Step into the vibrant world of Japanese cuisine with this delectable vegan adaptation of Okonomiyaki, a savoury Japanese pancake that captures the essence of Japan's rich culinary heritage. Okonomiyaki, derived from "okonomi" meaning "what you like" and "yaki" meaning "grill," offers a delightful medley of flavours, textures, and colours that will tantalise your taste buds and transport you to the bustling streets of Osaka, where this savoury treat originated.

Traditionally made with eggs, seafood, and meat, I’ve creatively reimagined this iconic dish, crafting a 100% plant-based version that showcases the diversity and versatility of vegan cooking. Drawing inspiration from the essence of Okonomiyaki, this vegan Okonomiyaki recipe combines fresh vegetables, fluffy shredded cabbage, and savoury plant-based proteins with a flavourful batter, all crowned with a luscious vegan mayo. The result is a harmonious marriage of flavours that even non-vegans will adore.

Vegan Okonomiyaki is not just a dish; it's a culinary experience, a manifestation of Japanese culture and tradition. The heart of this savoury pancake lies in its versatility, as it can be tailored to individual preferences and tastes. In Japan, each region boasts its own version of Okonomiyaki, reflecting the local flavours and culinary customs, making it a beloved comfort food cherished by people from all walks of life.

One of the most endearing aspects of Okonomiyaki is the communal cooking experience it offers. Traditionally prepared at the table on a hot griddle, it brings people together, fostering an interactive and enjoyable dining experience. Friends and family gather, each person adding their favourite ingredients to the mix, and watching the pancake come to life under their collective efforts.

At its core, Okonomiyaki embodies the spirit of "mottainai," a Japanese term that advocates for the mindful use of resources and the minimisation of waste. In this vegan Okonomiyaki recipe, we embrace this concept by utilising an array of fresh and sustainable ingredients, ensuring that each element plays a crucial role in crafting a scrumptious and satisfying pancake.

This vegan Okonomiyaki opens the door to a world of creative expression in the kitchen. Whether you're a seasoned vegan enthusiast or just beginning to explore the wonders of plant-based cuisine, this vegan Okonomiyaki recipe invites you to experiment with an array of vegetables, proteins, and toppings, making it truly your own culinary masterpiece.

This Vegan Okonomiyaki is also a nutritional powerhouse. Cabbage, a staple ingredient, is rich in vitamins, minerals, and fibre, offering numerous health benefits. Combined with the plant-based proteins and other veggies, this dish presents a well-balanced and nourishing option for your mealtime delight.

Join me on this gastronomic adventure, where we pay homage to the essence of Japan's culinary traditions while celebrating the boundless creativity of vegan cooking. Whether you're looking to impress your dinner guests, indulge in a comforting treat, or embark on a culinary journey, this simple Vegan Okonomiyaki recipe is here to transport you to the heart of Japan's bustling food scene, without compromising on your ethical choices or taste.

So, roll up your sleeves, gather your favourite vegetables, and embark on this plant-based escapade, as we whisk together the magic of Japanese flavours with compassionate cuisine in this Vegan Okonomiyaki recipe. Get ready to savour a taste of Japan with every delicious bite!

INGREDIENTS

Vegan Okonomiyaki Recipe

• 1/4 of green cabbage, shredded

• 2 potatoes, shredded

• 1 large carrot, shredded

• 1 tbsp of ginger powder

• 1 cup of flour

• 1 cup of water

• 1 tbsp of baking powder

• 1 tbsp of apple cider vinegar

• 1 tbsp of vegan oyster sauce

• Sesame oil for frying

• TOPPINGS: Vegan Kewpie mayo/regular mayo, BBQ sauce, sliced nori sheets, diced green onion to decorate

METHOD

1. Begin by shredding the cabbage, potatoes, and carrots, and combine them in a generously sized bowl.

2. In another bowl, whisk together the flour, ginger powder, baking powder, water, and apple cider vinegar until the mixture achieves a smooth consistency.

3. Incorporate the oyster sauce into the flour mixture, and then gently combine both bowls to create the pancake batter.

4. Heat sesame oil in a frying pan over medium heat. Carefully spoon the batter onto the hot surface, cooking each side for approximately 3-4 minutes until golden brown.

5. Once the vegan okonomiyaki is cooked, get creative with the toppings! Enhance their appearance and flavour by drizzling BBQ sauce and vegan mayo, then garnishing with diced green onions.