This steamed vegan egg dish is a fast protein-rich dish that may be a household favorite breakfast in our family!
Ever since going vegan, I’ve discovered egg dishes the issues I miss essentially the most. Tofu scramble or the Viet model of an omelette are beloved in our family. Recently we’ve been having this steamed vegan egg, which was first launched to me as a Korean steamed egg dish (gyeranjjim). I do know there are variations in each Chinese language (蒸蛋) and Japanese delicacies as effectively. However in our home, we name this dish jiggly eggy haha.
There are numerous strategies for making the plant-based model of this steamed egg dish: some use silken tofu blended with a binder like potato starch; some use the traditional vegan swap of constructing vegan egg out of chickpea flour, water and spices. You would even experiment with the home made mung bean egg combinations to do that! However for simplicity and consistency, I go for utilizing JustEgg. If I experiment with different variations, I’ll replace this web page with the outcomes.
We like to eat this vegan steamed egg with rice, and I all the time have some purple rice prepped in my freezer for this. I like this for any meal, it’s simply so comforting and savoury.
Recipe Notes
- I attempted making this dish and not using a lidded casserole dish, but it surely constantly exploded in my microwave. No quantity of 30 second increments prevented the explosion if I needed it cooked all through. A lidded vessel is crucial for this dish.
- I haven’t experimented with steaming a bowl of this in a pot, however that’s the OG means of constructing this dish and I think about it could achieve success.
- Add further chopped veg within the remaining 90 second increment of cooking this vegan steamed egg. I don’t like overcooked greens/veg, so this works greatest for me.
- My casserole dish is about 6 inches in diameter, about 3 inches deep, so I typically make a bigger quantity (200 mL JustEgg liquid, 100 mL water). In case you double the recipe, be ready to need to microwave for at the very least 1-2 extra 90 sec increments.
Vegan Steamed Egg (vegan gyeranjjim)
A scrumptious savoury steamed custard that’s the excellent accompaniment for steamed rice. Made merely within the microwave with a lined casserole dish.
Servings: 1
Energy: 118kcal
Elements
- 2/3 cup vegan liquid egg (JustEgg)
- 1/3 cup water
- 1 sprig inexperienced onions diced
- 1/2 tsp mushroom seasoning (vietnamese mushroom broth powder)
- 1 sprint black pepper
- 1/2 tsp sesame oil for greasing the lidded casserole dish
- 1/3 cup veg of your selection peas, chopped snap peas or inexperienced beans are our faves right here
Directions
-
In a mixing bowl, mix the vegan liquid egg, water, diced inexperienced onions, mushroom seasoning and black pepper and blend effectively. Put aside.
2/3 cup vegan liquid egg, 1/3 cup water, 1 sprig inexperienced onions, 1/2 tsp mushroom seasoning, 1 sprint black pepper
-
Grease your microwave-safe casserole dish with sesame oil and a few paper towel. This helps preserve the combination from sticking.
1/2 tsp sesame oil
-
Cowl with the lid and microwave for 90 seconds, then stir. Cowl and microwave for one more 90 seconds, and if you stir once more, you will notice it about 75% cooked.
-
If utilizing any further quick-cooking veg, add the peas, chopped snap peas or inexperienced beans right here and blend effectively. Cowl and microwave for one more 90 seconds. Examine to see if the underside is cooked by way of, should you nonetheless see any liquid egg, cowl and cook dinner for one more 30 seconds. Take away the lid, and it must be agency across the edges however barely jiggly within the center.
1/3 cup veg of your selection
-
Get pleasure from instant with steamed rice!
Diet
Energy: 118kcal | Carbohydrates: 7g | Protein: 18g | Fats: 2g | Saturated Fats: 0.3g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 1g | Sodium: 1523mg | Potassium: 464mg | Fiber: 1g | Sugar: 5g | Vitamin A: 876IU | Vitamin C: 24mg | Calcium: 151mg | Iron: 4mg
