If you love bold, tangy flavors, kimchi probably already has a spot in your fridge. These 24 bold vegan kimchi recipes show how versatile plant-based kimchi can be—from classic fermented napa cabbage to quick refrigerator kimchi, spicy pear kimchi, kimchi pancakes, stews, and even kimchi mac and cheese.
You’ll find clear, achievable recipes for beginners and adventurous cooks alike. Each vegan kimchi recipe includes exact measurements, realistic fermentation and cooking times, and helpful tools—like a food processor to speed prep and mason jars for fermenting. Pin the ones you love and try them in batches—the flavor develops beautifully over a few days.
Scroll for savory, spicy, and slightly sweet takes you can make on repeat. Whether you’re fermenting for the first time or using kimchi as a flavor booster, these recipes put the vegan kimchi recipe front and center in everyday meals.
1. Classic Napa Cabbage Vegan Kimchi Recipe
This is the go-to vegan kimchi recipe that mirrors traditional flavor without fish sauce. It’s crunchy, spicy, and sour with deep umami from shiitake and miso. The texture is crisp with soft, fermented layers. Perfect for serving with rice or using in other recipes. Home fermenters and beginners will love its balance of spice and tang.
Ingredients
- 2 medium heads napa cabbage (about 3–4 lb), quartered
- 1/2 cup sea salt (for salting cabbage)
- 6 cups water
- 1 cup Korean red pepper flakes (gochugaru), adjust to taste
- 1/2 cup miso paste (white or light)
- 1/4 cup tamari or soy sauce
- 1/4 cup maple syrup
- 6 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 cup shredded daikon or Korean radish
- 6 scallions, sliced into 2-inch pieces
- 1 cup thinly sliced shiitake mushrooms (rehydrated if dried)
Instructions
- Rinse cabbage and quarter. Dissolve 1/2 cup sea salt in 6 cups water and soak cabbage for 2 hours, turning occasionally until slightly wilted.
- Rinse cabbage thoroughly under cold water 2–3 times. Drain and set aside to remove excess liquid.
- In a bowl, whisk miso, tamari, maple syrup, gochugaru, garlic, and ginger until a thick paste forms.
- Add shredded daikon, sliced shiitake, and scallions to the paste. Mix well with your hands (wear gloves) or use a silicone spatula.
- Rub the paste between the cabbage leaves, coating well. Pack tightly into a large clean jar or fermentation crock, pressing down to remove air pockets.
- Leave 1–2 inches headspace. Place a fermentation weight or a small jar on top to keep vegetables submerged.
- Ferment at room temperature (65–72°F) for 2–5 days. Taste daily; when it’s tangy and bubbly, transfer to the fridge.
- Store in mason jars. Keep chilled; flavors deepen over 2 weeks.
How to Serve It
Serve with steamed rice, roasted vegetables, or tuck into tacos. Garnish with toasted sesame seeds and sliced scallions. Store in airtight containers in the fridge for up to 2 months; flavor will continue to mature. Great for meal prep and as a side at BBQs.
2. Quick Refrigerator Cucumber Kimchi (Oi Muchim)
Crisp cucumbers meet spicy, garlicky dressing in this quick vegan kimchi recipe you can eat the same day. It’s crunchy, refreshing, and lightly fermented if kept a day or two. This version is perfect for hot days, BBQs, and lunchboxes. People who love pickles will adore the tangy snap.
Ingredients
- 4 Persian cucumbers (or 2 English cucumbers), thinly sliced
- 1 tsp salt
- 2 tbsp Korean red pepper flakes (gochugaru)
- 1 tbsp rice vinegar
- 1 tbsp tamari
- 1 tbsp maple syrup
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 2 scallions, thinly sliced
- 1 tsp toasted sesame oil
- 1 tsp sesame seeds for garnish
Instructions
- Toss cucumber slices with 1 tsp salt and let sit 20 minutes. Drain excess liquid and pat dry.
- Whisk together gochugaru, rice vinegar, tamari, maple syrup, garlic, and ginger.
- Add cucumbers and scallions to the dressing. Mix until well coated.
- Let sit 15–30 minutes at room temp for flavors to meld. For light fermentation, refrigerate in a jar for 1–2 days.
