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View Full Version : The Vegg - Vegan 'Egg Yolk'



Stacy De-Lin
Mar 11th, 2012, 07:42 PM
Anyone tried The Vegg? Made some French toast with it today, it came out pretty good. Looking for some recipes other than the one on their website.

http://www.thevegg.com/

Barry
Mar 11th, 2012, 08:10 PM
I genuinely thought you were taking the piss about this until I googled it!

Looks great, especially for things like frittatas. Does it taste similar to real egg? I've been using black salt to replicate that taste for the past few years, but it's not really the same.

Stacy De-Lin
Mar 11th, 2012, 08:13 PM
It comes out looking like a perfect whipped egg yolk. Looks like it's good in tofu scramble and even ice cream!

Barry
Mar 11th, 2012, 08:17 PM
Yeah it really looks like it could be very useful. I might order some off veganessentials if the shipping doesn't cost too much.

Keep us informed about your further culinary experiments with it!

Firestorm
Mar 11th, 2012, 08:18 PM
If you look on their FB page they have ideas there as well.

For people in the UK its available from Veggiestuff (http://www.veggiestuff.com/acatalog/the-vegg.html)

pat sommer
Mar 20th, 2012, 09:50 AM
I am intrigued. On the Hollandaise recipe, it says it does not scramble when heated: when will it scramble; I want 'yolk' mostly for its binding quality?

Really would be top innovation to make life easy since automatic transmissions!

herbert
Mar 20th, 2012, 01:38 PM
Hi there, I have just purchased The Vegg and hoping to use it in a cake recipe. Can anyone tell me how well it works with cakes?

Firestorm
Apr 29th, 2012, 01:56 PM
I just tried it in scrambled silken tofu, it tasted like egg to the point that it slightly freaked me out. I'm now having to recover with chocolate and beer:rolleyes:

pat sommer
Apr 30th, 2012, 01:42 AM
Hope you have recovered Firestorm!

Did it bind your scramble well? I would love to make a convincing quiche.

Playing around with some commercial gums/starch mixes: San-Apart by Kuechle is meant for stiffening whipped cream but is put to other good uses. They also make Torten-Guss a jelly for Tortes. Found recipes on a German Vegan forum. Trouble is, both have a sweet base...

Firestorm
Apr 30th, 2012, 06:13 AM
Did it bind your scramble well? I would love to make a convincing quiche.
Yeah, it worked really well. Its definitely worth trying in quiche.

Blackpoolvegan
Jun 8th, 2012, 07:52 PM
Does this mean I can have an egg custard tart or lemon meringue pie again???????? There is a God.

Blueberries
Jun 8th, 2012, 08:17 PM
Does this mean I can have an egg custard tart or lemon meringue pie again???????? There is a God.

There's a recipe for vegan lemon meringue pie here that uses Orgran egg-replacer:

http://www.youtube.com/watch?v=rOAB6lYMYWo&list=UUBCmgYBzHpNtQZrsdgSXPOA&index=1&feature=plcp

deniselynn
Jun 8th, 2012, 08:48 PM
Meringue uses egg whites, not yolks.

Blackpoolvegan
Jun 8th, 2012, 09:25 PM
Meringue uses egg whites, not yolks.

Yep, but the lemon bit requires an egg yolk (if you use a ready-mix package)! Well, it does in the UK, anyway.:-)

deniselynn
Jun 8th, 2012, 09:27 PM
Ah ok!

Blackpoolvegan
Jun 8th, 2012, 09:45 PM
Ah ok!

It's all good - Orgran for the meringue bit, and Vegg for the lemon bit! Happy days!

Blackpoolvegan
Jun 8th, 2012, 10:00 PM
There's a recipe for vegan lemon meringue pie here that uses Orgran egg-replacer:

http://www.youtube.com/watch?v=rOAB6lYMYWo&list=UUBCmgYBzHpNtQZrsdgSXPOA&index=1&feature=plcp

Thank youuuu!!!

pusskins
Jun 9th, 2012, 06:44 PM
Must try this stuff soon, although I haven't missed egg at all for anything. I need to be 'in the know', though.

Firestorm
Jun 9th, 2012, 06:56 PM
I'm not sure if this is just me, but I have found that after eating Vegg things can be a bit more pungent?:umm_ani:

pusskins
Jun 10th, 2012, 08:51 PM
Oh my. I'd probably better not indulge, then. Eek! What is in the stuff? *heads off to Google*

Andy_T
Jul 10th, 2012, 02:21 PM
Have tried to make omelet with it, but unfortunately it did not work (i.e. it did not get solid).

To be honest, I tried Japanese-style omelet (tamago, e.g. used on sushi) which might be a bit more complicated than "normal" omelet, in that you are required to put a little amount of the batter into one half of the pan, wait until it has solidified, then pour some more into the other half of the pan, wait until it has solidified a bit and then wrap the first half over the second half, repeating with a new small amount of batter in the now free section of the pan. That ends up in a layered omelet and of course takes possibly a bit longer to make than a "normal" omelet.

Now, as the mixture with the "VEGG" did not get solid (it improved a bit after I added some other egg replacement, basically soymeal) and I needed to replace the procedure several times, I ended up spending about an hour at the stove and the result was badly burnt in many places :-(

Too bad, because tamago sushi was one thing I was *really* missing from my non-vegan days, and I would love to have a vegan replacement for it.

Best regards,
Andy