The Vegan Style Justegg Foo Yung

With Gravy

Egg Foo Young (or egg fu yung, or basically any other spelling variation you can think of) is a Chinese egg omelet dish made with vegetables like carrots, peas and bell peppers with an easy gravy topping. This time we will veganized this very awesome dish.

This dish is made with all sorts of ingredients – it sometimes has meat or seafood, but this Vegan Style Justegg Foo Yung is just packed with veggies (the Justeggs give it plenty of protein anyway!). It can come in a few different forms – sometimes it’s more of a structured omelet, but I like to make mine a bit messier.

A classic Chinese egg dish with plenty of veggies – so simple, but so much flavour! And healthy too!

Justegg Foo Yung

Nicole Kearsley
I've been dreaming of the day when I could veganize one of my favorite take out dishes. With JUSTEGG and the vegan oyster sauce I found at my local Asian market, my dream came to fruition.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Asian, Chinese, Vegan
Servings 4



  • 12 ounces Justegg 1 bottle
  • 1.5 tablespoon Garbanzo Bean Flour
  • 1 – 2 Carrot shredded
  • 1/2 cup Peas
  • 1 cup Bean Sprouts 2 inches chopped
  • 3/4 cup Mushrooms thinly sliced
  • 1 cup Napa Cabbage shredded
  • 3 Green Onions sliced
  • 1/2 teaspoon Sesame Oil
  • 1/2 tablespoon Mirin optional
  • 1/2 tablespoon Vegan Oyster Sauce optional
  • 1 tablespoon Tamari Soy Sauce or soy sauce


  • 1 cup Vegetable Broth chicken-flavored
  • 2 tablespoon Vegan Oyster sauce optional
  • 1 tablespoon mirin  or dry sherry
  • 1 teaspoon sugar
  • 4 teaspoon cornstarch


  • Cook rice according to package directions if using.
  • Wisk together JUSTEGG and garbanzo bean flour and set aside for 15 minutes before using.
  •  If using shitake mushrooms saute in a large skillet for 2 minutes. Add napa cabbage and continue to saute for another minute. Remove vegetables from heat, set aside.
  • Prepare gravy in a small saucepan by heating all ingredients except cornstarch until boiling. Whisk together cornstarch with 3 Tbsp water to combine. Whisk mixture into boiling broth and continue to whisk until it thickens slightly about 2 minutes. Set aside.
  • Add 1/2 tsp sesame oil, 1/2 Tbsp vegan oyster sauce, 1/2 Tbsp mirin, and 1 Tbsp tamari to JUSTEGG, whisk to combine. Stir in all the vegetables except green onion.
  • Heat a large skillet over medium heat with a little oil. Using a 1/2 cup measuring cup, scoop JUSTEGG mixture into the pan, (cooking 2 to 3 at a time).
  • Spread the vegetables out slightly, then as JUSTEGG cooks slightly, bring the sides in with a spatula to form a circular omelet. Cook 3 minutes, flip and cook 2 more minutes. Sprinkle with black salt if desired.
  • Serve over rice, smothered in gravy then sprinkle green onions.


NO RULES: You choose whatever vegetables you like. No rules, just yum!
*FOR BIGGER APPETITE: You can add rice if you desired.
**VEGAN OYSTER SAUCE: Vegan oyster sauce is completely optional as tamari/soy sauce can substitute.
***SERVING: This recipe yields 14 grams of protein for each serving.
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