Vegan okonomiyaki (japanese savoury pancake)



500g savoy cabbage thinly sliced

100g shiitake mushrooms thinly sliced

1 tbsp tamari

1 cup gluten free flour 

2 tbsp nutritional yeast

1 tsp baking powder

3 tbsp Power Super Foods Dulse Flakes

4 sprigs spring onion

3/4 cup soy milk

2 tbsp tamari

1 tsp apple cider vinegar

1 tbsp tahini

1 tbsp sesame seeds

2 tbsp tamari



1 tbsp vegan bbq sauce (low salt)

2 tbsp tomato passata

1 tbsp vegan Worcestershire sauce


Vegan mayonnaise (for serving)


Start by pan frying the cabbage, in a pan over medium heat saute the cabbage until it turns bright green and has started to wilt, this should take about 10 minutes. Remove cabbage from pan and set aside in a bowl. Add the mushrooms to the pan along with tamari and saute until they have reduced in sized, and all moisture has evaporated. In a bowl, add all of the remaining ingredients and stir to combine. 

Frying the okonomiyaki! Add some olive oil to a pan over medium heat, pour in as much or as little of the pancake batter and allow to cook on both sides for about 10 minutes, cooking low and slow helps to ensure the middle is fully cooked. Repeat process until all the batter has been used. Mix together the 'bbq' sauce and spread over the top of the pancake. Lastly drizzle with some mayonnaise, thinly sliced spring onion and lots of extra dulse flakes

Submitted By:
Emerson Cooks
Vegan okonomiyaki (japanese savoury pancake)
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