Plant-based Okonomiyaki

In a small mixing bowl combine miso paste with gluten-free flour and water. Whisk until a pancake-like batter is achieved. Set aside.
Toss together the remaining ingredients in a large bowl.
Pour pancake batter over your vegetable ingredients and toss thoroughly to make sure all parts of the veggie mix get coated evenly.
Heat your skillet on medium. Coat pan with nonstick spray or a little bit of coconut oil.
Place a generous scoop of the mixture onto the skillet, making sure to clump it together like a haystack or crab cake. Sear for a couple minutes on that side.
Using a spatula, flip your cake over and toast the other side. Remove from heat and keep warm until you have repeated this process with all the remaining batter.
To serve you can top with toasted sesame seeds, tamari, sesame oil, fresh chives, or vegan mayonnaise and Sriracha. Enjoy!

Cabbage $.58 (1 lb) | .$15

Carrots $.99 (1 lb) | $.25

Shiitake mushrooms $3.00 (1 lb) | $1.50

Green onions $.19 (1 bunch) | $.06

Garlic $.49 (1 bulb) | $.10

Ginger $1.59 (4 oz) | $.20

Ground flaxseed $3.19 (16 oz) | $.10

Miso paste $4.29(14 oz) | $.10

Gluten free flour $5.99 (22 oz) | $2.17

Coconut oil spray $2.99 | $.09

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