Breakfast

Vegan Okonomiyaki is for Breakfast.

Vegan Okonomiyaki takes 15 minutes to prepare.

Vegan Okonomiyaki takes 9 minutes to cook.

Vegan Okonomiyaki makes 1 servings.

The ingredients for Vegan Okonomiyaki are:

0.17 cup Bob''s Red Mill Gluten Free Baking Flour
3.0 oz Lightlife Organic Tempeh
0.5 cup Mukimame
0.06 cup Cornstarch
2.0 tbsp Bob's Red Mill - Organic Whole Ground Flax Seed Meal
2.0 tbsp Trader Joes Gyoza Sauce
2.0 tbsp Soy sauce (tamari)
1.0 cup Bok Choy, raw-shreaded
1.0 tsp Sriracha Hot Sauce (Rooster sauce)

Here is how you make Vegan Okonomiyaki:

In a bowl, mix cornstarch, flour, half the tamari, and finely chopped bok choy. In a separate bowl, make a flax egg by combining your flax meal with a few tablespoons of water, let sit till thickened, typically a few minutes. While that's sitting, use a spray cooking oil, get your skillet hot, and add tempeh and mukimame. Add remaining tamari and cook for 3-4 minutes till browned, stirring frequently. Remove from heat, pour in bowl and mix in Gyoza sauce and any desired seasonings. In same skillet, turn heat to medium, and spray with oil again. Add your flax egg back into the bok choy mix with a few tbsp of water till all the bok choy is evenly coated. Pour in hot skillet and form pancake shape if needed. Let sit for 3-4 minutes and flip. Dot plate with sriracha sauce, add pancake, and top with tempeh blend. And ta-da! Protein loaded Japanese pancakes!Serving Size: 1 pancakeNumber of Servings: 1.0Recipe submitted by SparkPeople user SCHNOOKIEPIE.

The nutritional information for Vegan Okonomiyaki is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 483.9

• Total Fat: 15.2 g
• Cholesterol: 0.0 mg
• Sodium: 2,862.7 mg
• Total Carbs: 55.0 g
• Dietary Fiber: 19.4 g
• Protein: 39.8 g

The dietary needs meet for Vegan Okonomiyaki is Vegan