- Taste and adjust heat or sweetness as needed.
- Serve chilled.
How to Serve It
Serve on top of cold noodles, in sandwiches, or as a crunchy side. Sprinkle with sesame seeds and a drizzle of sesame oil. Store in mason jars in the fridge for up to 1 week. Make ahead for picnics and potlucks.
3. Spicy Radish Kimchi (Kkakdugi) — Vegan Take
Kkakdugi uses chunky radish cubes for a crunchy, juicy kimchi that soaks up spice. It’s crisp with a peppery bite and long-lasting crunch after fermentation. Try it with soups and stews or as a bold side. Fans of crunchy textures will love how each bite pops.
Ingredients
- 2 lb Korean radish (mu), peeled and cut into 1-inch cubes
- 2 tbsp sea salt
- 1 cup water
- 1/2 cup gochugaru
- 3 tbsp miso paste
- 2 tbsp tamari
- 2 tbsp maple syrup
- 4 cloves garlic, minced
- 1 tbsp grated ginger
- 3 scallions, chopped
- 1/4 cup finely chopped carrot (optional)
Instructions
- Toss radish cubes with 2 tbsp sea salt and 1 cup water in a bowl. Let sit 30–45 minutes, then drain.
- Combine gochugaru, miso, tamari, maple syrup, garlic, and ginger into a paste.
- Add scallions and carrot to the paste, mix well.
- Mix paste into drained radish cubes until evenly coated (use gloves).
- Pack into a jar, pressing to remove air pockets and leave 1 inch headspace.
- Ferment at room temperature for 3–7 days, tasting daily for preferred sourness. Refrigerate when ready.
How to Serve It
Pair with Korean soups or as a zippy side for rice bowls. Garnish with extra scallions. Store in airtight containers in the fridge for up to 6 weeks. It mellows slightly after the first two weeks.
4. Green Onion (Pa) Kimchi with Citrus
Green onion kimchi is quick, fragrant, and full of zesty bite. Citrus brightens the spicy, garlicky marinade for a fresh twist. It’s aromatic, slightly chewy, and vibrant. This one’s great for topping rice and noodles or folding into pancakes.
Ingredients
- 2 bunches scallions (green onions), trimmed and cut into 2-inch pieces
- 1 tbsp sea salt
- 1/3 cup gochugaru
- 2 tbsp tamari
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 4 cloves garlic, minced
- 1 tsp grated ginger
- 1 small orange, segmented and finely chopped
- 1 tsp toasted sesame oil
Instructions
- Toss scallions with 1 tbsp salt and let sit 20 minutes, then drain.
- Mix gochugaru, tamari, rice vinegar, maple syrup, garlic, and ginger into a dressing.
- Stir chopped orange into the dressing.
- Combine scallions with dressing until coated.
- Pack into a jar and refrigerate. For light fermentation, keep at room temp for 1–2 days before chilling.
How to Serve It
Use as a topping for bibimbap, grilled tofu, or sandwiches. Drizzle with extra sesame oil and sesame seeds before serving. Keeps in mason jars up to 2 weeks refrigerated.
5. Vegan Kimchi Pancakes (Kimchi Jeon)
Crispy edges and tender centers make these kimchi pancakes a favorite snack or appetizer. The tangy kimchi adds depth, and the batter crisps beautifully in a hot pan. They’re fast to make and crowd-pleasing. Use leftover kimchi to give them extra flavor.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup cold water
- 1 cup chopped kimchi, plus 2 tbsp kimchi juice
- 1/4 cup thinly sliced scallions
- 1 small carrot, julienned
- 2 tbsp neutral oil, for frying
- Soy dipping sauce: 2 tbsp tamari, 1 tbsp rice vinegar, 1 tsp maple syrup, 1 tsp sesame oil, pinch of chili flakes
Instructions
- Combine flours, baking powder, and salt in a bowl.
- Whisk in water until smooth. Stir in chopped kimchi and kimchi juice, scallions, and carrot.
- Heat a non-stick skillet or cast iron skillet over medium-high heat with 1 tbsp oil.
- Spoon batter to form 4–6 inch pancakes. Flatten slightly.
