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Vegan Gluten-Free Okonomiyaki
Plat

Vegan Gluten-Free Okonomiyaki

40 minPour 2Nutri-Score B€€
par @veganbunnyelle10 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • white cabbage (finely shredded)Fruits et légumes300 g
  • spring onions (finely sliced)Fruits et légumes3 morceaux
  • gluten-free flour blendÉpicerie120 g
  • chickpea flourÉpicerie40 g
  • plant milkBoissons150 ml
  • soy sauce (tamari) (gluten-free)Épicerie15 ml
  • ground flaxseed (mixed with water as egg replacer)Fruits à coque et graines10 g
  • baking powderÉpicerie5 g
  • saltÉpices3 g
  • vegetable oil (for frying)Épicerie20 ml
  • vegan mayonnaise (homemade or store-bought)Épicerie60 g
  • okonomiyaki sauceÉpicerie40 ml
  • sesame seeds (toasted)Fruits à coque et graines5 g
  • nori seaweed (crushed)Épicerie2 g

par portion

Nutrition

505kcal

Glucides
65 g
Protéines
14 g
Lipides
21 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier
  • Poêle
  • Spatule

pas à pas

Préparation

  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.
    Étape 1

  2. Add the vegetables

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