Vegan Protein Okonomiyaki

an easy recipe for fluffy Japanese street food pancakes

A Vegan Protein Okonomiyaki sits on a dark blue plate, drizzled with orangey-red sauce and topped with sliced vegetables
Goal muscle_building
Total time 20 mins
Difficulty Easy
Nutritional value (per portion)
kcal 564
Protein 65 g
Fat 21 g
CARBOHYDRATES 27 g
Ingredients …

1 Person

You will need

1.
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

2.
For the sriracha mayo:
1 tbsp sriracha sauce
1 tbsp vegan mayonnaise
1 tbsp rice wine vinegar

3.
Toppings:
0.25 chili
0.5 spring onion
15 g edamame
optional nori seaweed
carrots

Vegan Protein Okonomiyaki

an easy recipe for fluffy Japanese street food pancakes

By: Anne-Sophie Hoffman
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.

Preparation

  • Ingredients:
    150 g cabbage leaves
    Separate the cabbage leaves from the head. Use a large knife to slice them into thin (5mm) slices.
  • Ingredients:
    60 g zucchini
    Grate the zucchini finely. If you don't have a grater, you can cut it into thin strips.
  • Ingredients:
    0,5  spring onion
    Slice the spring onion in thin rings.
  • Ingredients:
    90 g Vegan Protein Pancakes, 1 tbsp soy sauce , 1 tbsp rice wine vinegar, 100 ml water, salt
    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.
  • Add the cabbage, zucchini, and spring onions. Stir well.
  • Ingredients:
    1 tsp Coconut oil
    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.
  • Ingredients:
    1 tbsp sriracha sauce, 1 tbsp vegan mayonnaise, 1 tbsp rice wine vinegar
    Meanwhile, make the sriracha mayo. Mix the sriracha sauce, vegan mayonnaise, and rice wine vinegar until they form a smooth, blended sauce.
  • When it's fully cooked, serve the okonomiyaki on a plate.
  • Ingredients:
    15 g edamame, 0,.25  chili, 5 g Protein Flakes, nori seaweed
    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.
  • For the finishing touch: Drizzle the sriracha mayo on top of your okonomiyaki.
  • Enjoy!

What exactly is okonomiyaki?

Okonomiyaki originally comes from Hiroshima - a city in western Japan. The word “okonomiyaki” basically means “grill everything you want.” The Osaka version of okonomiyaki has more thinly-sliced cabbage in the batter - just like in our vegan okonomiyaki recipe. If you love savory pancakes as much as we do, make sure not to miss our protein kimchi pancakes, either!
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