If you love Japanese cuisine but want a fresh, plant-based twist, this veggie okonomiyaki recipe is an absolute must-try. Okonomiyaki is often described as a savory Japanese pancake, but it’s so much more than just that.
It’s a delightful medley of vegetables, a light batter, and unique toppings that come together to create a flavorful and satisfying meal. Whether you’re looking for a fun cooking project or a nutritious weeknight dinner, this recipe will quickly become a favorite.
What makes this dish so versatile is its ability to adapt to whatever veggies you have on hand, making it a fantastic way to use up leftovers and boost your veggie intake. Plus, it’s naturally vegan when you use the right ingredients, so everyone can enjoy it!
In this post, I’ll guide you through every step—from prepping your ingredients to cooking and serving—so you can master this tasty, healthy dish in no time.
Why You’ll Love This Recipe
This veggie okonomiyaki recipe is a celebration of fresh vegetables and savory flavors. It’s perfect for those who want a hearty, comforting meal without relying on meat or heavy dairy.
The combination of cabbage, carrots, and green onions creates a satisfying crunch, while the batter binds everything together into a golden, crispy pancake.
Okonomiyaki literally means “grill as you like it,” so you can customize the veggies and toppings to suit your taste or whatever’s in season. It’s also a great family-friendly dish because everyone can get involved in the assembly and topping process.
Plus, it’s gluten-free if you substitute the flour with a gluten-free alternative, making it suitable for many dietary preferences.
If you’re a fan of other plant-based dishes, don’t forget to check out my Vegan Slow Cooker Recipe for Easy, Delicious Meals or the Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for more simple, wholesome recipes.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cabbage (finely shredded) | 3 cups |
| Carrots (grated) | 1 cup |
| Green onions (chopped) | 4 stalks |
| All-purpose flour (or gluten-free flour) | 1 cup |
| Baking powder | 1 tsp |
| Plant-based milk (unsweetened) | 3/4 cup |
| Grated zucchini (optional) | 1/2 cup |
| Shredded shiitake mushrooms (or any mushroom) | 1/2 cup |
| Ground flaxseed (flax egg) | 1 tbsp flaxseed + 3 tbsp water |
| Salt | 1/2 tsp |
| Ground black pepper | 1/4 tsp |
| Vegetable oil (for frying) | 2-3 tbsp |
| Okonomiyaki sauce (store-bought or homemade) | for topping |
| Japanese mayo (vegan mayo works well) | for topping |
| Aonori flakes (dried seaweed flakes) | for garnish |
| Beni shoga (pickled ginger, optional) | for garnish |
Equipment
- Large mixing bowl – to combine all ingredients
- Grater – for carrots and zucchini
- Non-stick skillet or griddle – for cooking the okonomiyaki
- Spatula – to flip the pancakes
- Measuring cups and spoons – for precise ingredient amounts
- Whisk or fork – to mix the flax egg and batter
- Plate lined with paper towels – for draining excess oil
Instructions
- 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 into a gel-like consistency.
- Combine the dry ingredients: In a large mixing bowl, whisk together 1 cup of flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.
- Add the wet ingredients: Pour in 3/4 cup unsweetened plant-based milk and the flax egg. Mix gently until you get a smooth batter free of lumps. Avoid overmixing to keep the batter light.
- Incorporate the vegetables: Fold in the shredded cabbage, grated carrots, chopped green onions, grated zucchini (if using), and shredded mushrooms. Make sure all the veggies are evenly coated with the batter.
- Heat the skillet: Place your non-stick skillet or griddle over medium heat and add 1 tablespoon of vegetable oil. Allow it to warm up but not smoke.
- Cook the okonomiyaki: Spoon about 1/2 to 3/4 cup of the batter mixture onto the skillet, shaping it into a round pancake approximately 6 inches in diameter. Flatten slightly with a spatula.
- Fry until golden: Cook for 4-5 minutes on one side until the bottom is golden brown and crispy. Carefully flip the pancake with a spatula and cook the other side for another 4-5 minutes.
