10 Flavorful Vegan Unagi Recipes

Holy tempeh, Batman! Are you ready to dive into the world of vegan unagi? 🍣🌱

I’ve been experimenting with plant-based eel alternatives for YEARS, and let me tell you, it’s been quite the adventure. From eggplant disasters to mushroom miracles, I’ve tried it all. But fear not, my fellow sea-veggie lovers! I’ve teamed up with some of the most creative vegan chefs out there to bring you a list of unagi recipes that’ll make your taste buds do a happy dance.

Whether you’re craving sushi rolls, rice bowls, or even unagi-inspired pasta (yeah, you read that right), we’ve got you covered. These recipes are so flexible, you could practically turn them into a yoga routine. And the best part? They’re all ridiculously easy to make. No culinary degree required!

So grab your apron, crank up some ocean sounds (or “Under the Sea” from The Little Mermaid, I won’t judge), and let’s get cooking! Trust me, by the end of this list, you’ll be singing “Just keep cooking, just keep cooking” like a vegan Dory. Ready to make some waves in your kitchen? Let’s dive in!

Eggplant Unagi

Oh. My. Gourd. If you’ve never tried eggplant unagi, you’re in for a treat! This dish is so good, it might just make you forget about the real thing. (Sorry, fishy friends, but we’re saving lives here!)

To make this bad boy, you’ll need to slice eggplant into thin strips, marinate them in a mixture of soy sauce, mirin, and sugar, then grill or broil until they’re nice and caramelized. The result? A smoky, sweet, and savory delight that’ll have you saying “eel who?”

Pro tip: If you’re feeling fancy, break out the kitchen torch and give those eggplant strips a quick flame-kissed finish. Just don’t get carried away and set off the smoke alarm. Trust me, I speak from experience. 🚒

Mushroom Unagi Nigiri

Hold onto your chopsticks, folks, because this mushroom unagi nigiri is about to blow your mind! 🍄✨

For this recipe, you’ll want to use king oyster mushrooms. Slice them thinly, marinate in a mixture of soy sauce, mirin, and a touch of liquid smoke (because we’re fancy like that), then pan-fry until they’re golden and slightly crispy.

Serve these bad boys on top of sushi rice, and voila! You’ve got yourself some Instagram-worthy nigiri that’ll make your followers go “Holy shiitake!”

I once served these at a dinner party, and my non-vegan friend asked if I had “cheated” on my vegan diet. Nope, just culinary magic, my friend!

Tofu Unagi Don

Tofu haters, prepare to eat your words (and this delicious dish)! This tofu unagi don is so good, it might just convert even the most die-hard carnivores.

Start by pressing your tofu (pro tip: use a heavy cookbook if you don’t have a tofu press. Literature and cooking, two of my favorite things!). Slice it thin, marinate in a mixture of soy sauce, mirin, and brown sugar, then pan-fry until it’s golden and crispy on the outside.

Serve over a bed of warm rice, drizzle with extra sauce, and sprinkle with sesame seeds and green onions. It’s like a warm hug for your taste buds!

Fun fact: I once ate this for breakfast, lunch, AND dinner in one day. No regrets. Well, maybe a slight soy sauce overdose, but it was totally worth it.

Carrot Lox Unagi Sushi Roll

Carrots as unagi? Am I smoking seaweed? Nope, just thinking outside the bento box! 🥕🍣

To make this mind-blowing creation, you’ll need to thinly slice carrots (a mandoline is your best friend here, just watch those fingers!), marinate them in a mixture of liquid smoke, soy sauce, and nori flakes, then roast until they’re tender and slightly charred.

Roll these bad boys up in sushi rice and nori sheets, and bam! You’ve got yourself a sushi roll that’ll make your local Japanese restaurant jealous.

True story: I once brought these to a potluck, and someone asked if I had smuggled in real eel. Nope, just carrot magic, baby!

