Vegan Okonomiyaki Recipe: Easy & Delicious Japanese Pancake

If you’ve ever craved the savory, satisfying flavors of traditional Japanese okonomiyaki but follow a vegan lifestyle, you’re in for a treat! This vegan okonomiyaki recipe reinvents the beloved Japanese savory pancake into a plant-based delight that’s crispy on the outside, tender on the inside, and bursting with umami flavor.

Perfect for any meal of the day, okonomiyaki is highly customizable, making it a fantastic dish to experiment with your favorite vegetables and toppings.

In this recipe, we’ll show you how to create the perfect vegan batter using simple ingredients like flour, plant-based milk, and a flax egg substitute. Combined with shredded cabbage, green onions, and mushrooms, this pancake embodies the spirit of “okonomi,” meaning “what you like.” Plus, we’ll guide you through making a tangy vegan okonomiyaki sauce and a creamy vegan mayo to drizzle on top, elevating every bite.

Whether you’re new to Japanese cuisine or a seasoned foodie looking to explore vegan versions of classic dishes, this easy-to-follow recipe will quickly become a favorite in your kitchen. Ready to bring a taste of Japan home?

Let’s get cooking!

Why You’ll Love This Recipe

This vegan okonomiyaki recipe is a winning combination of flavors and textures that satisfy cravings for something hearty and wholesome without any animal products. Here’s why it stands out:

• Simple Ingredients: Uses pantry staples and fresh veggies you can find at any grocery store.
• Customizable: Swap in your favorite vegetables or plant-based proteins to make it your own.
• Balanced Flavors: The savory batter, umami-rich mushrooms, sweet and tangy sauce, and creamy vegan mayo create a perfect harmony.
• Healthy and Filling: Loaded with fiber-rich cabbage and plant-based protein from chickpea flour or flax eggs.
• Great for Any Occasion: Serve as a quick weeknight dinner, a weekend brunch, or a fun party appetizer.

Ingredients

• 1 cup all-purpose flour (or use gluten-free flour blend)
• 1/2 cup chickpea flour (for extra protein and binding)
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
• 3/4 cup unsweetened plant-based milk (soy, oat, or almond)
• 2 cups finely shredded green cabbage
• 1/2 cup finely chopped green onions
• 1 cup sliced shiitake mushrooms (or cremini button mushrooms)
• 1 tablespoon grated ginger
• 2 teaspoons soy sauce or tamari (for gluten-free)
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil (for frying)
• For the Vegan Okonomiyaki Sauce:
• 3 tablespoons ketchup
• 1 tablespoon soy sauce or tamari
• 1 tablespoon maple syrup or agave nectar
• 1 teaspoon vegan Worcestershire sauce (optional)
• For the Vegan Mayo Drizzle:
• 1/4 cup vegan mayo
• 1 teaspoon lemon juice
• Pinch of garlic powder
• Optional toppings: sliced nori sheets, pickled ginger, sesame seeds, chopped green onions

Equipment

• Mixing bowls
• Whisk
• Grater (for cabbage and ginger)
• Non-stick skillet or cast iron pan
• Spatula
• Measuring cups and spoons
• Small bowl for flax egg preparation
• Spoon or squeeze bottle for drizzling sauces

Instructions

1. Prepare the flax egg: In a small bowl, combine 1 tablespoon ground flaxseed with 3 tablespoons water. Stir well and let it sit for 5-10 minutes until it thickens to a gel-like consistency.
2. Shred and chop the vegetables: Finely shred the cabbage and chop the green onions and mushrooms. Grate the ginger. This will ensure all the ingredients cook evenly and blend well in the batter.
3. Make the batter: In a large mixing bowl, whisk together all-purpose flour, chickpea flour, garlic powder, salt, and black pepper. Add the flax egg and plant-based milk, stirring until the batter is smooth and slightly thick but pourable.
4. Add the veggies: Fold in the shredded cabbage, chopped green onions, mushrooms, grated ginger, and soy sauce. Mix until everything is evenly coated with the batter.
5. Heat the pan: Place your skillet over medium heat and add 1 tablespoon vegetable oil. Let it warm up before adding the batter.
6. Cook the okonomiyaki: Pour about 1 cup of the batter mixture into the pan and spread it out into a circle approximately 6-7 inches in diameter. Cook for 4-5 minutes until the bottom is golden brown and crispy.
7. Flip carefully: Using a spatula, gently flip the pancake. Add a little more oil if needed. Cook for another 4-5 minutes until the other side is also golden and the vegetables are tender.
8. Make the sauces: While the okonomiyaki cooks, mix the ketchup, soy sauce, maple syrup, and vegan Worcestershire sauce in a small bowl for the okonomiyaki sauce. In another bowl, combine the vegan mayo, lemon juice, and garlic powder for the mayo drizzle.
9. Serve: Transfer the cooked okonomiyaki to a plate. Drizzle the okonomiyaki sauce generously over the top, then add the vegan mayo in a zigzag pattern. Sprinkle with optional toppings like sesame seeds, sliced nori, or pickled ginger for an authentic touch.
10. Enjoy warm: Serve immediately for the best texture and flavor. This dish pairs wonderfully with steamed rice or a fresh salad.

Tips & Variations

“To get the crispiest okonomiyaki, don’t overcrowd the pan and cook on medium heat. This allows the pancake to develop a nice crust without burning.”

• Gluten-Free Option: Use a gluten-free flour blend and tamari instead of soy sauce to make this recipe safe for gluten sensitivities.
• Protein Boost: Add cooked edamame, tofu cubes, or tempeh bits to the batter for extra protein and texture.
• Veggie Variations: Try shredded carrots, corn kernels, or thinly sliced bell peppers for different flavors and colors.
• Spicy Kick: Add a teaspoon of chili garlic sauce or sriracha to the okonomiyaki sauce for a spicy twist.
• Vegan Cheese: Top with shredded vegan cheese before flipping for a melty, indulgent version.
• Make Ahead: Prepare the batter and sauces in advance. Store the batter in the fridge for up to 24 hours and cook fresh when ready.

Nutrition Facts

Note: Nutrition values may vary depending on ingredients and portion size.

Serving Suggestions

Vegan okonomiyaki is a versatile dish that pairs well with many sides and drinks. Here are a few serving ideas to elevate your meal:

• Serve with a bowl of miso soup or Low Calorie Vegetable Soup for a comforting combo.
• Enjoy alongside steamed jasmine rice or brown rice for a filling meal.
• Pair with a simple cucumber and seaweed salad dressed with rice vinegar and sesame oil.
• For a brunch twist, serve with a side of Vegan Bechamel Sauce drizzled roasted potatoes.
• Make it a snack or appetizer by slicing into bite-sized pieces and serving with toothpicks and extra dipping sauces.

Conclusion

Creating a delicious, authentic-tasting vegan okonomiyaki at home is easier than you might think. This recipe brings together fresh vegetables, simple pantry ingredients, and flavorful sauces to deliver a plant-based version of a Japanese classic that everyone will love.

Whether you’re cooking for yourself or entertaining guests, this dish is sure to impress with its crispy edges, tender interior, and rich umami punch.

Don’t hesitate to experiment with different vegetables and toppings to make this recipe uniquely yours. And if you enjoyed this, check out other exciting vegan recipes like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or the comforting Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

Happy cooking and enjoy your flavorful journey into vegan Japanese cuisine!

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