important for this recipe, I’ve found pieces that generally resemble cubes work best. Inversely, longer sweet potato slices take up too much area space in the air fryer basket and won’t cook evenly.
• Olive Oil: Since we’re air frying, you’ll only need a tablespoon of oil to coat the sweet potato pieces. Use first press extra virgin olive oil for the best results.
• Salt and Pepper: You’ll use these simple, mainstay spices to add subtle flavor. A sprinkle of freshly cracked black pepper is best, but I’ve used the stuff from the shaker with great results as well. Use flakey sea salt or kosher salt in this air fryer sweet potato recipe. They taste better – and the larger salt crystals make it difficult to oversalt your food (unlike an equivalent amount of table salt).

For the Sriracha Mayo

• Sriracha Sauce: Sriracha is the perfect blend of sweet heat. It’s spicy without being volcanic and one note like many chili sauces out there. And using this as part of the dipping sauce means you can jettison many of the traditional spices you might normally turn to like chili powder, garlic powder, cinnamon, brown sugar, cumin or cayenne pepper. In short, sriracha delivers enough flavor that you can give your spice rack a break. It’s easy to find at your local grocery store – or grab sriracha here on Amazon.
• Mayonnaise: Mayo introduces its trademark creaminess, and helps temper the spice from the sriracha. If you’re making this vegan, just use vegan mayo instead. There are some great vegan options out there these days.
• Miso Paste: This injects a real savory earthiness to the dipping sauce. Miso paste is like the low end of a song, the bass line. Without the bass, the song is only partially complete. Trust me, you’ll miss the umami if you leave the the miso paste out. I use awase miso – which is a mix of red and white miso. But use whatever you have on hand. Read all about miso in this post here.
• Rice Vinegar: Bright with a mellow tartness and sweet undertones, rice vinegar elevates the sauce as a whole. Seasoned rice vinegar typically has added salt and sugar. I used plain rice vinegar for this sweet potato dipping sauce.

How to Cook Sweet Potatoes in an Air Fryer

1. Gather all of your kitchen tools and ingredients.
2. Place your sweet potato pieces in a large bowl. Drizzle with the olive oil and toss so that the pieces are evenly coated. Then sprinkle with salt and pepper and toss again.
3. Turn your air fryer to 400°F – and allow a few minutes for the machine to preheat (like you would an oven).
4. Once hot, brush the bottom of your air fryer cooking basket with a small amount of olive oil to prevent any food from sticking to the cooking surface.
5. Next add the sweet potatoes to the basket in a single layer. If you’re making a large quantity for a holiday meal or dinner party, it’s probably best to cook in multiple batches so that everything cooks evenly.
6. Air fry the sweet potatoes for 10 minutes and flip them. Air fry for another 10 minutes, then check the texture. Are they tender inside with a browned exterior? If so, they’re done. If not, air fry in additional 5 minute intervals until properly cooked. When it comes to cooking time for this recipe, it will largely boil down to what tastes (and looks) best to you.
7. Once cooking is complete, transfer the air fryer sweet potato pieces to a serving plate.
8. Finally, mix the sriracha sauce, rice vinegar, mayonnaise and miso paste in a small bowl until smooth. Serve as a dipping sauce.

How Does an Air Fryer Work?

This is the an overview of the bare-bones basics.

• An air fryer uses a fan to quickly circulate hot air from a heating element around your food. Since your food is suspended inside a cooking basket, the hot air can reach all sides of the food easily. And this is precisely why you don’t want to overfill the basket and potentially create pockets the hot air can’t reach.
• The main benefit is the browning you get on your food (similar to that of deep frying) while using a very small amount of cooking oil.

And you can use an air fryer for way more than simply cooking vegetables like green beans, broccoli and (of course) french fries. You can use it to make a proteins like salmon, shrimp or breaded chicken fingers – or this kimchi and bacon-bit loaded air fryer baked potato.

How to Store Leftovers + Reheat

When storing leftovers, you’ll want to make sure to keep the sweet potatoes and the sriracha mayo in separate containers.

• Store the air fryer sweet potato cubes inside an airtight container in the refrigerator for up to 3 days.
• The miso sriracha mayonnaise can be covered and refrigerated for up to 10 days.

The leftover sweet potatoes are delicious cold straight from storage in the fridge. But if you want to heat them up again, toss them quickly in a skillet or frying pan without oil over medium heat until warm.

