Vegan Takoyaki | Cooking With Jade

Vegan Takoyaki

< 1 minute
Vegan Takoyaki


Prep Time 20 minutes
Cook Time 20 minutes
Cuisine Japanese
Servings 4


  • Takoyaki pan or Aebleskiver pan
  • Mixing bowl
  • Whisk
  • Spatula
  • Toothpicks


  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup unsweetened soy milk
  • 1 tbsp vegetable oil
  • 1/4 cup chopped scallions
  • 1/4 cup chopped mushrooms
  • 1/4 cup chopped bell peppers
  • 1/4 cup vegan mayonnaise
  • 2 tbsp sriracha or other hot sauce
  • 1 tbsp chopped nori dried seaweed
  • Vegetable oil for cooking


  • In a mixing bowl, Whisk together flour, baking powder, and salt.
  • Add soy milk and vegetable oil to the bowl and whisk until the batter is smooth.
  • Stir in chopped scallions, mushrooms, and bell peppers.
  • Heat the takoyaki or Aebleskiver pan over medium heat and brush with vegetable oil.
  • Pour the batter into each mold until it's about 3/4 full.
  • Add a small piece of chopped nori to each mold.
  • Using a toothpick, gently flip the takoyaki over when the edges are cooked and crispy.
  • Cook for another 2-3 minutes until the other side is golden brown and crispy.
  • Remove the takoyaki from the pan and repeat with the remaining batter until all the takoyaki are cooked.
  • In a small bowl, mix together vegan mayonnaise and sriracha to make a spicy mayo.
  • Top each takoyaki with a dollop of spicy mayo and a sprinkle of chopped nori.
  • Serve hot.


Calories: 250 | Total Fat: 13g | Total Carbohydrates: 28g | Dietary Fiber: 1g | Protein: 5g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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