Delicious Vegan Okonomiyaki: A Japanese Savory Pancake Delight

Introduction

Welcome to Recipes in Style! I’m Sophie Grace, your culinary guide on a journey to uncover exquisite flavors and creative dishes. Today, we’re diving into the world of vegan okonomiyaki, a Japanese savory pancake that promises to tantalize your taste buds with its unique blend of flavors and textures. Whether you’re a seasoned home chef or just starting your culinary journey, this recipe is sure to inspire you with its simplicity and elegance.

Okonomiyaki, often referred to as a “Japanese pizza,” is a versatile dish traditionally made with a variety of ingredients mixed into a flour-based batter. Our vegan version maintains the essence of this beloved dish while offering a healthier, plant-based twist. Perfect for a quick meal or a gourmet indulgence, vegan okonomiyaki is packed with nutrients and flavors that will satisfy both vegans and non-vegans alike.

What Makes This Recipe Special

Key Benefits

Vegan okonomiyaki is not only delicious but also incredibly healthy. It’s a fantastic way to incorporate more vegetables into your diet and enjoy a plant-based meal that’s both filling and flavorful. This recipe is also adaptable, allowing you to customize it with your favorite ingredients for a personalized touch.

Unique Features

What sets this vegan okonomiyaki apart is its simplicity and versatility. You can make it with ingredients you probably already have in your pantry, and it’s easily adjustable to suit your taste preferences. Additionally, this recipe is gluten-free adaptable, making it accessible to those with dietary restrictions.

Ingredients for Vegan Okonomiyaki

Main Ingredients

• 1 cup all-purpose flour (or gluten-free flour mix)
• 1 cup water
• 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
• 2 cups finely shredded cabbage
• 1/2 cup grated carrots
• 1/4 cup chopped green onions
• 1 tablespoon soy sauce
• 1 teaspoon baking powder
• Salt and pepper to taste

Optional Add-ins

• 1/4 cup corn kernels
• 1/4 cup diced bell peppers
• 1 tablespoon pickled ginger
• 1 tablespoon sesame seeds

Step-by-Step Cooking Instructions

Preparation Steps

1. In a small bowl, mix the ground flaxseed with water to create a flax egg. Let it sit for about 5 minutes until it becomes gelatinous.
2. In a large mixing bowl, combine the flour, water, soy sauce, baking powder, salt, and pepper. Stir until you achieve a smooth batter.
3. Add the shredded cabbage, grated carrots, chopped green onions, and any optional add-ins to the batter. Mix until well combined.

Cooking Process

1. Heat a non-stick skillet over medium heat and lightly grease it with oil.
2. Scoop about 1/2 cup of the batter onto the skillet, spreading it into a circle about 1/2 inch thick.
3. Cook for 4-5 minutes on each side, or until golden brown and cooked through.
4. Repeat with the remaining batter, adding more oil to the skillet as needed.
5. Once cooked, serve the okonomiyaki hot, topped with vegan mayonnaise, okonomiyaki sauce, and additional green onions or sesame seeds if desired.

Tips and Tricks for Perfect Results

Pro Chef Tips

For an extra crispy texture, let the okonomiyaki sit in the pan without moving it too much. This allows a nice crust to form. Additionally, always use a good quality non-stick pan to prevent sticking and ensure even cooking.

Common Mistakes to Avoid

A common mistake when making okonomiyaki is not mixing the batter thoroughly, which can result in unevenly cooked pancakes. Ensure the batter is smooth and all ingredients are evenly distributed. Also, avoid overloading the pancake with too many add-ins, which can make it difficult to cook through.

For more expert guidance on achieving authentic Japanese flavors, The Spruce Eats offers detailed cooking tips and ingredient insights.

Nutritional Information and Health Benefits

Calories and Macros

Each serving of vegan okonomiyaki provides approximately 200 calories, with 10g of fat, 25g of carbohydrates, and 5g of protein. This makes it a balanced meal that is both satisfying and nutritious.

