Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings (2 patties per person)
Ingredients:
Omelet 1 bottle Just Egg ½ tablespoon garbanzo bean flour ½ cup carrot, shredded 1 cup bean sprouts ¾ cup mushrooms, thinly sliced 2 green onions, sliced ½ teaspoon sesame oil 1 tablespoon low sodium soy sauce Oil for frying
Gravy 1 cup vegetable broth 1 tablespoon low sodium soy sauce 1 teaspoon sugar 4 teaspoon cornstarch
Fried Rice 2 cups chilled rice ½ cup peas ½ cup carrots ½ cup onions, diced 2 tablespoons vegan butter 1 teaspoon garlic powder
Recipe: Cook rice according to package directions. If making fried rice, make the rice ahead of time and chill. Whisk together Just Egg and garbanzo bean flour and let stand before using. In medium saucepan, over medium high heat add oil and add mushrooms, sauté for about 3 minutes. Add bean sprouts and carrots, sauté for another minute. Remove vegetables from heat, set aside. Make gravy by adding all ingredients (except cornstarch) in a small saucepan bring to a boil. Make a slurry with the cornstarch, mix cornstarch with 3 tablespoons of cold water. Whisk slurry mixture into boiling broth and continue to whisk until it thickens slightly about 2 minutes. Remove from heat and let sit, gravy will thicken as it sits.
In large mixing bowl add Just Egg, sesame oil, and soy sauce, stir to combine. Stir in the vegetable mixture.Over medium heat in a large skillet with a little oil. Use a 1/2 cup measuring cup, scoop Just Egg mixture into the skillet. Spread the vegetables out, making a nice round patty. Cook for approximately 3 minutes, flip and cook 3 more minutes. Once patties are done, add vegan butter to the skillet then add peas, carrots, and onions. Sauté for 4 minutes, add chilled rice and mix well with vegetables. Remove from heat.
Serve the patties over fried rice, smothered in gravy then sprinkle green onions.
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