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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.
When do you add the soy sauce, salt, yeast, miso and nori. The instructions arenโt that clear.
In step 1: Shred all the veggies. Add vinegar, and everything through nori sheets keep aside for 10 minutes. (you add all listed from the top of ingredients up to and including the crumbled nori.). 13 items. hope this clears things up
Oh sorry, I guess I missed that. Thanks.
no problem =)
Delicious but I must have over shredded the veg as the batter was wayyyyy too sloppy.i
I shall try adding more flour to the remaining batter!
Yes that will very likely lead to lot of moisture leaking from the veggies. Fine shred means more moisture
What does this mean, please?
โShred all the veggies. Add vinegar, and everything through nori sheets keep aside for 10 minutes.โ
Hi! It means shred all of the veggies into a bowl then add everything listed in the ingredients from rice vinegar to the ingredient before โnori sheetsโ. So mix these ingredients into the shredded veggies then set bowl full of this to the side for 10 minutes: rice vinegar, soy sauce, salt, white pepper, nutritional yeast and miso paste.
Thanks Richa! So at what point do you add the nori sheets? Anyway, I made this recipe and it was delicious!
awesome! add with the flour.
Iโve been using this recipe, with some mild variations (eg. wholemeal SR flour only, peas, Obento sushi seasoning, spring onions, more carrots & ginger) for about 2 years. Each time the okonomiyaki just seem to get more delicious and more non-vegans ask for the recipe. Iโm currently in protective isolation with my 91yo Mum (with early-stage dementia). She usually lives at home with help from family and private carers each day, but Covid made that too risky. She isnโt vegan, but this is one vegan dish she really loves and never tires of. Iโve discovered that prior to cooking, the mixture can be frozen for several weeks. Also, many of the ingredients last a long time before preparation. Partly as a result, Iโve been able to reduce Mumโs risk of exposure to Covid by only going shopping (with PPE) once every 3-4 weeks. Thank you so much for this. I must look at your other peaceful recipes. If all humans embraced veganism, Covid wouldnโt exist and climate change could be halted. Good luck!
We loved this. Thank you! I used cabbage, beet, celeriac, and turnip. I used a box grater for all of it. I had a lot of veg maybe 5 cups so I used the customizing metric on your site (loveit) and made a recipe for 8 people. We loved them. I have sent it to 2 friends:). Refrigerated all the leftover (there are 3 of us). We also put some vegan mayo (fabanaise) on them as that is how we get them at out favorite Japanese restaurant. This is a keeper!! Thank you
Excellent, thanks!
What temp in the oven would you recommend baking them at? Our stovetop situation is sad.
400 deg F
Would you still do the 5-7 minutes per side and take out to flip?
it will takae much longer for baking. prob 15 mins then flip
Delicious! Thank you for this recipe. I had the pancakes with spicy pickled carrots and it was a perfect combination!
awesome
Delicious โ I made these last night and they were a winner all round. Everyone loved them, thanks Richa.
awesome!
Should the dough be โdryโ like sweet pancakes, or is it normal to be on the wet side, if properly cooked? I never get them or similar things absolut right. Even when they are extra thin and cocked longer. But anyway a nice recipe. ๐
its a stiff batter. Thinly sliced or shredded veggies and thin pancakes do well. With thicker pancakes or bigger veggies, it would take longer to cook. Adjust based on your pan. Some thinner pans might burn some parts before the cooking is done.
Do you think I could use white bread flour or cake flour as a sub here for regular flour?
white bread flour will work