How To Make Vegan Okonomiyaki (Plant-Based Savory Japanese Pancake)

Vegan Okonomiyaki is like the plant-based remix of the classic Japanese savory pancake known as Okonomiyaki. While the original version comes from Osaka (Kansai), there is also a version that comes from Hiroshima as well. However, this recipe will be an Osaka-inspired Vegan Okonomiyaki. 

Okonomiyaki batter is usually made from flour, grated nagaimo (a type of yam), water or dashi, eggs, and shredded cabbage, often jazzed up with goodies like green onion, meat (usually pork), octopus, squid, shrimp, or cheese. And let's not forget the party on top with condiments like okonomiyaki sauce, Japanese mayo, dried seaweed, and bonito flakes.

Now, when it comes to crafting this vegan gem, the challenge is swapping out animal products without losing that special Okonomiyaki taste. The pancake base is a clever mix of rice flour, all-purpose flour, and kombu broth, with ground flaxseeds acting as egg stand-ins. And a touch of seaweed brings that sea-flavored magic to the Vegan Okonomiyaki, holding everything together just like the original.

But let's talk about the heart of Okonomiyaki - the fillings and toppings. The vegan version doesn’t hold back. We're talking finely chopped cabbage and green onions for that crisp texture and sweet kick. And if you're after a protein punch, toss in some soybean curd sheet or vegan meats, and you're golden.

And what's Okonomiyaki without its signature toppings? Homemade vegan okonomiyaki sauce, vegan mayo, and a sprinkle of nori step up to the plate, giving you tangy, sweet, and umami-packed bites in every mouthful.

What's cool about vegan Okonomiyaki is its versatility. Whether you've been rocking the vegan lifestyle for ages or you're just dipping your toes into plant-based eating, this dish is all about getting creative. Mix up those ingredients, play with flavors, and make it your own unique masterpiece.