Vegan Shrimp Egg Foo Young
Reimagine a classic takeout favorite with this flavorful Vegan Shrimp Egg Foo Young recipe—perfect for plant-based eaters craving a savory Chinese-inspired dish. Made with a hearty chickpea flour batter and infused with aquafaba for a fluffy texture, this egg-free version delivers all the goodness of the original without any animal products. Packed with tender vegan shrimp, crisp bean sprouts, shredded carrots, and fragrant scallions, each patty is pan-fried to golden perfection. A touch of soy sauce and nutritional yeast boosts the umami, while black pepper and garlic powder add a subtle kick. Ready in just 35 minutes, this vegan entrée makes for a quick, satisfying meal. Serve it hot and garnish with extra cilantro and scallions for a fresh finishing touch. Whether you're exploring vegan Chinese recipes or looking for a plant-based twist on a comfort food classic, this Vegan Shrimp Egg Foo Young is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup chickpea flour
- 0.75 cup water
- 0.25 cup aquafaba (chickpea brine)
- 2 tablespoons nutritional yeast
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 2 tablespoons soy sauce
- 8 ounces Vegan shrimp (or plant-based shrimp alternative)
- 4 tablespoons scallions, chopped
- 1 cup bean sprouts
- 0.5 cup carrots, shredded
- 2 tablespoons cilantro, chopped
- 3 tablespoons vegetable oil
- 0.5 teaspoon black pepper
Instructions
In a mixing bowl, combine chickpea flour, water, aquafaba, nutritional yeast, garlic powder, baking powder, and soy sauce. Whisk together until the mixture is smooth and lump-free.
Fold in the vegan shrimp, scallions, bean sprouts, carrots, cilantro, and pepper. Mix until all ingredients are well incorporated.
Heat a non-stick skillet over medium-high heat and add 1 tablespoon of vegetable oil.
Pour about 1/4 cup of the mixture into the skillet to form a patty. Cook for about 3-4 minutes on each side or until the patty is golden brown and cooked through.
Repeat with the remaining mixture, adding more oil to the skillet as needed.
Transfer the cooked patties to a plate lined with paper towels to drain any excess oil.
Serve hot, garnished with additional chopped scallions and cilantro, if desired.
Nutrition Facts
Calories |
1224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2656 mg | 115% | |
| Total Carbohydrate | 129.9 g | 47% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 25.5 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2220 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
