Behold, The Vegg!

Prepare to have your mind blown by The Vegg – Vegan Egg Yolk. This is not the egg replacer that only binds things together but tastes like the cardboard box it came in. No, this is rich, yolky goodness that begs to be mopped up with a piece of toast an savored. My life as a plant based foodie is now complete.

*If you have a request for more recipes with The Vegg, leave me a comment and let me know what you’d like to see me make next.

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Comments:

  1. Thanks for posting! That’s super useful. I’m with you, this is one thing I’ve been missing as a vegan, so I can’t wait to try it!

  2. Aaron K-Chen says:

    This sounds amazing! I would be really interested to see how you could make egg tars/蛋挞 with the vegg; having just recently gone vegan, and coming from a Hong Kong family background, that is definitely one of the things that is hard for me to leave behind!

    • I’ll be working on the recipe soon! I was drooling over some of those tarts at dim sum this past weekend 🙂

  3. Ah! Super informative product review! You covered all of my questions plus some! I totally remember the egg custard tartlets and am at the edge of my seat in anticipation for your future recipe 😀

  4. My husband and I tried to make a vegg in a frame this morning, using just plain Vegg. It didn’t quite work out…I now realize we’d need to add something that would thicken the mixture. Any suggestions? Thanks!

    • Aloha Sarah, I haven’t tried it myself yet, but I think mixing in one teaspoon of arrowroot or cornstarch to the 3/4 cup of the prepared Vegg mixture might be a good place to start. So, blend the Vegg with water until it’s smooth, then add the thickener and blend again, then cook in your “frame”. I’m waiting for my next shipment of The Vegg to arrive so I can work on some new recipes. Let me know how it turns out for you!

  5. Elizabeth says:

    Does anyone know what stores carry the Vegg?

    Thanks

    • Aloha Elizabeth! You can buy it online at stores like Vegan Essentials and Food Fight Grocery. There is a full list of stores on thevegg.com

  6. Aloha Cobi 🙂
    I haven’t eaten eggs in over 13 years.
    Here’s what I miss : egg drop soup, various Japanese omelete dishes like tamagoyaki, ten don etc, French egg breads like brioche.
    Thanks for the tutorial….I have to try this!

  7. Hi There, I’ve just ordered the vegg and will be attempting a Scotch Egg vegan style very soon. I’m hoping to bake it in the oven with a 3 bean outer and plenty of fresh herbs. Do you think the yolk will remain runny or will it set?

    • Aloha Paul, I love the idea of a Scotch Vegg! Please send me a link to a photo once you’ve mastered it. The yolk will not set unless you add a thickener to it.

  8. Thank you so much for posting. I just received my Vegg, and I might try some stuffed french toast. I am so excited. Ditto to missing runny eggs to dip things in. (but alas I’ll never go back) great video. Just subscribed.

  9. Thanks for this film, I’ll be trying to make a poached Vegg soon and keeping an eye on your other posts! I tried using Vegg for the first time this morning to make French toast, and I’d just like to warn people – do not let the horrendous smell when you mix it up put you off! I nearly didn’t cook it (after blaming the cat for the smell) but I went for it, and it was amazing! Used cinnamon and syrup to finish it off. Good luck Vegging 🙂

    • Hahaha Sarah, it does have a very distinct sulfur smell.Are you going to try spherifying the yolk or just interested in “mix’n use” applications?

      • Hi, yes I’m going to give it a go the way you described in your Loco Moco recipe. I was so impressed by the way my French toast turned out, that I’ll do some experimenting with it! Thanks for the recipes! 🙂

  10. Good afternoon!

    I bought the Vegg product when I first heard about it and have been afraid to use it lol. I am going to attempt to make a vegan toll house pie this weekend. I’m wondering if I should just use Ener-G or the Vegg. Any thoughts?

    I’m glad I stumbled upon your blog!

