French fries are already pretty much perfect. But you can easily level up your homemade French fry game with a dusting of Japanese furikake! I’ll teach you how to make a batch of umami fries in no time. Plus an easy trick for getting rid of excess starch from your potatoes. Bonus: these crispy furikake fries are baked, not fried!

What are Furikake Fries?

Furikake fries are simply French fries tossed with Japanese furikake seasoning prior to serving. The flavor is savory, nutty, mildly sweet and umami. Actually, Ben calls these umami fries.

What is Furikake?

Furikake is a Japanese seasoning mix that usually contains ingredients like seaweed (nori), sesame seeds and bonito flakes – mixed with things like soy sauce, sugar, salt and sometimes togarashi (dried Japanese chili peppers). There are plenty of premade versions – or you can make your own homemade furikake.

While furikake is a common seasoning for cooked rice, it can also be used as a savory, briny and nutty addition to everything from salads, burgers, pasta and popcorn – to these furikake fries.

Why This Recipe Works

• The potatoes are baked, not fried. A couple tablespoons of olive oil are all you need. Great for those of us watching our waistlines (and those of us that get scared by huge pots of boiling oil).
• It’s so easy to make at home. With a handful of ingredients you can transform an already perfect food (French fries) into something with an extraordinary Japanese flavor profile.
• Fries are super versatile. Therefore you can use this general technique with different spice blends, different cooking styles – and even different potatoes. Like these oven baked za’atar fries for example. More on the variations in a sec.

Furikake Fries Ingredients

• Potatoes: You’ll need two large potatoes for this recipe. I like using earthy russet potatoes (or Yukon Gold for a little buttery sweetness) – but feel free to use what you have handy in the pantry. Slice the peeled potatoes into sticks that are around the midway point between fast-food fries and steak fries for the best crispy exterior and fluffy interior.
• Olive Oil: I’m using first press extra virgin olive oil. And you only need two tablespoons! One for cooking the potatoes in the oven. And one to help your furikake stick to the fries before serving.
• Soy Sauce: A teaspoon of shoyu delivers another layer of savory umami flavor – and helps the furikake stick without resulting in soggy fries!
• Furikake: This is the main flavor going onto the fries. It’s glorious! Now, if you’re keeping it easy in your kitchen, just pick up a furikake mix at an Asian grocery store. But I’ve also got an easy furikake recipe if you want to make your own. When making homemade furikake, the toughest ingredient to track down might be the bonito flakes – but you can grab katsuobushi on Amazon.
• Salt and Pepper: You can use fresh cracked pepper if you’d like. But there’s no need to get fancy. The stuff from the pepper shaker works just fine as well. I’d recommend using kosher salt if you have it handy. The larger salt crystals make it tougher to oversalt your fries. Flaky sea salt would be a good option too. If you go with table salt, use it sparingly – and taste as you go.

How to Make Baked Furikake Fries

1. Gather all of your cooking tools and ingredients – and preheat your oven to 425°F.
2. Cover a large sheet pan with parchment paper or non-stick foil and set it aside.
3. Next, peel your potatoes and slice them into 1/2 inch thick sticks. That’s about the midway point between regular matchstick fries and steak fries.
4. Then place your sliced potatoes in a large bowl of water and allow them to soak for around 20 minutes. This step helps release some of the natural starch from your spuds.
5. After soaking, drain the potatoes and rinse well under cold running water for a few seconds. Drain thoroughly again and transfer to a bowl.
6. The final step of potato prep is to pat them dry with a paper towel or a clean kitchen towel – and then add 1 tablespoon of the olive oil. Gently toss the potatoes until they are evenly coated in the olive oil, then season with a bit of salt.
7. Next, place your potatoes on the baking sheet in a single layer.
8. Roast them in the oven for 20 minutes – then flip them over. Roast for an additional 10 minutes – or until golden brown.
9. Once cooked, take the potatoes out of the oven and return to the mixing bowl.
10. Finally, drizzle the cooked fries with the remaining tbsp of the olive oil, a tsp of soy sauce and about 1 tbsp of the furikake. Toss well – then sprinkle on another tablespoon of the furikake, toss again and serve immediately.

Variations and Serving

One of the best parts about this recipe is that you can easily change it up. Both in terms of flavor and the methods you use for cooking the potatoes in the first place.

• You can easily make the French fries in an air fryer instead of the oven. Check out this easy recipe for the best air fryer French fries.
• Or, if you have a deep fryer handy, the classic deep fried method obviously turns out some yummy fries. Just be careful of oil splatters!
• Do you prefer sweet potatoes? Use them instead. Heck, I’ve even tried this recipe with a bag of frozen matchstick potatoes.

As for serving, I think they taste great on their own. But you can’t go wrong with a bit of spicy mayo on the side: wasabi mayo, sriracha mayo or kimchi mayo are all great. Like it super spicy? Try adding chili flakes. And plain old ketchup is obviously a solid choice when it comes to fries!

What about you? What’s your favorite condiment? Tell me about it in the comments!

How to Store Leftovers

You can store leftovers in an airtight food storage container in the fridge for up to 3 days. That said, these roasted furikake potatoes definitely taste best fresh out of the oven.

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

Furikake Potatoes

Print Recipe

★★★★★

5 from 1 review

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2 servings
• Category: Side
• Method: Roasting
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

• 2 large russet potatoes
• 2 tablespoons extra virgin olive oil
• 1 teaspoon soy sauce
• 2 tablespoons furikake
• Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 425ºF.
2. Cover a large sheet pan with parchment paper or non-stick foil and set aside.
3. Peel the potatoes and slice them into ½ -inch thick sticks – somewhere between regular fries and steak fries.
4. Place the sliced potatoes in cold water and leave for 20 minutes. This helps remove some of the starch.
5. Drain the potatoes, rinse under water and drain them again. Transfer them to a bowl.
6. Pat the potatoes with a paper towel until they are dry and add one tablespoon of olive oil. Gently toss the potatoes using your fingers and season with salt.
7. Place the potatoes on the sheet pan in one even layer.
8. Roast for 20 minutes and flip them over. Roast for an additional 10 minutes.
9. Take them out of the oven and return the potatoes to the bowl.
10. Drizzle the remaining tablespoon of olive oil, the soy sauce, and sprinkle one tablespoon of furikake.
    Toss well and add the remaining tablespoon of furikake. Toss again and serve.

Notes

These potatoes taste best when served right out of the oven because of their crispy outer texture. If you do have leftovers, transfer them to an airtight storage container and refrigerate for up to 3 days. 

Nutrition

• Serving Size: 1 serving
• Calories: 440
• Sugar: 3.4g
• Sodium: 96.9mg
• Fat: 15.5g
• Saturated Fat: 2.3g
• Unsaturated Fat: 2.4g
• Trans Fat: 0g
• Carbohydrates: 72g
• Fiber: 8g
• Protein: 9.4g
• Cholesterol: 0mg

Keywords: chips

Recipe Card powered by

Furikake Fries
Pickled Plum.

Using store bought flatbread to make a homemade pizza style dinner is an easy way to serve a tasty meal your whole family will enjoy. Mozzarella and Gruyère cheese add plenty of creaminess and umami, and pair beautifully with the earthiness of shiitake mushrooms, and peppery arugula leaves. Thank you Reynolds Wrap® Foil for sponsoring this post!

