Vegan Okonomiyaki - Cabbage Carrot Pancakes
Vegan Okonomiyaki - Cabbage Carrot Pancakes. Japanese Okonomiyaki made vegan. Served with home made tonkatsu sauce.Makes 5 to 6 pancakes
Servings: 3
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
For Variations: add chopped mushrooms, vegan coconut bacon, vegan sausage crumbles, other veggies.
Nutritional values based on one serving
Nutrition
Calories: 245kcal | Carbohydrates: 49g | Protein: 10g | Fat: 1g | Sodium: 614mg | Potassium: 716mg | Fiber: 7g | Sugar: 11g | Vitamin A: 6355IU | Vitamin C: 85.4mg | Calcium: 122mg | Iron: 3.5mg