The Vegg – a Review and a Recipe

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.


12 thoughts on “The Vegg – a Review and a Recipe

  1. Susan says:

    Everything looked amazing! Hope the Vegg makes it into the more mainstream stores soon. Thanks for sharing.

      • i made it with the almond milk and it made it super thick… i thinned it out a bit with some water…….but when i cooked it, it was gooey in the middle 😦 it didn’t really cook!!! maybe just the water would be better!

      • Oh no! I’m sorry that it didn’t work. 😦 Yeah, I guess water would be better. Did you let it cook long enough? They are sort of like pancakes and need to bubble for a while before you flip them.

  2. Christine says:

    I tried the patties with my pack I bought from Vegan Essentials. It was pretty realistic smelling and tasting but the batter was really gummy and the middle was still gooey. I cooked them for a long time. Did yours turn out like that? I put all ingredients in a blender and then cooked. I want to try a bunch of recipes, but at 7 bucks for the pack plus 7 for shipping it’s way to expensive 😦

    • No, mine turned out like small, firm patties (similar to chewy pancakes). I’m sorry to hear it didn’t work for you though. 😦 My favorite way to eat the Vegg is simply on tofu scramble with veggie bacon. If you only use a few tablespoons at a time for the scramble or other recipes the package should last you a month or two.

  3. Christen M. says:

    These were delicious! I didn’t have veggie bacon so substituted with about a cup of water sautéed veggies, and only had 1/8 cup of basil so added some chives and oregano. The only thing I’d change would be to cut down on the herbs by about 1/3 for my tastes. I also put a little bit of Daiya cheddar vegan cheese on top for the last couple of minutes and cooked for a total of 25 mins.

    The consistency of mine was crispy on top and mushy on the bottom (but we didn’t let it cool off first at all, not too unlike the tofu scrambles I’ve made.

    I’ll be making this again soon! Thanks!


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