Vegan Teritama Takoyaki
Savor the uniquely delicious experience of Vegan Teritama Takoyaki, a plant-based twist on the beloved Japanese street food! Perfectly crafted for vegans, this recipe replaces traditional octopus with tender king oyster mushrooms, giving each bite a satisfying texture and umami flavor. The batter blends all-purpose flour, chickpea flour, and vegan dashi for a light and crispy exterior that complements the warm, flavorful filling of pickled ginger and green onions. Finished with a drizzle of rich vegan teriyaki sauce and creamy plant-based mayo, and garnished with nori flakes and toasted sesame seeds, these takoyaki are irresistible. Ready in just 35 minutes, this recipe is ideal as an appetizer or snack for any occasion!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 tablespoon Chickpea flour
- 1 tablespoon Cornstarch
- 1.25 cups Vegan dashi stock
- 1 teaspoon Soy sauce
- 2 tablespoons Plant-based milk (unsweetened)
- 0.25 teaspoon Salt
- 1 King oyster mushroom (for vegan 'octopus')
- 2 tablespoons Olive oil or vegetable oil (for cooking)
- 2 tablespoons Finely chopped green onions
- 1 tablespoon Pickled ginger (beni shoga), chopped
- 0.25 cup Vegan teriyaki sauce
- 0.25 cup Vegan mayonnaise
- 1 teaspoon Nori (seaweed) flakes
- 1 teaspoon Toasted sesame seeds
Instructions
Prepare the vegan 'octopus' by slicing the king oyster mushroom into small cube-shaped pieces, approximately 1/2 inch wide. Set aside.
In a medium-sized mixing bowl, whisk together the all-purpose flour, chickpea flour, cornstarch, vegan dashi stock, soy sauce, plant-based milk, and salt until you achieve a smooth batter with no lumps.
Heat a takoyaki pan over medium heat and lightly grease each compartment with olive oil or vegetable oil.
Once the pan is hot, pour the batter into each compartment, filling them about 3/4 of the way full.
Add a piece of the prepared king oyster mushroom into the center of each compartment, followed by a small pinch of chopped green onions and pickled ginger for flavor.
Allow the batter to cook for about 1-2 minutes, or until the edges begin to firm up slightly, then use a skewer or takoyaki turning tool to flip the balls halfway over. Let them cook for another 2-3 minutes, flipping occasionally, until they are evenly golden and round.
Remove the cooked takoyaki from the pan and transfer them to a serving plate.
Drizzle the vegan teriyaki sauce and vegan mayonnaise over the takoyaki in a zigzag pattern.
Sprinkle nori flakes, toasted sesame seeds, and any leftover chopped green onions as garnish.
Serve hot and enjoy these Vegan Teritama Takoyaki as a delightful snack or appetizer!
Nutrition Facts
Calories |
1013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 2855 mg | 124% | |
| Total Carbohydrate | 138.3 g | 50% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 17.8 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 102 mg | 8% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 648 mg | 14% | |
*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.
