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    Recipes » Recipes

    Vegan Sukiyaki (GF)

    Last updated - July 15, 2021; Published - February 18, 2016 By Rhian Williams 4 Comments

    Jump to Recipe Print Recipe

    This Vegan Sukiyaki is full of healthy plant-based goodness and so easy to make - just dump all the ingredients either into a slow cooker or a pot on the stove.

    Vegan Sukiyaki (GF)

    It's an amazing comfort food classic that's especially perfect for the colder months, and it's really simple to make a big batch of it so it's perfect for sharing with family or friends.

    Sukiyaki is a popular Japanese winter dish that's often cooked in a big, shallow iron pot on the table. Beef, tofu, various vegetables and noodles are cooked together in a broth made from dashi (fish stock), soy sauce, mirin (sweetened rice wine) and sugar, and then dipped in a bowl of raw beaten eggs, before being eaten with rice.

    Vegan Sukiyaki (GF)

    Sukiyaki is probably my favourite Japanese dish, and my grandmother always used to make it for me when I went to Japan. I'd always be super excited to eat it as it's quite hard to make outside Japan because you need quite specific ingredients to make it authentically.

    Vegan Sukiyaki (GF)

    This version I made here is vegan because of the lack of beef and raw eggs and I've also changed some of the other ingredients to get round these problems.

    Vegan Sukiyaki (GF)

    I've used chunks of firm tofu, sweet leeks, Chinese cabbage, umami-rich shiitake mushrooms and vibrant carrots in a tamari and mirin-infused broth.

    Noodles are often added to Sukiyaki - you can either use shirataki noodles, rice noodles or udon noodles. People also often add mochi.

    Vegan Sukiyaki (GF)

    For more comforting winter recipes, check out my:

    • Shirataki Noodle Ramen
    • Miso Brown Rice Soup
    • Pumpkin Chestnut Risotto

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

    Vegan Sukiyaki (GF)

    Vegan Sukiyaki (GF)

    This Vegan Sukiyaki is full of healthy plant-based goodness and so easy to make - just dump all the ingredients either into a slow cooker or a pot on the stove. 
    4.80 from 5 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Japanese
    Keyword: gluten-free sukiyaki, vegan sukiyaki, vegan vegetable hotpot
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 135kcal
    Author: Rhian Williams

    Ingredients

    • 400 g (14oz) firm tofu, cut into cubes or rectangles
    • 2 leeks, thickly sliced
    • 4 leaves Chinese cabbage, roughly chopped
    • Handful of shiitake mushrooms
    • 2 carrots, peeled and roughly chopped
    • Optional: shirataki noodles rice noodles or udon noodles

    For the broth:

    • Tamari to taste (or soy sauce if not gluten-free)
    • Mirin to taste(or sub any other sweetener)
    • Water

    To serve:

    • Cooked brown or white rice

    Instructions

    • Add water and all the ingredients to flavour the broth to a large shallow pan
    • Add all the vegetables and tofu
    • Bring to the boil and cook until vegetables become soft
    • If using noodles, cook them separately according to instructions on packet, drain them, and add them to the broth just before serving

    Notes

    I've just written a rough guide list of ingredients here, so that you can use as little or as much of each as you want, depending on how big a crowd you're feeding.
    Alternatively, you could add all the tofu and vegetables to your slow cooker along with the broth ingredients, cover with water and cook on high for 2-4 hours or low for 4-6 (depending on your cooker). Then cook the noodles separately, drain and add to the pot just before serving.
    Although this is a dish that's really easy to make a big batch of, unfortunately you won't be able to freeze it as tofu doesn't freeze well
    Nutrition Facts
    Vegan Sukiyaki (GF)
    Amount Per Serving
    Calories 135
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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      Recipe Rating




    1. Reme

      February 19, 2016 at 7:50 am

      Hi Rhian.
      Definitely I will try this, and I like the slow cooker idea.
      Thank you for the recipe!

      Reply
      • [email protected]

        February 25, 2016 at 12:26 pm

        Thank you Reme, I hope you like them!

    2. amy

      April 25, 2018 at 3:23 am

      5 stars
      I made this tonight and it was amazing! We didn't have mirin. so I substituted sherry with a little sugar, and also veggie stock for the water. I also used Udon noodles. Even my 6 year old loved it.

      Reply
      • Rhian Williams

        April 25, 2018 at 12:33 pm

        Yay thank you so much, really happy that you liked it!! And thanks for sharing about your substitutions 🙂

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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