Asian, comfort food, Familiar Foods

Vegan Egg Foo Young – SOS Free

Amy Egg Foo Young

Grab your chopsticks! No need to miss Asian take-out Egg Foo Young.

Watch as our Green Star Member JoAnn shows you how to make delicious, vegan, SOS Free Egg Foo Young. 

Servings: 6 omelets

Ingredients

 

For Serving:

To Make the Gravy:

  1. Place the broth, tamari and sriracha into a small saucepan and set it over high heat. Bring the mixture to a boil.
  2. Lower the heat so the mixture is just at a simmer.
  3. Stir the cornstarch and cold water together in a small cup or bowl, until the cornstarch is fully dissolved.
  4. Stir the cornstarch mixture into the simmering broth mixture. Allow it to simmer for about 2 minutes more, until it thickens up a bit.
  5. Remove the pot from the heat. Give it a taste test and adjust any seasonings to your liking.

To Make the Omelets:

  1. Place the chickpea flour, water, tofu, nutritional yeast, salt substitute, vinegar, turmeric, flax seeds, and baking powder into a blender and blend until smooth.
  2. Use a very good non stick pan or non stick griddle and place it over medium heat.
  3. Add the mushrooms in an even layer and cook for about 5 minutes, flip and cook 5 minutes more, until browned and tender. Transfer the mushrooms to a plate.
  4. Add the Broccoli, red pepper, garlic, ginger, and white parts of scallions to the skillet. Sauté them for about 1 minute, until very fragrant.
  5. Raise the heat to high and add the water chestnut and/or mung bean sprouts to the skillet. Stir-fry it for about 2 minutes, until tender-crisp.
  6. Transfer the vegetables to the plate with the mushrooms, then lower the heat beneath the skillet to medium.
  7. Pour the chickpea flour mixture into a bowl, and stir in the mushrooms and vegetable mixture.
  8. Ladle a heaping 1/2 cup of the batter and veggie mixture into the non-stick skillet. Spread the mixture to about 1/2″ thick. You can ladle a few more omelets into the skillet, but make sure not to crowd them.
  9. Allow the batter to cook undisturbed until the tops are beginning to dry out and the edges begin to brown. This can take up to 10 minutes but should be closer to 5-6 minutes. Test it with a spatula and flip the omelet if it feels ready.
  10. Cook the omelet for about 5-8 minutes on the other side.
  11. Repeat until all of the batter is used. You should get about 6 – 8 omelets.
  12. Serve the omelets over rice and top with gravy, green parts of scallions, chopped cilantro, and sesame seeds. Serve.
    • Notes: Omelets may be frozen; sauce will keep, up to 5 days, covered in the refrigerator

JoAnn uses the Bella Electric Griddle

Nutribullet

I have helped many people to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

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Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

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Chickpeas, Dressings and Sauces, Familiar Foods, Main Dishes, Vegan Twists on Old Favorites

Baked Falafel With Tzatziki Sauce

falafel tzatziki sauce

Prep time: 25 mins Cook time: 30 mins Total time: 55 mins
Serves: 2-4 (makes 8 patties)

INGREDIENTS:
1 can cooked chickpeas (15 ounces; about 1½ cups), drained and rinsed
1½ cups chopped kale (or other greens)
1 cup chopped parsley or cilantro
½ cup old-fashioned rolled oats
½ cup chopped yellow or white onion
2 tablespoons lemon juice
2 medium cloves garlic, finely chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon paprika
Preparation: 
Preheat oven to 375°F. Place all of ingredients into a food processor, and process until the mixture is well blended and starts to stick together. Transfer this “dough” to a medium bowl.
Divide and form the dough into 8 balls (about ¼ cup each), and space them out evenly on a baking sheet lined with silicone baking mat. Moisten your hands with water to help keep dough from sticking to your hands.

Flatten each ball with your hand into a patty that is about 2½ inches in diameter and ½ inch thick.
Bake for 20 minutes and then flip the patties over. Bake another 15 minutes, or until the patties are lightly browned on each side. Let cool briefly before serving.

TZATZIKI SAUCE

Prep time: 20 mins Total time: 20 mins
Serves: 4 (makes 1 cup)

INGREDIENTS:
2 ounces raw, unsalted cashews (about ½ cup)
⅓ cup water
2 tablespoons lemon juice
1 medium clove garlic, sliced
1 cup finely chopped cucumber (I prefer the longer English cucumbers)
2 tablespoons fresh dill (or ½ teaspoon dried)
INSTRUCTIONS:
Place the cashews, water, lemon juice, and garlic into a blender, and let soak for at least 15 minutes (so the cashews can soften).
Blend until smooth.
Add the cucumber and dill to the blender, and blend briefly (you want the final sauce to be a little chunky). Add a little water as needed. Chill for the best flavor. Store covered in the refrigerator, and shake or stir before using.

If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

I have helped many people to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

Please click follow so I know you would like me to share more helpful hints.

Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more.

Be Strong, Be Well and Be Green!