- Cook 3–4 minutes until edges are golden and bubbly, flip and cook 2–3 minutes more.
- Repeat with remaining batter, adding oil as needed.
- Whisk dipping sauce ingredients together and serve warm.
How to Serve It
Stack on a platter and garnish with sliced scallions and sesame seeds. Serve with the dipping sauce and kimchi on the side. Keep leftovers in airtight containers for 2 days and reheat in a skillet for crispness.
6. Kimchi Fried Rice (Vegan Bokkeumbap)
This hearty skillet meal turns stale rice and leftover kimchi into a savory, smoky dinner. The kimchi brings acidity and spice that balances the rice’s richness. Quick to make and loaded with umami, it’s weeknight magic. Great for using up fridge odds and ends.
Ingredients
- 3 cups cooked day-old rice
- 1 cup chopped kimchi plus 2 tbsp kimchi juice
- 1 tbsp sesame oil
- 2 tbsp neutral oil
- 1 small onion, diced
- 1 cup diced firm tofu, pressed
- 2 cloves garlic, minced
- 2 tbsp tamari
- 1 tbsp maple syrup
- 2 scallions, sliced
- 1 tsp toasted sesame seeds
Instructions
- Heat 1 tbsp sesame oil and 1 tbsp neutral oil in a large non-stick skillet over medium-high heat.
- Sauté onion until soft, about 3 minutes. Add garlic and tofu; cook until tofu is golden.
- Add kimchi and kimchi juice. Cook 2–3 minutes to release flavors.
- Add rice, tamari, and maple syrup. Stir to combine, pressing clumps apart.
- Cook 5–7 minutes, stirring occasionally, until rice gets slightly crispy in spots.
- Stir in scallions and sesame seeds. Taste and adjust seasoning.
How to Serve It
Serve hot with extra kimchi on the side and a sprinkle of sesame seeds. Keep in glass meal prep containers for up to 4 days. Reheat in a skillet with a drizzle of sesame oil.
7. Kimchi Tofu Stew (Soondubu Jjigae) — Vegan
Silky tofu swims in a spicy, savory kimchi broth in this comforting stew. The kimchi infuses the broth with heat and fermented complexity. It’s warm, satisfying, and perfect for cool nights. Serve with rice and pickled sides for a full meal.
Ingredients
- 1 cup chopped kimchi and 1/2 cup kimchi juice
- 1 tbsp neutral oil
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tbsp gochujang (check vegan) or extra gochugaru
- 4 cups vegetable broth
- 1 block silken or soft tofu (14 oz), cut into large spoonable pieces
- 1 cup sliced shiitake mushrooms
- 2 scallions, sliced
- 1 tbsp tamari
- 1 tsp toasted sesame oil
Instructions
- Heat oil in a heavy-bottomed pot over medium heat. Sauté onion and garlic until soft.
- Add kimchi and gochujang; cook 2–3 minutes.
- Pour in vegetable broth and kimchi juice, bring to a simmer.
- Add mushrooms and simmer 10 minutes to develop flavor.
- Gently add tofu and simmer 5 minutes more to heat through.
- Stir in tamari and sesame oil. Garnish with scallions and serve hot.
How to Serve It
Serve with steamed rice and extra kimchi. Store in airtight containers for up to 3 days; flavors intensify overnight. Reheat gently to avoid breaking tofu.
8. Smoky Kimchi BBQ Tempeh (vegan kimchi recipe twist)
This vegan kimchi recipe reinvents BBQ with a smoky-spicy glaze. Tempeh soaks up a kimchi-based marinade and grills to caramelized perfection. It’s savory, slightly sweet, and ideal for summer gatherings. Fans of meaty plant proteins will love the texture and bold flavor.
Ingredients
- 8 oz tempeh, sliced 1/2-inch thick
- 3/4 cup chopped kimchi
- 1/4 cup kimchi juice
- 2 tbsp tamari
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp smoked paprika
- 1 clove garlic, minced
- 1 tbsp neutral oil
- Sesame seeds and scallions for garnish
Instructions
- Whisk kimchi, kimchi juice, tamari, maple syrup, rice vinegar, smoked paprika, and garlic to make a glaze.
