Vegan Taiyaki

Delight your taste buds with this Vegan Taiyaki recipe, a plant-based twist on the classic Japanese fish-shaped dessert! Perfectly golden and crispy on the outside with a soft, fluffy interior, these taiyaki are generously filled with sweet red bean paste (anko) for an authentic flavor experience. The batter, made with all-purpose flour (or gluten-free if needed), plant-based milk, and cane sugar, comes together effortlessly for the perfect texture. Using a traditional taiyaki pan, you’ll cook these adorable treats to perfection in just minutes. Whether you serve them warm or at room temperature, these vegan taiyaki are a crowd-pleasing snack or dessert that’s as fun to make as it is to eat. Ideal for vegan and non-vegan food lovers alike, it’s a must-try recipe for anyone craving a taste of Japan!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 180 grams All-purpose flour (or gluten-free all-purpose flour, if needed)
• 1 teaspoon Baking powder
• 3 tablespoons Cane sugar (or coconut sugar)
• 200 milliliters Plant-based milk (e.g., soy, almond, or oat milk)
• 50 milliliters Water
• 2 tablespoons Neutral oil (e.g., vegetable or canola oil)
• 200 grams Sweet red bean paste (anko)
• 1 as needed Non-stick spray (for greasing the pan)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, baking powder, and cane sugar. Whisk together until evenly mixed.

Step 2

In a separate bowl or liquid measuring cup, mix the plant-based milk, water, and neutral oil. Stir until well combined.

Step 3

Gradually pour the wet ingredients into the bowl with the dry ingredients. Whisk gently until the batter is smooth and free of lumps. Avoid overmixing.

Step 4

Preheat your Taiyaki pan over medium heat and lightly grease both sides with non-stick spray.

Step 5

Once the pan is hot, pour a thin layer of batter into one side of each fish-shaped mold, about halfway full.

Step 6

Add 1-2 tablespoons of sweet red bean paste in the center of the batter for each mold. Ensure the filling stays in the middle without touching the edges.

Step 7

Pour a bit more batter over the filling to cover it completely and fill the mold to the brim.

Step 8

Close the Taiyaki pan gently and cook for about 2-3 minutes on one side, then flip the pan and cook for an additional 2-3 minutes on the other side. The Taiyaki should turn golden brown and release easily from the mold.

Step 9

Carefully remove the Taiyaki from the pan and place them on a wire rack to cool slightly.

Step 10

Repeat the process with the remaining batter and filling until everything is used up.

Step 11

Serve your Vegan Taiyaki warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	(703.5g)

Amount per serving	% Daily Value*
Calories	1680.2

Total Fat 31.7g	0%
Saturated Fat 2.4g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 548.0mg	0%
Total Carbohydrate 315.8g	0%
Dietary Fiber 15.9g	0%
Total Sugars 119.3g
Protein 31.0g	0%

Vitamin D 84.5IU	0%
Calcium 339.1mg	0%
Iron 12.0mg	0%
Potassium 1087.3mg	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: 17.1%

Protein: 7.4%

Carbs: 75.5%