• 20
    min
    Prep Time
  • 10
    min
    Cook Time
  • 30
    min
    Ready in

  • per
    Yield
  • 250
    cal
    Calories
  • User Review:
    0
  • User Rating:
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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:

  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.
  7. Serve hot, drizzled with vegan mayonnaise and okonomiyaki sauce, and garnished with seaweed flakes and pickled ginger.

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Brunch, Cuisines, Dinner, Fall, Game Night, Lunch, Spring, Summer, Winter | No Comments » on Vegan Okonomiyaki

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Vegor “The scientist”

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