Vegan Soy Bean Sprout Pancake (Kongnamul Jeon)

Eggless Kongnamul Jeon!  Kongnamul Jeon is a Korean pancake like dish using soy bean sprout as the main ingredient. You can cook it like a big omelette or in small pancake size. Chickpea flour is used, as it has the colour of the egg and has higher portion of protein compare to other type of flour.

Preparation:     15 mins Cooking time:  10 mins

Ingredients (serves 4)

°         150 soy bean sprout, trimmed

°         50g onion, sliced

°         50g carrot shreds

°         150g chickpea flour (besan flour/gram dhall)

°         250ml water

°         salt and pepper, to taste

°         2-3 tablespoons oil

Method

1.      Combine the chickpea flour, water, salt and pepper in a bowl and mix well. Throw in the soy bean sprout, carrot, onion and blend well. Set aside.

2.      Heat 1- 1½ tablespoons of oil in a non-stick pan over medium heat. Ladle half of the soy bean sprout batter mixture into the pan and spread well.  Flip over the pancake after 1½ minutes or when the base is slightly brown. Remove from heat after another 1½ minutes and transfer to a serving plate. Repeat with the rest of mixture.

3.      Cut into smaller size and serve. 

Potato Salad with Avocado Wasabi Cream

I was looking at those ripe avocado and potatoes at home, not knowing what to do with them. Out of sudden, Sunny who I have never met before, came to my mind, I don’t know why. She loves avocado and wasabi! Usually, we would use mayo for potato salad. To make this recipe healthier, I use avocado to replace mayo. Since Sunny loves wasabi, I use it to give it a different twist. So, this recipe is for her. And this also look like Egg Mayo Salad!

Preparation: 10 mins Cooking time: 15 mins

Ingredients (serves 2-3)
° 200g potatoes, peeled and cut into chunks and steamed

Avocado Salad Cream
° 1 avocado, peeled and stoned
° 1 tablespoon mayonnaise/vegetarian salad cream
° 1 tablespoon freshly squeeze lemon juice
° ¼ - ½ teaspoon wasabi or to taste
° salt to taste

Method
1. Combine avocado, vegetarian salad cream, lemon juice, wasabi, salt in a blender and blend until smooth.
2. Place the potatoes in a salad bowl. Add the avocado salad cream to the potatoes and mix well.
3. Set aside to cool in the refrigerator and allow the flavour to develop.
4. Serve chilled.

Vegetarian “Century Egg” Congee

I am using a fruit – Avocado, to create the Vegan/Vegetarian version of Century Egg Congee. The ripe avocado tastes like the century egg yolk except it is yellowish in colour. I added some shiitake mushrooms to recreate the century egg white which has a gelatinous texture. Give it a try and don’t “overcook” the avocado, as it may taste bitter. If you find it bitter, mashed them in the congee, you won’t notice it.

Preparation: 5 mins, Cooking time: 30 mins, plus 30 mins standing time

Ingredients (serves 2)
° 100g rice, washed and drained
° 1.2 litres water
° 6 thin slices ginger, finely shredded
° ½ - 1 ripe avocado, diced
° 2-3 fresh shiitake mushroom, diced
° salt, to taste
° light soy sauce (optional), to taste
° sesame oil, to taste
° pepper, to taste

Method
1. Put the rice and water in a claypot or pot. Let it stands for 1 hour or more, if desired.
2. Bring the congee to a boil for 15 minutes. Turn off the heat, cover with a lid and leave it to stands for 30 minutes or more. Throw in the mushroom and re-boil the congee for few minutes prior to serving. To thicken the congee, mix 1-2 tablespoons of glutinous rice flour with 4 tablespoons of water and stir into the congee, if desired. Season with salt, light soy sauce, sesame oil and pepper. Finally, add in the avocado.
3. Ladle the congee into individual serving bowls and serve hot.

Vegan Scrambled “Egg”

This is a vegan version of scrambled egg using tofu mashed or scrambled. Turmeric is used here to obtain the colour of the egg. The more important reason in using turmeric as it can prevent the onset of arthritis and offer some protection against breast cancer and Alzheimer’s disease.

Preparation: 5 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 1 (225g) big firm beancurd/tofu, pat dry and scrambled
° ¼- ½ teaspoon turmeric powder
° ½ teaspoon sesame oil
° 1 tablespoon olive oil
° salt and pepper, to taste

Method
1. Marinate the scrambled tofu with turmeric powder, salt, pepper and sesame oil. Set aside for 10 minutes.
2. Heat oil in a non-stick pan over medium heat and fry scrambled tofu until dry.
3. Serve hot.

‘Egg & Mayonnaise’ Sandwich

Oooh, I really like this very much and feel like making them for friends and just tell them it is egg. It can’t really tell when the fresh scrambled tofu mixed with vegan mayonnaise, especially when you like more mayonnaise on it. Just control the amount of turmeric powder used or it can be omitted if desired. As the tofu can be rather wet and therefore I stir-fried it to avoid a runny texture. Toasted the breads, if desired. This recipe is just the basic, other ingredients can be added to this ‘egg and mayonnaise’ mix.

