Mix ingredients well, pour into a pie pan lined with parchment paper. Bake for 25 minutes at 350F, then let sit in the over for 10 minutes so that the egg sets. Remove and cut into strips. This can also be fried like an omelet, but I prefer this method as you don’t have to use any oil and can prep other things while this bakes.
1 Comment
Made kimbap with extra fillings from yesterday’s [kimchi bokkeumbap](https://www.reddit.com/r/vegetarian/comments/1rdt1bk/kimchibokkeumbap_dubujorim_seitan_kalbi/).
[Dubu-jorim](https://www.maangchi.com/recipe/dubu-jorim)
[Seitan Kalbi](https://www.soyconnection.com/recipes/contest-winners/kalbi-tofu) (replaced the tofu with seitan)
[Sigeumchi-namul](https://www.maangchi.com/recipe/sigumchi-namul) (Feel free to use other green leafy vegetables. I used kai lan for this batch.)
Sinto Vegan Kimchi
Vegan Sesame Egg Strips
– 150g Just Egg
– 1/2 tsp toasted sesame oil
– 1/2 tsp smoked paprika
Mix ingredients well, pour into a pie pan lined with parchment paper. Bake for 25 minutes at 350F, then let sit in the over for 10 minutes so that the egg sets. Remove and cut into strips. This can also be fried like an omelet, but I prefer this method as you don’t have to use any oil and can prep other things while this bakes.