We made vegan taiyaki to bring to @Atomic_Dork's mom for Mother's Day.
2/3 cup flour 2 tsp baking powder 2 T of sugar 3/4 cup milk alternative (I use vanilla coconut milk) egg replacer (see recipe below) anko (red bean paste) 1/8 tsp salt
To replace 1 egg:
1 T tapioca or corn starch 1 T potato starch 1/4 tsp baking powder 1/8 tsp xanthan gum 1/2 cup water 2 tsp oil
Sift together tapioca/corn starch, potato starch, baking powder, xanthan gum. Add water and oil. Whisk until mixed thoroughly.
Mix flour, baking powder, sugar, and salt together. Add milk to egg replacer, then add flour mixture a bit at a time (about 1/3 each time). Mix well. Don't worry if you have some small lumps.
Brush vegetable or canola oil onto both sides of the taiyaki pan.
Set stove temp to medium and preheat taiyaki pan. When both sides of the taiyaki pan are preheated, ladle enough batter to fill about 2/3 of the fish shape. Don't overfill, as the batter will spread when you spoon in the filling. Place a dollop of filling into the middle of the fish shape, then spoon just enough batter to cover the filling. Close taiyaki pan, flip, and place on burner. Turn every 30 seconds for about 4-5 minutes. Because you're using egg replacer, the batter won't brown, or rather will brown only slightly. Remove taiyaki from pan to a rack or plate for cooling.
Note: Red bean paste is the traditional taiyaki filling, but you can put just about anything in them… chocolate, Nutella, jams and jellies are all good. I filled these with red bean paste and purple yam jam. Also, you can use just about any type of milk alternative. I prefer coconut, but I've also used soy. The coconut milk makes for nice, fluffy taiyaki.