Rye Free Vegan Okonomiyaki

Total time49 min

Prep time20 min

Cook time24 min

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Ingredients

4 servings

For the flax eggs

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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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 oil 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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