A few days ago I made a vegetarian version of Egg Fu Yung, and this morning, for no particular reason, I made a vegan chickpea-flour pancake in similar fashion.
To make the pancake I sautéed onions, mushrooms and moth beansprouts in toasted sesame oil.
While the vegetables were sautéing I prepared the batter which consisted of chickpea flour, nutritional yeast seasoning mix, turmeric, salt, baking powder, red chili flakes, minced green chili and water.
The sautéed veggies were added to the batter and the batter was fried with a little toasted sesame oil in a covered skillet.
To make the sauce I sautéed minced onion, minced green chili and red chili flakes in a little toasted sesame oil. I then added water and mixed in a combination of nutritional yeast seasoning mix and tapioca starch. The gravy was heated until it thickened.