If you haven’t tried these kimchi-based savory pancakes yet, you are in for a treat. These vegan okonomiyaki pancakes are made vegan by using flaxseed to replace the egg and topped with mushrooms and pickled veg.
Makes 4 medium pancakes.
Ingredients
150g plain flour
1 flax egg – add 1 tbsp flaxseed to 3 tbsp water and refrigerate for 10 minutes
One small Savoy cabbage, chopped
150g kimchi, I used jarred kimchi
250ml water
1 tsp salt
Pickled veg – make this ahead by cutting half a cucumber, a carrot, and 3 radishes into thin matchsticks/slices, and adding 4oz rice vinegar and 2oz water boiled in the microwave. Store in an airtight container in the microwave.
150g oyster mushrooms
1 tsp soy sauce
2 tbsp sesame oil
Kimchi mayo – add 1 tbsp kimchi to 100g vegan mayo.
Method
Make the pancakes first. To make the batter, combine the flour, flax egg, half the chopped cabbage, kimchi, salt and water.
Heat 1 tbsp sesame oil in a frying pan over a medium heat. Spoon a large tablespoon of the mixture into the pan and fry for a couple of minutes then flip over. It’s ready when both sides are golden. Once you’ve made all of your pancakes, set them aside.
Slice the oyster mushrooms and fry them in the same pan along with the other half of the chopped cabbage, adding another tsp of sesame oil. Fry till soft and browned. Spoon the soy sauce over the fried mushrooms.
Top the pancakes with the pickled veg and mushrooms and cabbage, and drizzled with the kimchi mayo.
If you like this recipe, try this Vegan Coconut Rice with Miso Tofu, Pickled Veg and Peanut Chilli Broccoli.