Vegan Okonomiyaki - Japanese Cabbage Carrot Pancakes
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Vegan Richa · by Vegan Richa★ 4.9 (24)

Vegan Okonomiyaki - Japanese Cabbage Carrot Pancakes

NUTRITION · PER SERVING45M COOK
CAL 9%·PRO 16%
CARBS 38G81% OF CAL
7G FIBER20G OTHER10G TOTAL SUGAR
FAT 1G6% OF CAL
0G SAT1G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Savory Japanese cabbage and carrot pancakes packed with vegetables, served with a homemade sweet-and-sour tonkatsu sauce. Crispy outside, tender inside.

mainjapanesebaked gooddairy freevegan
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Nutrition & ingredients

Ingredients

serves 3
  • 1/2 head of cabbage
  • 3/4 cup carrots
  • 1/2 red or green bell pepper
  • 2 tbsp scallions
  • 1 inch ginger (minced)
  • 2 tsp rice vinegar
  • 1 tbsp soy sauce
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1 tbsp nutritional yeast
  • 1 tsp miso (optional)
  • 1/8 tsp Indian black salt (kala namak- optional)
  • 2 tsp crumbled nori sheets (or 1/2 tsp togarashi - optional)
  • 1/2 cup unbleached white flour (ap flour) (or a mix of rice flour and all purpose flour )
  • 1/4 cup chickpea flour
  • 1/2 tsp baking powder optional
  • 2 to 3 tablespoons water
  • 1 tbsp ketchup
  • 1 tbsp vegan worcestershire sauce (or whatever sauce as we refer to it in my house ;))
  • 1/2 tsp sugar
  • a few tsp water
PREP
20M
SODIUM
866MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.