I fell in love with store bought flatbread a few years ago after having lunch at a local spot serving pizzas with a twist. Instead of using traditional pizza dough, the place used focaccia and flatbread as their base. My two favorites were the classic margarita and a vegan one that was packed with veggies and fresh greens.

Since then I have been making my own flatbread pizzas at home because they are incredibly easy to make and are always a crowd pleaser. Today’s recipe is for mushroom lovers – earthy and meaty shiitake mushrooms are the main flavor of this flatbread. It also comes with sweet red onions, bright and herby pesto, creamy mozzarella cheese, nutty and salty Gruyère cheese, and topped with refreshing peppery arugula leaves dressed in lemon and olive oil.

You will need a baking tray and Reynolds Wrap® Heavy Duty Foil. It’s strong and durable, and won’t tear. Once I am done with the baking process I use the same foil to wrap the leftovers, which is economical.

Ingredients For Cheese, Mushroom, and Arugula Flatbread

• Flatbread: I am using 6 x 12-inch artisan flatbread, but feel free to use thin pizza crust or focaccia bread. You can also use a different size but keep in mind that you might need to increase or subtract the amount of toppings.
• Pesto: I use a basic basil and garlic pesto but any type of pesto will work. Even a sundried tomato pesto is delicious with this dish!
• Mozzarella Cheese: I prefer using a fresh mozzarella ball, but go ahead and use grated mozzarella cheese if you cannot find any, or already happen to have some in your fridge.
• Gruyère Cheese: A high quality Gruyère cheese is always preferable. That’s because higher quality Gruyère contains crystalized parts that are umami bombs when you bite into them. And the overall flavor of the cheese is much stronger and more complex.
• Shiitake Mushrooms: I like using shiitake mushrooms for their meaty texture and extra umami. But feel free to use other types of mushrooms such as white button mushrooms, baby portobello, or maitake mushrooms.
• Red Onion: Red onions add a lovely purple color to this flatbread and are sweeter and less acidic than yellow onions. You can also use shallots since they are very close in flavor and color to red onions.
• Arugula: Bright green and peppery, arugula has a lovely crunch and a refreshing taste.
• Olive Oil: Any type of olive oil or extra virgin olive oil will do.
• Lemon Juice: This is optional but highly recommended! A squeeze of fresh lemon juice coats the arugula with a pop of tartness.
• Reynolds Wrap® Heavy Duty Foil: Always perfect for heavier foods that need to go over a grill. Whether you are baking, broiling, or grilling, you won’t have to worry about the foil breaking or tearing.

How To Make Cheesy Mushroom Flatbread

1. Gather all of your kitchen tools and cooking ingredients.
2. Preheat the oven to 425ºF.
3. Take a small or medium size baking tray and cover it with Reynolds Wrap® Heavy Duty Foil, lightly crimping the edges.
4. Place the flatbread in the center of the tray and brush the surface with pesto.
5. Top with mozzarella cheese and bake the flatbread in the oven for 5 minutes.
6. While the flatbread is baking, pan fry the shiitake mushrooms and onions with 1 tablespoon of olive oil, in a pan over medium heat for 4 minutes.
7. Take the flatbread out of the oven and top with the cooked shiitake mushrooms and onions, spreading the mixture so that it covers the flatbread evenly. Season with salt and pepper.
8. Add the Gruyère cheese and spread it evenly.
9. Return the flatbread to the oven and bake for 5 to 6 minutes.
10. Place the arugula leaves in a mixing bowl and toss with the olive oil and lemon juice.
11. This step is optional – if you like your cheese slightly brown and bubbly, turn your oven on to broil (on high). Broil for 1 to 2 minutes until you are happy with the color.
12. Transfer the flatbread to a serving plate, slice into 6 pieces and top with arugula. Enjoy!

What To Serve With This Flatbread

This flatbread can be served as part of a lunch, dinner, or as a snack. It also makes a great side to potlucks and backyard bbqs.

If served as part of a meal, I recommend picking accompaniments that are on the brighter and lighter side. Some of my favorites to go with flatbreads are:

• Italian cauliflower stir fry
• Three bean salad
• Broccoli salad with honey mustard dressing
• Air fryer french fries
• Strawberry, Tomatillo and Watermelon Salad

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

Cheesy Mushroom and Arugula Flatbread

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Mozzarella and Gruyère cheese add plenty of creaminess and umami to this flatbread, and pair beautifully with the earthiness of shiitake mushrooms, and peppery arugula leaves.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 6 slices
• Category: Appetizer
• Method: Baking
• Cuisine: Western
• Diet: Vegetarian

Ingredients

1. Reynolds Wrap® Heavy Duty Foil
2. 1 6 x 12-inch artisan flatbread or thin pizza crust
3. 1 tablespoon pesto
4. 4 ounces mozzarella cheese , sliced into 1/2-inch thick pieces that are approximately 2 inches long and wide
5. 1 tablespoon + 1 teaspoon olive oil
6. 1.5 ounce (about 1/2 cup) Gruyère cheese, shredded
7. 6 to 7 medium shiitake mushrooms, stems removed, sliced into strips
8. 1/4 medium size red onion (about 2 ounces), sliced into half moons
9. Salt and pepper
10. Good handful of arugula
11. 1 teaspoon fresh lemon juice (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 425ºF.
2. Cover a sheet pan with Reynolds Wrap® Heavy Duty Foil, and place the flatbread on top.
3. Using a brush, spread the pesto across the flatbread, leaving about ½-inch of the edges bare.
4. Top with mozzarella and bake in the middle rack for 5 minutes.
5. Meanwhile, add 1 tablespoon olive oil to a medium size pan over medium heat. When the oil is hot, add mushrooms and red onion and stir fry for 4 minutes. The onions will be soft but still yielding a slight crunch. Turn the heat off and set aside.
6. Take the flatbread out of the oven and spread the mushroom and onion mixture over it, covering the flatbread evenly. Season with salt and pepper. 
7. Add the Gruyère cheese on top and return the flatbread to the oven. 
8. Bake for 5 to 6 minutes. 
9. Optional: For a slightly brown color on the cheese, move the sheet pan to the top grill and broil on hi for 1 to 2 minutes. Keep an eye on the cheese as can burn quickly!
10. Meanwhile, put the arugula in a mixing bowl and add the remaining 1 teaspoon olive oil and lemon juice. Toss to coat evenly and set aside.
11. Take the flatbread out of the oven, transfer to a serving plate and slice into 6 pieces. Top with the arugula and serve.

Notes

Leftovers: Wrap your leftover flatbread with Reynolds Wrap® Heavy Duty Foil or transfer to a storage container. Refrigerate for up to 3 days. 

 

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 1.9g
• Sodium: 459mg
• Fat: 10g
• Saturated Fat: 2.4g
• Unsaturated Fat: 1.2g
• Trans Fat: 0g
• Carbohydrates: 18.2g
• Fiber: 1.8g
• Protein: 12.6g
• Cholesterol: 11.2mg

Keywords: Pizza, open face sandwich

Recipe Card powered by

Cheesy Mushroom & Arugula Flatbread
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.

draxe.com

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

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

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

Cook Mode Prevent your screen from going dark

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

Recipe Card powered by

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

Making this crockpot potato soup recipe is one of the easiest meals to make on a cold fall or winter day. Just add the ingredients to the crock pot and press start! What you will end up with is a comforting bowl of creamy potato soup filling enough to be served as a main, with your classic bread and butter combination, or as a starter or a side. Enjoy!

