VEGAN TAKOYAKI

Print Recipe

Prep Time 20

Cook Time 20

Cuisine Japanese

Servings 4

Equipment

Takoyaki pan or Aebleskiver pan
Mixing bowl
Whisk
Spatula
Toothpicks

Ingredients

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

Instructions

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.

Notes

NUTRITIONAL FACTS:

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.

Vegan Takoyaki