Tag Archives: The Vegg

Vegan Vegg Burrito

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The Vegg

Vegan breakfast style burrito with The Vegg scrambled tofu, potatoes, fresh salsa, & avocado.

Experimenting with the last bit of The Vegg, recreating a breakfast burrito we used to always eat after surfing.

Blend 2tsp of The Vegg with 1/2c almond milk and set aside.

Peel and cut a few potatoes into a variety of small pieces and boil to make them a bit softer.

Scramble up firm style tofu. After cooking for a bit, you can add a little bit of Olivani or dairy-free butter and continue to cook until you are happy with it. Then pour The Vegg mixture on top and continue to cook until you have scrambled Veggs.

Drain the water from the potatoes and mix in a little avocado oil. I started making my fresh salsa while cooking them in a pan. I basically just cut up up a tomato, some onion, red capsicum, and coriander.

To assemble the burrito, add the potatoes, Vegg scramble, fresh salsa, and avocado slices. You can use any vegan tortilla or wrap, mountain bread, or make it gluten-free. Yum! You can even add some vegan hot sauce or soyrizo. Endless additions to adjust the burrito just how you like it.

Anyone else tried The Vegg yet? Curious to see what others think of it.

Previous Vegg posts:

Gluten-Free Lemon Bars with The Vegg

The Vegg Review

The World’s First Vegan Egg Yolk

Gluten-Free Vegan Lemon Bars with The Vegg

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Vegan

Chocolate and lemon are my two favourites! I can never decide between chocolate and lemon cake and will end up eating a bit of both. With a few lemons on the bench, I decided to make a lemon loaf cake. My grandma used to make a lemon cake topped with lemon icing that was delicious so I wondered if I could make a gluten-free vegan version using The Vegg.

I began getting my ingredients ready and blending my Vegg mix to put aside. Cream together sugar & Olivani, add in the blended Vegg mix, and continue to whisk in the rest of the ingredients. I patiently waited to see the outcome. I love the smell of lemon. Unfortunately what I thought was going to be a loaf looked a bit flat compared to what I expected. I pulled it out and was pleasantly surprised. A mix between gooey and fluffy.

These were very yummy, and it reminded me of the lemon bars I used to make as a child. The only thing missing was the base. You could use my base from my Vegan Caramel Slice or another similar gluten-free vegan base if you choose. It really is yummy on its own though. I enjoyed the lemon bars plain, but it is also nice topped with a mix of lemon juice and vegan icing sugar, berries, or just sprinkled with vegan icing sugar.

Yum! I was pretty excited by what I created with The Vegg. I thought about calling them Lemon Squares, but it was quite nice to be reminded of the lemon bars that I used to love. Feel free to adapt the recipe depending on your taste of lemons and add a base if you like. I used a different basic gluten-free flour than I normally use so I wonder if it would rise with more baking powder. Let me know if you make this and substitute with a different type of flour.

The Vegg

The Vegg Review

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The Vegg, the World’s First Vegan Egg!

The Vegg

I originally found out about this product through The Vegan Society of Aotearoa, New Zealand. Rocky Shepheard, creator of The Vegg, was looking for people to sample The Vegg. He has contacted people internationally to try out this innovative new product as a compassionate alternative to eggs. Everyone seems to be busy creating all sorts with The Vegg, but Fried Vegg, Scrambled Veggs, and French Toast seem to be pretty popular. This might be due to the given recipe for french toast on the label, or maybe the fact that this product is filling a void where vegans, for the first time, can enjoy a vegan egg yolk or eggy type products that can not be created with other egg substitutes.

In saying that, my interest in using The Vegg is still as a replacement for eggs in baking. There are just some recipes that call for too many eggs, and I really want to see if The Vegg is up for the challenge. Some baking seems far too complicated when adjusting recipes to make vegan and gluten-free so I hope that The Vegg might change that. As you may remember in my post about the arrival of The Vegg, I do not miss eggs. I cannot stand the smell of them. I am also really bad when it comes to the idea of vegan meat substitutes. Sometimes I think I am better off not eating them because if I do, I spend more time examining it and asking my husband if he thinks it is real meat. The Vegg wasn’t any different. Seeing this vegan egg yolk, identical to that of a real egg yolk and opening the package to get that eggy smell definitely had me questioning. However, the fact that it is not a real egg and that so many other vegans have been experimenting and enjoying The Vegg made me more open to the idea of trying it out. Plus, the main ingredient is nutritional yeast which contains many beneficial nutrients.

