Vegan Takoyaki (Octopus Balls)

Delight in the plant-based twist on a Japanese street food classic with this Vegan Takoyaki recipe! Perfectly crispy on the outside and irresistibly tender on the inside, these savory "octopus balls" ditch the seafood for flavorful fillings like sautéed oyster mushrooms or marinated tofu. A batter infused with vegetable broth, soy sauce, and a hint of chickpea flour ensures every bite is packed with umami goodness. Cooked to golden-brown perfection in a traditional takoyaki pan, these vegan appetizers are topped with tangy takoyaki sauce, creamy vegan mayo, shredded nori, and optional vegan bonito flakes for an authentic finish. Quick to whip up in under 30 minutes and customizable for gluten-free diets, these bite-sized treats are perfect for parties, snack cravings, or a creative dinner idea. Taste the fusion of traditional Japanese flavors and plant-based innovation!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour (or gluten-free flour blend for a gluten-free version)
• 1 cup Vegetable broth
• 0.5 cup Non-dairy milk (unsweetened; soy or almond recommended)
• 1 teaspoon Baking powder
• 1 tablespoon Soy sauce (or tamari for a gluten-free version)
• 2 tablespoons Chickpea flour
• 1 cup Oyster mushrooms (or marinated tofu, diced into small chunks, to substitute 'octopus')
• 2 tablespoons Scallions, thinly sliced
• 1 tablespoon Pickled red ginger (benishoga), finely chopped
• 2 tablespoons Neutral oil (e.g., vegetable or canola oil, for cooking)
• 0.25 cup Vegan mayonnaise
• 0.25 cup Takoyaki sauce (vegan; store-bought or homemade)
• 1 tablespoon Nori (seaweed sheets), finely shredded
• 2 tablespoons Vegan bonito flakes (optional, for garnish)

Directions

Step 1

In a mixing bowl, whisk together the flour, vegetable broth, non-dairy milk, baking powder, soy sauce, and chickpea flour until you have a smooth batter.

Step 2

Prepare the filling by gently sautéing the oyster mushrooms (or marinated tofu) in a little oil over medium heat until lightly browned. Set aside.

Step 3

Preheat a takoyaki pan over medium heat and generously grease each compartment with neutral oil.

Step 4

Pour the batter into each compartment, filling them about three-quarters full.

Step 5

Add a small piece of the sautéed mushroom or tofu to the center of each compartment along with a pinch of scallions and pickled red ginger.

Step 6

Once the batter starts to set, use a skewer or takoyaki pick to carefully rotate each ball 90 degrees, allowing the uncooked batter to flow out and create a more spherical shape. Continue rotating until each ball is evenly golden brown and fully cooked (about 5-7 minutes).

Step 7

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

Step 8

Drizzle the takoyaki with vegan mayonnaise and takoyaki sauce.

Step 9

Sprinkle shredded nori and vegan bonito flakes on top for garnish.

Step 10

Serve immediately and enjoy!

Nutrition Facts

Serving size	(936.3g)

Amount per serving	% Daily Value*
Calories	1235.6

Total Fat 46.0g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 6.7g
Cholesterol 13.5mg	0%
Sodium 3373.4mg	0%
Total Carbohydrate 178.3g	0%
Dietary Fiber 14.8g	0%
Total Sugars 32.1g
Protein 32.1g	0%

Vitamin D 50IU	0%
Calcium 247.2mg	0%
Iron 11.8mg	0%
Potassium 2107.1mg	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: 33.0%

Protein: 10.2%

Carbs: 56.8%