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.