Servings: 2

Okonomiyaki Sauce: subheading: Okonomiyaki Sauce:
2.5 tablespoons ketchup 2.5 tablespoons ketchup
1 tablespoon plus 1 teaspoon barbeque sauce 1 tablespoon plus 1 teaspoon barbeque sauce
1 teaspoon light soy sauce 1 teaspoon light soy sauce
Okonomiyaki: subheading: Okonomiyaki:
3/4 cup (100g) all-purpose flour ¾ cup (100g) all-purpose flour
1/4 cup (30g) chickpea flour ¼ cup (30g) chickpea flour
1 tablespoon plus 1 teaspoon nutritional yeast 1 tablespoon plus 1 teaspoon nutritional yeast
1/2 teaspoon baking powder ½ teaspoon baking powder
1/4 teaspoon black salt ¼ teaspoon black salt
1 cup (250ml) vegetable stock 1 cup (250ml) vegetable stock
1.5 cup (120g) shredded napa cabbage, savoy cabbage, or kale, any tough stalks removed 1.5 cup (120g) shredded napa cabbage, savoy cabbage, or kale, any tough stalks removed
1/3 cup (50g) lightly packed grated carrot ⅓ cup (50g) lightly packed grated carrot
2 scallions, chopped 2 scallions, chopped
oil, for brushing oil, for brushing
vegan mayo, sesame seeds, shredded nori, and sliced scallion, to garnish vegan mayo, sesame seeds, shredded nori, and sliced scallion, to garnish
pickled ginger, to serve pickled ginger, to serve

For the okonomiyaki sauce, stir all the ingredients together and store in the fridge until needed - it will keep for up to a month.
Sift both flours, the yeast, baking powder, and salt into a large bowl. Add the stock and mix to form a batter. Fold in the vegetables until just combined, being careful not to overwork the batter.
Heat a nonstick skillet or small frying pan and brush with oil. Pour half the batter into the hot pan and cook for 6 to 10 minutes before flipping and cooking on the other side for 4 to 7 minutes. When it's done, the okonomiyaki should be golden on both sides but still have a slight jiggle in the center. Make a second one with the remaining batter.
Top each okonomiyaki with okonomiyaki sauce, then drizzle with vegan mayo and sprinkle with a good handful of sesame seeds, shredded nori, and sliced scallion. Eat warm, with pickled ginger on the side.