Meatless Monday: Okonomiyaki – Japanese Cabbage Pancakes

Ingredients

For the pancakes

4 cups cabbage, finely shredded
1/2 cup carrots, shredded
4 spring onions, finely sliced
2 cups four
Pinch of salt
3 tablespoons cornstarch
2 egg replacements
1/2-1 cups water
1 tablespoon miso
Splash of rice vinegar
Oil, for frying
Sliced spring onions and black sesame seeds as garnish

For the Okonomiyaki sauces
1/2 cup tomato ketchup
1-2 tablespoons sweet tamari sauce
1/2 cup vegannaise
1 tablespoon mirin

Directions

To make the pancakes
1. Combine the shredded cabbage, carrots and most of spring onions in a large bowl (reserve some of the smaller green portions of spring onion slices for garnish later).
2. In a second bowl mix the flour, salt and cornstarch.
3. Reconstitute the egg replacement add the miso and 1/2 cup water and mix well.
4. Add the egg mixture to the flour mixture. Mix well. You may need to thin it out with the rest of the cup of water.The batter should liquid enough to pour over the cabbage, but not too thin. The same consistency as pancake batter.
5. Pour the batter over the cabbage and mix well.
6. Heat the oil in a frying pan and scoop about 2 tablespoons of the cabbage mixture onto the frying pan. As the bottom of the pancake becomes golden brown, flip to cook the other side.
7. Meanwhile, warm the oven to keep the pancakes warm while you continue using up the batter.

To make the 2 sauces
1. Mix the ketchup and the sweet tamari sauce n a small bowl.
2. In a second bowl, mix the vegannaise and the mirin. You don’t want this to be too thin.

To serve the pancakes
1. Spread the ketchup sauce on the top of each pancake.
2. Then decorate the vegannaise sauce back and forth over the top in long thin stripes.
3. Sprinkle the rest of the spring onions and sesame seeds on top as garish.

Source: vegalicious.com