Vegetarian Egg Foo Young Recipe Easy and Delicious Guide

If you’re craving a classic Chinese takeout favorite but want to keep it vegetarian, Vegetarian Egg Foo Young is the perfect dish for you. This savory omelette-style stir-fry is packed with fresh vegetables and flavored with traditional sauces that bring out a harmonious blend of tastes and textures.

Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your repertoire, this recipe is easy to prepare and incredibly satisfying.

Egg Foo Young offers a delicious way to enjoy a protein-packed meal with a variety of colorful vegetables, making it nutritious as well as tasty. Plus, it’s versatile enough to customize with whatever veggies you have on hand.

Serve it with a silky brown gravy, and you’ve got a comforting meal that rivals any restaurant version. Let’s dive into this flavorful journey and learn how to make vegetarian egg foo young at home!

Why You’ll Love This Recipe

This vegetarian egg foo young recipe is a delightful blend of hearty vegetables and fluffy egg batter, making it a wholesome yet indulgent meal. It’s quick to whip up, perfect for busy weeknights or weekend cooking projects.

You’ll love how the crispy edges contrast with the tender inside, all smothered with a savory homemade gravy that elevates every bite.

Besides being delicious, it’s highly customizable—use your favorite vegetables or whatever’s fresh and in season. It’s also a fantastic way to sneak in extra nutrients for picky eaters or family members who shy away from veggies.

Plus, this dish pairs wonderfully with steamed rice or simple stir-fried greens for a complete meal.

Ingredients

• 4 large eggs
• 1 cup bean sprouts, rinsed and drained
• 1/2 cup shredded carrots
• 1/2 cup chopped green onions
• 1/2 cup chopped mushrooms (button or shiitake)
• 1/4 cup finely chopped water chestnuts (optional for crunch)
• 1/4 cup chopped bell peppers (any color)
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 tbsp vegetable oil (for frying)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil
• Salt and pepper to taste
• For the gravy:
• 1 cup vegetable broth
• 2 tbsp soy sauce
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1/2 tsp sugar
• 1 tsp sesame oil

Equipment

• Mixing bowl
• Whisk or fork
• Non-stick skillet or wok
• Spatula
• Small saucepan (for gravy)
• Measuring cups and spoons
• Chopping board and knife

Instructions

1. Prepare the vegetables: Wash and chop all vegetables as specified. Mince the garlic and grate the ginger.
2. Mix the egg batter: In a large bowl, crack the eggs and whisk until smooth. Add soy sauce, sesame oil, salt, and pepper.
3. Add vegetables to the eggs: Toss in the bean sprouts, carrots, green onions, mushrooms, water chestnuts, bell peppers, garlic, and ginger. Mix well to combine everything evenly.
4. Heat the skillet: Place the non-stick skillet over medium-high heat and add 1 tablespoon of vegetable oil. Let it heat until shimmering.
5. Cook the patties: Pour a ladleful of the egg mixture into the skillet, spreading slightly to form a small pancake (about 3-4 inches wide). Cook for 2-3 minutes until the edges turn golden and the bottom is set.
6. Flip and cook the other side: Carefully flip the patties and cook for another 2 minutes until fully set and golden. Remove and keep warm on a plate. Repeat with remaining batter, adding more oil as needed.
7. Prepare the gravy: In a small saucepan, combine vegetable broth, soy sauce, sugar, and sesame oil. Bring to a simmer over medium heat.
8. Thicken the gravy: Slowly whisk in the cornstarch slurry and continue stirring until the gravy thickens and becomes glossy, about 2-3 minutes. Remove from heat.
9. Serve: Place egg foo young patties on serving plates and generously spoon the hot gravy over them.

Tips & Variations

To keep it vegan, substitute eggs with a chickpea flour batter or use a tofu scramble mixture.

Feel free to experiment with different vegetables like shredded cabbage, zucchini, or snap peas. If you prefer a crunchier texture, add chopped water chestnuts or bamboo shoots.

For an extra flavor punch, drizzle some hoisin sauce or sprinkle toasted sesame seeds on top before serving.

Use a non-stick skillet to avoid sticking and make flipping easier. If you have trouble flipping the patties, try making smaller ones or use two spatulas for support.

The gravy can be made spicier by adding a dash of chili sauce or fresh chopped chilies.

Nutrition Facts

Serving Suggestions

Vegetarian egg foo young pairs beautifully with steamed jasmine or brown rice for a filling meal. You can also serve it alongside simple stir-fried greens such as bok choy or snap peas tossed with garlic and soy sauce.

For a lighter option, enjoy it with a crisp Asian cucumber salad or a miso soup starter. To explore more tasty vegetarian dishes that complement this recipe, check out our Vegetarian Swiss Chard Recipes for Healthy Meals and Vegetarian Tex Mex Recipes for Easy Weeknight Dinners.

Conclusion

Making vegetarian egg foo young at home is a rewarding experience that brings the essence of Chinese comfort food right to your kitchen. This recipe balances nutritious vegetables with fluffy eggs and a luscious gravy, making it a perfect meal for any day of the week.

It’s simple yet elegant, allowing you to showcase your creativity with different veggies and seasonings.

Whether you’re cooking for yourself, family, or friends, this dish is sure to impress with its flavors and textures. Don’t hesitate to try out variations and make it your own.

For more delightful vegetarian recipes, explore our collection including the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes. Happy cooking and enjoy your delicious homemade egg foo young!

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