-
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
Foraged Mushroom Risotto
Savor the earthy essence of the wild with our vegan Foraged Mushroom Risotto, a creamy and aromatic delight.
PICKED
Vegan Mushroom and Ale Pie
A rich and hearty pie filled with savory mushrooms and robust ale, encased in a flaky vegan crust
PICKED
Vegan Stuffed Acorn Squash
Savor the essence of autumn with our Vegan Stuffed Acorn Squash, featuring roasted squash filled with quinoa, cranberries, and pecans, and topped with balsamic glaze.
Brunch, Cuisines, Dinner, Fall, Game Night, Lunch, Spring, Summer, Winter | No Comments » on Vegan Okonomiyaki