If you’re looking for a delightful way to enjoy a taste of Japan, then this Vegan Okonomiyaki (Japanese Savory Pancakes) Recipe is just what you need. These savory pancakes are not only packed with flavors but also incredibly fun to make! Perfect for a casual dinner or a unique brunch, they showcase a balance of fresh ingredients that will linger on your palate.
This recipe for Vegan Okonomiyaki is a fantastic way to use up leftover vegetables you may have in your fridge. It’s incredibly versatile and can be tailored to your taste preferences. Plus, your kitchen will be filled with an enticing aroma that makes everyone eager to dig in!
Imagine biting into a crispy, golden pancake filled with tender vegetables, topped with a rich sauce that brings everything together. Whether you’re vegan or just looking to try something new, this recipe promises a satisfying and flavorful meal.
Delicious Vegan Okonomiyaki Recipe
These Vegan Okonomiyaki (Japanese Savory Pancakes) are savory, crispy, and satisfyingly hearty, made from a combination of cabbage, green onions, and your choice of vegetables. The pancakes are enhanced with a tangy sauce, resulting in a flavor profile that is both unique and comforting.
Ingredients
- 2 cups finely shredded cabbage
- 1/2 cup chopped green onions
- 1/2 cup grated carrots
- 1 cup all-purpose flour (or gluten-free flour)
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon baking powder
- Salt and pepper to taste
- Vegetable oil for cooking
- Vegan mayonnaise for drizzling (optional)
- Okonomiyaki sauce or tonkatsu sauce for serving
- Chopped seaweed and bonito flakes (vegan) for garnish (optional)
Instructions
- Prepare the Vegetables: In a large bowl, combine the shredded cabbage, green onions, and grated carrots. Toss to mix.
- Make the Batter: In another bowl, whisk together the flour, vegetable broth, soy sauce, baking powder, salt, and pepper until smooth. Pour the batter over the vegetables and stir until everything is well coated.
- Cook the Pancakes: Heat a non-stick skillet over medium heat and add a little vegetable oil. Pour a ladle of the batter into the skillet, forming a pancake shape. Cook for about 3-4 minutes on one side until golden brown, then flip and cook for an additional 3-4 minutes.
- Serve: Once cooked, transfer the pancakes to a plate. Drizzle with vegan mayonnaise and okonomiyaki sauce, and sprinkle with chopped seaweed and bonito flakes if desired. Serve hot and enjoy!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 200kcal
- Fat: 6g
- Protein: 5g
- Carbohydrates: 30g
