Okonomiyaki is a savory version of a pancake in Japan and typically made with cabbage, meat or seafood and eggs. Today, I would like to share with you a vegan okonomiyaki recipe. It’s healthy, delicious and definitely worth trying!
OKONOMIYAKI INGREDIENTS
For these recipe you will need cabbage, vegan egg (recipe of chia seed vegan egg you could find here), scallions and water. You’ll need to mix everything together and it’s ready to cook!
OKONOMIYAKI TIPS
- Which type of cabbage to use? You can use any type of cabbage, however, it needs to be shredded very finely. I’m preferring to use chinese cabbage. Although, you could blanch you cabbage for 5-10 min in water to make in soft.
- Which toppings to use? You could use okonomiyaki sauce, vegan mayo (store bought or homemade) and sprinkle some chives on the top.
WATCH MY STEP-BY-STEP TUTORIAL
I hope you will love these Vegan Okonomiyaki because it’s:
Easy to make
Simple
and delicious!
Other recipes to try:
Vegan Okonomiyaki
This vegan okonomiyaki recipe (japanese cabbage pancakes) is very easy to make and delicouse!
Equipment
- frying pan
Ingredients
- 10 g scallions
- 115 g flour
- 1 pcs vegan egg
- 250 g cabbage
Toppings
- 1 tbs okonomi sauce
- 1 tsp mayo
Instructions
- In a large bowl, combine scallions, vegan egg, cabbage, flour and water.
- Heat a nonstick frying pan over medium heat. Add a little bit of olive oil or canola oil and scoop 1/2 the mixture into the pan.
- Cook 3-5 min per sides, until it changes the color (you can low the heat).
- Top it with Okonomiyaki sauce, mayo and chives
Notes
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Nutrition
Calories: 256kcalCarbohydrates: 52gProtein: 8gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 37mgPotassium: 288mgFiber: 5gSugar: 4gVitamin A: 174IUVitamin C: 47mgCalcium: 62mgIron: 3mg
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