Vegan Okonomiyaki

This fabulous recipe comes out of the last three day Vegan Foundation Cooking Course . Grace and Nells made and adapted this recipe from Celia Brooks Brown’s Vegetarian World Recipes cookbook. If you are an Okonomiyaki fan you are going to love this vegan version and if you have never had Okonomiyaki then this recipe is a must try. Perfect for breakfast, lunch or dinner.

Okonomiyaki is just shy of being a complete protein in itself so there are a few things you can do to make it a complete protein. Serve it with a Miso Soup or a quinoa salad or grate 200g of tofu into the pancake. If you are unsure of what makes a complete protein meal you can book a Nutrition Session with me or come along to do the three day Vegan Foundation Cooking Course. This recipe is packed with goodness including iodine, has some omega 3 and plenty of phytoestrogens and some calcium.

Vegan Okonomiyaki

Okonomiyaki comes with two sauces which are often shop bought but Grace and Nells both agreed making them is best. You can make the sauces the day before and they save in the fridge for a good week. You can also save the Okonomiyaki batter in the fridge for a day or two.

Mayo

½ cup soy milk

1 cup sunflower oil

¼ cup apple cider vinegar

1 tsp maple syrup

1½ tsp Dijon mustard

¾ tsp to 1 tsp salt.

Place the soy milk in the blender first then add the rest of the ingredients. Blitz for 30 seconds and the mayonnaise should be emulsified. If not blitz for a further 20 seconds and it will be ready for sure.

Tomato Sauce

2 tomatoes diced

1 medjool date chopped

3 tsp apple cider vinegar

Salt to taste

2 tbsp water

1½ tsp tamari

½ tsp Dijon mustard

1 tbsp mirin

Place the tomatoes, date, few pinches of salt and water in a saucepan. Cook until broken down then place in a blender with the rest of the ingredients and blend until smooth.

Okonomiyaki

100g wombok cabbage shredded finely (can use green cabbage too)

2 spring onions finely shopped

1 large carrot grated

80g fresh shitake mushrooms or other sliced thinly

¼ capsicum finely sliced

1 medium potato grated

Sunflower oil for frying

Batter

2 tbsp chia seeds soaked in ½ cup water for 30 minutes

150g besan flour sieved

1 tsp baking powder

2 tbsp mirin

1 cup soy milk (you may need more soy milk)

Salt and pepper to taste – I would start with 1 level tsp salt.

Garnish

2 nori sheets crumbled

¼ cup toasted sesame seeds

Fry the mushrooms in a little bit of water for a few minutes.
Make the batter by mixing all of the ingredients together. You want an egg like consistency. You may or may not need to add more soy milk depending on how finely your besan flour is ground.
Mix the mushrooms into the batter and then add all the vegetables. Mix until all the batter coats the vegetables. If the batter doesn’t cover all of the vegetables you can make a half portion of the batter all over again.
Using a small frying pan place 2 tbsp sunflower oil in the frying pan and let heat a bit then scoop some of the okonomiyaki mix into the frying pan. You want it to cover the bottom of the frying pan and be 1 cm thick. Cook on a medium heat for 4 to 5 minutes or until golden brown on one side. Then flip over and fry on the other side for a further 4 to 5 minutes.
Serve on a plate with the two sauces, crumbled nori sheets and sesame seeds.

# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool

Categories:Mains Breakfasts Snacks/Sides

Tags:Besan flour cabbage Carrot mushrooms