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Egg Fu Yung. Vegan Recipe

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This recipe for Egg Fu Yung. Vegan is from The Gall Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-4 cups bean sprouts
4-5 stalks celery, diced
1 onion diced, small
1 1/2 tbl cornstarch
4 tbl Vegan egg powder mixed with 1 cup cold water
1 tbl soy sauce
Dash salt
Directions:
Directions:
In large bowl, place bean sprouts, diced celery, diced onion. Cut through it several times with a sharp knife, to cut the beansprouts into smaller pieces. Don’t overworkit.

Mix cornstarch and salt into the mixture.

Mix vegan egg powder with water and soy sauce.

Fold vegan egg mixture into vegis.

Heat skillet, and coat with oil.

Ladle pancake size sprouts onto griddle. I place a lid over them while cooking.

When golden, and congealed, flip egg foo yung over, and cook the other side

Serve topped with gravy, sprinkle of sesame seeds and chopped green onion.


Gravy:

3 cups water
1 no chicken boullion cube
1 tsp mushroom boullion paste
1 tbl nutritional yeast
Small bay leaf
Pinch bacuns seasoning
Kitchen bouquet, for color
Pinch onion powder
1 tbl vegan butter
3 tbl flour, I use GF

 

 

 

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