This week I’m sharing a recipe for a super easy all in one meal which I think it’s perfect for these brighter evenings when sometimes we seem to forget that we were meant to have dinner. It is a vegan okonomiyaki which is a popular Japanese vegetable pancake or omelette. Obviously it’s traditionally made with eggs but here I am using chickpea along with a little bit of rice flour and some raising agent to imitate the texture. You could also make it simply using chickpea flour which works the same pretty much. Into the batter we fold hardy vegetables like cabbage and carrot as well as some flavour boosters such as spring onion, ginger, garlic and coriander. Together they make the best tasting savoury pancake I’ve had. And don’t worry! If you’re not a coriander person you can simply leave it out. You could also change up the vegetables or use more of one and leave another out, it’s very versatile that way. I think that the cabbage is a good base though. Now all there’s left to say is I hope you guys will like it as much as I do. Enjoy! x


VEGAN OKONOMIYAKI VEGETABLE PANCAKE WITH PICKLED GINGER SALAD


Serves 2-4 people.

INGREDIENTS:

For the salad:

0,75 large cucumber or 2-3 small ones, cut into small cubes

12 radishes, cut into small cubes

0,25 cup pickled ginger, finely chopped

A big handful of coriander, finely chopped

1 lime, juice only

1 tsp sriracha sauce

2-3 tbsp toasted sesame seeds

Sea salt, to taste

For the pancake:

1 cup cabbage, finely sliced

0,5 large carrot, julienned

1-2 spring onions, cut into strips roughly 2 inches long

0,25 cup coriander, finely chopped

1 garlic clove, minced

1 tsp ginger,minced

1,5 cup chickpea flour

0,5 cup rice flour

0,5 tsp baking powder

0,5 tsp baking soda

1,5 cup water

1 tbsp soy sauce

Sea salt and black pepper, to taste

Serve with: vegan creme fraiche or sour cream


METHOD:

Prepare your salad by mixing all the ingredients in a mixing bowl and giving them a good toss to combine. Set aside while you make your pancake.

For the pancake you first prepare your vegetables and then set them aside as you make the batter. Mix all the dry ingredients for the pancake in a mixing bowl and then add the minced garlic and ginger to it. Then pour in the water as you whisk to combine it with the dry ingredients. When it is totally smooth you can whisk in your soy sauce and season with salt and pepper if you wish. Finally you’ll want to fold in your vegetables as well as coriander.

Heat up a non-stick frying pan over medium high heat. Once the pan is hot add oil if you wish but my pan doesn’t need it. Then you can pour in half the batter trying to distribute the vegetables even in terms of what ends up in the pan and what stays in the bowl. Then even the mixture out in the pan and cover with a lid. Lower your heat to medium and then let it fry under the lid for 5-6 minutes. After the time is up remove the lid and flip the pancake. If it seems hard to flip you can use a plate to help you flip it by putting it onto the pan and turning it over and then transferring it back to the pan. Then fry on the second side for about 3-5 minutes or until slightly browned. Repeat with the second pancake. You could keep the first one warm on low heat in the oven if you wish.

Then serve on a flat serving board and cut into quarters. Dollop some vegan creme fraiche or sour cream onto each piece and serve with the pickled ginger salad.


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