Step 1

Place yellow dal and rice in a medium-sized bowl. Cover with 2 cups of water and soak for 4 hours at room temperature or overnight in the refrigerator. Rinse in a strainer and shake off the excess water.

Step 2

Place soaked dal and rice in a blender with ginger, lemon juice, black salt, pepper, turmeric, onion powder, oil, and water. Blend on high speed until the batter is very smooth, light, and fluffy.

Step 3

Pour batter into a bowl. Fold in bean sprouts, water chestnuts, and carrots. Dissolve baking soda in soy sauce. Lightly stir the dissolved baking soda mixture into the batter.

Step 4

Grease a large cast iron skillet with a small amount of neutral oil and set it at medium-low heat. Pour the batter into the heated skillet 1/4 cup at a time and spread to 4 inches wide with a fork. Cook until golden on both sides.

Step 5

Dissolve arrowroot starch in a bowl with water, soy sauce, garlic powder, and salt.

Step 6

Pour oil in a skillet and heat to medium. Add mushrooms and sautee briefly.

Step 7

Add arrowroot mixture to mushrooms. Turn up the heat and bring it to a quick boil. As soon as the gravy thickens, the sauce is ready.

Step 8

Serve vegan egg foo young with mushroom sauce and slivered green onions over the top.

Step 9

Store leftover pancakes and sauce separately in the refrigerator for 5 days. The pancakes can also be frozen for up to 3 months. The mushroom sauce does not freeze, but the reheated pancakes are delicious topped with chipotle mayo or other sauces you might have on hand.