Other Delicious and Easy Air Fryer Recipes

Air Fryer Tofu with Teriyaki Sauce

Ginger Garlic Air Fryer Salmon

The Best Air Fryer Baked Potato

Air Fryer Broccoli with Spicy Sauce

Did you like this air fryer sweet potato with sriracha mayonnaise recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Air Fryer Sweet Potato with Sriracha Mayonnaise

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Tender and charred sweet potatoes served with a creamy and peppery sriracha mayonnaise.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2-3 sides
• Category: Side
• Method: Air fryer
• Cuisine: American
• Diet: Vegan

Ingredients

Units USM

• 1 pound sweet potatoes, peeled, and chopped into 1/2-inch pieces.
• 1 tablespoon extra virgin olive oil
• Salt and pepper, to taste
• 2 tablespoons sriracha sauce
• 4 tablespoons mayonnaise
• 1 teaspoon miso paste
• 1/2 teaspoon plain rice vinegar

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Instructions

1. Put the sweet potatoes in a bowl and add the olive oil. Toss to coat each piece evenly and season with a little salt and pepper.
2. Turn the air fryer on at 400ºF.
3. Brush the bottom of the air fryer basket with a little olive oil. This is to ensure that the sweet potatoes won’t stick to the basket.
4. Add the sweet potatoes to the basket in one single layer, if possible. Otherwise, do this in batches.
5. Air fry the sweet potatoes for 10 minutes and flip them. Air fry for 10 more minutes and check on the texture. If the potatoes are tender, they are ready to be served. Otherwise, air fry for an additional 5 minutes (and another 5 minutes, if necessary).
6. Turn the air fryer off and transfer the sweet potatoes to a serving plate.
7. Mix the sriracha sauce, mayonnaise, miso paste, and rice vinegar in a bowl, until smooth. Serve as a dipping sauce with the sweet potatoes.

Notes

Save the sweet potatoes and sriracha mayonnaise in separate containers. The sweet potatoes should be good for up to 3 days, while the mayonnaise should last for up to 10 days.

Nutrition

• Serving Size: 1 side
• Calories: 256
• Sugar: 7.6g
• Sodium: 434.1mg
• Fat: 13g
• Saturated Fat: 1.8g
• Unsaturated Fat: 1.3g
• Trans Fat: 0g
• Carbohydrates: 32.9g
• Fiber: 4.9g
• Protein: 2.9g
• Cholesterol: 6.6mg

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Air Fryer Sweet Potato with Sriracha Mayonnaise
Pickled Plum.

Pomodoro sauce is a light and sweet red sauce that’s smoother in texture than your average tomato sauce. Serve it with your favorite pasta, and top with freshly chopped basil and grated parmesan for the ultimate Italian meal.

There’s something to be said for any any pasta sauce that tastes so good you end up eating with abandon.

In the process of cooking (and eating) pomodoro sauce over the years, I’ve ruined more than a few white t-shirts with sauce splatter.

Worth it? With flavor like this… Yes, I think so.

What is Pomodoro Sauce?

Pomodoro sauce is a classic Italian tomato sauce typically served with pasta. This blended sauce is smooth without any of the chunky properties you might find in other traditional pasta sauces.

Drop the word pomodoro into Google Translate, and the result you get is simply ‘tomato.’ And that makes sense. The flavor of this homemade Italian pasta sauce is the tomato in all it’s garden fresh glory.

It has a a simple ingredients and a comparatively short cooking time – all of which belie the deep, rich homecooked flavor.

Pomodoro Sauce Ingredients

Scroll all the way down for the full recipe.

• Extra Virgin Olive Oil: When it comes to olive oil, using the good stuff is important. Extra virgin olive oil is oil from the first press – and is, accordingly, the least processed. While it isn’t always cheap, you’ll definitely taste the difference.
• Garlic: Four medium to large garlic cloves will have you sitting pretty. I like to chop my garlic super fine so that it almost becomes a mince. It perfumes the oil with its earthy pungency in a very short time when heated. Alternatively, you can use a fine grater or a microplane to ease the workload.
• Tomatoes: I’m using whole, peeled canned tomatoes for this pasta sauce recipe. When using canned tomatoes, I usually look for Bianco DiNapoli or San Marzano tomatoes – but that’s just a personal preference. However, you can also use fresh tomatoes if you prefer. If you go that route, simply follow the cooking instructions from this chilled Japanese tomato pasta recipe. Remember to score fresh tomatoes before boiling them so you can easily remove the skin.
• Tomato Paste: Canned tomato paste is essentially a tomato concentrate made by cooking tomatoes down (for several hours), then straining out the skin and seeds – and removing the water content. Adding a couple tablespoons will give this tomato sauce a rich boost.
• Fresh Basil: I use a sprig or two of basil while cooking the sauce – and remove it before the final blending step. When making pasta pomodoro, I like to add sprinkling of Parmesan cheese a couple fresh basil leaves to the plated dish.
• Salt and Pepper: You’ll need a few pinches of each. When it comes to salting most things in my kitchen, I prefer kosher salt.

How to Make Pomodoro Sauce

1. Gather all of your cooking tools and ingredients.
2. Then get a medium sized pot going over medium heat – and add your olive oil and garlic.
3. Cook the garlic for 1 to 2 minutes, until the garlic is fragrant. Then add your canned tomatoes, tomato paste, basil sprig – and salt and pepper. Stir and bring that mixture to boil.
4. Once boiling, lower the heat so that the sauce is simmering. Cover the pot with a lid and cook for 20 minutes, until the tomatoes are soft enough that they easily break apart with a wooden spoon. If your sauce is watery at this point, you can pull the lid off and simmer for an additional 5 minutes.
5. Turn the heat off, remove your basil sprig and transfer the sauce to a blender. Blend until smooth. Or, if you prefer, use an immersion blender to puree the sauce inside the cooking pot. Once you’ve got your preferred texture, serve over pasta (or see below for other uses).

