Description
This vegan takoyaki recipe offers a plant-based twist on the popular Japanese street food, traditionally made with octopus. This version uses mushrooms for a meaty texture and umami flavor, all wrapped in a crispy, golden batter and topped with delicious vegan sauces.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp turmeric (for color, optional)
- 1 1/4 cup vegetable broth or water
- 1 tbsp soy sauce
- 1 tbsp vegetable oil (for greasing the takoyaki pan)
- 1/2 cup finely chopped mushrooms (shiitake or king oyster preferred)
- 1/4 cup finely chopped scallions
- 1/4 cup finely chopped cabbage
- 1 tsp pickled ginger (optional)
- Vegan mayo (for topping)
- Vegan takoyaki sauce or tonkatsu sauce (for topping)
- Finely chopped nori or aonori (dried seaweed flakes, for garnish)
- Toasted sesame seeds (optional, for garnish)
Instructions
- In a bowl, whisk together the flour, cornstarch, baking powder, salt, and turmeric.
- Add the vegetable broth and soy sauce, mixing until smooth and lump-free. The batter should be pourable.
- Preheat a takoyaki pan and lightly grease each well with oil.
- Pour the batter into each well, filling them almost to the top.
- Add a small spoonful of mushrooms, scallions, cabbage, and optional ginger to each ball.
- Cook over medium heat until the edges start to firm up, then use skewers or chopsticks to turn each piece 90 degrees, allowing more batter to flow into the pan and form a round shape.
- Continue turning until each ball is evenly golden brown and crisp on the outside, about 5–7 minutes total.
- Transfer to a plate and top with vegan mayo and takoyaki sauce.
- Garnish with chopped nori and sesame seeds before serving.
Notes
- You can use a squeeze bottle to apply the mayo and sauce in a decorative pattern.
- Experiment with other fillings like vegan sausage or tempeh.
- Works best with a dedicated takoyaki pan for even cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: Japanese
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 2g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
