Vegan Kimchi Pancakes with Tamari Mushrooms
Super fluffy vegan kimchi pancakes with tamari mushrooms, topped with a spicy sesame slaw.
For the Slaw
- 3 large cabbage leaves (finely shredded)
- 2 spring onion greens (finely sliced)
- 1/2 mild red chilli (finely sliced)
- 1/2 small carrot (finely shredded)
- 1 tsp toasted sesame seeds
For the Dressing
- 1 tsp Chinkiang vinegar (Chinese black vinegar or balsamic)
- 3 tsp sesame oil
- 1/2 tsp agave syrup
For the Mushrooms
- 70 g shiitake mushrooms (fresh)
- 1/2 tbsp vegetable oil
- 1 shallot (finely chopped)
- 15 g piece of ginger (finely sliced, around a thumb sized piece)
- 1 cloves garlic (minced)
- 2 tsp tamari sauce
- 1 tsp coconut sugar (or soft light brown sugar)
For the Pancakes
- 155 g gram flour
- 1 tsp baking powder
- 1/4 tsp 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
- 1/2 tsp coconut sugar (or soft light brown sugar)
- 1/2 tbsp vegetable oil
To Make the Slaw and Dressing
In a medium bowl, combine all the slaw ingredients.
In a clean jam jar, mix together the dressing ingredients, screw on the lid and shake until fully blended.
Dress the slaw and toss well. Set aside.
To Make the Mushrooms
Slice the fresh shiitake mushrooms in half, along the stalk. Set aside.
Heat a medium frying pan over medium heat. Add the vegetable oil and bring to temperature.
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.
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.
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.
Add the kimchi, kimchi juice, water and coconut sugar. Whisk together until you have a runny pancake batter.
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.
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.
Calories: 994kcal | Carbohydrates: 124g | Protein: 41g | Fat: 39g | Saturated Fat: 14g | Sodium: 1422mg | Potassium: 2477mg | Fiber: 23g | Sugar: 32g | Vitamin A: 5852IU | Vitamin C: 53mg | Calcium: 350mg | Iron: 10mg