If you’re preparing this pomodoro sauce recipe as a pasta sauce, prepare your noodles in a large pot of salted water according to the instructions on the box.

Pomodoro Sauce Uses

My absolute favorite use for this Italian tomato sauce is pasta al pomodoro. And while I usually make spaghetti pomodoro at home, this quick pasta sauce is an all purpose plug-and-play with:

• Linguine
• Fettuccini
• Gnocchi

However, I have also been known to pull leftover sauce out of the freezer and use it for any number of homemade Italian recipes. Here are some other uses:

• Homemade pizza sauce
• Sauce for eggplant Parmesan or chicken Parmesan
• Pan fried zucchini cakes with Parmesan and tomato sauce
• A sauce for spiralized veggies like zucchini, daikon radish, carrots or beets
• Sauce for a meatball sub or Italian sausage sandwich
• Ravioli sauce

What’s your favorite use for pomodoro sauce (besides spaghetti pomodoro)? Sound off in the comments section below and tell me about your favorites!

Pomodoro Sauce VS Marinara Sauce

While the ingredients list for both Italian pasta sauces tends to be very similar, there are a few differences mainly related to to texture (and color to a lesser extent).

• Pomodoro sauce is smooth and rich. It’s thick without being gloppy. The smoothness is due to the blending of the sauce. The longer you cook this Italian red sauce, the deeper and more pronounced that dark red hue becomes.
• Marinara sauce has chunks of tomato, yet has an overall thinner texture than pomodoro. While not a completely runny sauce, the difference is noticeable. In my experience, marinara tends to keep a super bright red color as well. Many recipes for marinara sauce will also call for the addition of oregano (not typically used in pomodoro).

Is Pomodoro Sauce Spicy?

Pomodoro sauce is not inherently spicy. It’s more in the garden fresh, savory and naturally sweet zone.

However, you can easily add a pinch of red pepper flakes (or more if you like to breathe fire) to the sauce as it simmers to introduce a touch of heat.

How to Store Leftovers

You can store any leftover sauce in an airtight container inside the refrigerator for 5 to 7 days.

Or you can freeze your leftover spaghetti sauce.

• When freezing, it’s best to divide the sauce into single servings you can microwave as needed. Since it’s not a good idea to re-freeze a thawed sauce a second time, this will keep you from wasting any.
• As long as the pomodoro sauce is in airtight containers, you can freeze for up to 6 months.

Delicious and Easy Pasta Recipes

Chilled Japanese Tomato Shiso Pasta

Homemade All-Purpose Tomato Sauce

Vegan Spaghetti Bolognese

Spaghetti Napolitan (ナポリタン)

Did you like this pomodoro sauce recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Pomodoro Sauce

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Serve this light, sweet, and tangy pomodoro sauce with your favorite pasta. Top with freshly chopped basil and grated parmesan for the ultimate Italian meal.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 27 minutes
• Total Time: 37 minutes
• Yield: 4 servings
• Category: Sauce
• Method: Stove top
• Cuisine: Italian
• Diet: Vegan

Ingredients

• 3 tablespoons extra virgin olive oil
• 4 garlic cloves, chopped
• 1 (28-ounce) can whole peeled tomatoes
• 2 tablespoons tomato paste
• 1 to 2 sprigs of fresh basil
• 1/2 teaspoon kosher salt
• Freshly ground black pepper, to taste

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Instructions

1. In a medium size pot over medium heat, add the garlic and olive oil.
2. Cook the garlic for 1 to 2 minutes, until fragrant, and add the tomatoes, tomato paste, basil sprig, salt, and pepper.
3. Bring to a boil and lower the heat to low, to a bubbling simmer. Cover with a lid and cook for 20 minutes, until the tomatoes are soft enough that you can easily break them with a spoon.
4. Turn the heat off, remove the basil sprig, and transfer the sauce to a blender. Blend until smooth and serve with pasta. Alternatively, you can use a hand mixer and blend until smooth straight in the pot.

Notes

Save the sauce in an airtight storage container and refrigerate for 5 to 7 days. 

Freezing: You can divide the sauce into individual servings and save them in airtight storage bags or containers. Freeze for up to 6 months.

Nutrition

• Serving Size: 1 serving
• Calories: 133
• Sugar: 6.1g
• Sodium: 388.7mg
• Fat: 11.1g
• Saturated Fat: 1.6g
• Unsaturated Fat: 1.3g
• Trans Fat: 0g
• Carbohydrates: 9.4g
• Fiber: 4.2g
• Protein: 2.1g
• Cholesterol: 0mg

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Pomodoro Sauce
Pickled Plum.