Vegan Okara Okonomiyaki Recipes
VEGAN OKARA OKONOMIYAKI
This vegan variation on batter fried Osaka style okonomiyaki uses fresh okara, the byproduct of tofu production, as well as chickpea aquafaba, the cooking liquid from chickpeas. If you don't have okara, double the quantity of cabbage (the dough will be a little runnier but will work nevertheless). Slather the finished pancake with otafuku sauce and mayo and you'll be hooked.
Provided by Author: Kip Dorrell
Yield Serves: 2
Number Of Ingredients 16
Steps:
- Add the aquafaba to a medium bowl and whisk for 1 minute until foamy and increased in volume. Add water and whisk for another minute. Sift the potato starch, flour, baking powder, and salt into the bowl and whisk just to combine - a few light stirs should do.
- Add the cabbage and crumble in the okara and fold to combine.
- Add 1 tablespoon of the oil to a frying pan and bring the heat to medium. Add half of the okonomiyaki mix and use a spoon or spatula to spread a circle approximately 6 inches in diameter.
- Cook for 3-5 minutes until browning lightly at the edges. Flip and cook for a similar time. To cook the second okonomiyaki, add the other tablespoon of oil and repeat.
- Make the simple otafuku sauce by mixing the ketchup, worcestershire, and soy sauce.
- Serve okonomiyaki immediately topped with generous lashings of otafuku sauce, mayo, aonori, and chopped spring onion.
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