What Are The Best Potatoes To Use For Potato Soup?

The best type of potatoes to use for potato potages are ones that are high in starch and low in moisture. This combination allows the potatoes to absorb liquid quickly and break down easily. Russet potatoes and all-purpose potatoes are therefore the top choices for potato soups.

The Yukon Gold potato is medium starch but also another great option for making soups since it has a creamy texture and is more flavorful overall.

Can I Keep The Potato Skin On For Potato Soup?

This is my personal opinion but I would say no if you are using russet or all-purpose potatoes. Keeping the skin on will affect the texture and also give the soup a muddy color.

For other potatoes such as Yukon Gold, red potatoes, and white potatoes, the skin can be left on to give the soup a more rustic flair. But keep in mind that the texture may not be as creamy and smooth as a potato soup made with peeled potatoes.

Can I Use Frozen Potatoes Such As Hash Browns To Make Potato Soup?

Yes you can!

Swap the potatoes in this recipe with 2 pounds of frozen hash browns and cook on low for 5 to 6 hours.

Frozen diced potatoes can also be used but because I have never made it using them, I unfortunately cannot give you a correct cooking time. I’m assuming it would be a lot shorter since the potatoes would cook much faster due to their small cut.

Crock Pot Potato Soup Ingredients

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

• Olive oil: No need to use your best olive oil here since the flavor will barely be noticeable. If you don’t have any or don’t like the taste of olive oil, you may use vegetable oil, avocado oil, or grapeseed oil. They are all good options.
• Garlic: Adding a few minced cloves infuses the soup with a sweet buttery flavor that gives the soup a comforting and rustic taste.
• Leek: I prefer using leeks over onions, especially in soups, because of their mild and sweet taste. I grew up eating French food so leeks were always at the center of any hearty stew or soup recipes.
• Carrot: Carrots add a lovely golden hue to the soup along with some earthiness and sweetness.
• Potatoes: As mentioned above, russet potatoes and all-purpose potatoes are the ones I recommend using for this slow cooker potato soup. But feel free to use any type of potato you might already have in your pantry or simply love to eat (such as Yukon Gold potatoes or fingerling potatoes).
• Broth: Use low sodium chicken broth or vegetable broth if you would like to make this soup vegan.
• Salt: A pinch of salt is used to balance the sweetness of the carrots, leek, and garlic.
• Heavy cream: Adding half a cup of heavy cream gives the soup a silky texture and some heartiness. For a vegan version, please use unsweetened oat milk.

Flavor Variations

Cheesy Potato Soup

To make a cheesy crock pot potato soup, add 1 to 2 cups of shredded mild cheddar cheese or sharp cheddar cheese once the soup is blended. Keep stirring until the cheese melts and blends into the soup. Add extra cheese if needed, until you reach the desired consistency and flavor.

Loaded Baked Potato Soup

Add 1 to 2 cups of shredded mild cheddar cheese or sharp cheddar cheese once the soup is blended, and stir until the cheese has completely melted. Serve the soup in bowls and top with crispy bacon, sour cream, and a sprinkle of green onions or chopped chives. You can’t get better comfort food than a loaded baked potato soup on a cold and snowy day!

How To Make Crock Pot Potato Soup

1. Gather all of your kitchen tools and ingredients.
2. Chop all the vegetables and place them in the crock pot.
3. Add the remaining ingredients, except for the heavy cream.
4. Stir and put the lid on. Cook on low for 5 to 6 hours, or on high for 3 to 4 hours.
5. Use an immersion blender to blend the soup until it’s smooth. If you don’t have an immersion blender, transfer the soup to a blender and blend until smooth. You may need to do this in batches.
6. Stir in the heavy cream, season with salt and pepper if needed, and serve.

How To Thicken Potato Soup In A Slow Cooker?

To thicken a potato soup after it’s cooked, add 1 tablespoon of flour, corn flour, or potato starch, to a small bowl and stir in 3 to 4 tablespoons of the cooked soup. Add the mixture to the crock pot and keep stirring until the soup thickens.

How To Prevent Potatoes From Becoming Gummy

Cooking potatoes for too long or over blending them are the most common reasons why many of us end up with a gluey, sticky stack of cooked potatoes. When it comes to mashed potatoes, it’s always best to use a potato masher instead of a blender, since it’s easy to overdo it. Mash just long enough so that the potatoes are fluffy.

Same goes for the texture of this soup – make sure not to over blend it as this will result in a soup that’s more gooey than silky.

What To Serve With Potato Soup

This crock pot potato soup can be served as a main or a side dish.

As a main, simply serve it with a French baguette, multigrain bread, or any bread of your choice. I also like to offer a cheese and veggie plate on the side to complete the meal.

As a side dish or a starter, I would recommend serving this creamy potato soup with a salad or a sandwich. I would avoid pairing it with another hearty dish as it might be too filling or heavy.

Some of my favorite soups and sandwiches are:

Salads and Sandwiches You Might Like

Japanese Egg Sandwich (Tamago Sando)

The Best Tuna Sandwich

Detox Cleanse Salad (Vegan)

Nicoise Salad

How To Store Leftovers

To store the leftovers, transfer the soup to an airtight container and leave it in the refrigerator for up to 4 days. Even if you are planning to eat it the next day, do not leave the soup in the slow cooker since it contains dairy and bacteria might develop if it sits at room temperature.

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

Crock Pot Potato Soup

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

This comforting crock pot potato soup recipe is guaranteed to keep you warm and satisfied during the colder fall and winter months. Sweet, creamy, and packed with goodness, it can be served as a main or a side dish.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 5 hours
• Total Time: 5 hours 15 minutes
• Yield: 6-8 bowls
• Category: Crock Pot
• Method: Slow Cooking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM

• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 leek, finely chopped, white part only
• 2 medium carrots, finely chopped
• 2 1/2 pounds potatoes such as Yukon gold or russet potatoes, peeled and chopped into bite size pieces
• 4 1/2 cups low sodium vegetable stock or chicken stock
• 1/2 teaspoon kosher salt
• 1/2 cup heavy cream or unsweetened oat milk for vegan option

Cook Mode Prevent your screen from going dark

Instructions

1. Place all the ingredients, except for the heavy cream, in the crockpot and close the lid.
2. Cook on high for 3 to 4 hours, or on low for 5 to 6 hours.
3. Blend the soup using an immersion blender until smooth. Alternatively, you can blend the soup in batches using a blender.
4. Serve.

Notes

To store leftovers, put the soup in an airtight container and refrigerate for up to 4 days. 

Nutrition

• Serving Size: 1 bowl (serves 6)
• Calories: 224
• Sugar: 6.1g
• Sodium: 575.6mg
• Fat: 7.1g
• Saturated Fat: 2.1g
• Unsaturated Fat: 0.7g
• Trans Fat: 0.1g
• Carbohydrates: 37.6g
• Fiber: 5.4g
• Protein: 4.3g
• Cholesterol: 7.1mg

Keywords: Slow Cooker

Recipe Card powered by

Crock Pot Potato Soup
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

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

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

Cook Mode Prevent your screen from going dark

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

Recipe Card powered by

Air Fryer Carrots with Black Pepper Soy Sauce
Pickled Plum.