Preparation: 10 mins

Ingredients (serves 2)
° 1 small firm beancurd/tofu, pat dry and scrambled
° ¼ teaspoon turmeric powder
° ½ tablespoon olive oil
° 2 tablespoons vegetarian salad cream or vegan mayonnaise, or to taste
° salt and pepper, to taste
° 4 slices breads
° non dairy margarine (optional), for spread
° cucumber slices (optional)
° tomatoes slices (optional)

Method
1. Marinate scrambled tofu with turmeric powder and set aside for 5 minutes.
2. Heat oil in a non-stick pan over medium heat and stir fry the scrambled tofu for 1-2 minutes or until dry. Transfer to a bowl, add vegetarian salad cream or vegan mayonnaise, salt and pepper. Mix well.
3. Evenly spread margarine on one slice of bread.
4. Place the tomato slices and cucumber slices on the bread. Scoop the mashed ‘egg’ over it.
5. Spread margarine on the second slice of bread and complete the sandwich.
6. Slice the sandwich diagonally and use sandwich toothpicks to hold the sandwich halves together. Repeat for the next 2 slices of bread.

Simple 'Omelette'

This is a simple vegan version ‘omelette’ using chickpea flour. To spice it up a little bit, I added freshly chopped coriander leaves and red chilli. You may need to add another 1 tablespoon of water if the batter is too thick.

Preparation: 5 mins, plus 10 mins standing time, Cooking time: 5 mins

Ingredients (serves 2)
° a small handful fresh coriander leaves, coarsely chopped
° ½ red chilli, seeded and finely chopped,
° 60g chickpea flour (besan flour/gram dhall)
° ½ teaspoon baking powder
° 60ml water
° salt and ground black pepper, to taste
° 1 tablespoon oil
° few drops sesame oil (optional)

Method
1. Combine the chickpea flour, baking powder, salt, pepper and water a bowl. Mix well and add in the coriander leaves and chilli. Leave the mixture to stand for at least 5-10 minutes.
2. Heat oil and sesame oil in a non-stick pan over medium heat. Pour in the flour mixture and spread out evenly. Flip over the omelette after 1½ minutes or when the base is slightly brown. Remove from heat after another 1½ minutes when the other side of the omelette turned slightly brown.
3. Transfer to a serving plate and serve hot.

Yard Bean 'Omelette'

Yard Bean fried with beaten eggs is a very common home-style dish in the Chinese cuisine. In here, by using chickpea flour batter to substitute the beaten egg, we can still achieve almost the same effect. You may need to add another 1 tablespoon of water if the batter is too thick.

Preparation: 8 mins, plus 10 mins standing time, Cooking time: 5 mins

Ingredients (serves 2)
° 100g yard bean/long bean, coarsely chopped
° 60g chickpea flour (besan flour/gram dhall)
° ½ teaspoon baking powder
° 60ml water
° salt and pepper, to taste
° 1 tablespoon oil
° few drops sesame oil (optional)

Method
1. Combine the chickpea flour, baking powder, salt, pepper and water a bowl. Mix well and leave to stand for at least 5-10 minutes.
2. Heat oil and sesame oil in a non-stick pan over medium heat. Add the yard beans and stir-fry for 1½ minutes or until the yard bean is soften.
3. Pour in the flour mixture and spread out evenly. Flip over the omelette after 1½ minutes or when the base is slightly brown. Remove from heat after another 1½ minutes when the other side of the omelette turned slightly brown.
4. Transfer to a serving plate and serve hot.

Onion 'Omelette'

Onion Omelette is another common home-style dish in Chinese cuisine. In here, this is a vegan version. I added coriander leaves and red chilli, just to jazz up this dish. You may need to add another 1 tablespoon of water if the batter is too thick.

Preparation: 5 mins, plus 10 mins standing time, Cooking time: 5 mins

Ingredients (serves 2)
° 1 (100g-150g) onion, peeled and thinly sliced
° 60g chickpea flour (besan flour/gram dhall)
° ½ teaspoon baking powder
° 60ml water
° salt and pepper, to taste
° a small handful fresh coriander leaves, chopped
° ½ red chilli, seeded and finely chopped
° 1 tablespoon oil
° few drops sesame oil (optional)

Method
1. Combine the chickpea flour, baking powder, salt, pepper and water a bowl. Mix well and leave to stand for at least 5-10 minutes.
2. Heat oil and sesame oil in a non-stick pan over medium heat. Add the onion and and sauté briefly until it soften. Throw in the coriander leaves and chilli on top of the onion.
3. Pour in the flour mixture and spread out evenly. Flip over the omelette after 1½ minutes or when the base is slightly brown. Remove from heat after another 1½ minutes when the other side of the omelette turned slightly brown.
4. Transfer to a serving plate and serve hot.