I figured that I needed to at least give The Vegg a chance and begin experimenting by trying out French Toast & Scrambled Veggs. I followed the French Toast recipe on The Vegg package, using 4 tsp Vegg powder, 1.5 cups of water, and replaced 1.5 cups soymilk with almond milk. The big tip to remember is to blend as you won’t be succesful mixing by hand. Adding cinnamon to the mix, I was ready to make my french toast. Unfortunately the gluten-free bread that I was using did not hold The Vegg as well, but it easily became bite sized french toast which was perfect for our little vegan. Although my husband did not grow up eating much french toast, he said that it was like what he remembered from years ago.

Gluten-Free Vegan Vegg French Toast

Gluten-Free Vegan Vegg French Toast

What did Zaedyn think of The Vegg? …

Original Vegan

I obviously misread the note about serving 3-4 people and should have made about half the amount. David was excited to try Veggs on toast as eggs on toast used to be a favourite so I decided to use the rest of the mix for this. I was getting the tofu out and ready to make Scrambled Veggs when I realised that I had put a lot of cinnamon in my Vegg mix. The only problem with this is that David isn’t a huge fan of cinnamon. He didn’t notice it in the french toast, but it had a much stronger taste in the Veggs. However, this turned out to be quite an eggy texture and taste that can definitely replace scrambled eggs. Just break the tofu in small pieces and add The Vegg. David preferred to have them plain, but I think that they would taste much better with lots of veggies added in!

Scrambled Veggs

I made a big jump and tried to make a dessert that I really used to love, chocolate souffle. I wasn’t quite sure how The Vegg would work with this, and I adjusted a recipe that used ingredients I would use including coconut flour and coconut oil. I was a bit disappointed when it didn’t quite work, but that doesn’t mean it won’t with a few adjustments. Either way, the smell of chocolate filled the air, and we used fresh strawberries to enjoy this chocolatey dessert. I will keep using The Vegg in my attempt to recreate recipes that call for eggs. I might leave the souffle for now though!

Vegg Souffle

If you are a blogger, Rocky is still looking for a few more people to test and review The Vegg. Until the end of December you can submit ‘original’ recipes for your chance to be part of the first Vegg cookbook. If you are just excited about The Vegg, you can try out this egg-free yolk replacer available in the US and online and look forward to the cookbook to be released in late 2013.

Where can you buy The Vegg?

http://www.thevegg.com/retail.html

Where can you find Vegg recipes now?

http://www.thevegg.com/

http://www.thevegg.com/recipes.html

https://www.facebook.com/pages/The-Vegg/153553571377777?fref=ts

The Vegg & Raw Foods

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I realise that a few of you might be curious as to what I have been doing with The Vegg, but I am still exploring a few ideas that I have in mind. You will have to wait and see what that might be. For now, here is a quick snapshot of our Vegan French Toast and Scrambled Veggs we made last week.

Veggs

Shifting away from The Vegg, below are some beautiful raw, organic, gluten-free, vegan foods that we made today. I will explain more about these dishes soon.

Raw Foods

The World’s First Vegan Egg Yolk

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vegan egg

Look what I have just received from The Vegg, the world’s first vegan egg yolk! That’s right. Not just an egg replacer, but an egg-free “egg”. My egg replacer if needed is usually chia seed, and I suppose I ignore recipes that depend on egg. Replacing ingredients in “typical” recipes to make them vegan and gluten-free ended up far too complicated. I have had much more success with my raw vegan recipes. However, I am now very curious about this new vegan “egg” yolk that traveled from Pennsylvania to New Zealand. Anyone else curious?

French toast? Quiche? Scrambled Veggs? Vegg pancakes? I am not someone who misses eggs, but I see the possibilities and keep trying to decide what I should make. Hopefully something delicious and unique.

I am really excited to experiment with this new & very different product than what has previously been available. I feel pretty special to be given the opportunity to review The Vegg and would love to hear from you if you have any requests on what you would like to see me make. Whether you are a vegan who misses eggs and recipes with eggs, or someone just curious if this product actually tastes like an egg, I would love to hear from you.

Oh, and besides helping caged hens through providing an alternative egg, 10% of net sales from The Vegg are donated to Compassion Over Killing. So buying The Vegg helps to support animals, but is it as yummy as people are saying? Make sure to LIKE Arohanui Vegan Love on Facebook so that you can find out when I post my review.