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Vegan Gluten-Free Okonomiyaki
Hauptgericht

Vegan Gluten-Free Okonomiyaki

40 Min.Für 2Nutri-Score B€€
von @veganbunnyelle10 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

2 Personen
  • white cabbage (finely shredded)Obst & Gemüse300 g
  • spring onions (finely sliced)Obst & Gemüse3 Stücke
  • gluten-free flour blendVorräte120 g
  • chickpea flourVorräte40 g
  • plant milkGetränke150 ml
  • soy sauce (tamari) (gluten-free)Vorräte15 ml
  • ground flaxseed (mixed with water as egg replacer)Nüsse & Samen10 g
  • baking powderVorräte5 g
  • saltGewürze3 g
  • vegetable oil (for frying)Vorräte20 ml
  • vegan mayonnaise (homemade or store-bought)Vorräte60 g
  • okonomiyaki sauceVorräte40 ml
  • sesame seeds (toasted)Nüsse & Samen5 g
  • nori seaweed (crushed)Vorräte2 g

pro Portion

Nährwerte

505kcal

Kohlenhydrate
65 g
Eiweiß
14 g
Fett
21 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Rührschüssel
  • Bratpfanne
  • Küchenspatel

Schritt für Schritt

Zubereitung

  1. Prepare the batter

    • Mix the ground flaxseed with a little water and let it thicken.
    • Whisk the gluten-free flour, chickpea flour, baking powder and salt with the plant milk and soy sauce until smooth.
    • Stir in the flax mixture.
    Schritt 1

  2. Add the vegetables

    • Fold the shredded cabbage and most of the spring onions into the batter until evenly coated.
    Schritt 2

  3. Cook the pancakes

    • Heat the oil in a frying pan over medium heat.
    • Spoon in the batter and shape into thick round pancakes.
    • Fry until golden and set underneath, then flip and cook the other side.
    Schritt 3

  4. Top and serve

    • Spread the okonomiyaki sauce generously over the pancakes.
    • Drizzle with vegan mayonnaise.
    • Finish with the remaining spring onions, sesame seeds and crushed nori.
    Schritt 4
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