Skip to content
Menu
Vegan Gluten-Free Okonomiyaki
Main

Vegan Gluten-Free Okonomiyaki

40 minServes 2Nutri-Score B€€
from @veganbunnyelle10 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • white cabbage (finely shredded)Produce300 g
  • spring onions (finely sliced)Produce3 pieces
  • gluten-free flour blendPantry120 g
  • chickpea flourPantry40 g
  • plant milkBeverages150 ml
  • soy sauce (tamari) (gluten-free)Pantry15 ml
  • ground flaxseed (mixed with water as egg replacer)Nuts & seeds10 g
  • baking powderPantry5 g
  • saltSpices3 g
  • vegetable oil (for frying)Pantry20 ml
  • vegan mayonnaise (homemade or store-bought)Pantry60 g
  • okonomiyaki saucePantry40 ml
  • sesame seeds (toasted)Nuts & seeds5 g
  • nori seaweed (crushed)Pantry2 g

per serving

Nutrition

505kcal

Carbs
65 g
Proteins
14 g
Fat
21 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Frying pan
  • Spatula

step by step

Method

  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.
    Step 1

  2. Add the vegetables

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