Vegan Teritama Takoyaki

Dive into the world of Japanese street food with this irresistible Vegan Teritama Takoyaki! This plant-based twist on the classic snack features tender golden spheres filled with a savory mix of vegan dashi batter and a clever substitute for traditional octopus—king oyster mushrooms. Enhanced with the umami-packed flavors of soy sauce, pickled ginger, and green onions, each takoyaki is expertly cooked to a crisp exterior while maintaining a soft, melt-in-your-mouth center. Drizzled with a sweet and tangy vegan teriyaki sauce, creamy vegan mayo, and finished with nori flakes and toasted sesame seeds, these bite-sized delights deliver a symphony of textures and flavors. Quick and easy to prepare in just 35 minutes, this recipe is perfect as a snack, appetizer, or party favorite for anyone craving authentic Japanese flavors—100% vegan style!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 1 tablespoon Chickpea flour
• 1 tablespoon Cornstarch
• 1.25 cups Vegan dashi stock
• 1 teaspoon Soy sauce
• 2 tablespoons Plant-based milk (unsweetened)
• 0.25 teaspoon Salt
• 1 King oyster mushroom (for vegan 'octopus')
• 2 tablespoons Olive oil or vegetable oil (for cooking)
• 2 tablespoons Finely chopped green onions
• 1 tablespoon Pickled ginger (beni shoga), chopped
• 0.25 cup Vegan teriyaki sauce
• 0.25 cup Vegan mayonnaise
• 1 teaspoon Nori (seaweed) flakes
• 1 teaspoon Toasted sesame seeds

Directions

Step 1

Prepare the vegan 'octopus' by slicing the king oyster mushroom into small cube-shaped pieces, approximately 1/2 inch wide. Set aside.

Step 2

In a medium-sized mixing bowl, whisk together the all-purpose flour, chickpea flour, cornstarch, vegan dashi stock, soy sauce, plant-based milk, and salt until you achieve a smooth batter with no lumps.

Step 3

Heat a takoyaki pan over medium heat and lightly grease each compartment with olive oil or vegetable oil.

Step 4

Once the pan is hot, pour the batter into each compartment, filling them about 3/4 of the way full.

Step 5

Add a piece of the prepared king oyster mushroom into the center of each compartment, followed by a small pinch of chopped green onions and pickled ginger for flavor.

Step 6

Allow the batter to cook for about 1-2 minutes, or until the edges begin to firm up slightly, then use a skewer or takoyaki turning tool to flip the balls halfway over. Let them cook for another 2-3 minutes, flipping occasionally, until they are evenly golden and round.

Step 7

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

Step 8

Drizzle the vegan teriyaki sauce and vegan mayonnaise over the takoyaki in a zigzag pattern.

Step 9

Sprinkle nori flakes, toasted sesame seeds, and any leftover chopped green onions as garnish.

Step 10

Serve hot and enjoy these Vegan Teritama Takoyaki as a delightful snack or appetizer!

Nutrition Facts

Serving size	(733.5g)

Amount per serving	% Daily Value*
Calories	1013.1

Total Fat 41.2g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 6.0g
Cholesterol 13.5mg	0%
Sodium 2855.1mg	0%
Total Carbohydrate 138.3g	0%
Dietary Fiber 6.8g	0%
Total Sugars 17.8g
Protein 18.2g	0%

Vitamin D 12.5IU	0%
Calcium 102.5mg	0%
Iron 7.3mg	0%
Potassium 647.6mg	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: 37.2%

Protein: 7.3%

Carbs: 55.5%