This recipe was originally found at inmybox.wordpress.com.
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Ingredients
| Dipping Sauce | ||
| 1⁄4 | C. | ketchup |
| 1 | T. | plus 2 t. vegan Worcestershire sauce |
| 1⁄4 | t. | dry mustard |
| 2 | T. | sake |
| 1 | t. | tamari or soy sauce, or to taste if you have omitted the Worc. sauce |
| Pancakes | ||
| 3 | vegan eggs | |
| 2⁄3 | C. | broth or water |
| 1⁄3 | C. | GF flour mix |
| 2 | t. | tamari or soy sauce |
| 1⁄4 | t. | kosher salt |
| 1 1⁄2 | C. | finely chopped napa cabbage |
| 1⁄2 | C. | chopped red onion |
| 1 | serrano chili finely chopped (sometimes I use fresh, sometimes the dried ones that come in my box) | |
| 2 | T. | canola oil |
| 3⁄4 | C. | diced tempeh bacon |
| Toppings | ||
| toasted nori seaweed crumbled (optional) | ||
| black sesame seeds or toasted white, (optional) | ||
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