-
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
- 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
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:
Vegan Moroccan Harcha
Experience the delightful crunch and tender softness of Vegan Moroccan Harcha, a plant-based rendition of the classic Moroccan semolina bread, ideally savored with a cup of tea.
Vegan Kuri Gohan
Delight in the harmonious blend of nutty chestnuts and the subtle sweetness of sticky rice in our Classic Vegan Kuri Gohan, a cherished Japanese delicacy, now vegan-friendly.
Vegan Boortsog
Savor the essence of Central Asia with our vegan Boortsog, a delightful twist on the traditional fried bread, promising a crispy exterior and a soft, fluffy heart.
Leave a Reply
You must be logged in to post a comment.
Brunch, Cuisines, Dinner, Fall, Game Night, Lunch, Spring, Summer, Winter | No Comments » on Vegan Okonomiyaki