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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 ๐ 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 andโฆ
- Vegan Lentil Quinoa Loaf,
- Chickpea flour pancakes with cauliflower and shiitake
The tonkatsu sauce is inspired by Nami’s easy sauce recipe.
Vegan Okonomiyaki - Japanese Cabbage Carrot Pancakes
Ingredients
For the 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
For the Easy Tonkatsu Sauce
- 1 tbsp ketchup
- 1 tbsp vegan worcestershire sauce , or whatever sauce as we refer to it in my house ๐
- 1/2 tsp sugar
- a few tsp water
Instructions
Make the okonomiyaki.
- Shred all the veggies. Add the vinegar, soy sauce, salt, white pepper, nutritional yeast, miso, black salt, and crumbled nori sheets. Set aside for 10 minutes.
- Sift the flours and 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, and add the oil. Spread the batter to even it out into 1/4" to 1/2" 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. You can also sprinkle on some green onion and sesame seeds.
Make the 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.
Yum, excellent! We loved this as a side dish to a bowl of ramen. I wasnโt sure how/when to mix the flour with veg so mix was a little gummy, but the flavor is killer, Iโll figure it out.
awesome! maybe it needed to cook longer? you can also spread the mixture a bit more to make a thinner pancake so it doesnt get gummy.
I just made these okonomiyaki for dinner and I must say this is a great recipe! I slightly changed the flour, I used 1/2 c. of gram flour and 1/2 c. of wholemeal wheat flour since this was all I had in my cupboard, but it worked. I also added some self-made vegan mayo (oil, soy drink, cider vinegar and guar gum) as a topping to get the classic okonomiyaki flavour.
That was really delicious, it’s the kind of recipe that fills your belly and puts a broad smile on your face, thank you so much for this! I will definitely try out more of your stuff.
Looking forward to these. Your recipe looks the best of those I’ve seen on line. Although, I wonder about not using an egg substitute, i.e. Flax seed egg, for binding. All other vegan okonomiyaki recipes seem to use them.
With regular flour, you dont necessarily need a flax egg. You can add one if you like
I’m just making this now can’t wait to put them in the pan xxx
Hi what size is the cabbage you used? Because when I shredded up my half i ended up with like 8 cups which I think is too much..
yes, that sounds like a lot. start with 2 cups cabbage and add more if there is enough batter. The mixture should be more veggies than batter somewhat like latkes.
I know this was from two years ago, but I thought I’d chime in for those just reading (like I am).
For this recipe, you’ll likely want a very small head of cabbage – think “about a little larger than a softball” size. You may want to blanch it first, as that will cause it to shrink a bit.
As Richa said, roughly 2 cups or so. An alternative is to pick up a bag of already shredded cabbage from somewhere like Whole Foods or Trader Joe’s. That’s about the amount you’d need right there.
This being said, I’m off to Trader Joe’s myself for the ingredients! I’m having these for tomorrow’s breakfast with a little miso soup and rice!
While this was no “easy weeknight fix up” (my fault since I doubled the recipe, didn’t use a food processor and had a baby to contend with), my husband and I totally enjoyed these delicious pancakes! And we’re freezing two more dinners’ worth of pancakes for a a really quick fix up in the future. Thank you for this recipe!
Awesome!! the food processor helps or someone you can delegate the chopping to ๐
Chope up the veggies.
Taste so good !
I second what Pongodhall said… this will be a regular for us. It’s delicious and my children absolutely loved them. I used red bell peppers, broccoli, carrots, and zucchini for my veggie blend — worked perfectly. Another wonderful recipe by you… cannot wait for your cookbook to arrive!
These are so good! Thank you, yet again, richa.
Put in my regular file. This sounds ordinary. It is not for this is the file that I keep the things I love the best!
We have these regularly and they are ones to present to guests. Menu for week or fortnight list a nightmare without my special book you see.
I love them because they use my favourite vegetables and I also use gf (sorry richa) yes, the dreaded! It is a lovely, simple but oh so tasty and filling lunch for us. They are very portable.
I had to travel a good way yesterday, out for most of day, no gf nor vegan (tut!) so… Out comes my portables and I get to eat (enjoyably too).