This post contains affiliate links. Please see ourย disclosure policy.
Vegan Okonomiyaki โ Cabbage Carrot Pancakes. Japanese Okonomiyaki made vegan. Served with home made tonkatsu sauce.Makes 5 to 6 pancakes
Easy weeknight fix up. Vegan Okonomiyaki Pancakes. Chop up the veggies, make the pancake mix, cook on stove top and done.
Okonomiyaki are usually made with eggs, veggies and meats. Of course we use whatever veggies we have on hand. Chickpea flour adds color and a slight egg flavor with the kala namak.ย Add veggies of choice, mushrooms, add more nori and serve with okonomiyaki sauce, vegan mayo and picked ginger. Use all chickpea flour to make these gluten-free
One thing I need to learn to do more of this year is scheduling. Currently I donโt schedule anything unless really needed. Everything that gets posted on the blog, on facebook and other social media is organic. it depends on what I made that week or what I am craving and my mood basically ๐ We made these yesterday and even though i have a few posts in drafts like a Boston Cream pie cake, these make it to the blog today! This definitely does not scale well. The planning helps clears up the weekend and vacation and reduces all the instant reactive work. Always more things to learn!
More quick meals from the blog.ย
- Vegan Chickpea Noodles with Garlic Tomato Sauce
- Chickpea Flour Vegan Omelette. Pancake with Onions andโฆ
- Vegan Lentil Quinoa Loaf,ย
- Chickpea flour pancakes with cauliflower and shiitake
The tonkatsuย sauce is inspired byย Namiโs easy sauce recipe.
ย
Vegan Okonomiyaki - Cabbage Carrot Pancakes
Ingredientsย ย
Pancakes:
- 1/2 head of cabbage
- 3/4 cup carrots
- 1/2 red or green bell pepper
- 2 tbsp scallions
- 1 inch ginger, minced
- 2 tsp rice vinegar
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 tbsp nutritional yeast
- 1 tsp miso, optional
- 1/8 tsp Indian black salt, kala namak- optional
- 2 tsp crumbled nori sheets , or 1/2 tsp togarashi - optional
- 3/4 cup unbleached white flour
- 1/4 cup chickpea flour
- 1/2 tsp baking powder optional
- 2 to 4 tablespoons water
Easy Tonkatsu sauce:
- 1 tbsp ketchup
- 1 tbsp vegan worcestershire sauce , or whatever sauce as we refer to it in my house ๐
- 1/2 tsp sugar
- a few tsp water
Instructionsย
- Shred all the veggies. Add vinegar, and everything through nori sheets keep aside for 10 minutes.
- Sifft in the flours + baking powder into the bowl and mix in. Add a little water to make a mix that can spread. You might not need much as the veggies leak a lot of water depending on how you shred them.
- Heat a pan over medium heat, add oil. Spread the batter to even it out into 1/4 to 1/2 inch thick pancake and cook for 5 to 7 minutes per side.
- Serve with the tonkatsu sauce, vegan mayo and pickled ginger if you have some.
- Tonkatsu sauce: Mix all the ingredients until well combined and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am reading trough all your posts and Iโm reading โa Boston cream pie cake in the draftsโ โฆ. Can we have that recipe please pretty please ๐ ๐ โก
i wanted to make a gf cake before that one and post it with both the regular sponge cake and gf sponge cake options. sigh gf baking.
Oohhh gf baking is like c real science rightโฆ Iโve noticed that I do better when I bake gf โstuffโ , but Iโm always happy that there are others doing the thinking for me and I just have to follow the recipe (shame on me)
Made these, came out great, esp awesome with that sauce!
These look delicious!! My three year old daughter is allergic to chickpeas. What would be a good substitute (besides nut floursโฆsheโs allergic to those as well) for the chickpea flour? Thanks!
use unbleached white flour. If gluten is an issue, then use oat flour+ rice flour + a little starch.
Hi Richa, I made these this morning. They worked out pretty well! Iโd have to practice getting the thickness of the pancake, the cooking temp, and the cook time down โ some of them seemed a bit mushy inside, like not cooked enough all the way through, while getting too dark outside. It was a lot of work and made a huge mess in my tiny kitchen! But they were nice overall, and Iโd try them again. The katsu sauce was yummy; I used Annieโs Worcestershire for the first time, and it was great. Also I stirred Tapatio Mexican hot sauce into Just Mayo, and that was a tasty sauce as well. Thanks for the recipe.
Iโm trying your Kung Pao Lentils tonight โ Iโm on a Vegan Richa roll here. โบ๏ธ
Awesome! use a really thick bottom heavy pan, make thinner pancakes and cook on lightly lower heat so they dont brown too quickly. it depends on the pans and stove. i used a food processor to process te veggies, so it wasnt that big of a clean up ๐
I donโt have a shredder on my food processor, but if I can just throw them in there anyway that would make this dish heaps quicker! Do you think that would work? I too made them too thick because I found it a bit unclear when just reading the instructions.
yes you can use the regular blade. Chop the veggies into roughly equal size according to your processor size. then pulse in bursts of 5 seconds until coarsely shredded.
I love cabbage pancakes! ๐
these look awesome. i love the idea of a savory pancake. especially with cabbage. yummm.
Oh my goodness, Iโm so excited to make this! I lived in Japan when I was 17 as an exchange student and I absolutely love okonomiyaki! It was one of my favorite foods there. So excited to make them vegan and introduce them to my husband as well!
yay!
This looks like something Iโd order in a restaurant. Wish I could try it right now! I agree with IR about natural creativity, but at the same time I know what you mean because I am the same way! I never schedule anything and I always do just fine, but there is a whole lot of scatterbrained-ness that goes along with it!
What brand of vegan worcestershire sauce do you recommend?
i use Annieโs
This looks delicious!! Scheduling is important, but natural creativity should not be repressed =)
๐