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Vegan Okonomiyaki (aka Japanese Vegetable Pancake)
THE TASTE SPACE15Ingredients
80Minutes
230Calories
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Ingredients
US|METRIC
3 SERVINGS
- 2 cups shredded cabbage
- 1/2 cup shredded carrot
- 1/4 cup chopped onion
- 15 grams dried shiitake mushrooms (around 4, rehydrated, stems removed and caps sliced)
- soft tofu (12 oz, 340g silken)
- 3 Tbsp. cornstarch (or arrowroot powder)
- 2 Tbsp. nutritional yeast
- 1 Tbsp. white miso
- 1 Tbsp. mirin
- 1/2 tsp. salt
- 1 Tbsp. toasted sesame oil
- 2 Tbsp. black sesame seeds (for garnish, optional)
- 2 Tbsp. nori sheets (shredded toasted, for garnish, optional)
- sauce (tonkatsu or okonomi, for drizzling)
- Kewpie Mayonnaise (Japanese, for drizzling, not vegan)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories230Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol0mg0% |
Sodium810mg34% |
Potassium520mg15% |
Protein7g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate30g10% |
Dietary Fiber7g28% |
Sugars8g |
Vitamin A80% |
Vitamin C50% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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