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    Home » Dinner

    Vegan Egg Foo Young Without Tofu

    Published: Nov 25, 2020 · Modified: Nov 25, 2021 by Poppy Hudson ·

    Jump to Recipe Print Recipe

    Does Vegan Egg Foo Young sound impossible? It's not! Find out why this delicious recipe is one of my favorite go-to dishes for an easy Chinese dinner.

    Vegan egg foo young patties topped with shiitake mushroom sauce.
    Jump to:
    • Vegan egg batter ingredients
    • Key seasoning
    • Is Himalayan salt the same as black salt?
    • Quick shiitake mushroom sauce
    • Serving suggestion
    • More International vegan favorites
    • 📖 Recipe

    If you want to avoid tofu, you'll be happy to know this tender, veggie-filled egg foo young smothered in mushroom gravy doesn't contain any bean curd.

    Now don't get me wrong. The ever-versatile tofu is still a mainstay in my kitchen. But sometimes you want variety.

    Or perhaps you have a family member that prefers not to eat tofu. Thus, this entree is for everyone, including those who are not a fan of the beautiful, jiggly bean curd.

    Vegan egg batter ingredients

    Soaked yellow moong dal and seasonings.

    Key seasoning

    There's one indispensable ingredient in this recipe. That star seasoning is kala namak black salt. I love how the aromatic quality from naturally occurring sulfur compounds in kala namak fools your senses into thinking you are eating eggs. It's truly amazing!

    Is Himalayan salt the same as black salt?

    But maybe you are wondering what kala namak salt is? Kala namak, also called black salt, starts out as pink rock salt mined near the Himalayas. You can purchase pink Himalayan salt as it is, but it won't have the magical culinary qualities of black salt.

    To create the pungent sulfurous aroma of kala namak, pink rock salt is fired in a kiln with charcoal. The high heat transforms compounds in the salt giving the finished product a dark purple-black color as well as its distinct smell.

    Once it's finely ground, the "black" salt turns a pinkish color. So, don't confuse gourmet black salts from places other than India with Himalayan black salt. Fortunately, your nose will give you the final confirmation!

    Ginger and white pepper complement the black salt making each bite of vegan egg foo young scrumptious. Plus, the blended batter is high in excellent plant protein.

    Vegan egg foo young batter from moong dal.

    These delicious pan-fried cakes are stuffed with bean sprouts, sweet carrots, and crunchy water chestnuts.

    Bean sprout, carrot and water chestnut filling for vegan egg foo young.

    The moong dal batter holds the crunchy fillings together and turns light and springy as it all cooks in a skillet.

    Scooped egg foo young batter.

    Quick shiitake mushroom sauce

    The finished pancakes are topped with a silky baby shiitake mushroom sauce. It's light and glistening, more like a glaze than a heavy gravy. Arrowroot in place of flour or cornstarch is the thickener that gives the sauce its clear appearance.

    Baby shiitake mushrooms prepped for sauce.

    Look how the precious shiitake mushrooms shine in the finished sauce. The gravy moistens the savory pancakes just the right amount without overwhelming the delicate flavors of the water chestnuts and bean sprouts inside.

    Baby shiitake mushroom sauce thickened with arrowroot.

    Serving suggestion

    I like to serve this dish with steamed rice and bok choy flash braised in vegetable broth. Ladle your mushroom gravy over the pancakes and sprinkle everything with sliced green onion for a complete and satisfying meal.

    Pan-fried vegan egg foo young.

    More International vegan favorites

    • Thai Style Hot and Sour Soup
    • Vegan Pate Banh Mi Sandwich
    • Roast Pumpkin Red Curry

    I would be thrilled to know if you tried this recipe! Leave a comment, rate it, and don’t forget to tag a photo #poppyswildkitchenrecipes on Instagram. Aloha!

    📖 Recipe

    Vegan Mushroom Egg Foo Young served with rice.