- Marinate tempeh in half the glaze for 30 minutes.
- Heat grill or cast iron skillet over medium-high and brush with oil.
- Grill tempeh 3–4 minutes per side, basting with remaining glaze and looking for caramelized edges.
- Let rest 2 minutes before serving.
- Garnish with sesame seeds and scallions.
How to Serve It
Serve on buns with slaw or sliced over grain bowls. Store leftover tempeh in glass meal prep containers for up to 4 days. Reheat in a skillet to restore crisp edges.
9. Kimchi Dumplings (Vegan Mandu)
These vegan dumplings combine savory kimchi with tofu and mushrooms for a juicy filling. The wrappers crisp beautifully when pan-fried or steam for a softer texture. They’re flavorful and great for parties or meal prep. Dumpling lovers will enjoy the burst of tang in every bite.
Ingredients
- 30 dumpling wrappers (vegan)
- 1 cup chopped kimchi, drained and chopped
- 1 cup crumbled firm tofu, pressed
- 1/2 cup finely chopped shiitake mushrooms
- 1/4 cup shredded carrot
- 2 scallions, thinly sliced
- 1 tbsp tamari
- 1 tbsp sesame oil
- 1 tbsp grated ginger
- 1 tsp sugar
- Neutral oil for frying
Instructions
- Squeeze excess liquid from kimchi. Combine kimchi, tofu, mushrooms, carrot, scallions, tamari, sesame oil, ginger, and sugar in a bowl.
- Place 1 tbsp filling in the center of a wrapper. Moisten edges with water and fold, sealing tightly.
- For pan-fry (potsticker): Heat 1 tbsp oil in a skillet. Add dumplings and fry 2 minutes until bottoms golden.
- Add 1/4 cup water, cover, and steam 4–5 minutes until cooked through.
- For steaming: Use a bamboo steamer lined with parchment paper and steam 8–10 minutes.
- Serve hot with dipping sauce.
How to Serve It
Serve with soy-vinegar dipping sauce and extra kimchi. Store in the freezer between layers of parchment in airtight containers for up to 2 months. Reheat from frozen in a skillet for crispness.
10. Kimchi Grilled Cheese (Vegan)
Tangy kimchi pairs with melty vegan cheese for a gooey, spicy grilled sandwich. The kimchi adds brightness and a little crunch. It’s indulgent comfort food that’s fast to make and satisfying. Perfect for lunch or a lazy weekend.
Ingredients
- 8 slices vegan bread
- 1 cup chopped kimchi, drained
- 1 cup shredded vegan cheddar
- 2 tbsp vegan butter
- 1/2 cup thinly sliced apple (optional for sweetness)
- 1 tsp toasted sesame seeds for garnish
Instructions
- Squeeze excess liquid from kimchi.
- Butter one side of each bread slice.
- Heat a non-stick skillet over medium heat.
- Assemble sandwiches: buttered side out, add cheese, kimchi, and apple.
- Cook 3–4 minutes per side until bread is golden and cheese melts.
- Press gently with a spatula and cut in half to serve.
How to Serve It
Serve with pickles or a bowl of tomato soup. Store leftovers wrapped in parchment in the fridge and reheat in a skillet for best texture. Keep extra kimchi in mason jars.
11. Kimchi Quesadilla with Black Beans
This fusion quesadilla mixes kimchi’s zip with creamy black beans and vegan cheese. Crunchy tortilla edges contrast with gooey filling. It’s quick, bold, and portable—great game-day food. People who like spicy-mild combos will enjoy this.
Ingredients
- 4 large flour tortillas
- 1 cup chopped kimchi, drained
- 1 cup cooked black beans
- 1 cup shredded vegan cheese
- 1/4 cup corn kernels (fresh or frozen)
- 1 tbsp olive oil
- 1 tsp ground cumin
- Salt and pepper to taste
- Guacamole and lime wedges for serving
Instructions
- Mash black beans with cumin, salt, and pepper.
- Heat 1 tsp oil in a skillet. Place a tortilla and layer beans, kimchi, corn, and cheese.
- Top with a second tortilla and cook 3–4 minutes per side until golden and cheese melts.
