Green Goodness

Vegan Chinese Steamed Egg

Have you ever tried steamed egg before? Let me tell you this was one of my favorite dishes growing up. This is a traditional Chinese dish that can be prepared many different ways but I'm going to share with you how my mom from Canton China used to cook it for my family growing up.

In my later childhood my family would always sit down together to eat dinner. My parents would almost always cook us a family style Chinese meal which consisted of a bowl of rice, a variety of about 3-4 shared dishes usually some type of veggies and soup.


Growing up I was never a fan of plain white rice and always wanted to flavor it with gravy or my favorite was mixing the rice with this egg dish. Since going vegan I really started to miss this so I had to veganize it.


I recently made a cookbook and one of the recipes was a frittata. When I ate it it reminded me of the steamed egg texture and I immediately knew I could use the same egg batter for this recipe. I was stoked to test it out. Let me tell you it was right on!


Traditionally my mom would use minced pork but in this recipe I used Beyond Beef and it worked just fine. I hope you try out this recipe & love it as much as we do!


INGREDIENTS:


For the egg batter:

  • 1/2 block Tofu

  • 1/2 cup Plant Milk

  • 2 tbs Fava & Garbanzo flour

  • 1 tbs Corn Starch

  • 1 tbs Tapioca Starch

  • 1 tbs Rice Flour

  • 1 tbs No Egg-O Seasoning OR 2 tbs Nutritional Yeast & 1 tsp Black Salt

  • 2 tbs Oil (we used Safflower, make sure it's a high temperature oil)

Other:

  • 1/4 package of Beyond Beef (4 oz)

  • Salt

  • Oil to line dish

INSTRUCTIONS:

  • Add all egg batter ingredients to a blender and blend until smooth

  • In a metal or dish line with oil

  • In a small bowl add the Beyond Beef and add a few cracks/sprinkles of salt

  • Mix salt with Beyond Beef well

  • Add egg batter and Beyond Beef to the oiled dish and mix well

  • Smooth out the top

  • In a steamer or using a steam rack and pan with lid steam the egg for 20 min

  • Dish will be very hot so use pot holders or steamer tongs to remove dish

  • Use a spoon to scrape the egg off the side of the dish and cut into pie pieces

  • Serve with other Chinese dishes and rice for family style

  • We simply ate with rice and steamed leafy greens


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