I’ve heard about The Vegg through a couple of blogs and articles. I was too curious about a vegan egg yolk at first, but I have decided to use The Vegg for something unique: veganized Taiwanese dishes that require “egg.” You can find these products worldwide according to the website.
★ PRODUCT NAME: The Vegg
★ SHOP WEBSITE: www.thevegg.com
★ ABOUT: According to the website, “It is an edible egg-free product [...] and a versatile egg yolk replacer that can be used (instead of egg yolks) in a wide range of recipes, and you can even use it straight as a liquid ‘yolk’ for dipping. The Vegg is all-vegan, which is great news for the more than 250 million egg-laying hens in the US, most of whom spend their lives intensively confined inside barren wire cages. It is made using 100% plant-based ingredients.” Every The Vegg purchase you made, 10% of the net sales will be donated to Compassion Over Killing until 2014.
★ INGREDIENTS: Nutritional Yeast Flakes, Sodium Alginate, Kala Namak, Beta-Carotene.
★ GENERAL VERDICT: I was a bit intimidated by The Vegg package size, however you will only need 1 tsp Vegg powder within 1/4 cup of water for 2-3 vegan yolks. My first scent of The Vegg was slightly smoky. When I blend tofu, water and The Vegg, it reminded me of a raw egg yolk, which is downright close to that. I was impressed with the smell of The Vegg: how a yellow-looking powder transforms something into one that smells like an actual egg. When making scrambled eggs, it is recommended to fry them longer until the tofu+Vegg blend dries up. With The Vegg, I’ve made it with veganized Taiwanese oyster omelet, Taiwanese Tomato Egg and Taiwanese Radish Frittata. The Taiwanese Radish Frittata was not a success (my Vegg mix went soggy with the radishes).
★ TIPS ON WORKING WITH THE VEGG
1. Do not mix by hand: results will not be smooth. Use a high-speed blender.
2. Do not try to fry the Vegg mixture without adding a thickening ingredient such as a starch.
3. Freeze or refrigerate after each use. The Vegg can last in refrigerator 2-3 weeks and longer in the freezer.
4. Re-blend before each use.
5. For sweet recipes that involve baking or frying, you may subsitute vegan milk for water as the liquid is to be mixed with the Vegg powder. This will make a thicker yolk mixture texture, i.e., french toast, cake mixes, etc.
6. To make a yolk-shape either spherify or pour into yolk-shaped vessels and freeze.
7. Making a vegan fried egg, patty or omelette is a multi-step process.
This recipe is featured on Vegansaurus.
This item(s) was kindly sent to me to review by The Vegg. All reviews are my own personal opinions, I have not been compensated to provide any feedback positive or otherwise. If I receive a product complimentary of the company, it will be stated so in the post, otherwise, all products are purchased myself for my own personal use.