Vegan Okonomiyaki

Plant-based Recipes

This vegan okonomiyaki recipe (japanese cabbage pancakes) is very easy to make and delicouse!

5 from 1 vote

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Main Course

Cuisine Japanese

Servings

Calories 256 kcal

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

Keyword how to make vegan okonomiyaki, japanese cabbage pancake, vegan okonomiyaki

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