If you are looking for a delicious way to enjoy konjac, look no further than this konnyaku karaage recipe! Konnyaku is a healthy vegetable that is low in calories and full of fiber, making it a great choice for those on a weight loss program or simply looking to eat lighter. This recipe is easy to follow and results in crispy, delicious konnyaku that will have you coming back for more!

What is Konnyaku (Konjac)?

Konnyaku, also known as konjac or devil’s tongue, is a type of yam cake originating from Yunnan, China, that’s mostly used in Japanese cooking. It’s made from the konjac plant’s edible corm and has a bouncy texture, almost jelly-like. It’s used in dishes for its texture rather than its flavor and for its health properties. Some of the most popular Japanese dishes using konnyaku are oden, sukiyaki, gyudon, soups and stews.

Konnyaku is a medicinal food that is low in calories and high in dietary fiber. It is also a good source of resistant starch, which is a type of fiber that has been shown to have health benefits including improved blood sugar control and gut health. Konnyaku may also help with weight loss by helping you feel full after eating.

A 2008 study showed that adding glucomannan to a low fiber diet increased bowel movement function by 30 percent. Eating it regularly helps keep you fuller longer, so you’re less likely to overeat or snack between meals. Konjac also expands in the stomach to help keep you full.

healthline.com

It can be purchased in most Asian markets and comes in different shapes. You can find konnyaku noodles (shirataki noodles or ito konnyaku) often used in chilled summer dishes or as as a replacement for egg noodles in ramen, in block form like we are using in this recipe, as a jelly powder (konjac powder) to make desserts, as jelly drinks, and much more.

In Japan, it’s also sold pre-sliced and served with sweet miso (called sashimi konnyaku) and shaped into balls in the Yamagata region (called tamakon).

What Does Konnyaku Taste Like?

Konnyaku has a neutral taste that’s accompanied by a strong fishy smell. The reason why Konjac has such an unpleasant odor is due to the solution, made of calcium hydroxide aqueous, used during the manufacturing process, which acts as a thickening agent.

The good news is you can get rid of the smell by boiling the konnyaku in a mixture of water and salt for about 5 to 7 minutes.

• Start by draining and rinsing the konnyaku under water. Drain well.
• Add two cups of water and 2 tablespoons of salt to a small pot and bring it to boil. This should be enough water to submerge a block of konjac that’s about 250g in weight. Add more water and salt if you are making a bigger batch.
• Boil for 5 to 7 minutes and drain. Rinse the konjac under water and drain again.

This method has worked really well for me, it’s a trick I learned while visiting my aunt in Japan. The measurements of water and salt are an approximate (my aunt never measures anything!).

Konnyaku Karaage Ingredients

• Konnyaku: As you can see from the pictures, I’m using white konnyaku for this karaage dish. But that’s simply because the color is more attractive. You can use grey or green konnyaku as well, the color doesn’t matter.
• Soy sauce: Soy sauce is a common ingredient in Japanese cuisine and works well with karaage as it’s both salty and full of umami.
• Sake: You can use any type of sake (I use cooking sake) for this recipe. Only a small amount is used to add a little sweetness to the overall taste of the sauce.
• Dashi stock: Dashi stock is made from dried bonito flakes and kelp and adds umami and richness to the sauce. You can use kombu dashi to make this dish vegan.
• Kosher salt: Kosher salt is my go to salt when I am cooking. But feel free to use any type of salt you already have in your pantry.
• Smoked paprika: Smoked paprika is a type of paprika that has been smoked over an open fire. It has a sweet and smoky flavor which gives the coating a fried chicken-like taste.
• Cornstarch: Cornstarch is a type of starch that is derived from corn. It is used as a coating for the konnyaku in this recipe, which helps to create a crispy exterior.
• Dipping sauce: The acidity and sweetness of the cornichon and honey help to cut through the richness of the mayonnaise (or vegan mayonnaise) and makes a delicious dipping sauce for the konnyaku karaage.

Unfortunately, there is no good substitute for konnyaku because it has such a unique texture. If you cannot find any at your local Asian supermarket, you can purchase it online here, from Amazon.

How To Make Konnyaku Karaage

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

1. Cut the konnyaku and place in a single layer on a baking sheet. Freeze for at least 2 hours.
2. Take the konnyaku out of the freezer and rinse it to get rid of the icy bits. Drain and set aside.
3. Whisk together the soy sauce, sake, and dashi stock, and add it to a small pot.
4. Add the konnyaku and boil on low until all the liquid has evaporated.
5. Combine the salt, smoked paprika, and cornstarch.
6. Dust the konnyaku with the smoked paprika seasoning and add it to a hot skillet coated with oil. Cook for 3 to 5 minutes per side, or until golden brown and crispy.
7. Serve it with dipping sauce and enjoy!

Freezing Konnyaku

The reason why we are putting the konnyaku in the freezer is to change its texture. Just like with tofu, konnyaku is mostly made of water. By freezing it for a few hours we are taking out some of the moisture and making the konnyaku less bouncy and more chewy.

How To Store Konnyaku

Konnyaku should be stored in a cool, dry place.

Unopened it should keep in the fridge for up to 3 months (always look at the expiration date).

If you open it and only need to use a little bit, keep the liquid the konnyaku came with. The high PH in the alkaline water will prevent any bacteria from forming on the konnyaku and you should be able to store it in the fridge for about a month. You can easily tell when konnyaku goes bad because it will develop a terrible smell and the texture will either harden or get mushy.

If you accidentally threw away the alkaline water, submerge the konjac in water in an airtight container, refrigerate, and change the water every 2 days, for up to 10 days.

Recipes Using Konnyaku

I use konjac in my dishes as a way to keep the calorie count low while still providing my body with plenty of fiber and keep my tummy full. It’s one of the easiest ingredients to work with as it doesn’t require any cooking.

But, as I previously mentioned, it can smell pretty bad upon opening so make sure you follow my tips on how to remove the smell!

Here are some of my favorite konnyaku recipes:

• Japanese chicken and vegetable stew
• Oden (Japanese one-pot fish cake stew)
• Tofu shirataki tuna noodle casserole
• Cold shirataki noodle soup (naengmyeon)

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

Konnyaku (Karaage Style)

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

This is a delicious konnyaku karaage recipe that will remind you of Japanese fried chicken or fried squid.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 2 hours passive time + 10 minutes
• Total Time: 2 hours 20 minutes
• Yield: 2 servings
• Category: Side
• Method: Pan frying
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Units USM

• 250g block of konnyaku, white color preferably
• 1 tablespoon soy sauce
• 1 tablespoon sake
• 2 tablespoon dashi stock or kombu dashi stock for vegan
• 1/8 teaspoon kosher salt
• 1/4 teaspoon smoked paprika
• 3 tablespoons cornstarch or potato starch
• 3 tablespoons vegetable oil or grapeseed oil

Dipping sauce

• 1/4 cup mayonnaise or vegan mayonnaise
• 1/4 teaspoon dijon mustard
• 1/4 teaspoon honey, optional
• 1 cornichon, finely chopped
• Ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Drain the konnyaku block and rinse under water. Pat dry and transfer to a cutting board.
2. Slice the konnyaku into ½-inch thick pieces and place them on a tray covered with non-stick foil or parchment paper, one next to another, leaving a little space between them so they don’t touch. Freeze for 2 hours.
3. Meanwhile, mix all the ingredients for the dipping sauce in a bowl, cover, and refrigerate.
4. Take the konnyaku out of the freezer and rinse the pieces under water to remove the layer of ice. Drain well and pat dry.
5. Add the soy sauce, sake, and dashi stock to a pot, stir, and turn the heat to low.
6. Add the konnyaku slices and simmer until the liquid has evaporated. Transfer the konnyaku to a plate.
7. Mix the kosher salt, smoked paprika and cornstarch in a bowl and set aside.
8. Add the oil to a deep skillet and turn the heat to medium-high.
9. When the oil is hot (wait about 2 minutes), dip each konnyaku slice in the cornstarch and smoked paprika mixture and add it to the skillet. Cook on each side for 2 to 3 minutes, until golden brown.
10. Transfer the fried konnyaku to a plate covered with paper towel and let cool for a minute.
11. Serve with dipping sauce.

