Easy vegan Japanese pancakes

Ingredients for easy vegan Japanese pancakes:

• 8 cups shredded cabbage
• 2 cups flour
• 1 + 1/3 cup vegetable stock
• 3 Tbsp aquafaba (liquid drained from a can of beans – I used butterbeans)
• 4 Tbsp flax seed meal
• 1/2 cup fried shallots
• 4 stalks of green onion
• 1 grated potato

For okonomiyaki sauce:

• 3 Tbsp ketchup
• 2.5 Tbsp vegan worcestershire sauce (I used my own recipe for this)
• 1 Tbsp rice wine vinegar

Preparation ov easy vegan Japanese pancakes:

Combine flax seed meal and aquafaba and set aside to thicken. Finely chop green onion and cabbage, plus grate the potato. In a large bowl, add green onion, fried shallots, potato and cabbage. Mix. In a separate bowl, add vegetable stock, flour and prepared aquafaba/flax mix. Stir well and pour over the bowl of vegetables. Using your hands, mix everything together really well – there shouldn’t be too much batter covering everything. Let sit for at least 15 minutes. In an oiled frying pan on low heat, place a large handful of the mixture before cooking for 4-5 minutes on each side. Remove okonomiyaki from pan, before covering in okonomiyaki sauce, pickled sushi ginger, more fried shallots, japanese mayonnaise, and sriracha mayonnaise.