Vegan Okonomiyaki with Birch & Waite Vegan Mayonnaise
|Egg Replacement Powder||3 tsp|
|Plain Flour||2 cups|
|Potato, Peeled, Grated||1 cup|
|Shredded Purple Cabbage||1 cup|
|Carrot, Grated||1 large|
|Bean Sprouts, Trimmed||60 g|
|Green Onions, Finely Chopped||2|
|Button Mushrooms, Thinly Sliced|
|Vegetable Oil||3 tbs|
|Vegan Thick, Sweet Japanese Soy Sauce (See Tips)||3 tbs|
|Micro Herbs, To Serve|
|Plant Based Mayonnaise||160 mL|
|PICKLED GINGER RADISH SALAD|
|Red Radish, Thinly Sliced||8|
|Lebanese Cucumber, Thinly Sliced||2|
|Bean Sprouts, Trimmed||10 g|
|Pickled Ginger||1 tbs|
|Toasted Sesame Seeds||1 tbs|
- Whisk the egg replacement powder with 50ml of the water in a large bowl, until well combined. Whisk in the remaining water. Add flour and whisk to a thick smooth batter. Stir in potato, cabbage, carrot, bean sprouts, onions and mushrooms.
- Heat half the oil in a medium, non-stick frying pan over a medium heat. Spoon one-quarter of the mixture into pan. Spread evenly to a 14cm round. Cook for 6-8 minutes on each side until golden and crisp. Keep warm in a slow oven (150°C) while cooking remaining pancakes.
- For the salad, combine all the ingredients together.
- To Serve, place 1 pancake onto serving board or plate, drizzle with sweet soy and Birch & Waite Vegan Mayonnaise. Top with herbs. Serve with salad and remaining Birch & Waite Vegan Mayonnaise.
To make your own vegan sweet soy combine 1 cup soy or tamari, 1 cup molasses, 2 tbs water and 2 star anise in a saucepan. Bring to the boil, boil gently until mixture thickens. Cool then pour into a sterilized bottle.
Pancakes can be made up to 4 hours in advance as they reheat well. Preheat a greased baking tray in oven, to 180°C. Place pancakes onto the hot tray and heat 10-15 minutes.
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