Vegan Protein Okonomiyaki

Name: Vegan Protein Okonomiyaki
Total time: 20 min
Ingredients: white or savoy cabbage; zucchini (courgette); spring onion; soy sauce; rice wine vinegar; water; Coconut oil; sriracha sauce; vegan mayonnaise; rice wine vinegar; chili; spring onion; edamame; Protein Flakes

an easy recipe for fluffy Japanese street food pancakes

20 min

foodspring

By Anne-Sophie Hoffman
July 8, 2021

Why trust us?

Our vegan okonomiyaki will take you on a culinary journey. These are pancakes like you’ve never had them before! We give these Japanese street foods a boost with our Vegan Protein Pancakes. That also makes them quicker and easier than anything. Just add in some white cabbage and a bit of zucchini and your okonomiyaki will whisk you to the other side of the globe. Let our pancake mix show you the way! These protein- and veg-packed specialties have 6x as much protein as Western pancakes.

Ingredients

1 Person

For the batter:

150 g

white or savoy cabbage
60 g

zucchini (courgette)
0.5

spring onion
1 tbsp

soy sauce
1 tbsp

rice wine vinegar
110 ml

water

salt

1 tsp

Coconut oil

For the sriracha mayo:

1 tbsp

sriracha sauce
1 tbsp

vegan mayonnaise
1 tbsp

rice wine vinegar

Toppings:

0.25

chili
0.5

spring onion
15 g

edamame
5 g

Protein Flakes
optional

nori seaweed

Preparation

1

Separate the cabbage leaves from the head. Use a large knife to slice them into thin (5mm) slices.
2

Grate the zucchini finely. If you don’t have a grater, you can cut it into thin strips.
3

Slice the spring onion in thin rings.
4

In a medium bowl, mix the pancake mix, water, soy sauce, rice wine vinegar, and a bit of salt. Stir until it forms a smooth batter.
5

Add the cabbage, zucchini, and spring onions. Stir well.
6

Heat the coconut oil in a medium pan on medium heat. Then add all the batter, making sure that it covers the entire base of the pan. Cook over medium heat for 3-4 minutes, flip, and cook for 3-4 minutes on the other side.
7

Meanwhile, make the sriracha mayo. Mix the sriracha sauce, vegan mayonnaise, and rice wine vinegar until they form a smooth, blended sauce.
8

When it’s fully cooked, serve the okonomiyaki on a plate.
9

Top your Japanese pancake with a dash each of soy sauce and rice wine vinegar, plus edamame, Protein Flakes, chilis, spring onions, and nori seaweed.
10

For the finishing touch: Drizzle the sriracha mayo on top of your okonomiyaki.
1

Enjoy!