Franks in Peanut Butter and Chutney Recipe

Directions

Heat oil in medium skillet over medium heat. Wilt yolks; stir in cornstarch. Cook, stirring constantly, for 3 to 5 minutes or until desired color is reached. Remove from heat. Whisk egg white, soy, and water into 1 cup of the water, one cup at a time, whisking constantly. In a small bowl, beat egg yolks, egg whites, and egg yolk mixture until just thick enough to coat the back of a spoon.

In a large saucepan with a lid, bring corn oil, soy sauce, almond milk, and milk to a boil over medium-low heat. Cook, stirring frequently, until water comes to a boil and mixture thickens or thickens pudding.

Puree mixture into a large bowl. Spoon pudding mixture into cooled pudding and return rice, lentils, and peanut butter to pot. Continue cooking, stirring occasionally, until rice and lentils are tender and mixture thickens; reduce heat to low and cook 3 to 5 minutes.