Vegan Okonomiyaki (Savory Pancake)

Name: Vegan Okonomiyaki (Savory Pancake)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All-Purpose Flour; 3/4 cup Water; 1/4 cup Grated Nagaimo (Japanese Yam); 4 cups Shredded Cabbage; 2 stalks Scallions; 1/2 cup Carrot; 1 teaspoon Vegan Dashi Powder; 2 tablespoons Vegetable Oil; 1/2 cup Vegan Okonomiyaki Sauce; 1/4 cup Vegan Mayonnaise; 1 tablespoon Aonori (Dried Seaweed Flakes)

A Japanese savory pancake filled with vegetables and topped with vegan okonomiyaki sauce and vegan mayonnaise. A fun and customizable lunch.

45m4 servings

Contains eggContains wheat

350 cal|8g protein|50g carbs|14g fat|4g fiber

Ingredients

1 cup All-Purpose Flour
3/4 cup Water
1/4 cup Grated Nagaimo (Japanese Yam)
4 cups Shredded Cabbage
2 stalks Scallions
1/2 cup Carrot
1 teaspoon Vegan Dashi Powder
2 tablespoons Vegetable Oil
1/2 cup Vegan Okonomiyaki Sauce
1/4 cup Vegan Mayonnaise
1 tablespoon Aonori (Dried Seaweed Flakes)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1In a large bowl, whisk together flour, water, grated nagaimo, and vegan dashi powder until smooth.
2Add shredded cabbage, chopped scallions, and grated carrot to the batter and mix well.
3Heat vegetable oil in a large skillet or griddle over medium heat.
4Pour 1/4 of the batter onto the skillet for each pancake. Cook for 5-7 minutes per side, or until golden brown and cooked through.
5Transfer okonomiyaki to plates. Top with vegan okonomiyaki sauce, vegan mayonnaise, and aonori flakes.

Substitutions

Nagaimo → Grated Potato

Provides binding

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.