Vegan Taiwanese Oyster Omelet (Veganized)

Ingredients

• about 225 g Oyster Mushrooms
• 2 tbsp Sweet Potato Starch
• 4 tbsp Water
• 2 tbsp Vegetable Oil
• 2 Eggs
• 1/2 cup Just Egg
• 1 cup Spinach
• 1 tbsp Soy Sauce
• 1 tbsp Hoisin Sauce
• 1 tsp Chili Sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a small bowl, whisk together the 2 tablespoons of sweet potato starch and the 4 tablespoons of water until smooth. Set this mixture aside.
2. 2Heat the 2 tablespoons of vegetable oil in a 25.4 cm non-stick skillet over medium-high heat, which is about 190°C.
3. 3Add the about 225 g of oyster mushrooms to the hot skillet and cook, stirring occasionally, for 3 to 5 minutes, or until they are slightly browned and tender.
4. 4Pour in the 1/2 cup of Just Egg and stir it gently to combine with the mushrooms. Add the 1 cup of spinach and continue to cook for 1 to 2 minutes, until the spinach wilts and the edges of the mixture begin to set.
5. 5Pour the reserved sweet potato starch mixture evenly over the contents of the skillet. Continue to cook for 3 to 4 minutes, without stirring, until the omelet is set and the bottom is lightly crispy. You can gently lift an edge to check for crispiness.
6. 6While the omelet finishes cooking, prepare the sauce: in a small bowl, stir together the 1 tablespoon of soy sauce, 1 tablespoon of hoisin sauce, and 1 teaspoon of chili sauce.
7. 7Carefully slide the finished omelet onto a plate. Serve immediately with the prepared sauce mixture on the side.

Substitutions

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