Vegan Okonomiyaki - Cabbage Carrot Pancakes

4.87 from 23 votes

Vegan Okonomiyaki - Cabbage Carrot Pancakes

Vegan Okonomiyaki - Cabbage Carrot Pancakes. Japanese Okonomiyaki made vegan. Served with home made tonkatsu sauce.Makes 5 to 6 pancakes

Prep Time20

Cook Time25

Total Time45

Course: Snack

Cuisine: Japanese

Servings:

Author: Vegan Richa

Ingredients

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 ;)
1/2 tsp sugar
a few tsp water

US Customary - Metric

Instructions

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

For Variations: add chopped mushrooms, vegan coconut bacon, vegan sausage crumbles, other veggies.

Nutritional values based on one serving

Nutrition

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