Vegan Okonomiyaki

This vegan Japanese pan-fried pancake is made with cabbage and vegetables, drizzled with my 5-minute homemade Okonomiyaki sauce as well as vegan mayo!

Okonomiyaki is a popular street food, said to have originated in Japan and is now also found in many Japanese restaurants – however, I have yet to come across a vegan version of this tasty, gem of a pancake. It reminds me of takoyaki balls (pan fried balls stuffed with fillings), in terms of the texture and taste. This pancake is filled with many more vegetables, making it a healthy side dish.

There are various types of okonomiyaki but this version above are referring to Kansai-style, which involves the mixing of the ingredients together prior to pan frying them.

I love that this recipe comes together in just 30 minutes, especially if you have your homemade sauce ready to go!

What You Need

• cabbage – green cabbage works best for this recipe and is also predominantly done for the traditional version. However, you could switch this up a little and even substitute with purple cabbage for a vibrant pancake!
• spring onions – I used leeks instead as they have a mild, sweet but different flavour profile. Either are fine infront
• mushrooms – I used king oyster mushrooms as we use them more than shitake but any mushrooms chopped up jullienne would be perfect
• flour – you can use regular self-raising flour or gluten free flour
• kombu dashi – for the umami flavour
• homemade okonomiyaki sauce – ketchup, vegan worchestershire sauce, soy sauce and a sweetener of your choice: that’s all it takes!