Okonomiyaki
This vegan Okonomiyaki is my go-to comfort food that brings a burst of flavors in every bite. I love how customizable it is, allowing me to throw in whatever veggies I have on hand.
Okonomiyaki holds a special place in my heart because it reminds me of my trips to Japan, where I first fell in love with the savory pancake.
I remember sitting at a tiny street vendor, watching the chef skillfully pour the batter and flip the pancakes.
It felt like magic!
This vegan version captures that spirit while being nourishing and friendly to our planet.
Plus, it’s such a fun dish to make with friends or family, where everyone can customize their toppings!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to switch up the veggies based on what you have. I often use mushrooms or zucchini when they’re in season. The sauce is customizable too — sometimes I add a splash of sriracha for a kick!
Tips & Notes
- •I like to prepare the batter a bit ahead of time and let it sit for about 10 minutes; it helps the flavors meld together.
- •If you want to make it a bit heartier, toss in some diced tofu for added protein!
Recipe Variations
- •Sometimes I’ll add in some kimchi for an extra layer of flavor — it’s a great way to spice things up!
- •You can also experiment with different toppings, like avocado or sesame seeds, depending on your mood.
Storage & Freezing
These pancakes are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Just reheat them on a skillet for a few minutes until warmed through.
Frequently Asked Questions
Can I make this gluten-free?
Absolutely! Just substitute the all-purpose flour with a gluten-free flour blend, and you should be good to go.
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This vegan Okonomiyaki is my go-to comfort food that brings a burst of flavors in every bite. I love how customizable it is, allowing me to throw in whatever veggies I have on hand.
Ingredients
Instructions
- 1
Start by preparing your flax flax egg: mix 2 tablespoons of ground flaxseed with 6 tablespoons of water in a small bowl. Let it sit for about 5-10 minutes until it thickens.
- 2
In a large mixing bowl, combine the flour and water. Whisk until smooth.
- 3
Add in the flax flax egg, shredded cabbage, sliced green onions, grated carrot, and corn. Mix everything together until well combined.
- 4
Heat 1 tablespoon of oil in a non-stick skillet over medium heat. Pour about 1/2 cup of the batter into the skillet, spreading it out into a round pancake shape.
- 5
Cook for about 4-5 minutes on one side until golden brown, then carefully flip it over and cook for another 4-5 minutes on the other side. Repeat with the remaining batter.
- 6
While the pancakes are cooking, mix the vegan mayo, soy sauce, and vegan Worcestershire sauce sauce in a small bowl to create a tasty sauce.
- 7
Once all pancakes are cooked, drizzle the sauce over the top of each pancake and sprinkle with nori flakes and bonito flakes if using.
- 8
Serve warm and enjoy every mouthful of this delightful dish!
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