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  • okonomiyaki

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    • Ingredients:



      serves 2. 



      500g Cabbage sliced into thin ribbons, core removed 

      300g diced vegetables  

      200g Tofu or other protein diced 

      2 large Vegan Egg Replacer 

      1/2 cup cold water 

      1 cup flour 

      1/2 teaspoon salt 

      2 Tablespoons vege oil  


      on hand as condiments: aioli or Japanese Mayonnaise, Gochujang, Sriracha, Ketchup, Sesame Seed Oil. 

      Serves: 2 Cook Time: 10-20 mins Prep Time: 10-20 mins Cuisine: Japanese

    Add sliced Cabbage to other diced vegetables and protein and mix together. 

    In a separate bowl, whisk egg replacer and water. Add flour and salt, whisk til no lumps remaining. 

    Pour wet floury mix over vege/protein mix and stir til well combined.  

    In a large skillet/wok, heat oil on medium heat til hot. Pour half of total pancake mix into skillet and flatten mix into pancake shape. 

    Turn the heat down to medium low, cover pan with lid, and steam for 10 minutes. 

    After 10 minutes of being steamed, lift up edge of pancake with a spatula to see if the pancake is browned, if not, cover and let cook 

    til bottom is golden brown. 

    Flip pancake (not easy, it is heavy, maybe get someone to help about now) over and let it fry uncovered til browned. Make the second and last pancake. 

    Transfer to a dining plate and add condiments and vegan cheese. Beautiful. 

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