Vegan Okonomiyaki
Discover the irresistible flavors of Vegan Okonomiyaki, a plant-based twist on Japan’s beloved savory pancake! This quick and easy recipe combines a crispy, golden-brown base with a hearty mix of finely shredded green cabbage, carrots, and scallions, all brought together in a batter made with all-purpose and chickpea flour for a satisfying texture. Topped with a creamy vegan mayo sauce, tangy vegan Worcestershire blend, and umami-packed nori strips, each bite is bursting with flavor. Perfect for a delicious lunch or dinner option, this recipe is ready in just 35 minutes and serves four. Whether you're vegan, exploring Japanese cuisine, or simply on the hunt for something unique, this Vegan Okonomiyaki will become a new favorite!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.25 cup chickpea flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cup water
- 1 tablespoon soy sauce
- 2 cups finely shredded green cabbage
- 0.5 cup shredded carrot
- 3 pieces scallions, thinly sliced
- 0.25 cup vegan mayo
- 0.25 cup ketchup
- 1 tablespoon Worcestershire sauce (vegan)
- 1 sheet nori sheet, cut into thin strips
- 2 tablespoons vegetable oil
Instructions
In a medium bowl, whisk together the all-purpose flour, chickpea flour, baking powder, and salt.
Slowly add the water and soy sauce to the dry ingredients while stirring until the batter is smooth and free of lumps.
Fold the shredded cabbage, carrot, and two-thirds of the scallions into the batter until well combined.
Heat a non-stick frying pan over medium heat and add 1 tablespoon of vegetable oil.
Spoon half of the batter into the pan, spreading it into an even circle about 6 inches in diameter.
Cook for 4-5 minutes or until the bottom is golden brown and the pancake starts to firm up.
Carefully flip and cook the other side for another 4-5 minutes until golden brown and cooked through.
Remove the pancake from the pan and keep warm. Repeat the process with the remaining batter.
To make the topping sauce, mix vegan mayo, ketchup, and vegan Worcestershire sauce in a small bowl until smooth.
Drizzle the sauce over the pancakes and garnish with the remaining scallions and nori strips.
Serve the okonomiyaki warm, with extra sauce on the side if desired.
Nutrition Facts
Calories |
1071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 3045 mg | 132% | |
| Total Carbohydrate | 155.6 g | 57% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 27.9 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1072 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