Notes

This recipe is best enjoyed as soon as it comes out of the pan. The coating will lose its crispiness after a couple of hours so I don’t recommend saving it for later.

Nutrition

• Serving Size: 1 serving (with dipping sauce)
• Calories: 286
• Sugar: 0.7g
• Sodium: 567.4mg
• Fat: 24.3g
• Saturated Fat: 12.6g
• Unsaturated Fat: 1.4g
• Trans Fat: 0g
• Carbohydrates: 13.1g
• Fiber: 2g
• Protein: 1.2g
• Cholesterol: 9.6mg

Keywords: konjac, devil’s tongue, konyaku

Recipe Card powered by

Other Japanese Recipes You Might Like

13 Easy Ramen Recipes You Can Make At Home

17 Vegan Japanese Recipes

43 Easy Japanese Recipes You Can Make At Home

Konnyaku Karaage – A Delicious Way To Enjoy Konjac
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!

GET THE RECIPE

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).

GET THE RECIPE

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!

GET THE RECIPE

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.

GET THE RECIPE

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.

GET THE RECIPE

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

GET THE RECIPE

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.

GET THE RECIPE

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!

GET THE RECIPE

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!

GET THE RECIPE

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.

GET THE RECIPE

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.

GET THE RECIPE

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.

GET THE RECIPE

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.

GET THE RECIPE

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!

GET THE RECIPE

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.

GET THE RECIPE

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.

GET THE RECIPE

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!

GET THE RECIPE

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.

GET THE RECIPE

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

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

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

Cook Mode Prevent your screen from going dark

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

Recipe Card powered by

18 Popular Meatless Monday Recipes
Pickled Plum.

If you’re looking for a hearty, yet healthy soup recipe, this navy bean soup is the perfect choice. Made with simple ingredients that you probably already have in your pantry, this soup comes together easily. Plus, it’s a great way to sneak in some extra veggies into your diet! And since it only uses one pot, clean up is a breeze!

Navy Bean Soup Ingredients

Olive oil: Olive oil is a healthy fat that provides essential nutrients and antioxidants. You will need 2 tablespoons to saute the vegetables.
Dried thyme: Dried thyme is a flavorful herb that adds a touch of earthiness and gives this bean soup lots of depth of flavor.
Mirepoix: Mirepoix is the French term used in cooking to explain mixed vegetables that are cooked on low heat to create the base of a dish. The mix I am using for this soup is onion, celery, and carrot.
Tomatoes: Tomatoes add a touch of sweetness and acidity to the soup. They are also a good source of lycopene, an antioxidant that has many health benefits.
Stock: Stock provides the base for the flavor of the dish. In this navy bean soup recipe, you can use either chicken or vegetable stock.
Canned navy beans: Navy beans are a type of small, white bean that is often used in soups and stews because of their creamy texture when cooked. They are a good source of protein, potassium, and fiber, and are low in fat.
Garlic cloves: 3 cloves are used to infuse a little sweetness and give the soup a lovely aroma.
Baby spinach: I’ve added 2 cups of baby spinach to make this soup more wholesome. It is a good source of vitamins and minerals, and adds a pop of color.
Lemon: Lemons add a touch of acidity and give the soup a bright and cleansing taste. It’s also packed with vitamin C.
Parmesan cheese: Optional but I always like to add a couple of spoonfuls of it! Parmesan cheese adds creaminess and umami, giving it a hearty element.
Fresh basil leaves: Also optional, shredded basil leaves are aromatic and refreshing.

Ingredient Substitutions

If you don’t have all of the ingredients on hand to make this homemade bean soup, no need to worry! Here are a few substitutions that can be easily made:

• Use leek or shallots instead of an onion.
• Use dried oregano in place of the thyme.
• Replace the baby spinach with regular spinach or baby kale.
• Use canned cannellini beans, great northern beans, or chickpeas, in place of the navy beans.
• Use Pecorino Romano, Grana Padano, or Gruyère cheese in place of the parmesan cheese.

You can also use bacon, leftover ham, ham hock, or a ham bone to add a salty and meaty element.

How To Make Navy Bean Soup (Instructions)

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

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, celery, carrot, and tomato, and cook until softened, about 5 minutes.
3. Add the vegetable broth or chicken broth, navy beans, garlic, and bring to a simmer. Boil for 25 minutes.
4. Add the spinach and lemon juice and stir.
5. Serve topped with grated parmesan cheese and garnish with basil leaves. Serve warm.

How To Quick-Soak Beans

If you would rather use dried beans but forgot to soak them overnight, here’s an easy way to quick-soak them so they are ready to be used in just about an hour! This quick soak method works well for just about any type of bean:

1. Wash the navy beans to remove any dirt and drain them well.
2. Add about 2 tablespoons of water to a large pot, along with 8 cups of water, and the beans. Stir well.
3. Bring the water and beans to a boil and cook for about 5 minutes. Turn the heat off, cover with a lid, and let the beans soak for about 60 minutes.
4. Drain the beans, rinse them well, and drain again.

Your beans are now ready for the soup! You might need to boil the soup for a bit longer depending of the type of beans you are using and how old they are. I have once bought a batch of navy beans that took ages to cook because they were probably not very fresh.

How To Thicken Navy Bean Soup

If you prefer your soups on the thicker, heartier side, here are some easy tips on how you can thicken them:

1. Cook the soup on low without the lid on, for a longer time, to let some of the liquid evaporate.
2. Make your soup in a slow cooker. This is another way to let some of the liquid evaporate but also the slow cooking will naturally thicken the soup.
3. Mash some of the beans before adding them to the pot. Use about a quarter of your beans, up to a third, depending on the desired thickness. Or you can use an immersion blender once the soup is cooked and give it a quick blend. Make sure it’s quick so you don’t end up with a puree!
4. Start the soup by making a roux, which is a mixture of flour and butter. Start by making your mirepoix (cooking the onion, celery, and carrot) in the pot and then transfer it to a bowl it when the veggies are cooked. Add an equal amount of flour and butter (about 2 to 3 tablespoons of roux per cup of liquid) to the pot and cook on low, stirring often, until the mixture turn light brown. Return the mirepoix to the pot and mix it in with the roux. Slowly add your stock, stirring frequently, and finish by following the recipe steps.
5. Add cornstarch. I’m personally not a huge fan of this one because it’s not exactly the texture I enjoy having with a bean soup. But it’s an easy way to thicken soup! Mix a little cornstarch with cold water and slowly stir it into the hot soup. A little goes a long way with cornstarch so make sure you start with just a little – 1 or 2 teaspoons, and work your way up.

How To Store This Navy Bean Soup

Leftovers for this soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat until warmed through.

