Vegan Okonomiyaki Recipe

Okonomiyaki is a savory Japanese style pancake and literally translates to Okonomi “to your liking” + yaki “grill”. This one skillet meal since is a great way to eat a lot of cabbage (or your favorite greens) topped with crunchy, savory, salty goodies.

This is one of my favorite ways to eat cabbage and I use green onions straight from the garden.

The super fun ingredient I added was vegan prawns. I first discovered Sophie’s Kitchen vegan seafood during ExpoWest way back in March. It took awhile for me to get my hands on the products here in Hawaii, but let me tell you, it was worth the wait. The prawns look amazingly real and lend a chewy, bounce to the pancake. Added bonus: they are gluten and soy-free. The vegan calamari is also mind-blowing amazing. I served it fried up and slathered in home made tartar sauce.

I thought it might be fun if you could win some of the ingredients I used in this recipe, so I’m having a giveaway for (2) free products from Sophie’s Kitchen, (2) packets of The Vegg and (6) That’s It Fruit Bars! That prize pack should keep your taste buds happy.

To Enter the Giveaway:

  1. “Like” Sophie’s Kitchen Vegan Seafood on Facebook or Twitter
  2. Leave a comment on my Oknomiyaki YouTube video   telling me which Sophie’s Kitchen Vegan Seafood product you’d most like to try
  3. *Totally optional Extra Credit: Like The Vegg and That’s It on Facebook or Twitter and leave me a comment on this blog post letting me know that you did
  4. Giveaway ends on Oct. 31, 2012. I will select a winner and they will be contacted via YouTube messages (please check your inbox!)Contest open to US and Canada residents.

Good Luck!

Recipe adapted from the popular YouTube show “Cooking with Dog” (the dog is the host, not an ingredient) Okonomiyaki remastered

Vegan Okonomiyaki Recipe
Prep time
Cook time
Total time
Okonomiyaki means "to grill as you like it", so fill this savory Japanese pancake with your favorite ingredients.
Serves: 2 pancakes
  • For the pancake
  • 1 cup cake flour (or mix ¾cup +2 tablespoons all purpose flour with 2 tablespoons cornstarch)
  • ½ teaspoon baking powder
  • 1 tablespoon dulse (optional)
  • ¾ cup water or kombu dashi
  • 4 tablespoons prepared Vegg
  • 2 vegan prawns,chopped
  • ½ cup vegan bacon bits
  • 1 cup thinly sliced cabbage
  • ½ cup green onions,chopped
  • For the Sriracha mayo
  • ½ cup vegan mayo
  • 1 tablespoon mirin
  • 1 tablespoon Sriracha
  • For the okonomiyaki sauce
  • Mix 2 tablespoons ketchup+ 2 tablespoons vegan worcestershire sauce (or coconut aminos for soy-free)
  • For garnish
  • Green onions
  • Sesame seeds
  • Furikake (seaweed rice seasoning)
  • Aonori (seaweed powder)
  • Beni shoga (pickled ginger)
  1. Combine cake flour,dulse and baking powder in a large bowl.
  2. Mix in water (or dashi) and the Vegg until smooth.
  3. Add cabbage, green onions, prawns and bacony bits.
  4. Heat a non stick skillet over high heat.
  5. Pour half of the mixture into the pan and form into a pancake.
  6. Cover and cook for 2 minutes. Flip the pancake, cover and cook for another 2 minutes.
  7. Flip one last time,cover and cook for 3 minutes.
  8. Brush with okonomiyaki sauce and garnish with Sriracha mayo, seaweed, sesame seeds,beni shoga (pickled ginger) and green onions.

© 2012 – 2014, Veggietorials. All rights reserved.Use of any content or image requires a link back to the original post


  1. Chanelle Gontarz says:

    Wait… They make kombu dashi?? Whaaaa? Oh gosh, and I’ve been using mushroom broth in miso soup! Ahhh! I have some Sophie’s Kitchen calamari in my freezer waiting to be eaten — I’m saving it for when I know when The Husband’s boat will be returning. Celebratory pig-out

    • Aloha Chanelle! Welcome to the blog my IG friend 🙂 Mushroom broth works too but kombu dashi makes miso soup taste “restaurant style”.Just simmer a 2 inch strip of kombu for about 5 minutes, easy peasy.I LOVE the vegan calamari fried, fried and double fried but I know you’re not into the hot oil thing with the little one running around. Let me know how it comes out baked if you try it that way.

      • Chanelle Gontarz says:

        I may end up making the calamari tomorrow — if Sandy knocks the power out on Sunday, I don’t want it to go bad! You know I’ll be making a Sriracha cocktail sauce 😉 lol

    • Congratulations Chanelle! You are the winner of the prize pack 🙂

  2. Wow – great recipe modification and beautiful photography! If anyone is interested in in-depth information on okonomiyaki (not all veg..) check out – good luck cooking!

  3. I “Like” Sophie’s Kitchen Vegan Seafood on Facebook.

    I would love to try the vegan prawns.

  4. I like Sophie’s Kitchen on Twitter

  5. I left a comment on the YT video

  6. Oh would I love a crab cake!

  7. I also followed Sophie on Twitter!

  8. Chanelle Gontarz says:

    Wow I feel like a super-stalker 🙂 Totally “liked” ALL the yummy goodness(es) on Facebook — thanks for helping me find all these awesome products that my co-op doesn’t carry! (Grrrr) I’ll be ordering a lot of stuff online, methinks.

  9. Rin Matcha says:

    Awesome food!!! I love cooking with dog channel too 🙂 I am a vegetarian so I would always need to convert whatever kind of meaty dish into vegetarian! Thanks so much for this recipe!

    Oh! I have also liked The Vegg and That’s It on my Facebook. Thank you for the giveaway 😀

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