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.
Servings: 2 people
Ingredients
- 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
Instructions
- 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!
