Vegan Okonomiyaki (Japanese savory pancakes)

my vegan Okonomiyaki

"Okonomiyaki, is a Japanese savoury pancake containing a random variety of ingredients. The name is derived from the word okonomi, meaning "what you like/want" and yaki meaning "grilled" or "cooked". Okonomiyaki is mainly associated with Kansai or Hiroshima areas of Japan, but is widely available throughout the country. Toppings and batters tend to vary according to region."

some get creative with toppings

Most Okonomiyaki recipes require eggs and seafood. However, I found this great recipe for vegan Okonomiyaki on the blog Your Vegan Mom (reprinted from the cookbook - Japanese Cooking: Contemporary & Traditional [Simple, Delicious, and Vegan]). I love the use of veggies and whole wheat pastry flour (making it a healthy meal).

2 cups water (I used a vegan bouillon cube)
1/4 pound regular tofu (or about 1/2 cup)
2 1/2 cups whole wheat pastry flour
1 teaspoon salt
2 teaspoons baking powder
4 or 5 cups thinly sliced vegetables (I used broccoli, onions and mushrooms)
Puree the water and tofu in a blender until smooth.
Combine the flour, salt, and baking powder in a large bowl, and mix well.  Pour in the liquid mixture, and mix lightly.  Add the vegetables and mix well to combine.

Cook large pancakes on a lightly oiled skillet or griddle over medium-low heat until browned on both sides.  Serve while hot with soy sauce or tonkatsu sauce (I used sweet chili sauce)

Yield: 4 - 6 servings