Osaka-Style Okonomiyaki
A fluffy, savoury Japanese pancake packed with fresh vegetables, perfect for sharing and topped with all the classic flavours.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serves: 4 - 5
Approx. Calories: ~350–400 per serving
Ingredients
For the Batter & Veggies
½ white cabbage, finely chopped and diced
3 spring onions, chopped
1 medium zucchini, chopped and diced
30 g pickled ginger, roughly chopped
3 eggs, beaten
2 tsp salt
300 ml cold water
1 cup plain flour
1 cup corn flour
Vegetable oil, for cooking
Toppings (to serve)
Japanese mayonnaise
Okonomiyaki sauce
Dried bonito flakes
Aomori seaweed (or nori flakes)
Method
1. Prepare the batter
In a bowl, combine plain flour and corn flour with cold water. Stir until smooth and lump-free.
Add the beaten eggs and mix until fully incorporated.
2. Prepare the cabbage
Place cabbage in a bowl and sprinkle with 2 tsp salt. Massage the salt into the cabbage and leave to sweat for a few minutes.
Squeeze out excess water from the cabbage.
3. Combine vegetables and batter
Add the cabbage, zucchini, spring onions, and pickled ginger to the batter. Mix until evenly combined.
4. Cook the okonomiyaki
Heat a non-stick pan over medium heat and lightly coat with vegetable oil.
Spoon a ladle of the batter mixture into the pan, forming a pancake.
Cook until golden brown on the bottom, then carefully flip and cook the other side until golden and cooked through. Repeat for remaining batter.
5. Serve with toppings
Drizzle Japanese mayonnaise and okonomiyaki sauce over the pancakes.
Sprinkle with dried bonito flakes and Aomori seaweed. Serve immediately.
Silky Butternut Pumpkin Soup with Croutons
Serves: 6 - 8
Prep Time: 10 minutes
Cook Time: 35 minutes
Calories: ~220 per serving
Ingredients
Soup:
2 tbsp olive oil
250g unsalted butter
2 large butternut pumpkins, cut into chunks
3 medium leeks, diced
4 cloves garlic, minced
1.5 litres vegetable stock (use Vegeta if preferred)
1 ½ tsp salt
½ tsp black pepper
To Serve:
2 cups homemade croutons
Lainey’s vegan chilli oil (optional)
Method
1. Heat Base: Heat a large pot over medium heat. Add the olive oil and butter, stirring until the butter melts.
2. Cook Aromatics: Add the leeks and garlic to the pot. Sauté for 2–3 minutes until softened and fragrant.
3. Add Pumpkin & Stock: Add the pumpkin chunks and pour in the vegetable stock. Season with salt and pepper, then stir to combine.
4. Simmer: Bring the soup to a gentle simmer and cook for 25–30 minutes, until the pumpkin and leeks are tender and soft.
5. Blend: Remove the pot from the heat and let the mixture cool for 10 minutes. Blend with a hand blender or food processor until smooth and creamy.
6. Reheat & Serve: Reheat gently if needed. Serve the soup in bowls, topped with homemade croutons and a drizzle of Lainey’s vegan chilli oil.
Method
Preheat
Heat the oven to 220°C (420°F).Sauce the bases
Spread 3 - 4 tbsp of pizza sauce evenly over each pizza base.Prep the toppings
Slice the figs and pear and chop the olives and semi-sundried tomatoes.Assemble the pizzas
Add a layer of spinach on each base. Top with figs, pear slices, olives, and sundried tomatoes.
Sprinkle the grated cheese evenly over both pizzas.Bake
Cook for 10 - 12 minutes, or until the crust is golden and the cheese is melted and bubbling.Finish with heat
Drizzle generously with Lainey’s Vegan Chilli Oil before serving.
Fig, Pear & Spinach Pizza with Sundried Tomatoes & Lainey’s Chilli Oil
A sweet–savory, colourful pizza loaded with fresh fruit, greens, and a bold drizzle of Lainey’s Vegan Chilli Oil.
Prep Time: 10 minutes
Cook Time: 12 minutes
Serves: 4
Approx. Calories: ~520–580 per serving
Ingredients
4 large figs, sliced
1 bag spinach leaves (approx. 120g)
1 pear, thinly sliced
60g pitted salty olives, chopped
60g semi-sundried tomatoes, chopped
100g grated cheese (mozzarella or similar)
2 ready-made 12-inch pizza bases
6 - 8 tbsp pizza sauce
Lainey’s Vegan Chilli Oil, for drizzling
