A savory Japanese pancake filled with cabbage and topped with a variety of condiments, this vegan version of okonomiyaki replaces traditional ingredients with plant-based alternatives to create a delicious, satisfying meal suitable for any time of the day.
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Vegan Okonomiyaki
A savory Japanese pancake filled with cabbage and topped with a variety of condiments, this vegan version of okonomiyaki replaces traditional ingredients with plant-based alternatives to create a delicious, satisfying meal suitable for any time of the day.
About this recipe
Method
20 min prep · 10 min cook
- 1
In a large bowl, mix the flour, baking powder, water, and soy sauce until smooth.
- 2
Add the cabbage and green onions to the batter, mixing until they are well coated.
- 3
Heat oil in a skillet over medium heat.
- 4
Pour a quarter of the batter into the skillet, spreading it to form a pancake.
- 5
Cook for about 5 minutes on each side or until golden brown and crispy.
- 6
Serve hot, drizzled with vegan mayonnaise and okonomiyaki sauce, and garnished with seaweed flakes and pickled ginger.
Courses: Dinner, Lunch, Brunch
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