Okonomiyaki (Savory Pancake) - Dairy & Egg Free

Ingredients

• 1 cup All-Purpose Flour
• 3/4 cup Water
• 2 tbsp Flaxseed Meal
• 4 cups Cabbage
• 4 stalks Green Onions
• 1/2 cup Carrot
• 1/2 cup Shiitake Mushrooms
• 2 tbsp Vegetable Oil
• 1/4 cup Okonomiyaki Sauce
• 1/4 cup Plant-Based Mayonnaise
• 1 tbsp Aonori (Dried Seaweed Flakes)

Instructions

1. 1In a small bowl, combine the 2 tablespoons of flaxseed meal with 6 tablespoons of water. Stir well and let it sit for 5 minutes to thicken into a flax egg.
2. 2In a large bowl, add the 1 cup of all-purpose flour and 3/4 cup of water. Whisk together until the mixture is smooth and there are no lumps.
3. 3Add the prepared flax egg to the flour and water mixture. Stir everything together until it is well combined.
4. 4Prepare the vegetables: shred the 4 cups of cabbage, finely chop the 4 stalks of green onions, and finely chop the 1/2 cup of carrot and 1/2 cup of shiitake mushrooms.
5. 5Add the prepared 4 cups of cabbage, 4 stalks of green onions, 1/2 cup of carrot, and 1/2 cup of shiitake mushrooms to the batter. Mix thoroughly until all the vegetables are evenly coated with the batter.
6. 6Heat 1 tablespoon of the 2 tablespoons of vegetable oil in a large skillet or on a griddle over medium heat, which is about 350°F (175°C).
7. 7Pour 1/4 of the vegetable and batter mixture onto the hot skillet to form a pancake. Cook for 5 to 7 minutes on the first side, until the bottom is golden brown and the edges look set. Carefully flip the pancake and cook for another 5 to 7 minutes on the second side, until it is golden brown and cooked through.
8. 8Repeat step 7 to cook the remaining 3 pancakes, adding the remaining 1 tablespoon of vegetable oil to the skillet as needed between pancakes.
9. 9Transfer the cooked okonomiyaki to serving plates. Drizzle generously with the 1/4 cup of okonomiyaki sauce and the 1/4 cup of plant-based mayonnaise. Sprinkle the top with the 1 tablespoon of aonori (dried seaweed flakes).

Substitutions

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