I always crave Egg Foo Young when I am sick. Weird, I know... but I always know I am on the mend when I have the taste for it.
After making the scrambled "eggs" from Ashley over at Blissful Basil, I began to wonder if eggless Egg Foo Young was possible. I'm happy to say that it is!!!
Eggless Egg Foo Young
Ingredients
1/4 onion, chopped
1/2 cup carrots & peas, thawed
olive oil for pan
For the Sauce:
1 TBS cornstarch
1 cup vegetable stock
1/4 cup tamari
1 TBS siracha
Instructions
Saute onions in a little olive oil, once soft, remove from pan.
Combine "egg" batter, onions, and carrots & peas in a bowl and mix well.
Heat a greased skillet over medium heat, when hot add 1/2 cup of the "egg"/veggie mixture. Let set up a bit, then scrape edges into the center to make a nice sized patty.
Cover and cook for 3-5 minutes until set up, then carefully flip and cover and cook an additional 3-5 minutes.
For the Sauce:
Combine cornstarch with a splash of vegetable stock to dissolve.
Add remaining vegetable stock, cornstarch mixture, tamari and siracha to a small saucepan.
Boil until thick enough to coat the back of a spoon, about 3 minutes.
Serve sauce over patties.
I’m linking up with Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!
5 Comments
That is an interesting thing to crave! Sounds good thanks for linking up for meatless Monday
ReplyDeleteInteresting. My dad always loved Egg Foo Young and I tried it so many times because he kept thinking I might like it but I wasn't a fan. I'll have to try this for him the next time we have homemade Chinese night. Thank you for linking up with us for Meatless Monday.
ReplyDeleteI have never had Foo Young but this looks good!!!
ReplyDeleteAren't cravings interesting sometimes!
ReplyDeleteThanks for the linkup!
ReplyDelete