- Repeat with remaining tortillas.
- Slice into wedges and serve.
How to Serve It
Serve with guacamole and lime. Store in airtight containers for up to 2 days; reheat in a skillet for crisp edges.
12. Kimchi Mac & Cheese (Vegan)
Creamy, cheesy vegan mac gets a spicy-sour boost from kimchi. The tang cuts through richness for a balanced dish. It’s comforting and slightly rebellious—a favorite for cozy nights. Kids and adults who enjoy bold flavors will love it.
Ingredients
- 12 oz elbow macaroni
- 1 cup chopped kimchi, drained
- 1 1/2 cups cashew cream (see below)
- 1/2 cup nutritional yeast
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp vegan butter
- 2 tbsp breadcrumbs (optional for topping)
Cashew cream: Blend 1 cup soaked cashews with 3/4 cup water until smooth.
Instructions
- Cook pasta per package instructions until al dente. Reserve 1/2 cup pasta water.
- In a saucepan, melt vegan butter. Whisk cashew cream, nutritional yeast, cornstarch, lemon juice, and garlic powder over medium heat until thickened.
- Add reserved pasta water to adjust consistency.
- Stir in cooked pasta, kimchi, and season with salt and pepper. Heat through 2–3 minutes.
- For a baked top, transfer to a casserole, sprinkle breadcrumbs, and broil 2–3 minutes until golden.
- Serve hot.
How to Serve It
Garnish with scallions and extra kimchi. Store leftovers in glass meal prep containers for 3–4 days. Reheat with a splash of water to loosen sauce.
13. Kimchi Ramen (Vegan)
This ramen features a spicy kimchi broth with silky tofu and chewy noodles. The fermented kimchi deepens the soup’s umami and leaves a pleasant heat. It’s cozy, quick, and satisfying for weeknights. Great for a solo bowl or doubling for guests.
Ingredients
- 4 cups vegetable broth
- 1 cup chopped kimchi and 1/4 cup kimchi juice
- 2 tbsp tamari
- 1 tbsp miso paste
- 2 servings ramen noodles (check vegan)
- 1 block firm tofu, cubed and pan-fried
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 tsp sesame oil
- 2 scallions, sliced
Instructions
- Sauté garlic and mushrooms in sesame oil in a pot until soft.
- Add kimchi and cook 2 minutes.
- Pour in vegetable broth, kimchi juice, tamari, and miso. Bring to a simmer for 8–10 minutes.
- Add ramen noodles and cook per package instructions.
- Add tofu to warm through.
- Divide into bowls and top with scallions and extra kimchi.
How to Serve It
Serve hot with chili oil and sesame seeds. Store leftovers in airtight containers for 2 days. Noodles can be cooked separately to avoid sogginess.
14. Kimchi-Potato Hash with Crispy Tofu
Potatoes get savory lift from kimchi in this hearty skillet hash. Crispy tofu adds protein and texture. It’s a satisfying brunch or dinner side with lots of caramelized bits. Fans of brunch bowls will appreciate the bold flavors.
Ingredients
- 1 lb potatoes, peeled and diced into 1/2-inch cubes
- 1 cup chopped kimchi
- 8 oz firm tofu, pressed and cubed
- 1 small onion, diced
- 2 tbsp oil
- 1 tsp smoked paprika
- 1 tbsp tamari
- 1 tsp toasted sesame oil
- 2 scallions, sliced
- Salt and pepper to taste
Instructions
- Parboil diced potatoes 5–7 minutes until just tender, drain and dry.
- Heat 1 tbsp oil in a skillet; sauté potatoes until golden and crispy 8–10 minutes.
- In another pan, heat remaining oil and fry tofu cubes until golden and crispy. Toss with tamari.
- Add onion to potatoes and cook until translucent.
- Stir in kimchi, smoked paprika, and sesame oil; cook 3–4 minutes.
- Fold in crispy tofu, season, and garnish with scallions.
How to Serve It
Serve with toasted bread or over greens. Store in airtight containers for up to 3 days and reheat in a skillet for crispness.
