Vegan takoyaki is a delicious twist on traditional Japanese street food, replacing the usual octopus with plant-based ingredients. In this post, we will explore a simple and tasty vegan takoyaki recipe that you can easily make at home. Whether you’re a vegan or simply looking to try something new, this recipe is sure to satisfy your cravings for this popular Japanese dish.
Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable broth
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1/2 cup chopped green onions
1/4 cup grated carrots
1/4 cup chopped mushrooms
1/4 cup chopped cabbage
1/4 cup chopped tofu (replace octopus)
Vegan mayo (for topping)
Vegan takoyaki sauce (for topping)
Aonori (dried seaweed flakes, for topping)
Instructions:
In a large bowl, whisk together the flour, baking powder, and salt.
Gradually add the vegetable broth while whisking, until the batter is smooth and thick.
Stir in the soy sauce, rice vinegar, and sesame oil.
Add the green onions, carrots, mushrooms, cabbage, and tofu to the batter. Mix well to combine.
Preheat a takoyaki pan on medium heat and lightly grease each mould with oil.
Pour the batter into each mould, filling it to the top.
Cook for a few minutes until the bottom is golden brown, then use a skewer or chopsticks to flip each ball over.
Cook for a few more minutes until the other side is golden brown and the takoyaki is cooked through.
Remove from the pan and repeat with the remaining batter.
Serve the vegan takoyaki hot, topped with vegan mayo, takoyaki sauce, and a sprinkle of aonori.
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