Okonomiyaki (Vegetarian)

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Nutritional Info
  • 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

View full nutritional breakdown of Okonomiyaki (Vegetarian) calories by ingredient


Introduction

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. 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.
Number of Servings: 4

Ingredients

    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)

Directions

Mix all ingredients (except the mayo and the stir fry sauce) together and let sit for @1/2 hour.

Heat skillet.

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.