Banana Blossom Unagi

Okay, I know what you’re thinking. “Banana blossom? Has she gone bananas?” But trust me on this one, it’s un-be-leaf-able! (Sorry, I couldn’t resist.)

Banana blossoms have a flaky texture that’s perfect for mimicking fish. Marinate them in a mixture of soy sauce, mirin, and kelp powder (for that oceany flavor), then bread and fry until golden and crispy.

Serve with a drizzle of unagi sauce, and you’ve got yourself a dish that’s so good, it’s downright ap-peel-ing. (Okay, I’ll stop with the puns now. Maybe.)

Jackfruit Unagi Tacos

Who says unagi has to be Japanese? Let’s take a detour to Flavortown with these jackfruit unagi tacos! 🌮

Shred some young jackfruit, marinate it in a mixture of soy sauce, mirin, and a touch of maple syrup (because we’re getting wild here), then sauté until it’s nicely caramelized.

Stuff this deliciousness into some warm tortillas, top with a tangy slaw and a drizzle of vegan spicy mayo, and you’ve got yourself a fusion dish that’ll make Guy Fieri weep with joy.

Warning: These tacos may cause spontaneous dancing and uncontrollable “mmm” noises. Don’t say I didn’t warn you!

Seitan Unagi Skewers

Get ready to worship seitan, because these unagi skewers are heavenly! (See what I did there? No? Moving on…)

Mix up some seitan dough with kelp powder and liquid smoke for that fishy flavor, then shape into thin strips. Steam, then marinate in a mixture of soy sauce, mirin, and brown sugar. Thread onto skewers and grill or broil until nicely charred.

These skewers are perfect for BBQs. I once brought them to a cookout, and even the grill master was impressed. “I can’t believe it’s not eel!” he exclaimed. Neither can we, buddy. Neither can we.

Unagi Sauce Glazed Tempeh

Tempeh, oh tempeh, wherefore art thou so delicious? In this recipe, that’s where!

Slice your tempeh thinly, then marinate in a homemade unagi sauce (soy sauce, mirin, sugar, and a touch of sake if you’re feeling fancy). Pan-fry until golden, then brush with more sauce and broil for that perfect glaze.

The result? A protein-packed dish that’s so good, you might just forget about all other foods. I once ate this for a week straight. My sodium levels were through the roof, but my taste buds were in heaven.

Unagi-Style Grilled Zucchini

Zucchini lovers, rejoice! This dish is about to become your new obsession.

Slice zucchini lengthwise into thin strips, brush with a mixture of soy sauce, mirin, and brown sugar, then grill until tender and slightly charred. Brush with more sauce as it cooks for maximum flavor impact.

The result? A low-carb, veggie-packed dish that’s perfect for summer BBQs. I once served this at a family gathering, and my veggie-phobic cousin went back for thirds. It’s THAT good.

Unagi-Inspired Vegan Pasta

Who says unagi flavors are just for Asian cuisine? Let’s get a little crazy and throw some pasta into the mix!

Cook up your favorite pasta (I’m partial to thick udon noodles for this, but you do you), then toss it in a sauce made from soy sauce, mirin, brown sugar, and a touch of vegan butter for richness. Top with grilled eggplant or mushrooms prepared in the unagi style, and sprinkle with nori flakes and sesame seeds.

The result? A fusion dish that’ll make both your Italian nonna and your Japanese obachan proud. It’s cultural appropriation of the most delicious kind!

And there you have it, folks! Ten unagi recipes that’ll make you say “eel who?” These dishes are so good, you might just forget about the real thing. (And isn’t that kind of the point?)

Remember, cooking is all about experimentation and having fun. So don’t be afraid to mix things up, try new ingredients, or even combine some of these ideas. Who knows? You might just create the next big thing in vegan cuisine!

Now, what are you waiting for? Get in that kitchen and start cooking up a storm! And if anyone asks where you got these amazing recipes, just tell them a sassy vegan fairy godmother sprinkled some plant-based magic in your kitchen. That’s totally normal, right? Right. Now go forth and unagi!