    Vegan Egg Foo Young - No Tofu

    Pan-fried savory Chinese pancakes loaded with bean sprouts, sweet carrots, and crunchy water chestnuts. Finished with silky, baby shiitake mushroom sauce. Gluten-free, dairy-free, and whole food.
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    4
    Calories: 340kcal
    Author: Poppy Hudson

    Ingredients

    Vegan Egg Foo Young Batter

    • ⅔ cup yellow split moong dal
    • 2 TB basmati or jasmine rice
    • 2 TB chopped ginger
    • 1 TB lemon juice
    • 1 tsp. kala namak black salt
    • ¼ tsp. white pepper
    • ¼ tsp. turmeric powder
    • 1 tsp. onion powder
    • 2 TB neutral oil
    • ½ cup water

    Vegetable Filling

    • 2 cups raw bean sprouts
    • 1 cup sliced water chestnuts
    • 1 cup shredded raw carrot
    • 2 TB soy sauce or tamari for gluten-free
    • ½ tsp. baking soda

    Shiitake Mushroom Sauce

    • 1 ½ TB arrowroot starch
    • ⅛ tsp. garlic powder
    • 1/16 tsp. Himalayan pink salt or sea salt
    • 1 ½ cups water
    • 2 ½ TB soy sauce or tamari for gluten-free
    • 1 TB neutral oil
    • 4 oz. fresh baby shiitaki mushrooms, about 1 ½ cups

    Instructions

    Soak Dal and Rice 4 hours or Overnight

    • Place yellow dal and rice in a medium-sized bowl. Cover with 2 cups of water and soak for 4 hours at room temperature or overnight in refrigerator. Rinse in strainer and shake off water.

    Pancakes

    • Place soaked dal and rice in a blender with ginger, lemon juice, black salt, pepper, turmeric, onion powder, oil, and water. Blend on high speed until batter is light and fluffy.
    • Pour batter in a bowl. Fold in bean sprouts, water chestnuts and carrots. Dissolve baking soda in soy sauce. Lightly stir baking soda mixture into batter.
    • Grease a large cast iron skillet with a small amount of neutral oil and set at medium low heat. Pour batter in skillet ¼ cup at a time and spread to 4 inches wide with a fork. Cook until golden on both sides.

    Shiitaki Mushroom Sauce

    • Dissolve arrowroot starch in a bowl with water, soy sauce, garlic powder, and salt.
    • Pour oil in a skillet and heat to medium. Add mushrooms and sautee briefly.
    • Add arrowroot mixture to mushrooms. Turn up the heat and bring to a quick boil. As soon as mixture thickens, the sauce is ready.

    Serve

    • Serve fried pancakes with mushroom sauce and slivered green onions over the top.

    Notes

    Ingredient Notes
    • Arrowroot starch will make a clear, silky sauce that glistens. You can substitute cornstarch 1 for 1 in this recipe, but it will change the texture and appearance of the sauce slightly.
    • If you are lucky enough to have left overs, the pancakes are incredible reheated in a toaster oven for a couple minutes. Top with chipotle aioli or any favorite sauce.  They make a delicious 5 minute breakfast.

    Nutrition

    Calories: 340kcal | Carbohydrates: 48g | Protein: 15g | Fat: 11g | Sodium: 1857mg | Potassium: 425mg | Fiber: 8g | Sugar: 7g | Vitamin A: 5424IU | Vitamin C: 12mg | Calcium: 52mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @PoppysWildKitchen or tag #poppyswildkitchen!

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    Reader Interactions

    Comments

    1. Eva

      January 14, 2022 at 11:03 am

      5 stars
      This is the absolute best faux egg foo young! It is company worthy! I won't use garbanzo bean flour anymore in place of eggs or tofu.
      I only tweaked the veggies a bit, but using just your chosen veggies I'm sure is great!
      The mushrooms and sauce were spot-on!
      I've bookmarked your web page!

      Reply
      • Poppy Hudson

        January 14, 2022 at 12:44 pm

        Aloha Eva, I'm so happy you enjoyed the recipe and had some fun with your own veggie combination! I agree the soaked moong dal tastes SO much better than garbanzo bean flour. Thank you for your kind comments and follow. All the best! Poppy

        Reply

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