This white navy bean soup can also be frozen for up to 3 months, in an airtight storage container. I recommend dividing the servings and freezing them separately. Thaw in the refrigerator overnight before reheating.

What To Serve With Navy Bean Soup

Whether you’re feeding a large family or just looking for leftovers for the week, this navy bean soup recipe is an easy meal that can be served as an appetizer or a main dish.

My favorite way to serve this homemade bean soup is with a simple green salad and/or some crusty bread like a baguette.

If you would like to serve it as a started, here are some delicious main dishes that pair beautifully with it:

Tasty Main Dishes to Pair with Navy Bean Soup

Chicken Piccata

Italian Cauliflower Stir Fry

Nicoise Salad

Vegetable Ricotta Pie Recipe

Do you have a favorite navy bean soup recipe? Share in the comments below! And if you try this recipe, be sure to let us know how it turned out!

Navy Bean Soup

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

An easy, family friendly navy bean soup that’s hearty and comforting.

• Author: Caroline Phelps
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 25 minutes
• Yield: 6 servings
• Category: Soup
• Method: Boiling
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Units USM

• 2 tablespoons olive oil
• 1/2 teaspoon dried thyme
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 2 medium carrots, finely chopped
• 2 medium tomatoes, chopped
• 6 cups vegetable broth or low sodium chicken broth
• 2 15–ounce cans navy beans, rinsed and drained
• 3 garlic cloves, minced
• 2 cups baby spinach, chopped
• Juice from 1 lemon
• Salt and ground black pepper, to taste
• Grated parmesan cheese (optional)
• Fresh basil leaves, chopped (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Add the olive oil to a large pot over medium high heat.
2. When the oil is hot, add the dried thyme and onion and saute for 2 minutes, until the onions are translucent.
3. Add the celery and carrot and saute for 2 minutes, until the vegetables have started to soften.
   Add the tomatoes, stock, navy beans, garlic, and stir. Bring the soup to a boil and lower the heat to a bubbling simmer. Cover and cook for 25-35 minutes, until the vegetables are tender.
4. Add the chopped spinach and stir until the spinach has wilted.
5. Turn the heat off and stir in the lemon juice. Taste the soup, add salt and pepper if needed.
6. Top each bowl with about 2 tablespoons of grated parmesan and a couple of freshly chopped basil leaves.

Notes

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

Nutrition

• Serving Size: 1 bowl
• Calories: 275
• Sugar: 4.1g
• Sodium: 604.5mg
• Fat: 7.2g
• Saturated Fat: 1.4g
• Unsaturated Fat: 1.2g
• Trans Fat: 0g
• Carbohydrates: 39.2g
• Fiber: 9.2g
• Protein: 17.1g
• Cholesterol: 0.6mg

Recipe Card powered by

One-Pot Navy Bean Soup
Pickled Plum.

These cheesy spinach and sriracha pinwheels are one of those appetizers everyone loves! Flaky, savory, and with just enough heat to tingle the taste buds, these oven baked pinwheels can be served as a snack or as a party food.

This isn’t your classic cream cheese pinwheels recipe. These pinwheels are lighter and flakier than the classic recipe because I’m using puff pastry instead of flour tortillas. I can see them being sold in a bakery in Japan or France, displayed between a row of croissants and spinach puff pastry rolls.

Flaky, buttery, cheesy, and a little spicy.

It’s a very simple recipe that only takes about 20 minutes to prep, that anyone can make at home. It’s a fun party appetizer that looks beautiful served in a basket covered with a kitchen towel like they just came out of the oven. These pinwheels also pair nicely with a side salad and soup, should you want to eat them – I say them because it’s impossible to just have one – as part of a meal.

Pinwheels Ingredients

• Puff pastry: Leave the puff pastry to thaw overnight in the fridge. The one I’m using is from Pepperidge farm and the size of each puff pastry sheet is 10″ by 15″. However, you can use any puff pastry brand you like, so long as it’s not puff pastry shells.
• Sriracha sauce: 1/4 cup might seem like a lot of sriracha sauce but it’s just enough to give each pinwheel a nice kick of peppery heat.
• Baby spinach: You will need 2 cups of baby spinach or feel free to use regular spinach if you already have some in the refrigerator. Just make sure it is properly shredded so it’s easy to spread on the puff pastry.
• Grated cheese: You can technically use any type of firm cheese to make these pinwheels but the ones I personally like are cheddar cheese, parmesan cheese, and Gruyère cheese. I highly recommend you do the grating yourself as opposed to buying pre-grated cheese. The reason being that pre-grated cheese doesn’t melt as well because it is usually dusted with potato starch or natamycin to keep the strands from sticking together.
• Salt and pepper: Salt and pepper is optional but will help add extra flavor to your pinwheels.

How To Make Pinwheels (Instructions)

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

You will need plastic wrap, a large baking sheet or two medium ones, a rolling pin, and a serrated knife.

1. Start by prepping your ingredients.
2. Gather all of your kitchen tools and ingredients.
3. Place the frozen puff pastry in the fridge and let it thaw overnight.
4. Take your plastic wrap and cut a piece that’s a few inches longer and wider than the puff pastry, wide enough to fold the ends once the puff pastry is filled and rolled into a log.
5. Place the puff pastry sheet in the center of the plastic wrap gently flatten the pastry with a rolling pin, going over it a few times. We are not looking to flatten it completely! This is so the puff pastry doesn’t get too puffy and airy when we put in the oven.
6. Add half of the sriracha sauce and spread it with a brush or the back of a spoon. Leave half and inch bare around the edges. Top with half of the cheese and half of the shredded spinach.
7. Roll the pastry into a log and wrap it tightly with the plastic wrap.
8. Follow the same steps for the second log and place them in the fridge to chill for 25 minutes.
9. Meanwhile, preheat the oven to 375ºF (190ºC).
10. Take the logs out of the fridge and slice them into 1/2-inch thick pinwheels.
11. Lay them on a large baking sheet covered with nonstick foil or parchment paper. Leave a little space between each pinwheel to prevent them from sticking together. Bake in the over for 17 to 25 minutes, until the cheese is bubbling and the pinwheels are a golden color.
12. Take them out of the oven and let them cool for a few minutes before eating.

Tortilla Roll Ups

If you are having trouble finding puff pastry (believe it not I actually had to order mine from Amazon Fresh because all 3 of my closest grocery stores didn’t carry any!) you can make this recipe using flour tortillas. In fact, it’s even easier to make than with puff pastry!

Here’s how to make these simple pinwheel sandwiches using tortilla wraps.

1. Grab two 10″ flour tortilla wraps and lay them on a flat surface.
2. Divide the sriracha between the two tortillas and spread the sauce, leaving about half and inch clear around the edges.
3. Layer with grated cheese and spinach.
4. Roll the tortillas tightly and wrap them in plastic wrap.
5. Refrigerate for at least 4 hours or up to 8. This step is important so that your pinwheels keep their shape.
6. Take the logs out of the fridge and unwrap them. Use a serrated knife to cut the log into 3/4-inch to 1-inch thick pinwheels.

