Vegan Takoyaki Recipe (No Octopus)

Takoyaki is normally built around octopus, so the vegan version swaps in king oyster mushroom, which holds the same firm bite once it is cooked. The dashi is made from kombu and dried shiitake instead of bonito. Everything else, the batter, the sauce, the shape, stays exactly as it should be.

 WAIT. Are you “Crunch Stimming”?

If a snack at exactly the same time every day feels less like hunger and more like a habit, that’s a real pattern, not a lack of willpower.

MindShift Mentors · 7 nights free

It’s 9pm and you’re not even hungry

The kitchen light goes on anyway. Fifteen minutes of guided audio a night, aimed at the pattern rather than the willpower.

Try 7 nights freeThat’s me, most nights

You aren’t looking for food, you’re looking for a change of state, a bit of stimulation to get through a flat patch in the day.

This recipe is a great fix for right now. For the pattern itself, MindShift Mentors works on that directly, fifteen minutes of guided audio a night.

Try MindShift Mentors free for 7 nights

This Japanese Vegan Takoyaki recipe is a great way to enjoy the classic street food experience with a plant-based twist. By using wholesome, vegan-friendly ingredients, you can still achieve the same crispy texture and savoury flavours that make takoyaki so popular. It’s a delicious option for vegans and food lovers alike, offering a satisfying bite that’s both flavourful and fun to make at home.

Whether you’re hosting a party, craving a quick snack, or looking for a new dish to try, this easy vegan recipe suits any occasion. The combination of simple ingredients and straightforward steps means even beginners can turn out good takoyaki at home. Enjoy it with your favourite toppings and share it with friends and family.

Easy Vegan Japanese Takoyaki Recipe

A traditional snack from Japan, takoyaki is a ball-shaped dumpling with a piece of octopus inside. The food is usually served with a takoyaki sauce, similar to a Worcestershire sauce, and mayonnaise, although some serve the dish with a different variety of sauces.

The recipe below is the vegan version of that traditional Japanese food, with the dashi made from scratch so there is no bonito in it.

Preparation Time: 15 min

Cooking Time: 15 min

Total Time: 30 min

Servings: 16 pieces

Ingredients of Vegan Dashi:

• Kombu - 3 pieces (2–inch, 5 cm)
• Dried Shiitake Mushrooms - 4 pieces
• Mushroom Seasoning - 2 tsp
• Water - 2 cups (500 ml)

Ingredients for Vegan Takoyaki recipe:

• All-purpose flour - 1 cup (125 g)
• Vegan dashi - 1 ¼ cup (310 ml)
• Rice vinegar or White Vinegar - ½ tsp
• Baking Powder - 1 tsp
• Soy Sauce - 1 tsp
• Green Onion
• Beni shōga (red pickled ginger)
• Shiitake dashi

Ingredients for Sauce toppings:

• Vegan mayonnaise
• Vegetarian Bull-Dog Sauce

Instructions to prepare the dashi:

1. Take a saucepan and put in dried kombu, dried shiitake mushrooms. Add water and switch on medium flame. When it comes to boil (slightly), give it 10 more min to cook.
2. Use a mesh sieve and drain the water. Separate the dashi in a bowl. Take out kombu and keep it aside for another recipe.
3. For takoyaki fillings, use rehydrated shiitake mushrooms.

Instructions for preparing the takoyaki

1. Bread the rehydrate shiitake mushroom into small chunky pieces. Chop the green onions and Beni shōga. Keep it aside for later use.
2. Take a bowl, add flour, baking powder, vegan dashi, rice vinegar, and soy sauce. Mix them well until they are well incorporated. Make a thin batter.
3. On medium flame, preheat the takoyaki pan. Brush the pan with oil.
4. On the heated pan, pour the batter in the cavities. If it overflows, it is fine.
5. Add two to three pieces of shiitake mushroom in the cavities filled with batter. Sprinkle some green onions and Beni shōga. You may sprinkle them all over the pan.
6. For three to four minutes, cook the downsides. With the help of a wooden skewer, cut the connections among batters.
7. Using the same wooden skewer, change the side and stuff the edges. Cooking time at this step is one to two minutes. Keep repeating the process until it is all cooked and turns crispy.
8. Empty these takoyaki balls on the serving plate and top it with Bull-Dog sauce, mayonnaise, and aonori.
9. Serve it hot and eat it carefully as it may burn your tongue.

Cooking Tips & Recipe Variations

• Use mayonnaise while filling it in the squeezy bottle. So, you can pour it a little easily.
• All the ingredients can easily be hopped from local stores, if not any, found at Asian grocery stores.
• Use wooden skewers for flipping the takoyaki as they make it easy. Don’t use Chopsticks as they make it hard.
• Don’t use a special pan for the takoyaki. Find the takoyaki pan in the nearby Japanese store. You may shop online.
• Cooking takoyaki on medium heat will allow it to cook properly.
• Using a lot of oil is good for making the outsides crispy.

FAQs

Can I make Takoyaki without a Takoyaki pan?

Yes, but a Takoyaki pan gives the best results. You can use a muffin pan as a substitute, though the shape may not be as perfect.

What are some good vegan alternatives to the traditional octopus filling?

You can use mushrooms, tofu, or plant-based seafood alternatives to mimic the texture of octopus.

How do I store leftover Takoyaki?

Store leftover Takoyaki in an airtight container in the fridge for up to 3 days.

Can I make the batter gluten-free?

Yes, use gluten-free flour or a gluten-free pancake mix to make the batter.

What’s the best way to reheat Takoyaki?

Reheat in an oven or air fryer at 350°F (175°C) for 5-10 minutes to keep them crispy.

Can I prepare the batter in advance?

Yes, you can make the batter a few hours ahead and store it in the fridge until ready to cook.

How long does it take to cook Takoyaki balls?

It takes about 7-10 minutes to cook each batch, flipping frequently to get an even, golden crust.

What toppings are traditionally used on Takoyaki, and are there vegan options?

Common toppings include takoyaki sauce, vegan mayo, seaweed flakes, and vegan bonito flakes.

Can I make this recipe soy-free?

Yes, just skip soy sauce or use a soy-free alternative like coconut aminos.

Is it possible to bake or air fry Takoyaki instead of pan-frying?

Yes, you can bake or air fry them, but the texture may differ from the traditional pan-fried version.

What is the nutritional value of this Vegan Takoyaki recipe?

You will get 170 kcal of calories, 28 grams of carbs, 4 grams of sugar, 5 grams of protein, and 2 grams of fat per serving.

Final Thoughts

This Vegan Takoyaki recipe is a delicious and easy-to-make dish, perfect for parties, snacks, or any occasion. With just a few simple ingredients and steps, you can recreate these flavourful, plant-based balls right at home. I hope you give this easy vegan recipe a try and let us know how it turns out by leaving a comment below. Don’t forget to tag us on social media - we love seeing your creations and hearing your feedback. If you have any suggestions for other vegan Japanese recipes, feel free to share your ideas for our next post.

• How to make Vegan Takoyaki
• Plant-based Takoyaki
• Vegan Dashi
• Vegan Takoyaki Recipe
• Vegan Takoyaki ingredients