Recipe: Vegan Oden - featuring OmniPork!

Soulistic Vegan Recipe Japanese Oden featuring OmniPork

For my final dish featuring the Green Common x Lee Kum Kee collab, I'm recreating a classic Japanese comfort dish - Oden!

These last few weeks have been an interesting experience for me - it was fun to explore different ways of cooking OmniPork. Being WFPB, my aim is to always eat veggies in their most natural form, so throughout these dishes, I've tried to incorporate both veggies and plant-based meat into dishes where they complement each other. It's super easy!

Since the weather in Hong Kong is somewhat a bit chilly before the summer heat arrives, a warming bowl of oden is perfect for this type of weather. Originally served with an assortment of fish balls, fish cakes, deep-fried tofu, hard-boiled eggs, Japanese rice cake pockets and vegetables, I have tranformed this dish into a colourful medley complete with an assortment of OmniPork meatballs, OmniPork Luncheon and OmniPork Strips and seasoning by Lee Kum Kee - I mean why not!?


What you need:

  • 4 cups Vegan Stock (See details here)
  • 2 Tbsp Light Soy Sauce
  • 1/2 Tbsp Raw Cane Sugar
  • ½ Tbsp White Vinegar 
  • Pinch Kosher Salt
  • ½ tsp Mushroom Powder by Lee Kum Kee
  • ½ Tbsp Vegetarian Oyster Sauce by Lee Kum Kee

For Oden Ingredients

  • 4 inch Daikon Radish, cut in 2-inch thick slices
  • Small handful Wakame Seaweed
  • ½ pc Carrot, cut in small chunks
  • 1 pc Green Onion, slice diagonally
  • ⅓  package Konjac (2 types), one slice in triangular shape and another in noodle knot shape
  • 3 pc Vegan crab sticks
  • 3 pc Deep-fried tofu pouch (with mochi inside!)
  • 1 pc Deep-fried tofu of 2 types - cut in small cubes
  • 3 pc Frozen Lion’s Maine
  • 30g OmniPork Minced
  • 30g OmniPork Strips
  • 2 pc OmniPork Luncheon Meat
  • Few bunches Vegetables of your choice (I used bok choy, chrysanthemum greens, Fresh Shiitake mushroom and potato)

For garnish

  • Slice a few places of carrot to create a flower shape or simply use a cookie cutter to do so. Save the carrot edges and cut into small dice to make our vegan meatballs. Zero food waste!


  1. In a earthenware pot, add vegan stock and the rest of the seasonings for oden broth

Prepare the ingredients

    1. Cut daikon into 1-inch pieces and remove the skin. If you use a peeler, you can peel first before cutting.
    2. If you are going to serve rice with oden, when you rinse the rice, preserve the rice water from rinsing the rice. In a medium pot, place daikon and the white water. Cook the daikon on medium heat, uncovered, until you can put a chopstick through the daikon. It took me about 15 mins.
    3. Poach the konjac, deep-fried tofu pockets, vegan crab sticks accordingly.
Prepare vegan meatballs: defrost OmniPork minced and strips. Slightly chop the stripe to a finer cut so you have better texture. Combine the both and add in a pinch of salt, ½ tsp sugar, 1 tbsp flour and ½ tsp oil. Mix well. Sprinkle the diced carrot and mix well. 
    1. Make meatballs using a tbsp. Roll it and set aside. I made about 7 meatballs
    2. In a pan, add some oil and pan-fry the meatballs at medium heat. 
    3. Use a wooden spatula to slightly press the meatballs to ensure it is cooked thoroughly.
    4. When done, place on plate and set aside

  1. Pan-fry these ingredients accordingly: potato, tofu and mushrooms.
  2. To cook Oden
    1. Put mushroom, daikon, carrot, green onion, and wakame into the earthenware pot and bring it to a boil. 
    2. Once boiling, lower the heat to simmer and place the remaining ingredients nicely into the pot.
    3. Cover with the lid, turn up the heat and cook for another 5 mins.
    4. Serve with rice and enjoy!
Soulistic Vegan Recipe Japanese Oden featuring OmniPork

So this is a wrap! I hope you enjoyed this mini-series. As I am working on more content to better serve the community, I would love to hear your thoughts on alternative proteins and how you incorporate them into your diet.

Thank you to Green Common and Lee Kum Kee for the opportunity and products.
Thank you for spending time to read this mini-series!

Soulistic is a vegan brand created by Chef and Food Therapist, Tiffany Lau (@soulhookedonfood), as a platform to educate customers about healthier diets over medication by providing products and experiences that create change from within. Read about her story and what led her to start Soulistic here

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