Recipe Roundup: Kabocha

This sweet winter squash may be lesser-known in comparison to its cousins butternut squash and pumpkin; but there are endless ways to use kabocha in fall cooking. We scoured the internet looking for creative, vegan preparations and found seven kabocha recipes to suit any time of day. (Yes, all of these recipes are vegan!)


Not to be confused with kombucha, the fermented tea drink, kabocha looks like a small (2-3lbs) pumpkin but with a deep green color. Find kabocha at your grocery store or local farmer’s market and give one of these recipes a try!


And remember: If you don’t want to make a trip to the store or turn on your oven to enjoy kabocha, we’ve got you covered. Chef Guy chose kabocha as the star ingredient of our seasonal menu at Beyond Sushi so stop by for some comforting kabocha goodness or place an order for delivery using our app!



Chai Porridge with Roasted Kabocha Squash from Heart Beet Kitchen



Main Courses

Vegan Thai Curry with Kabocha Squash from The Blenderist


Stuffed Kabocha Squash from Detoxinista




Kabocha Squash, Fennel + Ginger Soup with Spicy Coconut Cream from Dolly and Oatmeal




Kale Salad with Kabocha Squash + Maple Dijon Dressing from With Food and Love



Side Dish

Soy-Braised Kabocha Squash from Saveur




Kabocha Squash Ice Cream from Kahakai Kitchen



Comment below if you followed any of these recipes or used them as inspiration for your own kabocha dish!


7 Ways to Replace an Egg in Vegan Baking

Baking is one of life's simplest and best pleasures. What's more satisfying than creating something delicious and sharing it with the ones you love?

Transitioning to a vegan lifestyle means changing the way one cooks and bakes, and sometimes this requires simple swaps to make old recipes vegan-friendly.

Here at Beyond Sushi, we strive to help customers live their best vegan lives, so we're sharing some resources for vegan cooking and baking.  

Read on for some easy ways to replace eggs in your favorite baked goods! And give some of our delicious desserts a try next time you stop in!

1. Flax egg: 1 egg = 1 tablespoon ground flax + 3 tablespoons water or non-dairy milk

Grind flax seed (or use pre-ground flax seed) and add to water. This works wonderfully in baked goods and adds a nutty flavor, as well as a good source essential omega-3 fatty acids.  Works well in almost all baked goods, including pancakes, cookies, muffins, cakes, brownies, and quick breads. 

2. Chia egg: 1 egg = 1 tablespoon ground chia seeds + 3 tablespoons water or non-dairy milk

Add chia seed to water and allow to sit for at least 10 minutes before adding to baked goods. A congealing gel will form and hold baked goods together. Chia seeds are highly nutritious (packed with protein, fiber, and omega-3 and omega-6 fatty acids). Chia eggs work well in nearly any baked good, including savory recipes like veggie burgers.

3. Applesauce: 1 egg = 1/4 cup applesauce

Appleasauce is a wonderful way to replace eggs in baking, and adds a nice moisture. Works well in cakes, muffins, and quick breads. 

4. Mashed bananas: 1 egg = 1/2 small mashed banana or 1/3 mashed large banana

Mash banana and add to recipe. Mashed bananas also add natural sweetness, and often a banana flavor. Works best in banana-focused recipes (like banana bread, other quick breads, cakes, and muffins).  

5. Canned pumpkin: 1 egg = 1/4 cup applesauce

Canned pumpkin is very moist and makes baked goods very tender. Works well in muffins, cakes, pancakes, quick breads, and some cookies. 

6. Silken Tofu: 1 egg = 1/4th cup blended silk

Blend tofu in a food processor or blender and add to baked goods. Silken tofu adds protein and calcium, and adds a lovely silken texture and moisture to your baked good. Tofu works wonderfully in cakes, brownies, muffins, and denser cookeies. 

7. Non-dairy yogurt: 1 egg = 1/4th cup yogurt

Adds a wonderful moisture and light, springy texture. Works excellent in quick breads, cakes, muffins, and chewy cookies. 


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