Okonomiyaki
Delicious Vegan version of savory Japanese pancake - perfect for breakfast, lunch or dinner!
By Subhash N.
Total Time: 45 mins Servings: 4
Ingredients:
Veggie Mix
1 medium carrot, grated
½ green bell pepper, diced small
½ red bell pepper, diced small
½ medium cabbage, shredded
2 sprigs spring onion, diced small
1 teaspoon fresh ginger, minced
2 nori sheets, shredded
1 tablespoon soy sauce
½ teaspoon vinegar
½ teaspoon white pepper powder
salt, to taste
Batter
¾ cup chickpea flour
¾ cup all purpose flour
¼ teaspoon baking powder
½ cup warm water.
Salt, to taste
oil for cooking
Okonomiyaki sauce
1 tablespoon tamari
2 teaspoons ketchup
2 teaspoons maple syrup
½ teaspoon sesame seeds
Dressing
vegan mayo
chopped green onion
Directions:
In a bowl, combine all the veggie mix ingredients. Mix well and set aside.
In a separate bowl, mix the flours, baking powder, water and salt. Combine to remove any lumps. Add the flour mix to the veggie mix. Mix well to combine. You should have a thickish, but pourable mixture.
Make the Okonomiyaki sauce by combining all the ingredients. Set aside.
Heat a skillet on medium-high. Add 2-3 tablespoons of oil. Once hot, pour half the batter onto the pan.
Press down with a ladle and spread to make the batter mix about half inch thick. Cook covered on medium until the bottom is crispy golden brown, about 4-5 minutes. Flip carefully to cook the other side. Add an additional tablespoon of oil to ensure crispiness. Lift the edges and tilt to get the oil under your pancake. Cook covered for about 4-5 more minutes or until crispy golden brown. Remove from heat.
Slather the Okonomiyaki sauce generously on top. Dress with vegan mayo & chopped green onions. Enjoy!