Vegan okonomiyaki

Vegan okonomiyaki

Tags

Vegan
Japanese

Cook

Ingredients

  • 1 can young green jackfruit
  • 1 tbsp peanut butter mixed with ¼ tsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • ½ cup oat flour
  • ½ cup buckwheat flour
  • 2 tbsp ground flax seeds
  • 2 tbsp ground dried shiitake
  • ½ tsp salt
  • ½ tsp five spice powder
  • 1 cup water
  • 1 cup cabbage, finely shredded
  • ½ cup chopped spring onions
  • ¼ cup coconut bacon
  • 1 tbsp chopped marinated ginger
  • ¼ cup ketchup
  • 2 tbsp vegan worcestershire sauce
  • 1 tbsp soy sauce
  • 2 tbsp maple syrup

Steps

  1. Drain and rinse the jackfruit. Chop off the centre and discard then roughly mash with a fork.
  2. Transfer to a bowl, add the peanut butter, soy sauce, and maple syrup and stir well.
  3. In an hot oiled pan add jackfruit and cook for 3-5 minutes. Remove from heat and set aside.
  4. Combine the flours, ground flax seeds, ground shiitake, salt, and five spice powder in a large bowl.
  5. Add the water and whisk until no clumps remain.
  6. Stir in the cabbage, spring onions, coconut bacon, ginger and jackfruit.
  7. Mix well with a spoon until all the ingredients are coated. Let it rest 5 minutes.
  8. Mix ketchup, worcestershire sauce, soy sauce and maple syrup then set aside.
  9. Heat a large non-stick skillet over medium heat.
  10. Once hot, add one tablespoon oil. Pour ¼ of the okonomiyaki batter into a pancake shape in the skillet. Cover and cook for about 5 minutes.
  11. Carefully flip, cover and cook for another 7-9 minutes. Once both sides are golden brown remove from pan.
  12. Top with 1 tablespoon sauce and spring onions.