Vegan Okonomiyaki - Cabbage Carrot Pancakes

CABBAGE

Cabbage is not considered a “hot vegetable” but adding it to your diet can improve your gut health and boost your immune system. It comes in red, green & white forms. It is crucial to prepare it the right way to reap the health benefits it provides. Long cooking times and boiling rob cabbage of its nutrients. Quicker cooking methods, like stir-frying or chopped and added raw to a salad are better choices.

Cabbage is high in the antioxidant vitamin C, providing 70% of the recommended dietary allowance. Vitamin C helps your body absorb iron from the plant-based foods we eat, makes collagen to help wounds heal, and bolsters our immune system to protect against disease.

Two cups of chopped cabbage packs nearly 5 grams of fiber. Fiber helps keep us regular, balances our blood sugar levels, lowers cholesterol levels and improves digestive health.

Cabbage contains vitamin K, a nutrient important to both bone health and healthy blood clotting functions in our bodies.

Cabbage is very low in calories making it a great option for weight loss. One cup of cooked cabbage is only 34 calories.

You might not immediately think of cabbage as a heart-healthy food, but you may want to add it to your diet if you're trying to be more conscious of the health of your ticker. Cabbage is a cruciferous vegetable and has been shown to have anti-inflammatory benefits, therefore recommended for those individuals who are at risk for heart disease.

According to the National Cancer Institute, cruciferous vegetables, like cabbage, contain compounds called glucosinolates, which are sulfur-containing chemicals (they're responsible for the bitter taste lots of cruciferous veggies have). During food prep, chewing, and digestion, those glucosinolates are then broken down into certain compounds that have been examined for their anti-cancer benefits.

Information gathered from: https://www.health.com/food/health-benefits-of-cabbage

Vegan Okonomiyaki - Cabbage Carrot Pancakes. Japanese Okonomiyaki made vegan. Served with homemade tonkatsu sauce. Makes 5 to 6 pancakes

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Course: Snack

Cuisine: Japanese

Servings: 3

Calories: 245kcal

Author: Vegan Richa

INGREDIENTS

Pancakes:

1/2 head of cabbage
3/4 cup carrots
1/2 red or green bell pepper
2 tbsp scallions
1 inch ginger minced
2 tsp rice vinegar
1 tbsp soy sauce
1/2 tsp salt
1/4 tsp white pepper
1 tbsp nutritional yeast
1 tsp miso optional
1/8 tsp Indian black salt kala namak- optional
2 tsp crumbled nori sheets or 1/2 tsp togarashi - optional
3/4 cup unbleached white flour
1/4 cup chickpea flour
1/2 tsp baking powder optional
2 to 4 tablespoons water

Easy Tonkatsu sauce:

1 tbsp ketchup
1 tbsp vegan worcestershire sauce or whatever sauce as we refer to it in my house ;)
1/2 tsp sugar
a few tsp water

Instructions

Shred all the veggies. Add vinegar, and everything through nori sheets keep aside for 10 minutes.
Sifft in the flours + baking powder into the bowl and mix in. Add a little water to make a mix that can spread. You might not need much as the veggies leak a lot of water depending on how you shred them.
Heat a pan over medium heat, add oil. Spread the batter to even it out into 1/4 to 1/2 inch thick pancake and cook for 5 to 7 minutes per side.
Serve with the tonkatsu sauce, vegan mayo and pickled ginger if you have some.
Tonkatsu sauce: Mix all the ingredients until well combined and serve.

Notes

For Variations: add chopped mushrooms, vegan coconut bacon, vegan sausage crumbles, other veggies.

Nutritional values based on one serving

Nutrition

Recipe from Vegan Richa

Vegan Okonomiyaki - Cabbage Carrot Pancakes