Vegan Okonomiyaki

Dive into the delicious world of Japanese-inspired comfort food with this Vegan Okonomiyaki recipe—an irresistible savory pancake loaded with shredded green cabbage, carrots, and scallions for a nutrient-packed twist. Crafted with a blend of all-purpose and chickpea flours for the perfect texture, this plant-based dish is bound together with just the right amount of soy sauce seasoning. Cooked to golden perfection in a skillet, these pancakes are then topped with a creamy, tangy homemade sauce made from vegan mayo, ketchup, and Worcestershire sauce. Finished with nori strips and extra scallions, this wholesome and satisfying dish is perfect for a crowd-pleasing dinner or a quick appetizer. Completely egg- and dairy-free, it's a must-try for anyone looking to explore Japanese street food with a vegan flair!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup all-purpose flour
• 0.25 cup chickpea flour
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 0.75 cup water
• 1 tablespoon soy sauce
• 2 cups finely shredded green cabbage
• 0.5 cup shredded carrot
• 3 pieces scallions, thinly sliced
• 0.25 cup vegan mayo
• 0.25 cup ketchup
• 1 tablespoon Worcestershire sauce (vegan)
• 1 sheet nori sheet, cut into thin strips
• 2 tablespoons vegetable oil

Directions

Step 1

In a medium bowl, whisk together the all-purpose flour, chickpea flour, baking powder, and salt.

Step 2

Slowly add the water and soy sauce to the dry ingredients while stirring until the batter is smooth and free of lumps.

Step 3

Fold the shredded cabbage, carrot, and two-thirds of the scallions into the batter until well combined.

Step 4

Heat a non-stick frying pan over medium heat and add 1 tablespoon of vegetable oil.

Step 5

Spoon half of the batter into the pan, spreading it into an even circle about 6 inches in diameter.

Step 6

Cook for 4-5 minutes or until the bottom is golden brown and the pancake starts to firm up.

Step 7

Carefully flip and cook the other side for another 4-5 minutes until golden brown and cooked through.

Step 8

Remove the pancake from the pan and keep warm. Repeat the process with the remaining batter.

Step 9

To make the topping sauce, mix vegan mayo, ketchup, and vegan Worcestershire sauce in a small bowl until smooth.

Step 10

Drizzle the sauce over the pancakes and garnish with the remaining scallions and nori strips.

Step 11

Serve the okonomiyaki warm, with extra sauce on the side if desired.

Nutrition Facts

Serving size	(735.8g)

Amount per serving	% Daily Value*
Calories	1070.7

Total Fat 40.9g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 22.8g
Cholesterol 13.5mg	0%
Sodium 3044.7mg	0%
Total Carbohydrate 155.6g	0%
Dietary Fiber 13.2g	0%
Total Sugars 27.9g
Protein 24.9g	0%

Vitamin D 0IU	0%
Calcium 158.8mg	0%
Iron 9.3mg	0%
Potassium 1071.6mg	0%

*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.

Source of Calories

Fat: 33.8%

Protein: 9.1%

Carbs: 57.1%