Main image of Vegan Okonomiyaki

Vegan Okonomiyaki

1 hr


10 ingredients or less

Okonomiyaki (お好み焼き) is a Japanese savoury pancake. Variations of this dish can be found throughout Japan, but the base it usually a wheat batter, which coats fillings like cabbage, seafood, meat, grated yam, or even noodles. We were inspired to make a vegan version which uses king trumpet mushrooms for a "meaty" texture and a kombu-infused broth for a taste of the sea.



1 hr


15 min


45 min


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  • ¾ cup (180 mL)
  • 0.28 oz (8 g)
  • 3 cups (192 g)
    shredded green cabbage
  • 4
    stalks green onion, chopped
  • 4
    king trumpet mushrooms, cut into 1 cm pieces
  • 5.3 oz (150 g)
    silken tofu
  • ¼ cup (34 g)
    all-purpose flour
  • 1 tsp (3 g)
    baking powder
  • 1 Tbsp (15 mL)
    vegetable oil, for cooking
  • ¼ cup (60 mL)
  • ¼ cup (60 mL)

Optional toppings


  1. Add the kombu and water to a saucepan. Cook, covered, at a gentle simmer for 10 minutes to make a broth. Allow the broth to cool to room temperature before removing the kombu.
  2. Meanwhile prepare the green onions, cabbage, and mushrooms.
  3. In a large pan on high heat, grill the mushrooms until golden on both sides. Remove them from the pan. Wipe the pan clean, it'll be used to make the pancakes.
  4. Add the tofu to a large bowl. Mash using a fork, or optionally, blend using an immersion blender until puréed.
  5. Then add the flour, baking powder, and cooled kombu-broth*. Stir to combine.
  6. Add the cabbage, green onions, and grilled mushrooms. Stir until everything is coated in batter.
  7. Add some oil to the large pan over medium-high heat. Add 1 cup of the cabbage mixture. Use a spatula to pat the mixture into a round shape. Cover the pan with a lid and cook for 4 minutes, or until the bottom is golden.
  8. Gently flip the okonomiyaki, cover again, and cook on the other side until golden.
  9. Transfer to a plate, drizzle with okonomiyaki sauce, mayo, and any other desired toppings. Enjoy!


  • * After simmering, the broth will have lost some liquid. You should end up with about ½ cup (120 mL). If you got less, add more water. But if you got more, just add ½ cup and stop there.


  • Okonomiyaki is best enjoyed immediately.

Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 2%

all-purpose flour

Proteins 5%

silken tofu

Fruits & Veggies 93%

shredded green cabbage

stalk green onion

king trumpet mushroom


silken tofu


vegetable oil

vegan mayonnaise

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Donna - May 25, 2023, 4:01 p.m.

This dish is a must in anyone's rotation of dishes. I made it twice in one week. It has become one of my favorite dishes to make. Comes together in 30 mins or less. My daughter can't get enough. She has already requested it again.

PUL Team - May 25, 2023, 5:45 p.m.

Aw we're so thrilled to hear, Donna! Thanks a bunch 🤩

Hanna - May 23, 2023, 9:54 p.m.

Could I use the sea weed that you make sushi with instead of the kombu?

PUL Team - May 23, 2023, 10:22 p.m.

Hey Hanna, the nori used to make sushi doesn't really impart much of a taste in the water, so you can either skip the infusion step altogether or consider dried mushrooms to infuse an umami flavour into the broth 🙂 enjoy!

Johanna - May 23, 2023, 5:54 a.m.

Im so excited to try this!
How long will they be good in the fridge? And also can I freeze them?

PUL Team - May 23, 2023, 7:41 p.m.

Hey Johanna, I find this recipe is the best fresh. I imagine you could store the cooked okonomiyaki in an air-tight container in the fridge for up to 3 days, but without testing it I can't say confidently if it'll hold up well in the freezer (it may fall apart) - do let us know if you give it a try though! 🙂

Hero - May 4, 2023, 2:27 p.m.

Omg I'm obsessed, these were sooo good! So happy to have found a vegan version of these 🤤

Polina - April 25, 2023, 9:38 a.m.

Made today your okonomiyaki for breakfast. And it was sooo good! I used mushrooms I already had in the fridge (which is oyster mushrooms) and I also add carrot, cause why not?! And me and my bf truly enjoy it. Thank you

PUL Team - April 26, 2023, 12:34 a.m.

Oooo thanks so much for sharing your experience with the recipe, Polina! Sounds lovely 😍

Charliene - April 22, 2023, 11:14 a.m.

This were Ah-mazing!!

Alba - April 21, 2023, 8:30 p.m.

Thank you so much for creating this delicious recipe! I substituted with Shitake mushrooms and rice flour and it turned out so well. Definitely one of my new favourites! ^^

PUL Team - April 22, 2023, 6:37 a.m.

Mmm sounds lovely, Alba, we're so glad the recipe was enjoyed 😃

TiGar’ - April 18, 2023, 7:21 a.m.

Looks delicious your recipes are amazing any gluten free suggestions? Thank you so much!

PUL Team - April 18, 2023, 11:06 p.m.

Hey TiGar, rice flour can be used in place of all-purpose flour. In case you're interested and haven't seen it already, clicking the "swap out" button below the recipes servings sizes sometimes lists substitute options 🤓

TiGar’ - April 19, 2023, 12:18 a.m.

Thank you again that’s a great suggestion!

Janine - April 17, 2023, 9:37 a.m.

So so so tasty!! Love the mushrooms in there 10/10

Traya - April 16, 2023, 9:49 a.m.

I have been wanting to make vegan okonomiyaki ever since I had it in Japan, and with this recipe, I had no more excuses for putting it off. And let me tell you: perfection! So delicious! I'll definitely be making this regularly, thank you so much!

PUL Team - April 16, 2023, 10:07 p.m.

Aww we're so thrilled to hear, Traya, thank you 🤗