Spinach 'Omelette'

Vegan ‘Omelette’! A simple spinach omelette, where you can add some mushrooms, if desired. You may need to add another 1 tablespoon of water if the batter is too thick.

Preparation: 5 mins, plus 10 mins standing time, Cooking time: 5 mins

Ingredients (serves 2)
° 50g spinach, pat dried and coarsely chopped
° 60g chickpea flour (besan flour/gram dhall)
° ½ teaspoon baking powder
° 60ml water
° salt and pepper, to taste
° 1 tablespoon oil
° few drops sesame oil (optional)

Method
1. Combine the chickpea flour, baking powder, salt, pepper and water a bowl. Mix well and leave to stand for at least 5-10 minutes.
2. Heat oil and sesame oil in a non-stick pan over medium heat. Add the spinach and sauté briefly or until it wilts. Pour in the flour mixture and spread out evenly.
3. Flip over the omelette after 1½ minutes or when the base is slightly brown. Remove from heat after another 1½ minutes when the other side of the omelette turned slightly brown.
4. Transfer to a serving plate and serve hot.

Special Basil 'Omelette'

This is a vegan version omelette using chickpea flour. The idea and basic recipe comes from a Forumer - Veganic, @ www.vegetarian-society.org. I had added tofu puree to the mixture, partially is add more varieties to it and also to lighten it up, as flour can be quite filling if eaten in huge amount. Adding a handful of freshly plunked basil leaves to beaten egg is a traditional Hakka dish. This dish goes well with the Thunder Tea Rice. You may need to add another 1 tablespoon of water if the batter is too thick.

Preparation: 5 mins, plus 10 mins standing time, Cooking time: 5 mins

Ingredients (serves 2)
° a small handful fresh basil leaves
° 60g chickpea flour (besan flour/gram dhall)
° ½ small firm tofu/beancurd, mashed
° ½ teaspoon baking powder
° 60ml water
° salt and pepper, to taste
° 1 tablespoon oil
° few drops sesame oil (optional)

Method
1. Combine the chickpea flour, baking powder, water, salt and pepper in a bowl. Add in the tofu puree, mix well and leave to stand for at least 5-10 minutes.
2. Heat oil and sesame oil in a non-stick pan over medium heat. Throw in the basil leaves and stir fry for ½ -1 minute.
3. Pour in the flour mixture over the basil leaves. Flip over the omelette after 1½ minutes or when the base is slightly brown. Remove from heat after another 1½ minutes and transfer to a serving plate.
4. Serve hot.

Vegan Steamed ‘Egg’

This is a vegan version of Asian Steamed Egg Custard, using tofu puree and turmeric powder to achieve the texture and colour of the egg. Turmeric powder should be used sparingly here, to avoid overpowering the dish. By adding mushroom, sesame oil and light soy sauce to the recipe, it helps to tone down the taste of the tofu – to achieve the flake streamed egg custard!

Preparation: 5 mins, Cooking time: 10 mins

Ingredients (serves 2)
° 1 pack silken tofu
° ½ teaspoon salt
° ¼ teaspoon sugar
° 1 teaspoon cooking rice wine
° ¼ teaspoon turmeric powder, or less
° 2 teaspoons natural egg replacer, mixed with 4 tablespoons water
° 1 fresh shiitake mushroom, finely sliced
° ½ teaspoon sesame oil or shallot oil
° 1 teaspoon light soy sauce
° ½ teaspoon chopped spring onion or coriander leaves, for garnish

Method
1. Combine the tofu, salt, sugar, cooking rice wine, turmeric powder, natural egg replacer in a blender or food processor and blend until smooth and creamy.
2. Place the mushroom in a heat proof serving bowl, pour in the creamy tofu puree and steam for 10 minutes.
3. Garnish with spring onion or coriander leaves. Drizzle with sesame oil, light soy sauce and serve immediately.

Vegan “Egg” Fried Rice

Egg Fried Rice is a common dish in Chinese Restaurants in the West. This is a vegan version, substituted the egg with firm tofu/beancurd which easily resembles the scrambled egg used in the fried rice. The turmeric powder is added to derive the colour of the egg.

Preparation: 15 mins, Cooking time: 5 mins

Ingredients (serves 2)
° 200g rice, cooked
° 1 small firm beancurd/tofu, pat dry and scrambled
° ¼ teaspoon turmeric powder
° ½ teaspoon sesame oil
° 1-1½ tablespoons vegetable oil
° salt and pepper, to taste
° 1-2 tablespoons finely chopped spring onion (optional)

Method
1. Marinate the scrambled tofu with turmeric powder, salt and sesame oil. Set aside for 10-15 minutes.
2. Heat oil in a wok over medium heat and fry scrambled tofu until lightly brown.
3. Stir in the cooked rice and season with salt and pepper. Fry about 2-3 minutes or until rice is heated through.
4. Add in the spring onion, mix well and serve hot.

Tip
1. Rice for frying must be cooked at least 2 hours in advance or the night before.