-
20
minPrep Time -
10
minCook Time -
30
minReady in -
perYield -
250
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main
- Allergens:soy,gluten
- Seasons:All
- Cuisines:
- Courses:dinner,lunch,brunch
Recipe Description
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.
Ingredients
- 2 cups cabbage, finely shredded
- 1 cup all-purpose flour
- 1 cup water
- 1 tablespoon soy sauce
- 1 teaspoon baking powder
- 1/2 cup green onions, chopped
- 2 tablespoons vegetable oil
- Vegan mayonnaise, to taste
- Vegan okonomiyaki sauce, to taste
- Seaweed flakes, for garnish
- Pickled ginger, for garnish
Steps:
- In a large bowl, mix the flour, baking powder, water, and soy sauce until smooth.
- Add the cabbage and green onions to the batter, mixing until they are well coated.
- Heat oil in a skillet over medium heat.
- Pour a quarter of the batter into the skillet, spreading it to form a pancake.
- Cook for about 5 minutes on each side or until golden brown and crispy.
- Serve hot, drizzled with vegan mayonnaise and okonomiyaki sauce, and garnished with seaweed flakes and pickled ginger.
Similar recipes that you might like:
PICKED
Vegan Miso Soup with Seaweed and Tofu
Savor the essence of Japanese cuisine with our Classic Vegan Miso Soup, featuring soft tofu and seaweed in a savory miso broth, offering a comforting and nutritious meal.
PICKED
Vegan Moroccan Vegetable Tagine
This Vegan Moroccan Vegetable Tagine is full of vibrant flavors with fresh vegetables and spices, offering a deliciously hearty and satisfying meal.
PICKED
Vegan Shiitake Mushroom Donburi
A hearty and flavorful bowl of shiitake mushrooms over steamed rice, infused with traditional Japanese flavors
Brunch, Cuisines, Dinner, Fall, Game Night, Lunch, Spring, Summer, Winter | No Comments » on Vegan Okonomiyaki