Vegan okonomiyaki
An okonomiyaki is a Japanese savory pancake dish consisting of wheat flour batter and other ingredients traditionally cooked on a hot steel plate. Topped with okonomiyaki sauce, vegan mayo and aonori, this dish is extremely satisfying and pairs well with a miso soup. In this vegan version, I simply keep the veggies (cabbage, carrots) and substitute the meat for chickpea flour to increase the protein content. It is also very quick to make, so don't hesitate to try!
Ingredients
- Pancake
- 500g cabbage (any kind), finely shredded
- 90g shredded carrots
- 4 spring onions, finely chopped (60g)
- 1 sheet nori, crumbled (optional)
- 1 tbsp ginger paste (12g)
- 1 tbsp soy sauce (12g)
- 1 tsp rice vinegar
- 1 tsp mirin
- 30g chickpea flour
- 90g wheat flour
- 20g seeds (hemp, sunflower, pumpkin, flax)
- oil for frying
- Toppings
- okonomiyaki or hoisin sauce (~30g)
- vegan mayo (~30g)
- aonori to taste (optional)
Instructions
- Put in a large bowl the finely shredded cabbage, carrots, spring onions, ginger paste, soy sauce, rice vinegar and mirin. Knead with your hands to mix everything well together and help the vegetables render their juices.
- While this is marinating, grind the seeds in a spice grinder.
- In a medium bowl, mix together the chickpea flour, wheat flour and ground seeds.
- Add the flour mixture to the vegetables, and knead again with your hands to turn the whole thing into a thick batter full of veggies.
- Heat up some oil in a pan over high heat, and add the whole batter (if the pan is very large), or half of it (if the pan is small/medium).
- Even the surface of the pancake with your hands so it takes the whole space of the pan.
- Reduce heat to medium, and let the first side of the pancake fry for ~5-10 min (depending on the thickness of the batter). While it is cooking, brush the top with oil.
- After some cooking time, the bottom of the pancake should be cooked and you should be able to lift it off with a spatula, so it can move around in the pan. Once the first half of the pancake is cooked through, flip it like a crepe (this is what I do ;)), or use the spatula to do it.
- Put a lid on the pan, and cook the other side of the pancake for another ~5-10 minutes (or until it is cooked through). The cooking time will highly depend on the thickness of the pancake in the pan.
- Once it is nice and golden on both sides, transfer to a plate, and top with okonomiyaki or hoisin sauce, vegan mayo, and sprinkle with aonori if you like.
- Serve immediately with a side of miso soup.
Nutritional information
Kcal Protein Carbs Fat 582 54g (26%) 125g (59%) 15g (15%)