make your own vegan egg from scratch — no chia eggs here!
Read “Carbon-Conscious Cooking” for free here.
The first time I heard of a vegan egg was for baking purposes: a chia egg. It’s just a tablespoon of seeds and a couple tablespoons of water — simple. But a vegan egg for fried rice, that can’t be a chia egg. I discovered vegan omelettes from The Easy Vegan on Youtube. His recipe isn’t too complex, and the omelettes turned out pretty well. However, I don’t think vegan anything can be the star of a dish unless they are very very good. So while I’m perfecting my vegan egg omelette game, I have mastered vegan fried rice! You can either cook the “egg” as a pancake, then chop it up and add it to the rice, or cook only one side of it and add the rice so they stick to each other. Up to you, but I prefer the second option.
Ingredients
- 4 tbsp chickpea flour
- 2 tbsp nutritional yeast
- 1 tsp black salt (for the eggy flavor — don’t use too much though)
- 1/2 tsp garlic powder
- 1/2 tsp turmeric (for color!)
- 2/3 c aquafaba (chickpea cooking water)
- cooked rice
- 1/8 c dried seaweed
- 1/8 c sesame seeds
- splash of soy sauce
- chili sauce
- chili oil
- green onions, sliced finely
Directions
- For the vegan egg, add all dry ingredients to a jar, including chickpea flour, nutritional yeast, black salt, garlic powder, and turmeric. Seal the jar with a lid and shake until the mixture is well incorporated. Add the aquafaba and shake again until a smooth mixture is made.
- On a pan on medium heat, add some oil then the egg mixture. Cook like a pancake, undisturbed for 5 minutes. Use a spatula to separate the egg from the pan, but do not flip. Add the rice to the pan, then mix until incorporated. There should be some fried bits of egg, as well as soft bits stuck to the rice.
- Add in the remaining ingredients and mix well. Serve hot, enjoy!
Read “Carbon-Conscious Cooking” for free here.