15. Kimchi Cauliflower “Wings” with Gochujang Glaze
Cauliflower gets spicy and sticky in a kimchi-forward glaze. These wings are crispy outside and tender inside. The tang from kimchi balances the sweet-spicy glaze. Great for game nights or as an appetizer everyone can share.
Ingredients
- 1 head cauliflower, cut into florets
- 3/4 cup flour
- 3/4 cup plant-based milk
- 1 cup panko breadcrumbs
- 1 cup chopped kimchi, minced
- 1/4 cup gochujang
- 2 tbsp maple syrup
- 1 tbsp tamari
- 2 tbsp oil (for brushing)
- Dipping sauce: vegan mayo and lime
Instructions
- Preheat oven to 425°F or preheat an air fryer to 400°F.
- Whisk flour and plant milk to make batter. Dip cauliflower florets, then coat with panko.
- Arrange on a baking sheet lined with parchment paper. Spray or brush lightly with oil.
- Bake 20–25 minutes until golden, flipping halfway. In air fryer, cook 12–15 minutes.
- Meanwhile, blend kimchi, gochujang, maple syrup, and tamari into a glaze using a food processor if needed.
- Toss baked cauliflower in glaze and return to oven 2–3 minutes to set.
How to Serve It
Serve with vegan ranch or mayo-lime dipping sauce and celery sticks. Store in airtight containers for 2 days and re-crisp in the oven.
16. Kimchi Buddha Bowl with Tahini-Sesame Dressing
This balanced bowl pairs fermented kimchi with roasted vegetables, grains, and creamy dressing. The kimchi’s tang cuts through roasted sweetness for a lively bite. It’s nutritious, filling, and perfect for meal prep. Ideal if you love layered textures and bold dressings.
Ingredients
- 1 cup cooked quinoa
- 1 cup chopped kimchi
- 1 cup roasted sweet potato cubes
- 1/2 avocado, sliced
- 1/2 cup roasted chickpeas
- 2 cups mixed greens
- Dressing: 3 tbsp tahini, 1 tbsp rice vinegar, 1 tbsp tamari, 1 tbsp maple syrup, 1–2 tbsp water to thin
- 1 tsp toasted sesame seeds
Instructions
- Assemble bowl with quinoa, greens, sweet potatoes, chickpeas, kimchi, and avocado.
- Whisk dressing ingredients until smooth, adding water to reach desired consistency.
- Drizzle dressing over the bowl and sprinkle sesame seeds.
- Toss lightly and serve.
How to Serve It
Serve immediately or assemble in glass meal prep containers with dressing stored separately for up to 4 days. Great for lunch rotation.
17. Kimchi Pizza with Caramelized Onions (Vegan)
Kimchi brings spice and acidity to a savory pizza topped with caramelized onions and vegan cheese. The contrast of crisp crust and tangy kimchi is outstanding. It’s a creative weeknight pizza that’s crowd-friendly. Try it with a thin crust for extra crunch.
Ingredients
- 1 pizza dough ball (store-bought or homemade)
- 1 cup chopped kimchi, drained
- 1 cup vegan mozzarella
- 1 large onion, thinly sliced and caramelized
- 2 tbsp olive oil
- 1 tbsp tamari
- 1 tsp red pepper flakes (optional)
- 2 scallions, sliced
Instructions
- Preheat oven to 500°F with a pizza stone or baking sheet inside.
- Sauté onions in 1 tbsp oil over low heat 20–25 minutes until golden and sweet.
- Roll dough thin on a floured surface and brush with remaining oil.
- Top with cheese, caramelized onions, and kimchi.
- Bake on the hot stone or sheet 10–12 minutes until crust is golden and cheese melted.
- Garnish with scallions and red pepper flakes.
How to Serve It
Slice and serve hot. Store leftovers in airtight containers for 2 days and reheat in the oven to keep crust crisp.
18. Kimchi Pasta with Garlic and Spinach
This quick pasta uses kimchi for a savory, slightly spicy sauce that coats noodles beautifully. Garlic and spinach round out the dish for a balanced weeknight dinner. It’s fast, flavorful, and different from traditional red or cream sauces.