Tortilla Pinwheels Variations

Pinwheels are extremely versatile. You can virtually use any combination of ingredients to make this fun appetizer. Here are some of the most popular tortilla rolls to try:

• Mexican pinwheels: Mix 2 ounces cream cheese, 2 tablespoon sour cream, 1 teaspoon lime juice, 1/2 tablespoon of taco seasoning, 8 pitted and finely chopped black olives, and 1 finely chopped jalapeno, until the ingredients are combined. Spread the cream cheese mixture on 2 10″ flour tortillas. Top with 1/3 cup shredded cheddar cheese and 1/4 cup chopped cilantro. Then follow the steps in the recipe card (rolling, wrapping, refrigerating, slicing) and serve with salsa as a dipping sauce.
• Italian pinwheels: Mix 3 ounces cream cheese, 1 teaspoon lemon juice, 1/4 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, and salt and pepper, and spread the mixture between 2 10″ flour tortillas. Top with deli ham (2 per tortilla), salami (4 per tortilla), provolone cheese (2 per tortilla), and 2 small romaine lettuce leaves (2 per tortilla). Then follow the steps in the recipe card (rolling, wrapping, refrigerating, slicing) and serve.
• Classic pinwheels: Mix 3 ounces cream cheese with 1/2 tablespoon ranch seasoning in a bowl and add 2 tablespoons finely chopped black olives and 2 tablespoons finely chopped green onion. Mix well and spread the mixture between 2 10″ flour tortillas. Add a few deli turkey slices, or chicken, or ham, and top with slices of swiss cheese or cheddar cheese. Then follow the steps in the recipe card (rolling, wrapping, refrigerating, slicing) and serve.

Can I Freeze Pinwheels?

Yes you can and for both puff pastry and tortilla wrap!

For puff pastry pinwheels:

• Bake the pinwheels first and let them cool to room temperature.
• Leave the pinwheels on the baking sheet, or transfer them to a platter, where they can fit in one layer and aren’t touching each other, and freeze for 2 to 3 hours until they are frozen.
• Transfer the pinwheels to an airtight freezer bag and freeze for up to 6 weeks.
• To warm them up, bake them in the oven at 400 degrees F for 10 to 15 minutes.

For tortilla pinwheels:

• Place the tortilla roll-ups on a baking sheet or platter where they can fit in one layer and aren’t touching each other, and freeze for 2 to 3 hours until they are frozen.
• Transfer the pinwheels to an airtight freezer bag and freeze for up to 6 weeks.

How To Serve The Pinwheels

These cheese pinwheels are delicious on their own, especially when they are fresh out of the oven. They are so flaky and light it’s impossible to just have a bite. I think Ben and I ate half of them the first time I made these!

And because they are so flaky they can break apart quite easily. Because of that I recommend serving them with something light like sour cream or ranch dressing.

The bamboo basket used in the images, which you can find here, is from Musubi Kiln.

Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation.

Received 10% off your purchase when using the code CAROLINE at checkout.

Other Appetizers You Might Enjoy

Bisquick Sausage Balls with Thyme and Parmesan

Cucumber Sandwiches With Tzatziki Sauce

Easy Vegetable Egg Rolls

Edamame with Bonito and Seaweed

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

Cheesy Spinach and Sriracha Pinwheels

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Flaky, savory, and with just enough heat to tingle the taste buds, these oven baked pinwheels can be served as a snack or as a party food.

• Author: Caroline Phelps
• Prep Time: 20 minutes
• Cook Time: 25 minutes passive time + 25 minutes baking
• Total Time: 1 hour 10 minutes
• Yield: 26 to 30 pinwheels
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM

• 2 sheets frozen puff pastry, refrigerated and thawed overnight
• 1/4 cup sriracha sauce
• 2 cups baby spinach, shredded
• 2 cups freshly grated cheddar, parmesan, or Gruyère cheese
• Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Cut a piece of plastic wrap that’s about 3 to 4 inches wider and longer than the puff pastry, and lay it on a flat surface.
2. Place one puff pastry sheet in the center the plastic wrap and use a rolling pin to lightly flatten the pastry. This is to prevent the puff pastry from getting too airy and puffed up. Gently (do not press too hard) roll over it a few times until the puff pastry is slightly longer and wider.
3. Brush 2 tablespoons of the sriracha sauce on the puff pastry, leaving ½ an inch clear around the edges.
4. Next, add half of the spinach on top of the sriracha sauce, leaving ½ an inch clear around the edges.
5. Finally, sprinkle half of the cheese on top, leaving ½ an inch clear around the edges. If you need to, turn the pastry so the longer side is facing you.
6. Starting from the bottom of the long side, begin to roll the pastry. Keep rolling until you have reached the other end and the pastry looks like a log.
7. Tightly wrap the log in the plastic wrap and place it in the fridge, making sure it sits flat, and refrigerate for 25 minutes. Repeat the same steps for the other puff pastry and remaining ingredients.
8. Preheat your oven to 375ºF and prep one large baking sheet by lining it with parchment paper.
9. Take the logs out of the fridge and unwrap them.
10. Using a bread knife or other serrated knife, cut ½-inch thick pinwheels, which should give you about 26 to 30 pinwheels.
11. Gently place the pinwheels on the cooking trays, leaving about 1 inch of space between each pinwheels, so they don’t stick together during the baking process.
12. Bake in the oven for 17 to 25 minutes, until the pastry is golden brown and the cheese melted and bubbling.
13. Turn the oven off, take the pinwheels out and leave to cool for 5 minutes.
14. Transfer the pinwheels to a serving tray and enjoy!

Notes

Leftovers: Store the leftovers in an airtight container and leave them on your countertop for up to 2 days. You can also store the container in the fridge for up a week and reheat the pinwheels for a few minutes in the oven at 375ºF.

To freeze the pinwheels, please refer to the section in the post about freezing.

Nutrition

• Serving Size: 1 pinwheel
• Calories: 133
• Sugar: 0.5g
• Sodium: 139.6mg
• Fat: 9.5g
• Saturated Fat: 2.5g
• Unsaturated Fat: 4g
• Trans Fat: 0.1g
• Carbohydrates: 8.7g
• Fiber: 0.4g
• Protein: 3.3g
• Cholesterol: 8mg

Keywords: Hors d’oeuvres

Recipe Card powered by

Cheesy Spinach and Sriracha Pinwheels
Pickled Plum.

These tofu steaks are pan fried until crispy and coated in a gochujang sauce that’s smoky, sweet, and spicy. Learn how to make this delicious pan fried tofu recipe, including prep and cooking steps, in less than 20 minutes.

Frying tofu is an easy and delicious way to introduce this plant based protein to kids and tofu skeptics. It can be served with a little salt and pepper which lets the crispy exterior shine (read my tutorial on how to make crispy tofu), or it can be tossed it in a sweet and spicy sauce, like the recipe in this post, to maximize flavor.

This pan fried tofu with gochujang sauce is a quick weeknight meal high in protein that can be served over rice or as a side to vegetables or noodles.

Which Tofu Is Best For Frying?

There are a few different types of tofu that are excellent for frying. While they vary quite a bit in terms of looks and taste, they all have one thing in common – their firm texture. Here is a quick list of tofu to use depending on the type of pan fried dish you are planning on serving:

• Plain extra firm tofu or firm tofu sold in a block submerged in water. This type of tofu is great to marinate (like for this tasty teriyaki air fryer tofu recipe) as it takes on flavor really well. I like to use extra firm tofu when my goal is to achieve crispy tofu (dusted in cornstarch) with a pillowy soft interior for dishes like agedashi tofu and sweet and sour tofu. This type of tofu is also delicious when coated in panko breadcrumbs and baked in the oven. They make the best vegan katsu steaks!
• Tofu cutlet or pressed tofu is great for stir fries. The texture is firmer than extra firm tofu because the bean curd has been compressed and retains very little water. It’s easy to slice and is sturdy enough that it can be tossed with vegetables and sauce and won’t break.
• Fish tofu is also great to use in stir fries because of its firm texture and fishball-like flavor.
• Finally there’s tempeh, which isn’t technically tofu but is made from fermented soybeans. The texture is very firm and meaty and the flavor is rich and nutty. Not only does it go well with stir fries, it can be used in sandwiches or as a salad topping.

