My Attempt at Vegan Okonomiyaki

I’m ba-aack! Did you miss me?

Work had gotten a little out of control and I needed to focus so I decided to take a few days away from posting but now I’m back and ready to share with you my version of a healthy-ish vegan okonomiyaki, which is a Japanese vegetable pancake.

I will tell you right off the bat that this recipe seems a lot more daunting than it actually is. Don’t let the long, but not complicated, ingredients list scare you away. To veganize his recipe takes just as much time as the original version, which means the prep work is where most of your time will be taken up, so if you’re willing to put in the effort, let’s do this!

I’ll tell you right up front that presentation is (still) not my strong suit but this vegan pancake did come out delicious and cooked properly, even if she isn’t the prettiest girl on the dance floor.

Let’s start with the ingredients. I’m feeling a little lazy so I just copy and pasted the ingredients list I posted in Cronometer, which works out well because now you’ll have exact measurements too.

This ingredients list includes EVERYTHING you see in the first image, so it includes the Asian slaw and the Korean style tofu, because I like to mix and match my food, my clothes, my languages and my fashion. Oh, and my music!

The first step is grating potatoes, cabbage and scallions for the batter and put them in a bowl. Add flour and water, just enough water to make it smushy, which I know is super vague but I realized as I was writing this hat I didn’t include water in the ingredients. The batter is going to seem wrong, like it’s not nearly enough to produce a pancake, which was exactly what I thought. But I listened to those who know better than I do, if you don’t include all the substitutions, that is. Mix it well and refrigerate it for 10 to 30 minutes. I think this step helped everything come together, so please don’t skip it.

Oil a skillet and pour enough for one large pancake, use a wooden spoon to create a nice little pancake shape and cook 4 to 5 minutes on each side. This type of pancake should be very vegetable-y, so don’t be discouraged that this isn’t anything like your fluffy breakfast pancakes…it’s not supposed to be!

Looking at that one little vegan Japanese pancake seems sad, right? Yeah, I thought so too which is why I rounded out the meal with two little side dishes. One was a cabbage, carrot & scallion slaw mixed with veggiegurt, Sriracha and plenty of herbs & spices. The other was a small bit of TVP mixed with some Asian pastes & sauces to create a full on vegan meal…Asian style.

The sauce you see on top of the vegan okonomiyaki, is the leftover veggiegurt mixture because, who doesn’t love a little sauce with dinner?

This is a great vegan meal for when you want to impress someone, but like someone who already likes you a lot and will feel really special that you went through all this trouble for them. On top of that, it was very tasty and worth the time and effort because now I can say, “Yeah I totally know how to cook vegan okonomiyaki.”

So concludes another Midnight Tokyo Diner meal in our household. If you try this, please oh please send photos here to the blog or on Facebook or Instagram if you’re feeling frisky!

Thanks for stopping by and enjoying another vegan meal with me!

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