Ingredients
- 12 oz spaghetti
- 1 cup chopped kimchi, drained
- 1/4 cup kimchi juice
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 cups fresh spinach
- 1 tbsp tamari
- 1 tbsp nutritional yeast (optional)
- 1 tsp toasted sesame oil
- 1 tbsp sesame seeds for garnish
Instructions
- Cook pasta until al dente. Reserve 1/2 cup pasta water.
- Heat olive oil in a skillet, sauté garlic until fragrant.
- Add kimchi and cook 2–3 minutes.
- Stir in kimchi juice, tamari, and pasta water, simmer briefly.
- Toss in spinach until wilted, then add pasta and toss to combine.
- Finish with sesame oil and nutritional yeast if using, garnish with sesame seeds.
How to Serve It
Serve hot with extra kimchi on the side. Store in airtight containers for up to 2 days. Reheat gently with a splash of water.
19. Beginner-Friendly Refrigerator Vegan Kimchi Recipe (No Fermenting Needed)
If fermenting intimidates you, this beginner-friendly vegan kimchi recipe skips long fermentation. It’s crunchy, tangy, and ready in hours. You’ll still get kimchi flavor without waiting. Perfect if you want an easy introduction to kimchi flavors.
Ingredients
- 1 small napa cabbage, shredded (about 6 cups)
- 1 tsp salt
- 1/2 cup gochugaru
- 1/4 cup tamari
- 2 tbsp rice vinegar
- 2 tbsp maple syrup
- 4 cloves garlic, minced
- 1 tbsp grated ginger
- 1 cup shredded carrot
- 3 scallions, chopped
Instructions
- Toss shredded cabbage with 1 tsp salt and let sit 20 minutes, then drain excess liquid.
- Whisk gochugaru, tamari, rice vinegar, maple syrup, garlic, and ginger into a dressing.
- Mix cabbage, carrot, and scallions with the dressing until evenly coated.
- Pack into a jar and refrigerate for 4–12 hours before eating for best flavor.
- Taste and adjust seasoning if necessary.
- Keep refrigerated and enjoy cold.
How to Serve It
Use as a crunchy side, on tacos, or mixed into salads. Store in mason jars for up to 2 weeks. This is great for immediate enjoyment without active fermenting.
20. Pear & Kimchi Salad with Toasted Walnuts
Sweet pear balances kimchi’s heat in this refreshing salad. Toasted walnuts add crunch and a toasty note. It’s bright, crunchy, and great as a starter or light lunch. Pair with a crisp white wine for a fresh meal.
Ingredients
- 4 cups mixed greens
- 1 cup chopped kimchi, drained
- 1 ripe pear, thinly sliced
- 1/2 cup toasted walnuts, roughly chopped
- 1/4 cup thinly sliced red onion
- Dressing: 2 tbsp rice vinegar, 1 tbsp olive oil, 1 tsp maple syrup, 1/2 tsp tamari
- Salt and pepper to taste
Instructions
- Whisk dressing ingredients until combined.
- Toss greens, kimchi, pear, red onion, and walnuts with dressing.
- Season to taste and serve immediately.
- If prepping, store components separately and combine just before serving.
How to Serve It
Serve as a starter or alongside grilled tofu. Store leftover dressing in a small airtight container and salad components separately for up to 2 days.
21. Kimchi-Stuffed Portobello Mushrooms
Portobellos become savory vessels for tangy kimchi and melted vegan cheese. The meaty mushroom holds up to bold flavors and makes an elegant appetizer or main. This dish is savory, satisfying, and simple to assemble.
Ingredients
- 4 large portobello mushrooms, stems removed
- 1 cup chopped kimchi, drained
- 1/2 cup vegan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp tamari
- 1 tsp dried thyme
- Salt and pepper to taste
- Microgreens for garnish
Instructions
- Preheat oven to 400°F. Brush mushrooms with olive oil and tamari.
- Sauté garlic briefly and mix with kimchi.
- Spoon kimchi mixture into mushroom caps and top with vegan cheese.
- Bake 15–18 minutes until mushrooms are tender and cheese melts.
- Garnish with microgreens and serve.
How to Serve It
Serve on a platter with greens or rice. Store in airtight containers for up to 3 days; reheat in the oven for best texture.
