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Vegan Okonomiyaki – 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. 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 don’t 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 🙂 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.
- Vegan Chickpea Noodles with Garlic Tomato Sauce
- Chickpea Flour Vegan Omelette. Pancake with Onions and…
- Vegan Lentil Quinoa Loaf,
- Chickpea flour pancakes with cauliflower and shiitake
The tonkatsu sauce is inspired by Nami’s easy sauce recipe.
Vegan Okonomiyaki - Cabbage Carrot Pancakes
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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe! Nutritional yeast really boosts flavor and the addition of vinegar did not affect my stomach like overly acidic dishes do. Thank you!
So happy you enjoyed it!
What a fun alternative to the usual besan chilla. We absolutely loved this Japanese version and whats best was that it came together in less than 30 mins! Will be making this all the time, especially for road trips and picnics. I swapped the ratios of white flour and chickpea flour but couldnt tell any difference.
The tonkatsu sauce was a killer too and paired so well with this. Thanks for another awesome recipe, Richa!
Awesome!! So glad you liked it.
Can I either a) make the batter ahead and refrigerate until ready to cook? or b) cook pankcakes ahead and reheat to serve? Which option is better?
Make the batter ahead as the pancakes are best when right off the griddle.