Health Benefits

Okonomiyaki is rich in fiber due to the vegetables, aiding in digestion and promoting a healthy gut. The flaxseed provides omega-3 fatty acids, which are beneficial for heart health. Moreover, using cabbage and carrots ensures a good intake of vitamins A and C, contributing to a strong immune system.

Recipe Variations and Substitutions

Dietary Modifications

For those avoiding gluten, substitute the all-purpose flour with a gluten-free flour blend. You can also replace soy sauce with tamari or coconut aminos for a soy-free option. If you’re looking to add more protein, consider adding cooked edamame or tofu cubes into the batter.

Flavor Variations

Enhance the flavor profile by adding spices such as smoked paprika or garlic powder to the batter. You can also try different vegetables like zucchini or mushrooms to add variety and depth of flavor.

Discover comfort food with elegance in our Vegan Sweet Potato Gnocchi. Soft, pillowy gnocchi made from sweet potatoes and flour bring a delightful plant-based twist to an Italian classic.

Storage and Serving Suggestions

How to Store

Store leftover okonomiyaki in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over medium heat until heated through, or use a microwave for a quick option.

Serving Ideas

Serve vegan okonomiyaki as a main dish with a side of steamed rice or a light salad. It also makes a great appetizer or party snack when cut into smaller pieces. Pair it with a cold glass of green tea or sake for an authentic Japanese dining experience.

Dive into cozy Italian-style warmth with our Vegan Lasagna Soup Recipe. All the flavors of lasagna tomato, herbs, creamy textures in a soothing soup format that’s both simple and satisfying.

Frequently Asked Questions

Conclusion

Vegan okonomiyaki is a delightful dish that brings the essence of Japanese cuisine into your home, offering a delicious and nutritious meal that’s both satisfying and easy to make. Whether you enjoy it as a wholesome lunch, a quick dinner, or a party favorite, this recipe is sure to become a staple in your kitchen. Thank you for joining me, Sophie Grace, on this culinary adventure. Let’s continue to explore and create beautiful dishes together.

Looking for even more plant-based dinner inspiration? Browse our Vegan Dinner Recipes Collection for creative, nourishing meals that turn everyday cooking into something stylish and flavorful.

Bon Appétit!

Delicious Vegan Okonomiyaki: A Japanese Savory Pancake Delight

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• Author: Sophie
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A delicious Japanese-style savory pancake made vegan, packed with vegetables and flavor, perfect for a healthy and satisfying meal.

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour (or gluten-free flour mix)
• 1 cup water
• 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
• 2 cups finely shredded cabbage
• 1/2 cup grated carrots
• 1/4 cup chopped green onions
• 1 tablespoon soy sauce
• 1 teaspoon baking powder
• Salt and pepper to taste
• Optional: 1/4 cup corn kernels
• Optional: 1/4 cup diced bell peppers
• Optional: 1 tablespoon pickled ginger
• Optional: 1 tablespoon sesame seeds

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Instructions

1. In a small bowl, mix the ground flaxseed with water to create a flax egg. Let sit for 5 minutes.
2. In a large bowl, combine flour, water, soy sauce, baking powder, salt, and pepper. Stir until smooth.
3. Add cabbage, carrots, green onions, and any optional add-ins to the batter. Mix well.
4. Heat a non-stick skillet over medium heat and lightly grease with oil.
5. Scoop 1/2 cup of batter into the skillet and spread into a circle about 1/2 inch thick.
6. Cook 4–5 minutes per side, or until golden brown and cooked through.
7. Repeat with remaining batter, adding oil as needed.
8. Serve hot with vegan mayonnaise, okonomiyaki sauce, and optional toppings like green onions or sesame seeds.

Notes

To achieve a crispy texture, avoid moving the pancake too much while cooking. Use a quality non-stick pan for best results. Don’t overload with add-ins to ensure even cooking.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Pan-Fried
• Cuisine: Japanese

Nutrition

• Serving Size: 1 pancake
• Calories: 200
• Sugar: 3g
• Sodium: 400mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 0mg

Keywords: vegan, okonomiyaki, Japanese, savory pancake, cabbage, plant-based