Vegan Osaka-style Okonomiyaki

Ingredients:

2 cup all purpose flour
2 "eggs"
1 1/4 cup dashi soup stock or water
1 lb cabbage (thinly sliced)
2 carrots (thinly sliced)
6 tbsp chopped green onion
2/3 cup tempura flakes
12 - 18 strips of thinly sliced seitan

Toppings:
Ao-nori (green seaweed)
Okonomiyaki sauce
Vegan Mayonnaise

Steps:

1. Pour dashi soup stock in a large bowl.

2. Mix the flour and "eggs" in the soup stock.

3. Rest the batter for an 20 minutes in the refrigerator.

4. Mix sliced cabbage, sliced carrots, chopped green onions, and tempura flakes in the batter.

5. Heat a large frying pan, and pour the batter over the pan, creating a pancake.

6. Fry seitan and your choice of toppings in a separate pan.

7. Cook 5-7 minutes and place seitan and toppings on top of the okonomiyaki. Flip the okonomiyaki and cook for 5-7 more minutes.

8. Flip the okonomiyaki again and spread okonomiyaki sauce and vegan mayonnaise on top. Sprinkle aonori over the sauce.

Serves 3-5