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Vegan Gluten-Free Okonomiyaki
Hoofdgerecht

Vegan Gluten-Free Okonomiyaki

40 minVoor 2Nutri-Score B€€
van @veganbunnyelle10 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

2 personen
  • white cabbage (finely shredded)Groente en fruit300 g
  • spring onions (finely sliced)Groente en fruit3 stukken
  • gluten-free flour blendVoorraadkast120 g
  • chickpea flourVoorraadkast40 g
  • plant milkDranken150 ml
  • soy sauce (tamari) (gluten-free)Voorraadkast15 ml
  • ground flaxseed (mixed with water as egg replacer)Noten en zaden10 g
  • baking powderVoorraadkast5 g
  • saltKruiden en specerijen3 g
  • vegetable oil (for frying)Voorraadkast20 ml
  • vegan mayonnaise (homemade or store-bought)Voorraadkast60 g
  • okonomiyaki sauceVoorraadkast40 ml
  • sesame seeds (toasted)Noten en zaden5 g
  • nori seaweed (crushed)Voorraadkast2 g

per portie

Voedingswaarden

505kcal

Koolhydraten
65 g
Eiwitten
14 g
Vetten
21 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom
  • Koekenpan
  • Spatel

stap voor stap

Bereiding

  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.
    Stap 1

  2. Add the vegetables

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