My super fluffy vegan kimchi pancake with tamari mushrooms, topped with a spicy sesame slaw.
You, me, and two of this delicious vegan kimchi pancake - AKA the perfect lunch date! These guys are one of the easiest, quickest vegan hot lunches you'll come across. They're also an absolute vegan umami flavour bomb which will knock your socks off!
Largely made with store-cupboard and fridge ingredients, these pancakes can be ready to go in an absolute flash! So next time you're at home for lunch, give these a go!
What do vegan kimchi pancakes taste like?
As you can imagine, the dominant flavour here is umami! The kimchi brings that bad-ass funk you expect from fermented food and the tamari mushrooms are sweet and savoury. The sesame slaw really wakes things up with a punch of freshness and makes them 100% a lunch dish!
The spice level of these vegan kimchi pancakes really comes down to the kind of kimchi you use, and whether you'd like to dress the whole thing in LITRES OF SRIRACHA like I did!
If you need a good vegan kimchi recipe, why not try this one - it's my favourite and can be made without any animal products.
How do I make it!?
The process is mega easy and truly nothing to fret about! You'll nail it first time, I 100% promise! The full recipe is below but have a quick read through the process first to make sure you're on the right track!
1. Whip up the slaw.
It's great to have this ready first so that you can top the pancake and munch away while it's all still warm. The key to a perfect slaw is to make sure everything's sliced as thinly as possible. Use a really nice sharp knife or a mandolin and you'll be great!
2. Make the dressing.
Again, it's good to get this out of the way early on so you're not letting the pancake cool while you prep. It's just three ingredients - shake em together in a jar and you're good to go.
You can toss the slaw in the dressing now or leave it until the last minute - either way is fine!
3. Prepare the mushrooms.
This is just a case of slicing the mushrooms up and frying in a hot pan with shallots, ginger and garlic. Once the mushrooms are juicy and starting to brown, you'll glaze them with the tamari and sugar.
Take them out of the frying pan and set aside. If you want to keep them warm, cover with a bowl while you prepare the pancake.
4. Make the pancake batter.
Before you start the pancake batter, you'll need to make sure the kimchi is really nicely chopped. Don't forget to reserve some of that kimchi juice too!
Mix together your dry ingredients and then add your wet. The mixture should be quite loose and will bubble slightly.
5. Fry the pancakes.
Heat up a good frying pan or skillet with some oil. When it's nice and hot, add half of the pancake batter. Now be careful not to flip the pancake too soon - you want to make sure the top of the pancake is evenly dotted with bubble. Then, and only then, should you flip it!
Once flipped, fry for a further 30 seconds so until both sides are nicely brown.
6. Fill and fold!
Remove the pan from the heat and place half of the cooked mushrooms on one half of the pancake. Fold the other half over, like an omelette and remove from the pan.
Plate up with a good topping of the slaw and, if you're into it, with some sriracha!
Repeat the process with the second half of the batter and you'll have two gorgeous vegan kimchi pancakes ready to go!
Need more delicious Asian snacks?!
Here are some of my top guys for eating ANY TIME OF DAY OR NIGHT!
Vegan Kimchi Pancakes with Tamari Mushrooms
For the Slaw
- 3 large cabbage leaves (finely shredded)
- 2 spring onion greens (finely sliced)
- ½ mild red chilli (finely sliced)
- ½ small carrot (finely shredded)
- 1 teaspoon toasted sesame seeds
For the Dressing
- 1 teaspoon Chinkiang vinegar (Chinese black vinegar or balsamic)
- 3 teaspoon sesame oil
- ½ teaspoon agave syrup
For the Mushrooms
- 70 g shiitake mushrooms (fresh)
- ½ tablespoon vegetable oil
- 1 shallot (finely chopped)
- 15 g piece of ginger (finely sliced, around a thumb sized piece)
- 1 cloves garlic (minced)
- 2 teaspoon tamari sauce
- 1 teaspoon coconut sugar (or soft light brown sugar)
For the Pancakes
- 155 g gram flour
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 2 spring onion whites (reserve the greens)
- 70 g kimchi (finely chopped, make sure it's vegan)
- 35 g kimchi juice (drained from the same jar of kimchi)
- 150 ml water
- ½ teaspoon coconut sugar (or soft light brown sugar)
- ½ tablespoon vegetable oil
To Make the Slaw and Dressing
- In a medium bowl, combine all the slaw ingredients.3 large cabbage leaves, 2 spring onion greens, ½ mild red chilli, ½ small carrot, 1 teaspoon toasted sesame seeds
- In a clean jam jar, mix together the dressing ingredients, screw on the lid and shake until fully blended.1 teaspoon Chinkiang vinegar, 3 teaspoon sesame oil, ½ teaspoon agave syrup
- Dress the slaw and toss well. Set aside.
To Make the Mushrooms
- Slice the fresh shiitake mushrooms in half, along the stalk. Set aside.70 g shiitake mushrooms
- Heat a medium frying pan over medium heat. Add the vegetable oil and bring to temperature.½ tablespoon vegetable oil
- Once hot, add the shallot and ginger. Fry for a minute or two but don't allow to brown. Add the garlic and fry for a further minute, stirring often.1 shallot, 15 g piece of ginger, 1 cloves garlic
- Add the mushrooms and toss together with the shallot mixture. If you need to add extra oil to the pan, now is the time. Fry the mushrooms until they're softened slightly (around 3-5 minutes).
- Add the tamari sauce and the sugar and stir well. The sauce should sizzle and reduce very quickly. Don't allow the mushrooms to burn but just cook for an extra minute or so, until they're beautifully glazed in the tamari.2 teaspoon tamari sauce, 1 teaspoon coconut sugar
- Remove the mushrooms from the pan and set aside on a small plate.
To Make the Pancakes
- In a medium bowl, mix together the gram flour, baking powder, salt and spring onion whites.155 g gram flour, 1 teaspoon baking powder, ¼ teaspoon fine sea salt, 2 spring onion whites
- Add the kimchi, kimchi juice, water and coconut sugar. Whisk together until you have a runny pancake batter.70 g kimchi, 35 g kimchi juice, 150 ml water, ½ teaspoon coconut sugar
- Heat the same frying pan over medium heat and add the oil. When the oil is hot, add half the pancake batter. Gently swirl the pan until you have a nice circle of pancake batter.½ tablespoon vegetable oil
- Leave to cook for a few minutes. Bubbles should appear and pop in the batter. Cook the pancake until it is dotted all over with bubble holes. Flip the pancake and cook for 30 seconds to a minute on the second side.
- Without flipping a second time, remove the pan from the heat. Add half of the mushroom mixture to one half of the pancake. fold the other half over the mushrooms like an omelette.
- Repeat the process with the remaining batter and mushrooms. Top the two pancakes with the dressed slaw and (if you like) some sriracha sauce.