22. Kimchi Lettuce Wraps with Sesame-Ginger Sauce
Light, handheld wraps let kimchi shine with fresh veggies and savory tofu crumbles. The sesame-ginger sauce ties everything together with bright umami. They’re fast, customizable, and party-ready. Great when you want a lighter meal.
Ingredients
- 8 large butter lettuce leaves
- 1 cup chopped kimchi, drained
- 1 cup crumbled firm tofu
- 1/2 cup shredded carrot
- 1/2 cup cucumber, julienned
- Sauce: 2 tbsp tahini, 1 tbsp tamari, 1 tbsp rice vinegar, 1 tsp grated ginger, 1–2 tbsp water to thin
- 1 tsp toasted sesame seeds
Instructions
- Make sauce by whisking tahini, tamari, rice vinegar, and ginger, thinning with water.
- Sauté tofu crumbles with a splash of tamari until golden.
- Assemble lettuce leaves with tofu, kimchi, carrots, and cucumber.
- Drizzle with sauce and sprinkle sesame seeds.
- Serve immediately.
How to Serve It
Arrange on a platter for guests and serve with extra sauce. Store components separately in airtight containers for up to 2 days.
23. Apple-Infused Kimchi (Sweet & Spicy)
Adding apple lends mild sweetness that balances chili heat in this inventive kimchi. The texture stays crisp while the flavor becomes complex and fruity. This one is great for those who like a hint of sweetness in fermented foods.
Ingredients
- 1 medium napa cabbage, shredded
- 1 tsp salt
- 1 cup grated apple (firm variety like Fuji), drained
- 1/2 cup gochugaru
- 1/4 cup tamari
- 2 tbsp rice vinegar
- 2 tbsp maple syrup
- 4 cloves garlic, minced
- 1 tbsp grated ginger
- 2 scallions, chopped
Instructions
- Salt cabbage and let sit 20–30 minutes. Drain well.
- Mix apple, gochugaru, tamari, vinegar, maple syrup, garlic, and ginger.
- Combine cabbage and mixture thoroughly and pack into jars.
- Ferment at room temperature 3–5 days, tasting until desired sourness.
- Refrigerate when ready; flavors develop further.
How to Serve It
Use with cheese boards, roasted vegetables, or as a bright sandwich topping. Store in mason jars for several weeks refrigerated.
24. Carrot-Ginger Kimchi with Turmeric
This colorful kimchi uses shredded carrots and turmeric for an earthy, bright profile. Ginger adds warmth and a zesty aroma. It’s crunchy, slightly sweet, and visually striking. Great for salads, bowls, or as a lively condiment.
Ingredients
- 1 lb carrots, peeled and shredded
- 1 tsp salt
- 2 tbsp grated ginger
- 1/2 cup gochugaru
- 1 tbsp ground turmeric (or 1 tbsp fresh turmeric, grated)
- 2 tbsp tamari
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 2 scallions, chopped
- 1 tsp toasted sesame oil
Instructions
- Toss shredded carrots with 1 tsp salt and let sit 15–20 minutes, then drain.
- Combine ginger, gochugaru, turmeric, tamari, rice vinegar, and maple syrup into a dressing.
- Mix carrots and scallions with the dressing until evenly coated.
- Transfer to a jar, pressing to remove air pockets and leave 1 inch headspace.
- Ferment at room temperature 2–4 days, tasting for desired tang.
- Refrigerate once ready.
How to Serve It
Use on grain bowls, sandwiches, and salads. Store in mason jars for up to 3 weeks refrigerated. Shake jar before serving to redistribute juices.
Thanks for exploring these 24 bold vegan kimchi recipes. You’ve seen quick refrigerator options, classic fermented versions, and creative ways to fold kimchi into everyday dishes—from pancakes and fried rice to pizzas, pastas, and even cauliflower wings. Pin the ones you’re curious about and try a few small batches to discover favorite flavors.
If you plan to ferment more often, a good set of mason jars and fermentation weights will save time and give consistent results. Which recipe will you try first—classic napa cabbage, a quick cucumber, or something adventurous like kimchi mac and cheese? Share these with friends and family; kimchi is best when enjoyed together.
