Skip to content
Menu
Vegan Gluten-Free Okonomiyaki
Plato principal

Vegan Gluten-Free Okonomiyaki

40 minPara 2Nutri-Score B€€
de @veganbunnyelle10 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

2 personas
  • white cabbage (finely shredded)Frutas y verduras300 g
  • spring onions (finely sliced)Frutas y verduras3 piezas
  • gluten-free flour blendDespensa120 g
  • chickpea flourDespensa40 g
  • plant milkBebidas150 ml
  • soy sauce (tamari) (gluten-free)Despensa15 ml
  • ground flaxseed (mixed with water as egg replacer)Frutos secos y semillas10 g
  • baking powderDespensa5 g
  • saltEspecias3 g
  • vegetable oil (for frying)Despensa20 ml
  • vegan mayonnaise (homemade or store-bought)Despensa60 g
  • okonomiyaki sauceDespensa40 ml
  • sesame seeds (toasted)Frutos secos y semillas5 g
  • nori seaweed (crushed)Despensa2 g

por ración

Nutrición

505kcal

Carbohidratos
65 g
Proteínas
14 g
Grasas
21 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol
  • Sartén
  • Espátula

paso a paso

Preparación

  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.
    Paso 1

  2. Add the vegetables

    • Fold the shredded cabbage and most of the spring onions into the batter until evenly coated.
    Paso 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.
    Paso 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.
    Paso 4
Obtener Mezze