Vegan Okonomiyaki - Cabbage Carrot Pancakes
User Reviews
4.9
Vegan Okonomiyaki - Cabbage Carrot Pancakes
Description
This Vegan Okonomiyaki features thinly shredded cabbage, carrots, and bell pepper scented with minced ginger and scallions, tossed with rice vinegar, soy sauce, salt, white pepper, nutritional yeast, and optional miso paste and kala namak for umami depth and a subtle eggy note. Nori flakes or togarashi add flavor complexity. The mixture binds with unbleached white and chickpea flours plus optional baking powder for lightness, adjusted by adding water as needed based on vegetable moisture. The batter is pan-fried over medium heat, creating pancakes around a quarter to half-inch thick with golden, lightly crisped surfaces enclosing tender vegetable interiors. The accompanying easy tonkatsu sauce combines ketchup, vegan Worcestershire sauce, sugar, and water for a balanced tangy topping. Serving with vegan mayo and pickled ginger adds creaminess and brightness. Variations include incorporating mushrooms or vegan protein substitutes to suit tastes and seasons.
Ingredients
Pancakes:
- 1/2 cabbage head
- 3/4 cup carrot
- 1/2 red bell pepper or green bell pepper
- 2 tbsp scallions
- 1 inch ginger minced
- 2 tsp rice vinegar
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 tbsp nutritional yeast
- 1 tsp miso paste optional
- 1/8 tsp kala namak kala namak- optional, Indian black salt
- 2 tsp Nori sheets or 1/2 tsp togarashi - optional, crumbled
- 3/4 cup unbleached white flour
- 1/4 cup chickpea flour
- 1/2 tsp baking powder optional
- 2 to 4 tablespoons water
Easy Tonkatsu sauce:
- 1 tbsp ketchup
- 1 tbsp Worcestershire sauce or whatever sauce as we refer to it in my house, vegan
- 1/2 tsp sugar
- water a few teaspoons
Instructions
- Shred all the veggies. Add vinegar, and everything through nori sheets keep aside for 10 minutes.
- Sifft in the flours + baking powder into the bowl and mix in. Add a little water to make a mix that can spread. You might not need much as the veggies leak a lot of water depending on how you shred them.
- Heat a pan over medium heat, add oil. Spread the batter to even it out into 1/4 to 1/2 inch thick pancake and cook for 5 to 7 minutes per side.
- Serve with the tonkatsu sauce, vegan mayo and pickled ginger if you have some.
- Tonkatsu sauce: Mix all the ingredients until well combined and serve.
Notes
- Add chopped mushrooms, vegan coconut bacon, or vegan sausage crumbles for extra flavor and texture.
- If desired, serve with vegan mayo and pickled ginger to complement the tonkatsu sauce.
- Nutritional values are estimated for one serving, useful for dietary planning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 49g | 16% |
| Protein | 10g | 20% |
| Fat | 1g | 2% |
| Sodium | 614mg | 26% |
| Potassium | 716mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 6355IU | 127% |
| Vitamin C | 85.4mg | 95% |
| Calcium | 122mg | 12% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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