Vegan Takoyaki
Experience the divine fusion of traditional Japanese street food and plant-based creativity with this Vegan Takoyaki recipe! These crispy-on-the-outside, tender-on-the-inside savory balls are packed with umami goodness, featuring king oyster mushrooms, pickled ginger, and seaweed flakes as the star ingredients. Made with a dashi-style vegetable broth and topped with vegan mayonnaise, tangy okonomiyaki sauce, and a smoky bonito flake substitute, this dish is bursting with rich flavors and textures in every bite. Perfect for a crowd-pleasing appetizer or fun snack, these vegan takoyaki are cooked to golden perfection using a traditional takoyaki pan. Whether you're a seasoned pro or new to Japanese cuisine, this easy-to-follow recipe guarantees to wow both vegans and non-vegans alike. Pair it with your favorite dipping sauces for a truly authentic experience!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1.25 cups Dashi-style vegetable broth
- 0.25 cup Soy milk (unsweetened)
- 0.5 cup King oyster mushrooms (or shiitake mushrooms), diced
- 3 stalks Green onions, finely chopped
- 2 tablespoons Pickled ginger, finely chopped
- 1 tablespoon Seaweed flakes
- 2 tablespoons Vegetable oil (for greasing takoyaki pan)
- 2 tablespoons Vegan mayonnaise
- 2 tablespoons Vegan okonomiyaki sauce (or teriyaki sauce)
- 2 tablespoons Bonito flake substitute (e.g., shaved coconut seasoned with soy sauce)
Instructions
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Whisk until evenly mixed.
Slowly add the dashi-style vegetable broth and soy milk to the dry ingredients while whisking to create a smooth, lump-free batter.
Fold in the diced king oyster mushrooms, green onions, pickled ginger, and seaweed flakes to the batter.
Preheat a takoyaki pan over medium heat and lightly grease each mold with vegetable oil using a brush or paper towel.
Fill each mold about 3/4 full with the batter mixture. Allow to cook for 1 to 2 minutes until the edges start to set.
Using skewers or chopsticks, gently flip each piece halfway, pushing the uncooked batter into the mold to form a round shape. Continue cooking and turning every 1 to 2 minutes until evenly golden brown on all sides.
Remove the cooked takoyaki from the pan and transfer to a plate.
Drizzle the takoyaki with vegan mayonnaise and vegan okonomiyaki sauce.
Sprinkle the top with the bonito flake substitute for a smoky, umami garnish.
Serve immediately while hot and enjoy this delicious vegan version of takoyaki!
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 4443 mg | 193% | |
| Total Carbohydrate | 148.3 g | 54% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 22.4 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 172 mg | 13% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 824 mg | 18% | |
*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.
