Why you’ll love vegan japchae:
Easy: Prep this in legit only 5-minutes Budget-Friendly: The ingredients for this recipe are all budget-friendly and easy-to-find Flavorful: I love the flavors in this dish. The sweet & savory really hit the nail on the head
Ingredient Notes:
Nabati Plant Eggz: Nabati Plant Eggz are here and I’m so excited about this vegan egg substitute because let’s face it, making flax eggs can be confusing when substituting in recipes and annoying. These eggz are made from ingredients you can pronounce, but primarily lupins, which are a type of legume that gives you that great egg consistency. Veggies: Swap out the veggies I’ve listed in the vegan japchae recipe below with anything you need to use up in your fridge or what’s in season. Basically, anything you’d throw in a stirfry is going to taste good in this recipe.
How to make vegan japchae:
Storage: This vegan japchae will last up to 1 week in a tightly sealed container in the fridge. How to make this recipe gluten-free: If you are gluten-free, use tamari. How do I make this low sugar? If you are trying to go refined sugar-free, only use maple syrup.
Other recipes you’ll love:
Creamy Lentils with Spinach Maple Butter Roasted Acorn Squash Vegan Gluten-Free Stuffing Vegan Lentil Chili Lentil Shepherd’s Pie with Parsnip Mash
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