Vegan Okonomiyaki – Easy Recipe

Vegan Okonomiyaki

This Vegan Okonomiyaki – Japanese savory pancakes recipe uses cabbages, mushroom and smoked tofu. Comforting, hearty and easy to make!

What is Okonomiyaki?

Okonomiyaki is a popular Japanese street food option from Osaka. It is a savory pancake dish containing cabbage, meat, seafood and some other condiments. Okonomiyaki in Japanese is translated to “grilled as you like it”, so it’s super versatile and can be made in various ways as you like.

This vegan version of Okonomiyaki

The traditional version makes Okonomiyaki with bacon, which is substituted by smoked tofu in this vegan recipe, but you can also use vegan bacon.

Eggs are also commonly used to make the batter stick together better, in this recipe they are substituted by chia seeds. Using accessible ingredients, this recipe is also much quicker and easier to make – in only about 30 minutes. It’s perfect for a quick weeknight dinner option that is nutritious, fiber-rich yet so filling and yummy.

Variations of the recipe

There are many variations that can be used in this recipe:

  • Cabbage: you can use Napa cabbage, green or white cabbage.
  • Shiitake Mushroom: you can opt for other types of mushroom.
  • Smoked tofu: I like to get my smoked tofu at my local supermarket, but you can also use vegan bacon substitute or mushroom instead.
  • Okonomiyaki sauce: I bought mine from my local Asian supermarket, but you can also make it yourself using ketchup, soy sauce, and maple syrup.
  • Vegan Japanese (Kewpie) mayonnaise: I made by own vegan Japanese kewpie mayo using this recipe by Okonomikitchen, but you can also buy it in some Asian- stores or on Amazon.

Why do I love Vegan Okonomiyaki?

If you watch my Instagram stories, you’ll know that I make Okonomiyaki quite often, especially when I have leftover cabbage. It’s my go-to dinner option for exams or other busy periods, as my vegan version of Okonomiyaki is a cheat way to make it.

I also love that it is so versatile, you can make it using a wide variety of ingredients you have on hand!

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

Vegan Okonomiyaki

Vegan Okonomiyaki

Vegan Okonomiyaki is Japanese savory pancakes using plant-based ingredients. Super easy to make but result in a hearty, comforting dish that will hit the spot, every time!
Prep Time 10 mins
Cook Time 25 mins
Course Main Course, Snack
Cuisine Japanese
Servings 2 people


  • 1 mixing bowl
  • 1 measurement cup
  • 1 frying pan


  • 1 cup all-purpose flour
  • 1 tbsp chia seeds
  • 1.5 cup water
  • ¼ a cabbage
  • 100 g shiitake mushroom
  • 4 tbsp oil for frying
  • 200 g smoked tofu or vegan bacon


  • Okonomiyaki sauce
  • Vegan mayonnaise
  • 1 nori sheet
  • 1 stalk green onions
  • Sesame seeds


Make the Okonomiyaki batter

  • In a mixing bowl, add the flour, chia seeds, and water. Mix until combined, then set aside. The chia seeds will help thicken the mixture.
  • Meanwhile, chop the cabbage and shiitake mushroom into smaller pieces.
  • Add the chopped cabbage and mushroom to the mixing bowl. Mix well.
  • Cut the smoked tofu into thin slices.

Fry the Okonomiyaki

  • On a pan on medium heat, add 2 tbsp oil, then half of the Okonomiyaki mixture.
  • Add the smoked tofu slices on top.
  • Fry for about 5 minutes until the bottom is golden brown, then flip and fry for another 5 mins. Remove from the pan when done.
  • Repeat this step for the remaining batter to make the second Okonomiyaki.
  • Transfer the Okonomiyaki to a plate, drizzle on top the Okonomiyaki sauce, vegan mayonnaise, chopped green onions and sesame seeds.


Feel free to make the batter ahead and fry later when you have time.
Keyword 20-minute snack, college recipes, Japanese pancakes, Japanese recipe, Okonomiyaki, street food, vegan

If you enjoyed this recipe, also check out some of my other Japanese recipes:

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