Vegan Japanese Cuisine: Fried Bell Peppers, Shimeji Mushrooms & Umeboshi

There is a wealth of vegan/vegetarian recipes in Japanese cuisine to the point that people with such priorities might feel attracted by this country. Don’t forget there is a traditional Budhist (I’m not) vegetarian gastronomy which can be easily amended to vegan tastes!

A note before I continue:
A vegan friend pointed out that honey is not vegan when I advised to use honey-pickled Japanese plums. I shall leave that to you.
Just bear in mind that non-honey Japanese pickled plums are higher in slat, although the same salt can be used as the seasoning itself.

Green peppers, or bell peppers are full of extremely important beneficial elements, so here is a very simple way to accomodate them:

Fried Bell Peppers, Shimeji Mushrooms & Umeboshi!

INGREDIENTS: For 2~3 people

-Shimeji mushrooms: 1 pack or a large fistful

-Bell Peppers: 2

-Umeboshi/Pickled Japanese plums: 2

-Olive oil: 2 tablespoons
-Black pepper: to taste
-Soy sauce: a little

Optional spices (chili pepper): to taste


-Take seed out of umeboshi/pickled Japanese plum and cut to a pulp with a knife.

-Cut the bell peppers in trips. Make sure you have discarded all the seeds. They are not easily digested.

-Separate the shimeji mushrooms.

-Pour the olive oil on a frypan and stir fry the bell peppers and shimeji mushrooms until as soft as you wish.

-Add umeboshi, balck pepper, soy sauce and optional spices. Mix and stir-fry for a few seconds.

-Serve topped with some fresh green sprouts.

Easy again, ain’t it?

Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless Mama, Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon, Russell 3, Octopuspie, Bread + Butter, Pegasus Legend, Think Twice, The French Market Maven, Fuji Mama, Great Teacher Sato

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