Prep Time: 5 minutes

Cook Time: 7 - 10 minutes

There are many kinds of vegan egg dishes, and then there is Okonomiyaki. This difficult to say word is a hybrid of a pancake, pizza, stir fry, and omelette. There really isn't a western equivalent to easily compare it to, so it is often translated as one or all of those categories. Omelette makes the most sense though because the dish is comprised of vegetables that are bound together by flour and then lightly fried like a pancake or egg.

Usually okonomiyaki is filled with seafood such as shrimp, squid and bonito fish. These flavours are easy to replicate by using sea vegetables such as wakame (seaweed), komu (kelp), and nori (laver) and all are easily found at an Asian grocery store.

The strange thing about okonomiyaki is how much cabbage it contains. Cabbage omelettes are off the radar to many westerners, but you just have to try it to see how amazing it actually is. The cabbage gets crispy and binds the ingredients together, lending some subtle flavour and a fantastic, crunchy texture.

And what about toppings? Okonomiyaki is usually topped with a mayo and a brown sauce that tastes like Worcestershire, which both are not vegan. So with that in mind vegan mayo makes an excellent substitute.

Omelette

For 4 servings

1 cup shredded cabbage

1 cup wheat flour

3/4 cup water

1 sheet nori (ground)

dash of soy sauce

salt and pepper to taste

oil for frying

In a large mixing bowl, combine all ingredients and stir together so you have a thick dough. Heat a drop of oil in a frying pan and heat on high. Add a scoop of dough and flatten. Reduce flame to medium heat and gently sear each side of the omelette for 2-5 minutes. Serve with vegan mayo.

Vegan mayo

1 block silken tofu

1 tablespoon vinegar

2 garlic cloves

1 teaspoon sea salt

1/2 cup water

1/2 cup olive oil

Combine all ingredients in a blender and blend on high until it looks like mayonnaise. Store unused sauce in fridge for up to a week.

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