Vegan Okonomiyaki
Vegan Okonomiyaki Recipe! Here's my vegan take on the popular Japanese street food, Okonomiyaki (savory pancakes). These tasty mini pancakes are super easy to make. You only need 5 INGREDIENTS to make the batter, plus simple pantry ingredients for the homemade Okonomiyaki sauce.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Appetizer, Side Dish, Snack
Cuisine: Japanese
Keyword: 20-minute recipe, vegan
Servings: 2 people
- 150 grams cabbage thinly shredded
- 100 grams vegan mince
- 1 tbsp potato starch
- 50 ml vegan soup stock
- 1 tbsp sesame oil
for the sauce
- 1 tbsp vegan Worcestershire sauce
- 1 tbsp ketchup
- 1 tsp maple syrup
for garnish
- nori (seaweed) flakes
- Japanese chili flakes
see Ingredient Notes above for recommendations/substitutions
Add shredded cabbage, vegan mince, potato starch and soup stock to a large bowl. Mix well until combined.
Take a portion of the mixture, and form small patties. Try to keep each patty small, around palm-size, because it's easier to flip them in the pan. (If the mixture is too dry and won't stick together, you can simply pour small portions into the frying pan) Heat sesame oil in a frying pan, and place the patties in the pan. Cover with a lid, and cook on medium heat for 3~4 minutes on each side, until golden brown.
In a small bowl, mix together the ingredients for the Okonomiyaki sauce.
Place the patties on a serving dish and brush the tops with the sauce. Garnish with nori flakes and chili pepper (optional). And ENJOY!