This can be made as a snack or full meal, and is best served with okonomiyaki sauce and vegan Japanese mayonnaise for the full flavour profile. You can vary this recipe as you please, as okonomo roughly translates to 'what you like', so the different inclusions and variations are endless!
Recipe from Zacchary Bird's cookbook, Vegan Junk Food.
Serves 4 | Prep time: 25 mins | Cooking time: 10 mins
- 8 cups shredded cabbage
- 2 cups flour
- 1 + 1/3 cup vegetable stock
- 3 Tbsp aquafaba (liquid drained from a can of beans – I used butterbeans)
- 4 Tbsp flax seed meal
- 1/2 cup fried shallots
- 4 stalks of green onion
- 1 grated potato
For okonomiyaki sauce
- 3 Tbsp ketchup
- 2.5 Tbsp vegan worcestershire sauce (I used my own recipe for this)
- 1 Tbsp rice wine vinegar
- Combine flax seed meal and aquafaba and set aside to thicken.
- Finely chop green onion and cabbage, plus grate the potato.
- In a large bowl, add green onion, fried shallots, potato and cabbage. Mix.
- In a separate bowl, add vegetable stock, flour and prepared aquafaba/flax mix. Stir well and pour over the bowl of vegetables.
- Using your hands, mix everything together really well – there shouldn’t be too much batter covering everything. Let sit for at least 15 minutes.
- In an oiled frying pan on low heat, place a large handful of the mixture before cooking for 4-5 minutes on each side.
- Remove okonomiyaki from pan, before covering in okonomiyaki sauce, pickled sushi ginger, more fried shallots, Japanese mayonnaise, and sriracha mayonnaise (plain mayonnaise with a tablespoon of sriracha added). Serve hot and enjoy!
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I’m into indulgent food that looks and tastes like it shouldn’t be vegan, just to prove we can. See all recipes by Zacchary