Vegan Takoyaki

Vegan Takoyaki is a delightful twist on the traditional Japanese snack, featuring a savory batter filled with umami-rich ingredients and a medley of plant-based toppings. These bite-sized balls are crispy on the outside and soft on the inside, making them a perfect vegan lunch option.

Ingredients

• All-purpose flour - 100 grams
• Cornstarch - 10 grams
• Baking powder - 1 teaspoon
• Vegetable broth - 250 ml
• Soy sauce - 1 tablespoon
• Nori (seaweed) flakes - 2 tablespoons
• Chopped green onions - 2 tablespoons
• Chickpeas (cooked and chopped) - 100 grams
• Vegan mayonnaise - for drizzling
• Takoyaki sauce (store-bought or homemade) - for drizzling
• Oil (for frying) - as needed

Steps

1. In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and a pinch of salt.
2. Gradually whisk in the vegetable broth and soy sauce until the batter is smooth.
3. Fold in the nori flakes, chopped green onions, and chopped chickpeas into the batter.
4. Preheat a takoyaki pan over medium heat and lightly grease each mold with oil.
5. Pour the batter into each mold until full, allowing it to overflow slightly.
6. Cook for about 2-3 minutes until the edges start to set, then use a skewer or chopstick to turn the balls 90 degrees.
7. Continue cooking and turning the balls every 2-3 minutes until they are golden brown and crispy on all sides, about 10-15 minutes total.
8. Remove the takoyaki from the pan and place them on a serving plate.
9. Drizzle with vegan mayonnaise and takoyaki sauce before serving.

Nutrition

• Calories: 270
• Protein: 9 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 1 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.25 L

Health Benefits

• Rich in plant-based protein from chickpeas.
• Contains seaweed, which is a good source of iodine and other minerals.

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