i got a bee in my bonnet about okonomiyaki. say it out loud in your best, terrible Japanese accent and i'm sure the decision to make these will shortly overpower you.
makes three serves.
1c flour of choice
0.5tsp baking powder
1tsp vegetable stock powder (i like massel)
175ml (12Tbs) aquafaba- drained liquid from tinned beans such as chickpeas OR 3 egg equivalent of egg replacer
3c finely shredded cabbage (and/or other veg, like carrot, spinach)
2 spring onions, finely chopped
0.75c cold water
serving suggestions: steamed rice, salad, chopped spring onion, toasted sesame seeds, pickled or fresh ginger, tonkatsu or other sweet bbq type sauce, and mayonnaise- this is my favourite http://www.mindbodygreen.com/0-12119/a-homemade-vegan-mayo-recipe-that-will-blow-your-mind.html
in a large bowl, mix the dry ingredients with a whisk. add the aquafaba; whisk gently, then add the water and mix for a few minutes until combined and no big lumps remain. mix in the shredded veg and the spring onion.
heat a frying pan to medium and add a small amount of oil (I use a pump spray and a non sick on for ultimate ease). use a ladle to dish out a generous, fist-sized scoop of mixture. do not flatten; cover the frying pan with a lid for five minutes before flipping the okonomiyaki and cooking covered for another five minutes. flip back to the original side and cook, uncovered for a few more minutes.
serve with whatever toppings and sides you like!