Hi Savvys!

I am always on the lookout for new vegan friendly products to try.  I am a curious person by nature, so when I saw that Eggcitables  had an egg alternative product made with chickpeas, I knew I had to reach out to them so I could try the product myself!

I’ve put together 3 recipes using the Eggcitables egg alternative product and am so excited to be sharing them with you.  These recipes use pantry ingredients and are so delicious.

Comment below to let me know which is your favourite recipe!

Now set forth and be savvy!

~makes 1 roll

Ingredients

Rice

• 1/4 cup sushi rice
• 1/2 cup water
• 1 tsp sugar
• 2 tsp vinegar
• 1 sushi sheet

Vegan Fried Eggcitables  Egg

• 1 Eggcitables egg (2 tbsp of mixture and 2 tbsp water)
• 1 tsp soy sauce
• 1 tsp sugar
• 1 tbsp water
• 1 tsp oil

Directions

1. Add the rice and water to a rice cooker and let cook until it’s done. Cook the rice a few hours before you need it so it can cool down to room temperature but still be warm for when you assemble.
2. For the Vegan Fried Eggcitables egg, mix 2 tbsp of the mixture and add 2 tbsps of water.
3. Add the soy, sugar and extra water to this mixture.
4. Thoroughly mix until well combined and ensure there are no lumps.
5. Heat a non-stick skillet on medium high and add 1 tsp of oil.
6. Evenly coat the pan with the oil and add the egg mixture.
7. Cook the fried egg like a pancake and roll it when the bubbles stop forming, about 3 minutes.
8. Turn the heat down to medium and let it cook thoroughly for about another minute. The inside should be fluffy but cooked.
9. To make the sushi rice, mix in sugar and vinegar into the warm cooked rice. Mix until combined.  Savvy tip, you can use this as the base for easy rice bowls.
10. To assemble the sushi, lay down a sheet of nori, and evenly lay out the rice on top of the nori sheet, leaving about an inch of nori at the top – this will be where you seal it.
11. Lay the piece of egg at the bottom of the roll, and roll it into a sushi roll. Seal it by brushing some water onto the exposed nori and roll over it to make a seal.
12. Cut into 6 equal pieces . It’s easiest to cut with a bread knife.  Dip the blade in water to prevent the rice from sticking to the blade.
13. This can be eaten immediately and can be kept in the fridge for up to 2 days.

~makes 6 pancakes

Ingredients

BBQ Sauce

• ¼ cup ketchup
• 3 tbsp vegan worsteshire sauce
• 2 tbsp mushroom saue
• 1 tbsp sugar

Cabbage Pancakes

• 1 Eggcitables egg (2 tbsp of mixture and 2 tbsp water)
• 3/4 cup flour
• 1/2 cup water
• 2 cups shredded cabbage
• 2 green onions sliced
• 1 tsp oil

Directions

1. For the BBQ sauce, mix the sugar, vegan oyster sauce (also known as mushroom sauce), vegan worcestershire sauce and ketchup. Set aside.
2. For the cabbage pancake batter, mix the 1 eggsitables egg alternative, flour and water until it forms a smooth batter.
3. Add your sliced cabbage and green onion and mix until all of the veggies are evenly coated.
4. Heat 1 tsp of oil on a non-stick skillet over medium heat.
5. Add about 1 cup of the cabbage mixture and cook for about a minute before flipping.
6. Cook for a minute on the other side (adjust cooking time based on heat and color of the pancake)
7. Serve with the BBQ sauce drizzled on top.

~makes 4 pancakes

Ingredients

All-purpose soy dipping sauce

• ¼ cup soy sauce
• ¼ cup rice wine vinegar
• 1 tbsp sesame oil
• 1 tsp dried garlic
• 1 tsp dried chives
• ½ tsp dried red onion
• ½ tsp driedginger

Scallion Pancakes

• 1 Eggcitables egg (2 tbsp of mixture and 2 tbsp water)
• 1 1/2 cups all-purpose flour
• 1 1/4 cup water
• 1 cup finely chopped scallion, about 10 stalks
• ½ tsp salt
• 1/8 teaspoon Chinese five spice powder , optional
• 1 tsp oil

Directions

1. For the sauce, mix all of the sauce ingredients in a jar. You can use fresh herbs in place of the drived but I always have dried on hand so I like to use that up when I can.
2. For the scallion pancakes, in a large mixing bowl, mix together the flour, salt, five spice powder, and the green onion.
3. Add the egg alternative and water and mix to combine.
4. Ensure all of the green onion is coated in batter.
5. Heat 1 tsp of oil on a non-stick skillet over medium to high heat.
6. Add enough batter so that it forms a large pancake, about 1 cup of batter (but make sure it’s not too thick, it should be thicker than a tortilla but thinner than a pancake)
7. Cook the pancake for 1 minute on each side.
8. Cut into quarters to serve.