Vegan Okonomiyaki (Vegetable Pancake)

1 tbsp Ener-G egg replacer (30 cal)
1/2 cup + 2 tbsp water, divided
1/4 cup + 3 tbsp unbleached flour (175 cal)
1 packet konbu dashi (1/2 tbsp) or 1 packet vegetable bouillon powder (1/2 tbsp)
1 tsp baking powder
1/4 tsp salt (omit if using vegetable bouillon powder)
2 tsp canola oil, divided (80 cal)
2 cups cabbage, shredded (35 cal)
3 slices vegan bacon or 2 hickory smoked tofurky slices (100 cal)
or 2 seasoned aburaage slices + hickory smoke, optional
1 tbsp okonomi sauce (omit if using vegetable bouillon powder)
1 tbsp vegan mayo + 1 tsp sriracha, optional (40 cal) (omit if using vegetable bouillon powder)
1 tsp aonori seaweed flakes (omit if using vegetable bouillon powder)
Cabbage sauce (if using vegetable bouillon powder, recipe below)

Whisk egg replacer in 2 tbsp water and set aside. Sift together flour, dashi, baking powder, and salt. Stir together 1 tsp of oil, remaining 1/2 water, and egg replacer mixture. Add wet mixture to dry mixture, whisking until smooth. Mix in cabbage until just combined.
On medium heat,  spread 1/2 tsp canola oil on a large nonstick pan with a silicone brush. On high heat, scoop half of the cabbage mixture in a large ladle and spoon onto the frying pan and if using place 3 slices of vegan bacon on top.
After 2 minutes, lift the okonomiyaki and spread 1/2 tsp canola oil with a silicone brush. Lower heat to medium, flip it, and cook for an additional 3 minutes.
After removing from heat, top with okonomi sauce, vegan mayonnaise, and aonori or cabbage sauce.
Makes 1 large serving. 460 calories.

3 tbsp Ener-G egg replacer
1 1/2 cups + 6 tbsp water, divided
1 cup + 2 tbsp unbleached flour
3 packets konbu dashi or 3 packets vegetable bouillon powder
1 tbsp baking powder
3/4 tsp salt (omit if using vegetable bouillon powder)
3 tsp + 3 tsp canola oil, divided
6 cups cabbage, shredded
9 slices vegan bacon or 6 hickory smoked tofurky slices
or 6 seasoned aburaage slices + hickory smoke, optional
3 tbsp okonomi sauce (omit if using vegetable bouillon powder)
3 tbsp vegan mayo + 1 tbsp sriracha, optional (omit if using vegetable bouillon powder)
1 tbsp aonori seaweed flakes (omit if using vegetable bouillon powder)
Cabbage sauce (if using vegetable bouillon powder, recipe below)

Makes 3 large servings

1/4 cup Ener-G egg replacer
2 1/2 cups water, divided
1 3/4 cup unbleached flour
4 packets konbu dashi or 4 packets vegetable bouillon powder
4 tsp baking powder
1 tsp salt (omit if using vegetable bouillon powder)
4 tsp + 4 tsp canola oil, divided
9 cups cabbage, shredded
12 slices vegan bacon or 4 hickory smoked tofurky deli slices
or 4 seasoned aburaage slices + hickory smoke, optional
1/4 cup okonomi sauce (omit if using vegetable bouillon powder)
1/4 vegan mayo + 4 tsp sriracha, optional (omit if using vegetable bouillon powder)
4 tsp aonori seaweed flakes (omit if using vegetable bouillon powder)
Cabbage sauce (if using vegetable bouillon powder, recipe below)

Whisk egg replacer in 1/2 cup water and set aside. Sift together flour, dashi, baking powder, and salt. Stir together 4 tsp of oil, remaining 2 cups of water, and egg replacer mixture. Add wet mixture to dry mixture, whisking until smooth. Mix in cabbage until just combined.
On medium heat,  spread 1/2 tsp canola oil on a large nonstick pan with a silicone brush. On high heat, scoop cabbage mixture into a large ladle and spoon onto the frying pan and if using place 3 slices of vegan bacon on top.
After 2 minutes, lift the okonomiyaki and spread 1/2 tsp canola oil with a silicone brush. Lower heat to medium, flip it, and cook for an additional 3 minutes.
Repeat with remaining batter.
After removing from heat, top with okonomi sauce, vegan mayonnaise, and aonori or cabbage sauce.
Makes 6 servings. 307 calories per serving.


http://www.uptonsnaturals.com/products/
http://www.rikenvitamin.jp/products/dashi/sozairyoku/konbudashi.html
http://www.amibrand.co.jp/products/?id=1378088177-309816&ca=3&p=

Cabbage Sauce (for leftover shredded cabbage)

2 tbsp canola oil (leftover from bowl for silicone brush)
2 cloves garlic, diced
4 cups cabbage, shredded
1/2 cup unbleached flour
4 tsp nutritional yeast
1/4 cup low sodium soy sauce
2 cups low sodium vegetable broth
2 tsp sage
2 tsp thyme
1 1/2 tsp onion powder
water, optional

In a large pan over medium heat, add oil and garlic. Saute for 1 minute, add cabbage, and stir well to coat in oil. Cook for a few minutes, stirring occasionally. Top cabbage with flour, nutritional yeast, and soy sauce. Stir well until evenly coated. Add vegetable broth and stir until thickened. Mix in spices. Add a little water at a time to thin if desired.