- Repeat: Add more oil if needed and cook the remaining batter in the same way, adjusting heat as necessary to prevent burning.
- Serve hot: Transfer the cooked okonomiyaki to a plate lined with paper towels to drain excess oil.
- Add toppings: Drizzle with okonomiyaki sauce and vegan mayo in a crisscross pattern. Sprinkle with aonori flakes and garnish with beni shoga if desired.
Tips & Variations
“For extra flavor, try adding finely chopped kimchi or pickled vegetables directly into the batter. If you want a protein boost, baked tofu cubes or tempeh strips make excellent additions.”
Feel free to experiment with different vegetables based on what you have available. Shredded kale, bean sprouts, or bell peppers can add unique textures and flavors.
If you prefer a gluten-free version, use a gluten-free all-purpose flour blend.
To make your own okonomiyaki sauce, mix equal parts ketchup and Worcestershire sauce (check for vegan-friendly brands), with a touch of soy sauce and a pinch of sugar. This homemade version is simple and delicious!
If you enjoyed this recipe, you might love exploring more plant-based dishes like the Veggie Quesadilla Recipe Indian Style Easy & Delicious or the flavorful Vegan Cuban Recipes: Delicious Plant-Based Island Flavor.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 35 g |
| Protein | 6 g |
| Fat | 6 g |
| Fiber | 5 g |
| Sodium | 450 mg |
| Sugar | 4 g |
Note: Nutrition facts are approximate and may vary depending on exact ingredients and portion size.
Serving Suggestions
Veggie okonomiyaki is best enjoyed fresh and hot off the skillet. Serve it as a main dish alongside a crisp green salad or a bowl of miso soup for a complete Japanese-inspired meal.
You can also pair it with steamed edamame or pickled vegetables to add contrast and complement the flavors.
For a casual gathering or family dinner, offer a toppings bar with various sauces, vegan mayo, seaweed flakes, and pickled ginger so everyone can customize their okonomiyaki. This interactive style makes meal time fun and engaging.
Conclusion
This veggie okonomiyaki recipe offers a delicious way to enjoy a classic Japanese dish made entirely plant-based. It’s packed with fresh vegetables, flavorful seasonings, and a crispy, satisfying texture that will please vegans and omnivores alike.
The recipe is straightforward enough for beginners but versatile enough to inspire your own creative variations.
Whether you’re cooking for yourself, your family, or a group of friends, this okonomiyaki is sure to impress. Plus, it’s a wonderful way to incorporate more veggies into your diet without sacrificing flavor.
I hope you give this recipe a try and enjoy the delightful experience of making and eating your own homemade okonomiyaki. Don’t forget to explore more tasty vegan recipes like my Vegan Halloween Dessert Recipes That Will Wow Your Guests for your next culinary adventure!
📖 Recipe Card: Veggie Okonomiyaki
Description: A savory Japanese pancake loaded with fresh vegetables and a flavorful batter. Perfect for a healthy and satisfying meal.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 4 servings
Ingredients
- 1 cup all-purpose flour
- 3/4 cup dashi stock or water
- 2 large eggs
- 2 cups finely shredded cabbage
- 1/2 cup grated carrot
- 1/2 cup chopped green onions
- 1/4 cup corn kernels
- 1/2 cup sliced shiitake mushrooms
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- Okonomiyaki sauce, for serving
- Japanese mayonnaise, for serving
Instructions
- In a large bowl, whisk flour and dashi stock until smooth.
- Beat in eggs and soy sauce to the batter.
- Fold in cabbage, carrot, green onions, corn, and mushrooms.
- Heat oil in a non-stick skillet over medium heat.
- Pour batter to form a 7-inch pancake and cook 5-7 minutes until golden.
- Flip carefully and cook another 5-7 minutes until cooked through.
- Transfer to plate and drizzle with okonomiyaki sauce and mayonnaise.
- Serve hot and enjoy.
Nutrition: Calories: 220 kcal | Protein: 8 g | Fat: 8 g | Carbs: 30 g
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