Egg-Free Mushroom Okonomiyaki
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 200 g chestnut mushrooms, sliced
- 400 g white cabbage, finely shredded
- 3 spring onions, sliced
- 150 g plain flour
- 2 tbsp cornflour
- 1 tsp vegan kombu dashi powder
- 4 tbsp okonomiyaki sauce
- 2 tbsp vegetable oil
- 1 tbsp toasted sesame seeds
Nutrition (per serving)
- Calories
- 279 kcal
- Protein
- 7.1 g
- Carbohydrate
- 43 g
- of which sugars
- 9.5 g
- Fat
- 8.7 g
- of which saturates
- 0.8 g
- Fibre
- 4.2 g
- Salt
- 0.72 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Whisk the vegan kombu dashi powder into 220ml water, then whisk in the plain flour and cornflour to make a smooth, thick batter.
- 2
Fold the shredded cabbage, mushrooms and most of the spring onions into the batter.
- 3
Heat 1 tbsp of the vegetable oil in a large non-stick frying pan over a medium heat. Pour in half the mixture, spreading it into a thick round.
- 4
Cook for 6-7 minutes until golden underneath, then flip carefully and cook for 7-8 minutes more, pressing gently, until cooked through in the middle.
- 5
Repeat with the remaining mixture and oil to make a second pancake.
- 6
Drizzle each pancake with the okonomiyaki sauce and scatter with the remaining spring onions and the toasted sesame seeds to serve.
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