Vegan Taiyaki
Experience a delightful twist on traditional Japanese fish-shaped pastries with this Vegan Taiyaki recipe! Made with plant-based ingredients like creamy almond, soy, or oat milk, and filled with sweet red bean paste (anko), this recipe is perfect for anyone craving a dairy-free, egg-free treat. The golden, crispy exterior beautifully complements the soft and richly flavored filling, recreating the authentic taste of taiyaki without compromising on the vegan-friendly factor. Whip up the batter in minutes and use a specialty taiyaki pan to craft these adorable desserts. Whether served warm or at room temperature, these irresistible snacks make a fun and unique addition to any gathering or can be enjoyed simply for yourself. Perfect for vegans and non-vegans alike, this recipe combines traditional Asian flavors with an innovative plant-based approach that’s sure to impress!
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Recipe Information
Ingredients
- 180 grams All-purpose flour (or gluten-free all-purpose flour, if needed)
- 1 teaspoon Baking powder
- 3 tablespoons Cane sugar (or coconut sugar)
- 200 milliliters Plant-based milk (e.g., soy, almond, or oat milk)
- 50 milliliters Water
- 2 tablespoons Neutral oil (e.g., vegetable or canola oil)
- 200 grams Sweet red bean paste (anko)
- 1 as needed Non-stick spray (for greasing the pan)
Instructions
In a large mixing bowl, combine the all-purpose flour, baking powder, and cane sugar. Whisk together until evenly mixed.
In a separate bowl or liquid measuring cup, mix the plant-based milk, water, and neutral oil. Stir until well combined.
Gradually pour the wet ingredients into the bowl with the dry ingredients. Whisk gently until the batter is smooth and free of lumps. Avoid overmixing.
Preheat your Taiyaki pan over medium heat and lightly grease both sides with non-stick spray.
Once the pan is hot, pour a thin layer of batter into one side of each fish-shaped mold, about halfway full.
Add 1-2 tablespoons of sweet red bean paste in the center of the batter for each mold. Ensure the filling stays in the middle without touching the edges.
Pour a bit more batter over the filling to cover it completely and fill the mold to the brim.
Close the Taiyaki pan gently and cook for about 2-3 minutes on one side, then flip the pan and cook for an additional 2-3 minutes on the other side. The Taiyaki should turn golden brown and release easily from the mold.
Carefully remove the Taiyaki from the pan and place them on a wire rack to cool slightly.
Repeat the process with the remaining batter and filling until everything is used up.
Serve your Vegan Taiyaki warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 548 mg | 24% | |
| Total Carbohydrate | 315.8 g | 115% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 119.3 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 339 mg | 26% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1087 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.
