Vegan Vietnamese Omelette - Trứng Chiên Chay
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Cuisine
Vietnamese
Vegan Vietnamese Omelette - Trứng Chiên Chay
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 200 mL liquid egg substitute I used JustEgg, vegan
- 1/2 tbsp vegan fish sauce you can substitute soy sauce or tamari for GF
- 1/2 tsp sugar
- 1-2 scallions finely diced
- 1/4 tsp black pepper
- cooking oil for the pan
Instructions
- Heat up a tamagoyaki pan (or a regular non-stick fry pan) over medium heat and add a bit of oil to the pan. Use a paper towel to blot any excess oil if needed.
- In a measuring cup with a spout, combine the vegan liquid egg mixture, vegan fish sauce, sugar, diced scallions, and black pepper and mix well.
- Pour a thin layer onto the pan and allow to cook for about 2 minutes until the bottom sets and the top is nearly set. Start to roll the omelette onto itself to create a log. Cook to seal the log and then push to one side of the pan (I always push it to the side opposite the handle).
- Pour another thin layer onto the pan and lift up the log to get a bit of the mixture underneath to stick to the log. Allow cook until nearly set, then roll and build up the log.
- Repeat with pushing the cooked rolled log to one side, adding a thin layer to the pan, until the rest of the mixture is used up!
- Cook each side until the sides are browned, then remove from the pan. You can roll in a sushi mat to get the shape set to cool slightly, but I often just slap it on the cutting board and slice.
- Eat immediately with steamed rice, with some stir fried greens or steamed veggies!
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