Vegan Okonomiyaki
If you're looking to add a touch of Japanese flair to your plant-based cooking repertoire, look no further than this delicious recipe for Vegan Okonomiyaki. Okonomiyaki is a savory Japanese pancake filled with an array of tasty ingredients. This vegan version offers a satisfying dish that combines a crispy exterior with a soft interior, all topped with a delectable sauce and savory seasonings. Perfect for a cozy night in or a gathering with friends, this Vegan Okonomiyaki recipe is sure to become a favorite in your home.
Ingredients
Instructions
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In a large mixing bowl, combine the shredded cabbage, flour, plant-based milk, soy sauce, baking powder, and sesame oil. Stir until the ingredients are well combined and a thick batter forms.
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Add the diced green onions, shredded carrots, and corn kernels to the batter. Mix everything together until the vegetables are evenly distributed throughout the batter.
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Heat a non-stick skillet over medium heat and add a drizzle of cooking oil to coat the bottom of the pan.
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Scoop a portion of the batter into the skillet, using a spatula to shape it into a round pancake about 1/2 inch thick.
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Cook the Vegan Okonomiyaki for about 4-5 minutes on each side, or until both sides are golden brown and crispy.
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Once cooked, transfer the pancake to a plate and repeat the process with the remaining batter, adding a bit more oil to the pan for each pancake.
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Serve the Vegan Okonomiyaki hot, topped with your favorite okonomiyaki or tonkatsu sauce, a sprinkle of green onions, and a dash of sesame seeds for extra flavor.
Nutrition Facts
Serving size: 1 pancake- Calories
- 270 kcal
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 520 mg
- Total Carbohydrate
- 47 g
- Dietary Fiber
- 4 g
- Sugars
- 6 g
- Protein
- 7 g
Instructions:
1. In a large mixing bowl, combine the shredded cabbage, flour, plant-based milk, soy sauce, baking powder, and sesame oil. Stir until the ingredients are well combined and a thick batter forms.
2. Add the diced green onions, shredded carrots, and corn kernels to the batter. Mix everything together until the vegetables are evenly distributed throughout the batter.
3. Heat a non-stick skillet over medium heat and add a drizzle of cooking oil to coat the bottom of the pan.
4. Scoop a portion of the batter into the skillet, using a spatula to shape it into a round pancake about 1/2 inch thick.
5. Cook the Vegan Okonomiyaki for about 4-5 minutes on each side, or until both sides are golden brown and crispy.
6. Once cooked, transfer the pancake to a plate and repeat the process with the remaining batter, adding a bit more oil to the pan for each pancake.
7. Serve the Vegan Okonomiyaki hot, topped with your favorite okonomiyaki or tonkatsu sauce, a sprinkle of green onions, and a dash of sesame seeds for extra flavor.