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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.
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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.
So yummy! Is the cabbage supposed to be a little crunchy in the pancake? I used green cabbage, but might go for savoy cabbage next time since it seems softer.
Oh! Itโs supposed to be just a little crunchy~ especially if you shred all the veggies really small. But savoy would definitely be softer.
Yum, this turned out delicious! I used a whole nori sheet instead of 2 tsp and it smelled sooo good. Had it with spicy mayo.
Nice
This did not work at all for me. Pancakes fell apart in the pan, nothing to bind it together.
The flour is the binder. Add more flour as needed. Did you change anything?
Needed a bit more flour to make the batter due to the amount of veg I had, so doubled up on the chickpea flour. Replaced capsicum with grated pumpkin, as itโs all I had. Also used soy milk in place of water. Held together well and very tasty, thank you!
pumpkin โ yummy & nutritious!
This recipe is delicious. One note though: half a head of cabbage varies widely depending on the size of the cabbage. The first time I made this recipe, I used half a head of cabbage. I had to double the batter recipe.
Another commenter asked about this and was told to start with about two cups of shredded cabbage and increase as needed. I wish I had seen that comment before making the recipe.
you may like this instead https://fettabbau-trim.today/tofu-scramble-and-scramble-seasoning/%3C/a%3E%3C/p%3E
Iโve been making these a bunch. So good and super easy โ thank you!
thanks for popping in
I make this gluten free by using a total of 3/4 cup chickpea flour instead of plain plus chickpea in the recipe as printed. The best recipe! Love it.
good to know, thank you!
I made these last night and I woke up thinking about them because they were so good! I added a couple potatoes and made a vegan spicy chili garlic aioli to go with the tonkatsu sauce. Thanks for the recipe! Cant wait to make it again!
wow Okonomiyaki dreams; yummy
Delicious! We followed the recipe and added mushrooms. We found we needed to keep adding water to get it the right consistency. It was a perfectly delicious and satisfying meal. Thank you!
nice twist
Looks yummies!
Canโt wait to go to work on my red cabbage smiling in the fridge!!