Dairy-Free Okonomiyaki

Dairy-Free Okonomiyaki is a savory Japanese pancake loaded with fresh vegetables and a unique blend of flavors, making it a delightful and hearty dish. This baked version offers a healthier twist while preserving the traditional taste and texture.

Ingredients

• all-purpose flour - 100 grams
• water - 150 milliliters
• kale, finely chopped - 50 grams
• carrot, grated - 50 grams
• green onion, chopped - 30 grams
• cabbage, shredded - 100 grams
• flaxseed meal - 1 tablespoon
• nutritional yeast - 2 tablespoons
• soy sauce - 1 tablespoon
• baking powder - 1 teaspoon
• salt - 1/2 teaspoon
• black pepper - 1/4 teaspoon
• olive oil - 1 tablespoon
• vegan mayonnaise - for serving
• okonomiyaki sauce - for serving
• seaweed flakes - for garnish (optional)

Steps

1. Preheat your oven to 200°C (390°F) and lightly grease a baking dish.
2. In a large mixing bowl, combine the all-purpose flour, baking powder, salt, black pepper, and nutritional yeast.
3. In a separate bowl, mix the water and flaxseed meal, letting it sit for about 5 minutes to thicken.
4. Add the flaxseed mixture, soy sauce, and olive oil to the dry ingredients, and mix until just combined.
5. Fold in the chopped kale, grated carrot, chopped green onion, and shredded cabbage until evenly distributed.
6. Pour the batter into the prepared baking dish and spread it evenly.
7. Bake in the preheated oven for 20 minutes, or until the top is golden brown and the edges are crisp.
8. Remove from the oven and let it cool for a few minutes before slicing.
9. Serve warm, drizzled with vegan mayonnaise and okonomiyaki sauce, and top with seaweed flakes if desired.

Nutrition

• Calories: 320
• Protein: 9 g
• Carbs: 48 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.15 L

Health Benefits

• Rich in fiber from vegetables, promoting digestive health.
• Contains plant-based protein, supporting muscle repair and growth.

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