Nabeyaki Udon | Vegan Recipe

Healthy and energizing… this vegan nabeyaki udon recipe is based on a recipe in the book The Kind Diet by Alicia Silverstone.

Click here to watch my Nabeyaki Udon YouTube video!


-2-3 carrots (washed well, peeling is optional)

-1 stalk of broccoli

-2 bok choy leaves

-1 leek (use the white and green parts)

-2-3 collard green leaves

-5-7 mushrooms of your choice

-2 dried shiitake mushrooms (soak in warm water for 30 minutes before start)

-1″ piece of kombu

– handful udon noodles


-2-4 tsp. shoyu or soy sauce

-3-4 tbsp. soaking water from shiitake mushrooms or plain water

-5-8 drops fresh ginger juice

-1/2 tsp. fresh lemon juice

  • Cut all vegetables into bite size uniform pieces. **Tip: Use the roots from the leeks in your vegetable mixture. I’m not aware of a vegetable with roots that are not edible. They are packed with vitamins and yummy!


  • Add carrots and kombu to 5 cups of boiling water in a large pot. Cook for 5 minutes.

carrots cooking.jpg

  • Add broccoli and shitake mushrooms to carrots in pot. Cook for 5 minutes.
  • Add the rest of the vegetables to the pot. Cook for an additional 5 minutes.

all veggies cooking.jpg

  • Cook udon noodles according to package directions.
  • Make the dipping sauce. **I grate waaaayyy more ginger than necessary and add more than 5-8 drops to the sauce, but if you are not a ginger addict like me, you might want to stick to the recipe recommendation!

peel ginger

For more vegan recipes, don’t forget to like this post.

If you liked this recipe, check out this simple and yummy bread machine recipe.

Please check out my YouTube channel for videos on farm life, vegan recipes, family, cleaning, remodeling, DIY projects, and more!

Follow me on Instagram @4roostersandachick


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