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Vegan Okonomiyaki (aka Japanese Vegetable Pancake)

yield: 3 total time: 80 minutes
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Ingredients

  • 2 cups shredded cabbage
  • 1/2 cup shredded carrot
  • 1/4 cup chopped onion
  • 15 grams dried shiitake mushrooms around 4, rehydrated, stems removed and caps sliced
  • soft tofu 12 oz, 340g silken
  • 3 tablespoons cornstarch or arrowroot powder
  • 2 tablespoons nutritional yeast
  • 1 tablespoon white miso
  • 1 tablespoon mirin
  • 1/2 teaspoon salt
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons black sesame seeds for garnish, optional
  • 2 tablespoons nori sheets shredded toasted, for garnish, optional
  • sauce tonkatsu or okonomi, for drizzling
  • Kewpie Mayonnaise Japanese, for drizzling, not vegan

Nutrition

  • Calories : 230 calories
  • Carbohydrate : 30 grams
  • Fat : 10 grams
  • Fiber : 7 grams
  • Protein : 7 grams
  • SaturatedFat : 1.5 grams
  • Sodium : 810 milligrams
  • Sugar : 8 grams
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