Pregnancy Friendly Vegan Okonomiyaki
Total time49 min
Prep time20 min
Cook time24 min
4.7(26)
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Learn more →Ingredients
4 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the batter
- 1 cup all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ cup aquafaba (liquid from a can of chickpeas)
- ¼ cup water
- 4 cups green cabbage, finely shredded (about ½ small head)
- 4 scallions, thinly sliced (green and white parts)
- 1 tbsp tamari
- 1 tsp toasted sesame oil
For cooking
- 2 tbsp neutral oil (such as canola or vegetable oil), divided
For the okonomiyaki sauce
- 3 tbsp ketchup
- 1 tbsp vegan worcestershire sauce
- 1 tbsp tamari
- 1 tsp maple syrup
For serving
- 3 tbsp vegan mayonnaise
- 1 tsp toasted sesame seeds (optional)
- 1 tbsp aonori (dried green seaweed flakes) (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the aquafaba, 1/4 cup water, tamari, and sesame oil, then stir until a smooth batter forms. Fold in the flax egg mixture until fully incorporated.
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