The Best Vegan Okonomiyaki

Perfectly tender Okonomiyaki that is loaded with shredded cabbage, marinated sesame jackfruit, and green onions. Sweet, spicy, and tangy, Okonomiyaki is a flavorful and hearty meal!



  • 1 20-ounce can young green jackfruit
  • 1 tbsp sesame paste (or 1 tbsp peanut butter mixed with 1/4 tsp sesame oil)
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup


  • 1/2 cup oat flour
  • 1/2 cup buckwheat flour
  • 2 tbsp ground flax seeds
  • 2 tbsp ground dried shiitakes
  • 1/2 tsp salt
  • 1/2 tsp five spice powder
  • 1 cup water
  • 1 cup cabbage, finely shredded
  • 1/2 cup chopped green onions
  • 1/4 cup coconut bacon
  • 1 tbsp chopped marinated ginger
  • toppings: okonomiyaki sauce, vegan mayonnaise (store-bought or homemade), green onions, aonori seaweed (optional)


  • 1/4 cup ketchup
  • 2 tbsp vegan Worcestershire sauce
  • 1 tbsp soy sauce
  • 2 tbsp maple syrup



  1. Drain and rinse the jackfruit. Chop off the center (the hard part) and discard. Roughly mash the jackfruit with a fork. Transfer to a bowl, add the sesame paste, soy sauce, and maple syrup. Stir well to coat the jackfruit with the sauce.
  2. Heat a teaspoon of oil in a skillet. Once hot, add jackfruit and cook for 3-5 minutes. Remove from heat and set aside.


  1. Combine the oat flour, buckwheat flour, ground flax seeds, ground shiitakes, salt, and five spice powder in a large mixing bowl. Add the water and whisk until no clumps remain.
  2. Stir in the shredded cabbage, chopped green onions, coconut bacon, chopped marinated ginger, and jackfruit. Mix well with a spoon until all the ingredients are coated with the batter. Let it rest 5 minutes.
  3. Get full recipe==>>