Vegan Okonomiyaki Recipe – Quick & Simple

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There’s something deeply comforting about a crispy, savory pancake that’s loaded with veggies and smothered in tangy sauce. That’s okonomiyaki — Japan’s beloved savory pancake, and yes, it can be vegan and just as delicious. I first tried it at a tiny izakaya in Kyoto, where the chef flipped it with a flourish, and the sizzle of cabbage hitting the hot griddle made my mouth water before the first bite. Now, I make it at home almost every week — it’s my go-to for a cozy dinner that feels fancy but is actually super simple.

Why You’ll Love This Vegan Okonomiyaki

Let’s be honest: pancakes are usually sweet. But okonomiyaki? That’s the savory cousin we didn’t know we needed. Think of it as a Japanese-style frittata or a cabbage-rich, crispy pancake with a soul. The texture is magic — crispy edges, tender center, and a satisfying crunch from the cabbage. The sauce is tangy, sweet, and umami-rich, while the vegan mayo adds creamy richness. It’s hearty enough for dinner, light enough for lunch, and perfect for sharing with friends.

And the best part? It’s incredibly forgiving. You can swap in whatever veggies you have — mushrooms, bell peppers, even spinach. I’ve made it with leftover broccoli and it was still a hit. It’s also a great way to use up that block of tofu sitting in your fridge. Win-win.

What You’ll Need for This Vegan Okonomiyaki Recipe

Base Batter

• All-purpose flour — gives structure and a golden crust
• Cornstarch — adds crispiness and lightness
• Baking powder — helps it rise slightly for a fluffy interior
• Plant milk — I use soy or oat milk for creaminess and protein
• Vegetable oil — for richness and to prevent sticking
• Salt and pepper — to season the batter

Vegetables and Tofu

• Green cabbage — the star of the show, shredded thin for even cooking
• Yellow onion — adds sweetness and depth
• Firm tofu — crumbled for texture and protein boost
• Shredded carrots — for color and subtle sweetness
• Scallions — fresh, bright flavor on top

Sauces and Toppings

• Okonomiyaki sauce — if you can’t find it, I’ve got a simple substitute below
• Vegan mayonnaise — creamy, tangy, and essential
• Sesame seeds — for nutty flavor and visual appeal
• Bonito flakes (optional) — not vegan, but traditional. Skip for strict vegan version

How to Make Vegan Okonomiyaki Step by Step

Ready to cook? This recipe is as easy as mixing a batter and flipping pancakes — but with way more flavor.

1. In a large bowl, whisk together flour, cornstarch, baking powder, salt, and pepper until no lumps remain.
2. Gradually pour in plant milk and vegetable oil, stirring until you have a smooth, lump-free batter. Let it rest for 10 minutes — this helps the flour hydrate and makes for a better texture.
3. While the batter rests, combine shredded cabbage, sliced onion, crumbled tofu, carrots, and scallions in a large bowl. Give it a gentle toss to mix.
4. After the batter has rested, add the vegetable mixture to it. Fold gently — you don’t want to overmix. The batter should be thick but pourable.
5. Heat a large non-stick skillet or griddle over medium heat. Add a thin layer of oil to coat the surface.
6. Scoop about 1/2 cup of the mixture onto the skillet for each pancake. Use the back of the spoon to gently spread it into a 6-inch circle.
7. Cook for 3-4 minutes on the first side until golden and crisp around the edges. You’ll hear a gentle sizzle — that’s a good sign!
8. Flip carefully using a spatula. Cook for another 3-4 minutes on the second side until golden and firm.
9. Transfer cooked okonomiyaki to a plate and keep warm. Repeat with remaining batter.
10. Once all pancakes are cooked, top each with a generous drizzle of okonomiyaki sauce. I like to zigzag it for fun.
11. Add a swirl of vegan mayonnaise — don’t be shy, it’s the best part.
12. Sprinkle with sesame seeds. If you’re not strictly vegan, you can add bonito flakes for that classic umami touch.
13. Serve immediately while hot and crispy. I like to eat mine with a side of pickled ginger or a simple green salad.

Tips for Success

Okonomiyaki is forgiving, but a few pro tips will make it even better.

• Don’t overmix the batter. Overmixing develops gluten and makes the pancakes tough. Gently fold the veggies in.
• Use a non-stick pan or griddle. This is crucial for easy flipping and crispy edges. If you don’t have one, use a little extra oil.
• Shred cabbage thinly. Thick shreds won’t cook evenly and can make the pancake soggy.
• Let the batter rest. Even 10 minutes makes a difference — it hydrates the flour and leads to a better texture.
• Don’t rush the cooking. Cook over medium heat. High heat burns the outside before the inside cooks.
• Make your own okonomiyaki sauce. Mix 1/4 cup ketchup, 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce (vegan), 1 teaspoon sugar, and 1 teaspoon rice vinegar. Simmer for 2 minutes. Done!

Common Mistakes to Avoid

Even with the best intentions, a few things can go wrong. Here’s how to avoid them.

• Adding too much liquid. The batter should be thick. If it’s runny, add a tablespoon of flour.
• Overcrowding the pan. Cook one or two pancakes at a time for even browning and easy flipping.
• Flipping too soon. Wait until the edges are golden and crisp. The pancake should release easily from the pan.
• Skipping the resting time. Resting the batter is not optional — it makes a noticeable difference in texture.
• Using low-quality vegan mayo. I recommend brands like Just Mayo or Vegenaise for the best flavor and texture.

FAQs About Vegan Okonomiyaki

Can I make this gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it includes xanthan gum, or add 1/4 teaspoon to the batter. The texture will be slightly different but still delicious.

What if I can’t find okonomiyaki sauce?

Make your own! Mix 1/4 cup ketchup, 2 tablespoons soy sauce, 1 tablespoon vegan Worcestershire sauce, 1 teaspoon sugar, and 1 teaspoon rice vinegar. Simmer for 2 minutes. It’s a close match and super easy.

Can I make this ahead of time?

Okonomiyaki is best served fresh and hot. However, you can prepare the batter and veggie mix ahead, store them separately in the fridge for up to 24 hours, then combine and cook when ready. Reheating in a skillet works, but it won’t be as crispy.

Is this recipe kid-friendly?

Yes! Kids love the crispy texture and sweet-savory sauce. I’ve served it to my niece, and she called it “crispy cabbage pancakes.” I’m not sure she knew it was Japanese, but she ate three.

Can I add other veggies?

Definitely! Mushrooms, bell peppers, zucchini, or even spinach work great. Just make sure to slice them thinly so they cook evenly. I once added leftover roasted sweet potatoes — it was a hit.

Final Thoughts

There’s something magical about making okonomiyaki at home — the sizzle, the aroma of caramelizing cabbage, the golden crust forming on the pan. It’s a dish that feels like a celebration, even if you’re just cooking for yourself. And the best part? It’s 100% vegan, packed with veggies, and full of flavor.

So go ahead — gather your ingredients, turn on some music, and flip your way to a crispy, savory, veggie-packed delight. You’ll be amazed how simple and satisfying this Japanese classic can be. And hey, if you make it, take a photo and tag me — I’d love to see your okonomiyaki creations!