Vegan Okonomiyaki (Japanese pancake) with seitan cubes and cucumber pickle

Vegan okonomiyaki with seitan cubes and cucumber pickle

This was an simple, quick Sunday lunch. It combined an easy seitan recipe from Mary’s Test Kitchen and this recipe from Aurinna for a vegan version of the Japanese Okonomiyaki savoury pancakes.

The seitan was made the previous day, then cubed and stir-fried with a dash of vegan Worcester sauce until crispy on the outside.

The cucumber pickle was made before starting the pancake and left to infuse for 15 minutes (although an hour or more would have been better).

The okonomiyaki takes only a few minutes to prepare. It mostly involves slicing onions and cabbage, then mixing with gram flour and a few other ingredients. It is then cooked for around 5-10 minutes on each side. Serve with plenty of tomato ketchup!


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