Vegan Takoyaki

Want to experience takoyaki without hurting any octopuses? Here is a Japan Fans recipe for vegan takoyaki (including a vegan dashi).

Takoyaki (たこ焼き) is a popular Japanese street food. Traditionally a ball-shaped snack often filled with octopus and vegetables, this vegan version replaces animal products with wholesome plant-based alternatives. The batter is made with all-purpose flour, vegan dashi or vegetable broth, an egg substitute, and a variety of vegetables like finely chopped cabbage, green onion, and crumbled tofu (or vegan tempura bits). The takoyaki balls are cooked in a takoyaki pan or non-stick skillet and served with vegan takoyaki sauce, vegan mayonnaise, and green laver. Enjoy the authentic flavours of takoyaki, made completely cruelty-free!

Vegan Takoyaki Recipe

Ingredients:

• Batter:
  • 1 cup all-purpose flour
  • 1 cup vegan dashi or vegetable broth
  • 2 tbsp egg substitute (flax egg, chia egg, or your favourite commercial egg replacer)
  • 1/2 cup finely chopped cabbage
  • 1/4 cup finely chopped green onion
  • 1/4 cup finely chopped vegan tempura bits or crumbled tofu
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1/4 tsp salt
• For Frying:
  • Oil for greasing the takoyaki pan or non-stick skillet
• For Serving:
  • Vegan takoyaki sauce
  • Vegan mayonnaise
  • Green laver (aonori)

Instructions:

1. Mix the Batter:
   In a large mixing bowl, combine the flour, vegan dashi (or vegetable broth), egg substitute, chopped cabbage, green onion, vegan tempura bits (or crumbled tofu), soy sauce, sugar, and salt. Mix well until you obtain a smooth batter.
2. Preheat the Pan:
   Heat a takoyaki pan or non-stick skillet over medium-high heat. Add enough oil to lightly coat the bottom of each mould.
3. Fill the Moulds:
   Pour the batter into each mould, filling them about 3/4 full. Use a chopstick or skewer to press a small well in the centre of each takoyaki ball, and add a little extra vegan tempura bits or crumbled tofu into the well.
4. Cooking:
   Cook the takoyaki for 2-3 minutes, or until the bottom is golden brown. Use your chopsticks or skewers to flip the takoyaki and cook for another 2-3 minutes until golden and cooked through.
5. Serve:
   Remove the takoyaki from the pan and place them on a serving plate. Drizzle with vegan takoyaki sauce and vegan mayonnaise, then sprinkle with green laver. Enjoy immediately!

We hope you enjoy this recipe for Japanese-style Vegan Takoyaki! If you tried it, don’t forget to share your results in our Japan Fans Facebook group.

Vegan Dashi Recipe

Ingredients:

• 4 cups water
• 1/4 cup dried kombu (kelp)
• 1/4 cup dried mushrooms

Instructions:

Your vegan dashi is now ready to use! Store in the refrigerator for up to 3 days or freeze for up to a month.an Takoyaki! You can store your dashi in the refrigerator for up to 3 days or in the freezer for up to a month.

Soak the kombu in 4 cups of cold water for at least 30 minutes, or up to 4 hours.

Heat the kombu and water in a pot over medium heat, ensuring it does not come to a boil.

Once the water is hot, remove the kombu with tongs or a slotted spoon.

Increase the heat to medium-high, add the dried mushrooms, and bring the liquid to a simmer. Cook for about 5 minutes.

Remove the pot from heat and let it sit for 10 minutes.

Strain the liquid through a fine-mesh strainer or cheesecloth, pressing the mushrooms to extract as much flavour as possible.

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When we realise our dream of opening a Japanese Art & Culture Centre in Utrecht, we will host many cooking & baking workshops and courses there as well!