Vegan Takoyaki

Dive into the savory world of street food with this mouthwatering Vegan Takoyaki recipe—a plant-based twist on the beloved Japanese snack! These golden, crispy-on-the-outside and tender-on-the-inside octopus balls are reimagined with diced king oyster mushrooms, lending a meaty texture and rich umami flavor. The batter, made from all-purpose flour, dashi-style vegetable broth, and a touch of soy milk, comes together effortlessly and is infused with vibrant green onions, pickled ginger, and seaweed flakes for extra depth. Cooked to perfection in a traditional takoyaki pan, these bite-sized delights are topped with creamy vegan mayonnaise, tangy okonomiyaki sauce, and a smoky bonito flake substitute, creating an explosion of tastes in every bite. Perfect as a crowd-pleasing appetizer or a fun snack, this vegan version of takoyaki is a must-try for those craving authentic Japanese flavors with a plant-based twist.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 2 tablespoons Cornstarch
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 1.25 cups Dashi-style vegetable broth
• 0.25 cup Soy milk (unsweetened)
• 0.5 cup King oyster mushrooms (or shiitake mushrooms), diced
• 3 stalks Green onions, finely chopped
• 2 tablespoons Pickled ginger, finely chopped
• 1 tablespoon Seaweed flakes
• 2 tablespoons Vegetable oil (for greasing takoyaki pan)
• 2 tablespoons Vegan mayonnaise
• 2 tablespoons Vegan okonomiyaki sauce (or teriyaki sauce)
• 2 tablespoons Bonito flake substitute (e.g., shaved coconut seasoned with soy sauce)

Directions

Step 1

In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Whisk until evenly mixed.

Step 2

Slowly add the dashi-style vegetable broth and soy milk to the dry ingredients while whisking to create a smooth, lump-free batter.

Step 3

Fold in the diced king oyster mushrooms, green onions, pickled ginger, and seaweed flakes to the batter.

Step 4

Preheat a takoyaki pan over medium heat and lightly grease each mold with vegetable oil using a brush or paper towel.

Step 5

Fill each mold about 3/4 full with the batter mixture. Allow to cook for 1 to 2 minutes until the edges start to set.

Step 6

Using skewers or chopsticks, gently flip each piece halfway, pushing the uncooked batter into the mold to form a round shape. Continue cooking and turning every 1 to 2 minutes until evenly golden brown on all sides.

Step 7

Remove the cooked takoyaki from the pan and transfer to a plate.

Step 8

Drizzle the takoyaki with vegan mayonnaise and vegan okonomiyaki sauce.

Step 9

Sprinkle the top with the bonito flake substitute for a smoky, umami garnish.

Step 10

Serve immediately while hot and enjoy this delicious vegan version of takoyaki!

Nutrition Facts

Serving size	(748.5g)

Amount per serving	% Daily Value*
Calories	1066.5

Total Fat 44.6g	0%
Saturated Fat 12.4g	0%
Polyunsaturated Fat 3.0g
Cholesterol 6.8mg	0%
Sodium 4443.4mg	0%
Total Carbohydrate 148.3g	0%
Dietary Fiber 9.5g	0%
Total Sugars 22.4g
Protein 19.1g	0%

Vitamin D 30IU	0%
Calcium 172.3mg	0%
Iron 7.8mg	0%
Potassium 824.1mg	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: 37.5%

Protein: 7.1%

Carbs: 55.4%