Vegan Okonomiyaki
Japanese savory pancakes are one of those dishes that feel like a restaurant-level treat but come together surprisingly fast on a weeknight. This plant-based version nails the spirit of the original by leaning on a clever combination of flax eggs and aquafaba — the liquid from a can of chickpeas — to bind all that shredded cabbage into a cohesive, golden pancake without a single animal product in sight. The batter is thick and slaw-like, which is exactly what you want: it crisps up beautifully in the pan and stays tender in the middle. A drizzle of tangy homemade okonomiyaki sauce — built from ketchup, vegan Worcestershire, tamari, and a touch of maple syrup — gives each pancake that signature sweet-savory punch, while vegan mayo adds a cool, creamy contrast. Toasted sesame seeds, aonori, and extra scallions on top make the whole thing look as good as it tastes. This recipe makes four servings, so it's just as at home on a casual dinner table as it is for a weekend brunch spread. Once you see how satisfying a plant-based version can be, it's hard to go back to wondering whether you're missing out.
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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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