-
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:

Harvest Quinoa Salad
Roasted Brussels sprouts with balsamic glaze offer a perfect blend of nuttiness and sweetness, creating a delightful harmony of flavors and textures.

Vegan Libyan Harira
A hearty, spiced tomato soup traditionally made to break the fast during Ramadan, loaded with lentils and vegetables

Vegan Caribbean Bowl
Delight in the vibrant tastes of Venezuelan with our Vegan Caribbean Bowl
Brunch, Cuisines, Dinner, Fall, Game Night, Lunch, Spring, Summer, Winter | No Comments » on Vegan Okonomiyaki