The lovely people over at the Vegg sent me a sample of their product, the world’s first vegan egg yolk, to review. I was super excited because I had seen some of the dishes made with their product and it all looked yummy, plus the company seems to have a good heart since 10% of their net sales are donated to Compassion Over Killing.
Once it arrived in the mail, I made the one eggy thing I had really been missing since going vegan, scrambled eggs. Sure, tofu scramble is good and all, but still not the same thing. I followed the Vegetarian Recipe Club’s recipe for the scramble, using only 3/4 cup of water and minus the green onions, and then to make it similar to my pre-vegan dishes I threw in a sprinkle of Daiya cheddar and chopped Light Life “bacon”.
It was SO GOOD. I cannot emphasis how delicious this was and creepily similar to eggs. The texture of the tofu was eggy, but the flavor of the Vegg was what made it all stand apart from a traditional tofu scramble. After making this, I decided that even if every other dish I made was a failure, this made it worth buying.
I know that the Vegg boasts many uses to replace egg yolk and even has a spherification method, but since I never liked egg yolks in my omnivore days, I will not be reviewing that use of the product.
But the next way I used the product was to make a Vegg patty, which I made by mixing 3 tbsps of Vegg powder, 1 cup of water, and 1/2 cup of flour. I then cooked them like pancakes, using a oiled skillet and flipping them over once bubbles began to rise on the surface. The patties were then put onto an open faced English muffin with some Vegenaise, tomato slices, and chives. These were very yummy and reminded me of a good version of the uber-processed egg patties that are used in sandwiches at fast-food joints. These patties would be fantastic in a biscuit with a little margarine.
And the last thing I made with the Vegg was my own recipe! The recipe is for Vegg breakfast bites, kinda like a quick thing to grab in the morning if you don’t have time to sit down and eat. Plus since these babies pack 6 grams of protein per muffin, it’s a filling way to start off your day.
Vegg Breakfast Bites
Makes 10 muffin sized “bites”
14 oz. firm tofu
1 cup cooked quinoa
3 tbsps Vegg powder
3/4 cup water
2 tsps minced garlic
1/2 tsp of each: onion powder, black pepper, and salt
1/2 cup chopped vegan bacon (I used Light Life bacon style strips)
1/4 cup loosely packed chopped basil
Preheat your oven to 400º.
In a food processor, blend the Vegg and water, then slowly add in pieces of the tofu until a smooth texture is achieved.
Put the tofu/Vegg mixture into a bowl and mix in the rest of the ingredients.
Grease a muffin tin and pour the mix into the pan, and it should make about 10 breakfast bites.
Bake for 20-25 minutes, checking for done-ness by an inserted toothpick coming out clean.
Let them cool, then enjoy! These are surprisingly good with dipping sauces, I enjoyed mine this afternoon with some ketchup and “honey mustard” dip.
So all in all, I would definitely recommend trying the Vegg. It is fantastic scrambled, fried, baked, or cooked many other ways. Check out the Vegg’s website for information on where to it is available in your area.