Description
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!
Ingredients
Units
Scale
- 1 cup rice flour or all-purpose flour
- 1 tbsp chia seeds
- 1.5 cup water
- 1/4 a cabbage
- 100 g shiitake mushroom
- 4 tbsp oil for frying
- 200 g smoked tofu (or vegan bacon)
Toppings
- Okonomiyaki sauce
- Vegan mayonnaise
- 1 nori sheet
- 1 stalk green onions
- Sesame seeds
Homemade Okonomiyaki sauce:
- 2 tbsp ketchup
- 1 tsp sugar (maple syrup)
- 1 tbsp vegan oyster sauce
Instructions
Make the Okonomiyaki batter
- In a mixing bowl, add the rice flour, chia seeds, and water. Mix until combined, then set aside. The chia seeds will help thicken the mixture.
- Meanwhile, chop the cabbage, mushroom and green onions into smaller pieces. Make sure to chop them as thinly as possible, this will make a more delicious Okonomiyaki and easier to flip.
- Add the chopped cabbage, green onions 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 and cover with a lid.
- 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. Shred the nori sheet with your hands or scissors and add on top.
Notes
Feel free to make the batter ahead and fry later when you have time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Snack
- Method: stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 615 kcal
- Sugar: 6.4g
- Sodium: 223mg
- Fat: 34.7g
- Saturated Fat: 4.5g
- Carbohydrates: 64.7g
- Fiber: 6.9g
- Protein: 14.8g
- Cholesterol: 0mg