Korean Vegetarian Recipes
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Korean vegetarian recipes

Discover Pinterest’s best ideas and inspiration for Korean vegetarian recipes. Get inspired and try out new things.
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Pan-fried tofu braised in a spicy, sweet, savory sauce with garlic and scallions. This easy 20-minute Korean braised tofu is the most delicious way to enjoy tofu! A great side or main dish with rice and made of minimal ingredients. Click the “visit” button below for recipe link
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Easy 20-min. Korean Braised Tofu
This contains an image of: Vegan Bibimbap
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These Korean (Gochujang) Tofu Rice Bowls are a quick, incredibly flavorful, make-ahead dish! It’s one of my most requested recipes, and perfect for weeknight dinners. Enjoy this sweet, savory and spicy tofu recipe!
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This contains an image of: Korean Vegetable Pancake (Yachaejeon) This vegan Korean vegetable pancake are quick and so ...
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Craving spicy comfort food? 🔥 This vegan tteokbokki is chewy, cheesy, and full of bold Korean flavors! Made with gochujang, cabbage, and melty vegan mozzarella — it’s the ultimate plant-based street food at home. 🇰🇷🌱 #VeganTteokbokki #PlantBasedComfort #KoreanVegan #SpicyVegan #EasyVeganRecipe #VeganCheeseLover Credit to @littlericenoodles | TikTok
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This Tofu Bulgogi is a vegan version of Korean BBQ dish, using tofu and a flavorful sauce. It makes a mouthwatering lunch or dinner in 30 minutes
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Pajeon. A savory, crispy pancake made of green onions served with a delicious dipping sauce. A simple and easy Korean scallion pancake recipe using minimal ingredients, ready in 15 minutes! Recipe link: https://christieathome.com/blog/pajeon
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This warm & comforting Soondubu Jjigae is loaded with velvety soft tofu, vegetables, and mushrooms blanketed in a rich and savory broth. This recipe calls for simple ingredients to make the best soft tofu stew in less than 15 minutes in the comfort of your home. #recipe #food #sweet
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Follow me, @cjeatsrecipes, click the link in bio and search “vegetable dumplings” for the full recipe and my key ingredient and recipe tips!
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Paired with a creamy gochujang dipping sauce for extra punch and flavour. Korean veggie pancakes: - 1 cup flour - pinch of salt - 1 cup water - 1 cup sweet potato ribbons - 1 cup zucchini ribbons - 1/2 cup carrot ribbons - 1 jalapeño, thinly sliced - 1/2 onion, thinly sliced - 3 spring onions, thinly chopped - 1 to 3 tbsp olive oil oil for (for frying) *sub any of the vegetables for vegetables you have on hand, just be sure to follow the same cup measurements. creamy gochujang dip: - 1/3 cup vegan mayo - 1/4 cup cashews, soaked in hot water for 10 minutes and drained. - 2 tbsp gochujang paste - 2 tbsp water - 1 tbsp tamari - 1 tbsp rice vinegar - 1/2 tbsp rice malt syrup - 1 small clove garlic - pinch of salt and pepper #vegan
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Don’t waste the old veggies lying in the back of your fridge! Make these Korean veggie pancakes
This quick 15-minute pan-fried tofu is braised in a mouthwateringly delicious spicy sauce. This Korean banchan is savory, spicy, and incredibly flavorful. You can even enjoy this side dish as a light meal with a side of rice and some vegetables!
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