HerbYvore Vegan Cabbage Pancake

HerbYvore Vegan Cabbage Pancake


  • 1 onion sliced
  • 2 cups of thinly sliced cabbage
  • 1 carrot grated
  • ½ cup of chopped spring onion
  • 200ml of HerbYvore eggless scramble
  • 2tbsp of plain flour
  • 1tsp cornflour
  • 1 tbsp soy sauce
  • 1 ½ tsp paprika
  • 1 tbsp vegetable oil
  • Salt and pepper to taste


  • To make pancakes toss sliced onion, cabbage, grated carrot, chopped spring onion together with all the flour and HerbYvore eggless scramble, mix in the seasonings.
  • Heat a large skillet over medium high heat.
  • Add enough oil to coat the bottom of the pan.
  • Add the vegetable mixture to the skillet, gently pressing it out flat. Try to make it as flat and thin as possible to get a crispy pancake.
  • Cook for 3 to 4 minutes until edges begin to brown.
  • Flip and cook for another 3 to for minutes until the bottom and the sides brown.
  • Remove from skillet and serve with some vegan mayo siracha.

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