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The Best Vegan Okonomiyaki

The Best Vegan Okonomiyaki

Author: Thomas
Perfectly tender Okonomiyaki that is loaded with shredded cabbage, marinated sesame jackfruit, and green onions. Sweet, spicy, and tangy, Okonomiyaki is a flavorful and hearty meal!
4.91 from 10 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Entree, Main Course
Cuisine Japanese
Servings 3 Okonomiyaki (or 2 large)
Calories 293 kcal

Ingredients
 
 

Jackfruit

Okonomiyaki

  • ½ cup oat flour
  • ½ cup buckwheat flour
  • 2 tablespoon ground flax seeds
  • 2 tablespoon ground dried shiitakes
  • ½ teaspoon salt
  • ½ teaspoon five spice powder
  • 1 cup water
  • 1 cup cabbage finely shredded
  • ½ cup chopped green onions
  • ¼ cup coconut bacon optional, but recommended for a smoky flavor
  • 1 tablespoon chopped marinated ginger
  • toppings: okonomiyaki sauce, vegan mayonnaise (store-bought or homemade), green onions, aonori seaweed (optional)

Okonomiyaki Sauce

Instructions
 

Jackfruit

  • Drain and rinse the jackfruit. Chop off the core (the hard part) and discard. Roughly mash the jackfruit with a fork. Transfer to a bowl, add the sesame paste, soy sauce, and maple syrup. Stir well to coat the jackfruit with the sauce.
  • Heat a teaspoon of oil in a skillet. Once hot, add jackfruit and sauté for 3-5 minutes. Remove from heat and set aside.

Okonomiyaki

  • Combine the oat flour, buckwheat flour, ground flax seeds, ground shiitakes, salt, and five spice powder in a large mixing bowl. Add the water and whisk until no clumps remain.
  • Stir in the shredded cabbage, chopped green onions, coconut bacon, chopped marinated ginger, and jackfruit. Mix well using a wooden spoon or spatula until all the ingredients are coated with the batter. Let it rest 5 minutes.
  • Heat a large non-stick skillet over medium heat. Once hot, add one tablespoon oil. Pour ⅓ of the okonomiyaki batter into the skillet in a pancake shape. I like to make thick okonomiyaki, a bit less than 1-inch thick. Cover with a lid and cook for about 5 minutes, or until the bottom is golden brown.
  • Carefully flip, cover, and cook for another 7-9 minutes. Once both sides are golden brown, transfer to a plate, spread about 1 tablespoon of okonomiyaki sauce on top, and drizzle with mayonnaise.
  • Serve immediately topped with more chopped green onions, and aonori seaweed (optional).
  • The batter will keep for up to two days, covered, in the refrigerator. You might have to add a few tablespoons of water if it has thickened too much.

Okonomiyaki Sauce

  • Mix all the ingredients together in a small bowl.

Notes

Nutritional information doesn't include mayonnaise. It can vary a lot depending on which brand, and how much you are using.

Nutrition

Serving: 1 okonomiyakiCalories: 293 kcalCarbohydrates: 55.1 gProtein: 9.2 gFat: 6 gFiber: 11.5 gSugar: 14.9 g
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