This is a delicious vegan take on the traditional Japanese pancake. It's full of flavor and texture from the vegetables and tofu, with a savory sauce on top and sesame seeds and nori seaweed on top.
Ingredients: 1 cup all-purpose flour. 1 tablespoon cornstarch. 1 teaspoon baking powder. 1/2 teaspoon salt. 3/4 cup water. 2 cups shredded cabbage. 1/4 cup chopped green onions. 1/4 cup shredded carrots. 1/4 cup chopped mushrooms. 1/4 cup chopped bell peppers. 1/4 cup chopped firm tofu. 1 tablespoon soy sauce. 1 tablespoon vegan mayonnaise. 1 tablespoon ketchup. 1 tablespoon vegan Worcestershire sauce. 1 tablespoon toasted sesame seeds. 1 tablespoon chopped nori seaweed. Oil for frying.
Instructions: In a mixing bowl, combine flour, cornstarch, baking powder, and salt. Gradually add water and whisk until smooth. Fold in shredded cabbage, green onions, carrots, mushrooms, bell peppers, and tofu. Heat oil in a large skillet over medium heat. Pour a portion of the batter onto the skillet, forming a round pancake shape. Cook for 3-4 minutes on each side, until golden brown and crispy. Repeat with the remaining batter. In a small bowl, mix soy sauce, vegan mayonnaise, ketchup, and vegan Worcestershire sauce. Drizzle the sauce over the cooked okonomiyaki. Sprinkle with toasted sesame seeds and chopped nori seaweed. Serve hot and enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
Rosemarie