What Happens If I Fry Soft Tofu (Silken Tofu)?

It will simply fall apart. Silken tofu is very high in water so the texture is extremely delicate, which is why it’s called silken. It is best served in soups or on its own, topped with a few ingredients, such as the iconic Japanese dish hiyayakko (chilled tofu with toppings).

Pan Fried Tofu Ingredients

• Tofu: Using extra firm tofu ensures that the tofu steaks won’t fall apart when frying and transferring from skillet to a plate. You can also use medium firm but you will need to be more careful when handling the pieces.
• Soy sauce: I’m using regular Japanese soy sauce but light or low sodium soy sauce also works. You can also use tamari or liquid amino for gluten-free options.
• Mirin: Mirin has a slight sweetness similar to sake and is a wonderful ingredient to use to provide richness and umami to a dish.
• Sugar: I’m using just over a teaspoon of sugar to add extra sweetness. You can take it out if you prefer more savory over sweet.
• Gochujang: Gochujang is a Korean red chili paste often used to give a dish plenty of heat, smokiness, and a little sweetness. And a little goes a long way – 1 teaspoon is all you will need for this recipe.
• Mayonnaise: Mayonnaise is a popular ingredient used in Japanese cooking. It’s added to provide a creamy and fruity element, without the heaviness that full fat cream or half and half bring to sauces.
• Cornstarch: Cornstarch is used to coat the tofu steaks and give them a crispy exterior when pan fried. It also thickens the sauce once it’s added to pan. You can also use potato starch if that’s all you have in your pantry.
• Scallions: Chopped scallions are added in the end as a garnish to add color and a refreshing crunch.

Ingredient variations

• To make this recipe vegan, use vegan mayonnaise.
• Drizzle a little sesame oil on top of the tofu right before serving for extra nuttiness.
• Add half a teaspoon of gochugaru (Korean pepper flakes) to make it smokier.
• Add half a teaspoon of tobanjan to make it hotter.
• Mix one minced garlic or half a teaspoon of garlic powder into the sauce to make it spicier and extra pungent.

How To Make Pan-Fried Tofu With Gochujang Sauce

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

1. Start by prepping your ingredients.
2. Gather all of your kitchen tools and ingredients.
3. Drain and place your tofu block on a plate. Wrap it in a paper towel to absorb excess moisture and leave it for about 10 minutes.
4. Add the soy sauce, mirin, sugar, gochujang, and mayonnaise to a bowl, mix well, and set aside.
5. Unwrap the tofu and slice it into 2.5-inch squares that are about ¾-inch thick, for a total of 8 squares. Or, if you prefer, cutting the tofu into smaller tofu cubes also works.
6. Place a large skillet over medium-high heat and add the oil.
7. Dust each piece of tofu with cornstarch on all sides and when the oil is hot, add them to the skillet, one by one. Leave some space between the tofu steaks so they don’t stick together. You may need to do this in batches.
8. Pan-fry for a few minutes on each side until they are golden brown and turn the heat off.
9. Stir the sauce and pour it over the tofu. The sauce will bubble at this point so gently move the tofu around to coat evenly on both sides.
10. Transfer the tofu steaks to a plate and top with chopped scallions. Enjoy!

How Long Does Fried Tofu Keep In The Fridge?

If you have leftovers from this specific recipe, the tofu will keep for up to 3 days stored in an airtight container, and refrigerated.

For tofu cubes or steaks that have been pan fried without any sauce, they should last 4 to 5 days, also refrigerated and stored in an airtight storage container.

Leaving tofu out overnight isn’t recommended since bacterial contamination and food poisoning may occur. It shouldn’t be left out for more than 2 to 3 hours.

How To Know When Tofu Has Gone Bad

Here are some easy way to spot tofu that has expired:

• Bad tofu has a strong sour and pungent smell that’s impossible to miss.
• The color will change from white to off-white or tan.
• If it’s been opened in your fridge for more than a week, throw it out.

What To Serve With Fried Tofu

This tofu can be served as a main or a side, for lunch or dinner, or even as a late night snack. Its sweet, smoky, and slightly spicy taste make it easy to pair with dishes that aren’t too intense in flavor. Here are some of my favorite ways to serve this pan fried tofu:

• With a side of stir fry veggies with garlic sauce.
• Over Japanese fried rice (yakimeshi).
• With Cantonese style chow fun noodles.
• With a side of dry-fried green beans and a bowl of rice.

Other Easy And Delicious Tofu Recipes You Might Like

30 Delicious Protein Rich Tofu Recipes

Crispy Honey Sriracha Tofu

General Tso Tofu Recipe

The Best Vegan Mapo Tofu (麻婆豆腐)

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

Pan Fried Tofu With Gochujang Sauce

Print Recipe

★★★★★

5 from 1 review

Learn how to make this delicious sweet and smoky pan fried tofu recipe, including prep and cooking steps, in less than 20 minutes.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 minutes
• Yield: 2
• Category: Tofu
• Method: Pan frying
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

• 1 block extra firm tofu, drained
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 1/2 teaspoon granulated sugar
• 1 teaspoon gochujang (Korean red pepper paste)
• 1 tablespoon mayonnaise or vegan mayonnaise
• 2 tablespoons cornstarch, or more if needed
• 2 tablespoons vegetable oil or grapeseed oil (peanut oil also works)
• 1 scallion, finely chopped

Cook Mode Prevent your screen from going dark

Instructions

1. Wrap the tofu in a paper towel and place it on a plate. Leave for 10 minutes to let some of the excess water out.
2. Meanwhile, mix the soy sauce, mirin, sugar, gochujang, and mayonnaise, in a bowl, and set aside.
3. Slice the tofu into approximately 2.5-inch squares that are about ¾-inch thick. You should have about 8 pieces in total.
4. Add the oil to a large skillet over medium high heat. When the oil is hot, dust each piece of tofu with cornstarch on both sides, and add them to the skillet, one by one, making sure not to overcrowd the pan. You may need to do this in batches.
5. Pan fry for about 2 to 3 minutes on each side, until the exterior is golden brown. Turn the heat off.
6. Stir the sauce and pour it over the tofu. Gently move the tofu around to coat evenly on both sides.
7. Transfer the tofu steaks to a plate and top with the chopped scallions. Serve.

Nutrition

• Serving Size: 2 tofu steaks
• Calories: 144
• Sugar: 5.9g
• Sodium: 290.2mg
• Fat: 5.2g
• Saturated Fat: 0.7g
• Unsaturated Fat: 3.1g
• Trans Fat: 0g
• Carbohydrates: 12.7g
• Fiber: 1.4g
• Protein: 10.6g
• Cholesterol: 0mg

Keywords: Bean curd

Recipe Card powered by

Easy Pan Fried Tofu With Gochujang Sauce
Pickled Plum.