Vegan #Okonomiyaki! . This gluten-free japanese pancake is made with oat flour, garbanzo bean flour, napa cabbage and a healthy hoisin sauce. Vegan streetfood homemade, beautifully plated #veganstreetfood #okonomiyaki #japanesepancake

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RECIPE for VEGAN & GLUTEN-FREE OKONOMIYAKI:

1. PANCAKE BATTER
Ingredients for 2 pancakes:
1 cup gluten-free oat flour
1 cup garbanzo bean flour
around 2 cups mushroom stock
2 tablespoons arrowroot starch
1 teaspoon sodium bicarbonate
salt

Instructions:
Add first all dry ingredients to a bowl. Add mushroom stock, whisk until all clumps are removed. As a a result you want a thick pancake like consistency.

2. PANCAKE FILLING
Ingredients:
1 cup Napa cabbage, thinly sliced
1/2 cup Red cabbage, thinly sliced
1/2 cup Shiitake mushrooms, stem removed, thinly sliced
1/4 cup spring onion, thinly sliced
1/4 cup Carrots, grated

Instructions:
Add your veggies to the pancake batter and bake in a flat pan on each side for 5-8 minutes at a low temperature.

3. HOISON SAUCE
Ingredients:
1 clove garlic, peeled
6 dates, pitted
1/4 cup brown miso
2 tablespoons tamari (or soy sauce)
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 teaspoon samal oelek
2 tablespoons sweetener (I used carob syrup)

Instructions:
Blend all ingredients together in your Nutribullet or small blender. If the sauce is too thick, add a little bit of water.

4. MAYONNAISE
Ingredients:
Vegan Mayonnaise
Water

Instructions:
If your Mayonnaise is quite thick, stir it with a bit of water and fill it into a small squeeze bottle for garnish.

5. ASSEMBLY
Brush Hoisin Sauce onto the top of the pancake. Draw a pattern with the Mayonnaise. Add your toppings:
Spring onion
Pickled ginger
Edible Flowers
Raw cabbage
Nori sheet stripes

Enjoy! Thanks for watching! xoxo, Bettina