Vegan Okonomiyaki
Ingredients:
Pancakes:
* 2 cups gluten free flour mix
* 1 pound cabbage, roughly chopped
* 1 tsp salt
* 2 tsp sugar
* 1 baking powder
* 4 Tbsp flax meal
* 10oz cooled Immune broth
* 1/4 cup sesame oil
Eggplant Bacon
* 1 eggplant, thinly sliced
* 2 Tbsp vegetable oil
* 1 Tbsp tamari
* 1 Tbsp maple syrup
* 1 Tbsp vegan Worcestershire sauce
* 2 tsp liquid smoke
* 1 tsp smoked paprika
* Dash of salt and pepper
Toppings
* Okonomiyaki sauce
* Vegan mayo
* Nori flakes
* Sliced scallions
Method:
1. Prep the eggplant: Mix all ingredients into a sauce, paint it onto both sides of the eggplant slices, and bake for 25-30 minutes on 250* (or use the air fryer to get it really crispy!).
2. Mix the batter: Mix the flax meal and broth well and let sit while you add the flour, salt, baking powder, and sugar in a large bowl. Stir in the broth mixture until smooth and add the cabbage, stirring until cabbage is evenly coated.
3. Cook the pancake: Preheat a nonstick pan and coat the bottom with sesame oil. Cook the okonomiyaki in batches by spooning the batter into pancakes that are about 6 inches wide and 1 inch thick. Cook for about 4 minutes then flip and cook for another 4-5 minutes or until each side is browned.
4. Assemble the okonomiyaki: Add crispy eggplant strips on top of the pancake, then top with nori flakes and scallions. Squeeze desired amount of okonomiyaki sauce and vegan mayo over the entire pancake and serve immediately.
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