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Vegan Gluten-Free Okonomiyaki
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Vegan Gluten-Free Okonomiyaki

40 minPorcje: 2Nutri-Score B€€
od @veganbunnyelle10 importówugotowano 0 razy
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Składniki

2 osoby
  • white cabbage (finely shredded)Warzywa i owoce300 g
  • spring onions (finely sliced)Warzywa i owoce3 kawałki
  • gluten-free flour blendSpiżarnia120 g
  • chickpea flourSpiżarnia40 g
  • plant milkNapoje150 ml
  • soy sauce (tamari) (gluten-free)Spiżarnia15 ml
  • ground flaxseed (mixed with water as egg replacer)Orzechy i nasiona10 g
  • baking powderSpiżarnia5 g
  • saltPrzyprawy3 g
  • vegetable oil (for frying)Spiżarnia20 ml
  • vegan mayonnaise (homemade or store-bought)Spiżarnia60 g
  • okonomiyaki sauceSpiżarnia40 ml
  • sesame seeds (toasted)Orzechy i nasiona5 g
  • nori seaweed (crushed)Spiżarnia2 g

na porcję

Wartości odżywcze

505kcal

Węglowodany
65 g
Białko
14 g
Tłuszcz
21 g
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Przybory

  • Miska
  • Patelnia
  • Łopatka kuchenna

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Add the vegetables

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