- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 318.4
- Total Fat: 6.6 g
- Cholesterol: 188.6 mg
- Sodium: 1,649.6 mg
- Total Carbs: 54.4 g
- Dietary Fiber: 5.8 g
- Protein: 14.2 g
Okonomiyaki (Vegetarian)Submitted by: FLOWERDALEJEWEL
IntroductionI know this is a little high in the sodium, but it includes the sauce and mayo topping.
If you want to make it vegan substitute the egg with egg replacer. I know this is a little high in the sodium, but it includes the sauce and mayo topping.
If you want to make it vegan substitute the egg with egg replacer.
3 cups Wombok, (Chinese Cabbage) uncooked, shredded
2 Carrots, julienned (par cooked)
1 1/2 cups Zucchini, sliced
1 medium Onions, raw, sliced thinly
1/2 cup Peas, frozen
2 cups (@125 grams) Beansprouts, raw
1 /2 cup Peppers, sweet, red, raw, sliced
1 tsp Garlic powder
1 tsp Onion powder
1 1/4 cup Flour, white
1 tblspn Baking Powder
4 medium Eggs beaten
2/3 cup approx Water
4 tblspn Fat Free Mayonnaise
4 tblspn Vegetarian Stir Fry Sauce (thick)
Divide mixture into 4 portions, fry gently in a non stick skillet sprayed with a little canola spray gently turning half way through.
Serve with the sauce and mayo on top.
Note: to turn without breaking up the pancake, when one side is cooked place a tray on top of the skillet and turn over on the tray, then carefully slide the pancake back into the pan to cook the other side.
Number of Servings: 4
Recipe submitted by SparkPeople user FLOWERDALEJEWEL.