Description
Flavorful Vegan Okonomiyaki is a savory Japanese pancake packed with fresh vegetables and topped with delicious sauces. This easy recipe comes together in minutes, making it perfect for a quick lunch or a satisfying dinner.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup cold water
- 2 cups shredded cabbage
- 1/2 cup chopped green onions
- 2 tablespoons vegetable oil (canola or sunflower)
- 1/4 cup Kewpie mayonnaise
- 2 tablespoons soy sauce
Instructions
- In a large bowl, whisk together the flour and cold water until smooth.
- Fold in the shredded cabbage and chopped green onions until evenly mixed.
- Heat a non-stick skillet over medium heat and add vegetable oil, ensuring it coats the bottom.
- Pour half of the batter into the pan, shaping it into a round pancake about an inch thick.
- Cook for 5 minutes until bubbles form on top.
- Carefully flip the pancake and cook for another 5 minutes until golden brown.
- Transfer to plates and drizzle with Kewpie mayonnaise and soy sauce.
- Garnish with extra green onions if desired.
Notes
- Use a non-stick pan for easy flipping.
- Experiment with different vegetable additions like mushrooms or bell peppers.
- Customize toppings with sriracha or sesame dressing.
- Store leftovers in an airtight container in the fridge for up to three days.
- Reheat in a skillet or microwave.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake (120g)
- Calories: 210
- Sugar: 0g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
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