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Okonomiyaki (Vegan)

Okonomiyaki (Vegan)

Servings 2 to 4 depending on size

Prep Time
15 minutes
    Cook Time
15 mintes
       
Print Recipe      
2 fork recipe Okonomiyaki

Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.

Okonomiyaki – What is it? It is “whatever you like”!
The name comes from two Japanese phrases with “Okonomi” meaning “what you like”, and “Yaki” meaning grilled. The dish is basically a cabbage pancake that includes whatever other ingredients you like. In Japan the dish usually includes some type of seafood and strips of pork, but we will replace the seafood with sea vegetables and the pork with mushrooms.

 

Ingredients:

Batter Ingredients:

  • 1/4 cup Whole wheat flour
  • 1/2 cup Chickpea flour
  • 2 Tablespoons Flaxseed, ground
  • 2 teaspoons Dulse flakes (substitute ground nori or other sea vegetable)
  • 1/2 teaspoon Baking Powder
  • 1/2 cup Vegetable broth (substitute water or vegan seafood broth)

Okonomiyaki:

  • 16 oz shredded cabbage (or coleslaw mix)
  • 1 cup Shredded vegetables (your choice - carrots, broccoli, cauliflower, etc.)
  • 6 oz mushrooms, sliced variety of your choice
  • 2 green onions (scallions)
  • 2 Tablespoons pickled ginger (gari or beni-shouga)

Optional Garnishes:

  • 2 Tablespoons Pickled ginger (gari or beni-shoga)
  • 1-2 green onions (thinly sliced)
  • 1 Tablespoon Dulse or Nori Flakes

Special Equipment:

  • Non-stick pan with a lid      

 

Preparation Method:

Method:

If using whole nori or dulse sea vegetable sheets, finely chop before continuing with this recipe.

Add the whole wheat flour, chickpea flour, flasxeed, baking powder, finely chopped dulse or nori flakes to a large bowl and whisk. Add the vegetable broth and whisk to combine until the mixture is smooth. Set aside while preparing the remaining ingredients.

If necessary, shred the cabbage and other vegetables using a grater or a knife. Slice the mushrooms into 1/4 inch slices and set aside.

Add the shredded cabbage, pickled ginger, and any additional shredded vegetables along with the green onions to the bowl with the chickpea flour mixture and stir with a fork or you hands to fully combined.

Heat a 10 inch non-stick pan over medium high heat. Make sure to have a cover for the pan ready.

Divide the cabbage mixture into 3 or 4 equal portions, depending on the serving size desired. You can create a serving size based on your needs, but this recipe will create between 2 very large or 4 small servings.

Place your desired serving size in the middle of the pre-heated non-stick pan and press down with a spatula. Cover the pan with a lid and cook for 5 to 7 minutes. Check the Okonomiyaki after about 5 minutes to see if the bottom is brown. If the bottom has browned and appears fully cooked, flip the Okonomiyaki pancake, cover and cook for an additional 5 to 7 minutes.

When done, slide the Okonomiyaki pancake to a plate and drizzle with sweet soy sauce and vegan mayonnaise. Top with pickled ginger, finely chopped cilantro and seaweed flakes (dulse or nori) if desired.

 

Enjoy!

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