True story: I have never made an omelet with real eggs. Before I was a vegan, cooking was a rarity for me. I was 20, had just moved back in with my mom, and cereal, toast and the occasional scrambled egg were about the extent of my breakfast cooking. After going vegan and starting to teach myself how to cook, omelets were not high on my list of things to prep. I think I tried my first omelet-disaster when we moved to Philadelphia in 2009. It was pretty much a disaster. My boyfriend at the time described it as “the worst tofu scramble” ever, and considering he liked and ate almost everything I made, I decided it was time to turn in my omelet spurs.
And then came the Vegg.
The Vegg is a vegan “egg yolk substitute” and includes two vegan “egg” staples: nutritional yeast and black salt. Egg yolks are magical little things. In addition to being the nutritional powerhouse that keeps the developing chick alive as he or she grows (think chicken placenta), they bind and leaven human cooking, and of course have that distinct smoky taste and smell that gives eggs their distinct flavor. The Vegg has a lot to live up to. It’s one of those products that is incredibly intriguing, but many long term vegans like myself are probably like “eh, why do I need that? I already do just fine without eggs.”
Well, you may do just fine – I did.
But can you do this?
Last Sunday I gathered my two best girlfriends (one vegan and one confirmed omnivore) together for a secret mission: put the Vegg to the test. Originally we had planned a menu of quiche and French toast, but at the last minute both of our available ovens decided to die, leaving us with stove-top options only.
So we made Vegg omelets and French Toast!
Before I tell you how they turned out, let me tell you a little more about working with the Vegg. It comes in powder form, with instructions for mixing the whole packet with a liter of water and processing in a blender or food processor. However, some of the recipes we found online called for the Vegg in powder form, so we ended up mixing half the packet with the recommended amount of water.
Once mixed, the Vegg looks and smells exactly like an egg yolk, to the point where we were a little nervous. Fortunately, it’s marketed by the lovely people at Compassion Over Killing, so we knew it wasn’t real, but it’s remarkable how much it resembles an actual yolk, right down to the texture.
Omelet batter was made using a modified version of the recipe from Vegan Brunch, and stuffed with spinach, tomato and mushrooms and some Daiya we had lying around. With a few tweaks through out the process, we managed to get at least one perfect looking omelet.
The verdict: everyone liked the Vegg omelets! Both us vegans thought they basically tasted like omelets we remember eating. Omnivore thought it was “delicious, but not exactly like a real omelet – the taste is a little off.” I think when we try again, we’ll up the ratio of Vegg to the rest of the recipe, and omit some of the tofu to get more of an eggy taste.
The french toast was a smashing success. My biggest problem making vegan french toast before was that the batter tended not to bind well to the bread, which would always result in the batter sticking to the pan, leaving me with slightly soggy bread insides instead of a nice, crisp battered outside. Using a recipe found on the Vegg’s website, we managed to make delicious (if slightly burnt) toast that tasted exactly like the original version. With strawberries, a little powdered sugar and some agave/maple syrup mixture is was perfection.
Bonus point: the leftovers I brought home for my omnivorous boyfriend were devoured post-haste and declared “awesome.”
Will the Vegg become a regular part of my life? It’s definitely something I’d like to have on hand for those occasions when I’m craving a scramble, an omelet or a quiche, and for baking. It may not be an everyday must, but it deserves a place on my pantry shelf!
And thus, we are happy to award the Vegg The Vegan Woman’s recommendation label!
To order the Vegg: The world’s First Vegan Egg visit the Vegg website.
For all the latest updates of the Vegg, follow the Vegg’s Facebook page.