Okonomiyaki, meaning "grilled as you like it," is a popular Japanese street food— a hearty, savory pancake packed with cabbage and other veggies. This version is fully vegetarian (with eggs) and easily adaptable to vegan (egg-free). It's Osaka-style, where everything is mixed into the batter. Serves 2-4 (makes 2 large or 4 smaller pancakes).

Ingredients

For the batter (vegetarian version):

• 1 cup (120g) all-purpose flour

• 2 eggs (for vegan: replace with 1/2 cup silken tofu or 2 tbsp flaxseed meal mixed with 6 tbsp water)

• 3/4 cup (180ml) vegetarian dashi stock or water (for umami, use kombu/mushroom-based dashi for vegan)

• 4-5 cups finely shredded cabbage (about 1/2 medium head)

• 2-3 green onions, thinly sliced

• Optional add-ins: grated carrot, corn, mushrooms, or tenkasu (tempura bits) for crunch

For vegan batter alternative (egg-free):

• Use 3/4 cup flour + 1/4 cup rice flour or chickpea flour for better binding and texture

• Add grated yamaimo (mountain yam) if available for fluffiness (vegan)

Toppings (essential for flavor):

• Okonomiyaki sauce (store-bought or homemade: mix 4 tbsp ketchup, 2 tbsp vegan Worcestershire sauce, 1 tbsp soy sauce, 1 tsp sugar)

• Vegan Japanese mayonnaise (Kewpie-style or homemade)

• Aonori (dried green seaweed flakes)

• Sliced green onions

• Optional: pickled red ginger (beni shoga), toasted sesame seeds, nori flakes (instead of bonito for vegan)

Step-by-Step Instructions

1. Prepare the batter: In a large bowl, whisk flour with a pinch of salt. Add eggs (or vegan substitute) and dashi/water gradually, mixing until smooth (like thin pancake batter). Let rest 10-15 minutes for better texture.

2. Mix in veggies: Fold in shredded cabbage, green onions, and any add-ins. The mixture will be chunky—cabbage should dominate.

3. Cook the pancakes: Heat a non-stick skillet over medium heat with a little oil. Scoop half the batter (for large) or quarter (for smaller) into the pan. Spread into a round about 1/2-inch thick. Cover and cook for 5-7 minutes until golden underneath.

4. Flip and finish: Carefully flip (use a plate if needed). Cook uncovered 4-6 minutes more until cooked through and crispy.

5. Top and serve: Slide onto a plate. Brush generously with okonomiyaki sauce, drizzle vegan mayo in zigzags, sprinkle aonori, green onions, and other toppings. Slice like pizza and enjoy the heat!

Tips:

• Don't overmix to keep it fluffy.

• For extra crispiness, press down gently while cooking.

• Customize with whatever veggies you have—"as you like it"!

This comforting dish is budget-friendly and perfect for using up fridge scraps. Enjoy your homemade okonomiyaki! 

Photo By Canva

Saag refers to Indian curried leafy greens, often made with spinach (palak) or mustard greens. Adding tomatoes brings a tangy brightness that balances the earthiness of the greens. This is a simple, flavorful North Indian-style vegetarian dish inspired by classic recipes (like Madhur Jaffrey's Spinach with Tomato Saag). It's quick to make and pairs perfectly with roti, naan, rice, or as a side.

Ingredients (Serves 4)

• 500g fresh spinach (palak), washed and roughly chopped (or 300-400g frozen spinach)

• 2-3 medium ripe tomatoes, finely chopped (or 1 can diced tomatoes, drained)

• 1 large onion, finely chopped

• 3-4 garlic cloves, minced

• 1-inch ginger, grated

• 1-2 green chilies, slit or chopped (adjust to spice preference)

• 2 tbsp oil or ghee

• 1 tsp cumin seeds

• ½ tsp turmeric powder

• 1 tsp ground coriander

• ½ tsp garam masala

• Salt to taste

• Optional: A pinch of red chili powder, fresh cilantro for garnish, lemon juice for extra tang

Instructions

1. Blanch the spinach: Bring a pot of water to boil. Add the spinach and cook for 2-3 minutes until wilted. Drain, rinse under cold water (to retain green color), and squeeze out excess water. Roughly chop or blend into a coarse puree (don't make it too smooth for texture). Set aside.

2. Temper the spices: Heat oil/ghee in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.

3. Sauté aromatics: Add chopped onion and fry until golden brown (about 5-7 minutes). Stir in ginger, garlic, and green chilies; cook for 1-2 minutes until fragrant.

4. Add tomatoes and spices: Stir in the chopped tomatoes, turmeric, coriander, red chili powder (if using), and salt. Cook on medium heat, stirring occasionally, until tomatoes soften and turn mushy (about 8-10 minutes). The oil should start separating from the masala.

5. Combine with spinach: Add the prepared spinach puree. Mix well, cover, and simmer on low heat for 15-20 minutes, stirring occasionally. This allows flavors to meld. If it gets too thick, add a splash of water.

6. Finish: Stir in garam masala. Taste and adjust salt or add lemon juice for tang. Cook uncovered for 5 more minutes to evaporate excess liquid if needed.

7. Serve: Garnish with fresh coriander or a pat of butter/ghee. Enjoy the heat!

This dish is nutritious, packed with iron from spinach, and the tomatoes add natural acidity without needing yogurt or cream (though you can stir in some for creaminess if desired).

Tips: For a protein boost, add paneer cubes (saag paneer style) or chickpeas in the final step. Use mustard greens for a more authentic Punjabi twist if available!