I never thought I would get a chance to try this incredibly realistic and tasty vegan egg yolk called the Vegg. But Rocky, the creator of the Vegg, graciously sent it (and a free Vegg cookbook) out to any vegan bloggers who asked during Vegan MoFo.
The Vegg is a completely vegan egg yolk made of fortified nutritional yeast, sodium alginate, black salt and beta carotene. For a complete list of ingredients, visit their website.
Upon opening the package, it just looks like straight-up nutritional yeast. But when blended with water, this stuff magically turns into a vegan egg yolk that smells and looks so realistic that after blending it I was like —whoa — Joey Lawrence style. Then I ran to show Neal. Then I dipped a spoon into the “yolk” and licked it. Repeatedly. (Note: I went vegan for the animals, not because I didn’t like the taste of eggs, meat or cheese. I’m all for replicating these tastes in my mouth as long as it’s done compassionately.)
I wanted to make the fried egg from the cookbook but it required some odd ingredients (calcium chloride) and a spherification cooking technique. Huh? So I made a lazy version of fried vegan eggs with what we had on hand. For the white part of the egg, I thinly sliced firm silken tofu and fried it with oil, black salt and pepper on a pan with a terrible non-stick coating. Do you see where this is going? Holy fried egg mess, batman!
They came out kinda broken and stuck to the pan and I had to scrape a bunch of crispy bits off. BUT. After I drizzled the Vegg yolk on it, it totally reminded me of fried egg after the yolk is pierced and the egg yolk is running all over. And with the black salt and Vegg going on, it really tasted like a delicious fried egg to me. We had it atop roasted potatoes, tomatoes and green beans.
Lazy Girl Fried Vegan Egg with Roasted Veggies
- 3 red potatoes, roughly chopped
- half a yellow onion sliced
- 3/4 pound green beans, stems removed
- 4 large slices of tomato, halved
- oil (I used olive)
- salt and pepper
Fried Vegan Egg
- one box of silken tofu (Learn from me. Use extra-firm, maybe not silken tofu and a GOOD non-stick pan)
- oil (I used canola)
- black salt (Kala Namak)
- 2-3 Vegg yolks (2 tsp Vegg powder blended with 1/2 cup of water. It has to be blended with a machine to get this stuff to “eggify”. I used my magic bullet since it was such a small amount).
Coat the potatoes and onions with oil and salt and pepper to taste. Roast them in the oven at 425F. Let them roast for about an hour but ~30 minutes in, stir in the beans adding more salt/pepper/oil as needed. 50 minutes in, place the tomato slices on top. After ~60 minutes, the tomatoes had broken down. I stirred it so everything was slightly coated in a roasty tomatoe-y flavor.
While that was roasting I fried thin (sometimes broken) slices of tofu in oil on medium heat. I fried them about 3-5 minutes on each side. Each side of tofu also got a generous dose of black salt and pepper.
Then I just piled the tofu on the roasted veggies and poured the Vegg yolk (warmed in the microwave) all over!
I really like the Vegg so far. We used it here in french toast and I still have several uses in my little packet. The Vegg website shows where you can buy this both at brick and mortar stores and online. I’m considering buying a full jar because it seems like a decent deal at about $12 for a container that makes over 99 egg yolks. I could see it lasting me a long time since I wouldn’t be cooking with it all the time.