Korean Veggie Slice

A delicious riff on Korean vegetable pancakes, these slices are a light and delectable canape or snack. Serve with the punchy dipping sauce to delivery a wallop of flavour, and they'll all be gone before you know it!
5 from 1 vote
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Appetizer, Snack
Cuisine Korean
Servings 12
Calories 45 kcal

Ingredients
  

Dry ingredients

  • 3/4 cup chickpea flour
  • 4 Tbsp cornflour
  • 2 tsp baking powder
  • 1/2 Tbsp Salt
  • 1 Tbsp Red Chilli Flakes
  • 1 tsp garlic powder
  • 1/2 tsp turmeric optional, for colour
  • 1 1/2 tsp kala namak or black salt for an 'eggy' flavour - optional

Wet ingredients

  • 1 1/2 cup water
  • 1 tsp tamari

Vegetables of choice

  • 1 Onion diced
  • 1 Carrot sliced into match sticks or grated
  • 1 Red capsicum sliced into match sticks
  • 1/2 Potato sliced into match sticks or grated
  • 1/2 Zucchini chopped
  • 1/2 Sweet Potato sliced into match sticks or grated
  • 5-6 Mushrooms sliced

Dipping sauce to serve

  • 1 Tbsp tamari
  • 1 Tbsp water
  • 1 Tbsp rice wine vinegar
  • 1 tsp coconut aminos
  • 1 garlic clove minced
  • 1 tsp toasted sesame seeds
  • Chili flakes/powder optional

Instructions
 

  • Preheat oven to 200°C (400°F). Line a square dish with baking paper.
  • Chop/grate your vegetables and set aside.
  • To a large bowl, add all the dry ingredients. Make a well in the centre and add the wet ingredients. Whisk until combined, removing any lumps.
  • Next, add your vegetables to the batter. Stir gently to thoroughly coat the vegetables in the batter.
  • Pour the batter into the lined baking dish and bake in the oven for about 40 minutes.
  • While it bakes, make the dipping sauce. Place all ingredients in a small bowl and stir.
  • Remove the pancake from the oven when the top is golden brown, and a toothpick comes out clean from the centre.
  • Remove from the baking dish, discard the baking paper, and cut the pancake into wedges. Serve warm with dipping sauce.

Nutrition

Calories: 45kcalCarbohydrates: 8.7gProtein: 1.9gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 514mgPotassium: 153.2mgFiber: 1.3gSugar: 1.9gVitamin A: 73IUVitamin C: 12mgCalcium: 45.6mgIron: 0.6mg
Keyword plant-based, wfpb

Gabrielle is an evidence-based vegan coach who believes that health transformation begins when you switch to a plant-based diet. Her mission is to help midlife women eat in alignment with who they are and what they value so that they can lead a happier, healthier and more fulfilling life.

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