    • Aloha!I am not a baker but with that caveat, here’s my answer: My experience has been that Ener-G is good for making things bind and rise a bit. For instance,when I made vegan Pan de Muerto, I used Ener-G. But when you want to create a rich flavor, I would use the Vegg. Keep in mind that the Vegg has no thickening properties/agents on it’s own, so it will not “set up” unless you add a thickener. Live on the edge and experiment and please let me know what the results are 🙂

  11. Update… so the toll house pie came out well except my dd used up all my flour and I could have used some more. One recipe didn’t fill an entire Whole Foods pie shell. I made double but didn’t realise my flour was all gone. In any event, I will just have to keep checking the flour bin LOL

    ALSO I keep forgetting to mention that if you want something like the vegg in a more spherical shape you could use one of those silicone egg poachers. It would work for lots of other items. I actually bought it for eggs lol Here is what they are:

    http://www.crateandbarrel.com/set-of-2-poachpods/s627367

    You can buy them lots of places, I didn’t buy them from CB but some kitchen store.

    Cheers and Merry Christmas!!

    • Mahalo for the update!Perfect timing because I have to take dessert to a potluck. Those egg poachers look pretty handy, adding them to my wish list and hoping I don’t get coal again this year. 😉 Merry Christmas!

  12. To answer one poster’s question, the vegg can taste like egg because of the black salt. Anyone missing that “egg” taste can use black salt to achieve the flavor. There’s all kinds of recipes online, even deviled eggs! Cruelty free, no cholesterol, so much healthier and still delicious! 🙂

  13. Just a random thought: isn’t one the main reasons for going vegan is that a conscious decision was made to not eat animal products? Then why would you indulge or crave the taste of eggs or egg based foods? I mean does this product provide much in the way of protein?

    • I think it depends on each individual’s personal motivation for changing their diet. My journey to a plant-based diet was more for health reasons first and foremost.The compassionate and ethical side of adopting a vegan lifestyle came later. In my opinion,these types of products are great for those that want to make the transition but are stuck on “I can’t give up eggs,cheese,etc”. And,as someone that likes to veganize traditional recipes, I’ve found the Vegg to be amazing in so many applications.It is not a significant source of protein but it does contain b12. But I totally get what you’re saying and I know plenty of vegans that eschew meat/dairy alternatives for the reasons you mentioned.I tend to enjoy many of the same foods I ate as an omnivore…I just choose a cruelty-free version now.

      • Hey..thanks for the response Cobi. I totally respect your choices. I just have a hard time when people ooh and ahh about how meat-like a subsitute product tastes and even their manufacturers are all about how you can’t tell the difference with our burger and a beef burger etc., etc., That said I love this site for the great reviews and learning about new vegan products on the market….Cheers….dgman

        • dgman, please remember that our memories are also tied in to our sense of smell and taste. I think if you dig deeper, you may find that many have significant positive memories associated with the dish, which is why they try to recreate the taste and smell as close as possible but in a way that adheres to their current values.

      • I agree. I think basically, just because you are vegan and conscious about animal cruelty doesn’t mean we hate “the taste” of them. I mean most vegans and vegetarians are brought up in an omnivore diets on the first place and switched to vegetarian lifestyle later on. Of course most of us would get used to it. Once we are off it, there must be the normal human temptation of food craving, everyone does. Even someone that brought up in a vegetarian diets since they were born by their parents, it’s a human nature to like and enjoy the flavor of cooked animal products. It’s hard to resist, let’s face it.. It’s our nature, the fanaticism of being human. That’s how I see it.. About health? Well my Mum just turned into vegetarian about a year ago due to health reason. She is 43 now, and she would like to take care of her health better. I think I agree with her, because when you are aging.. your metabolism is slowing down and the risk of having diseases is increasing. Cholesterol, high blood pressure, etc. Mum got tested of her metabolism about 3-4 months ago, and she is categorized with metabolism and the body of 25 years old women 😀

        • My mom is veg*n Mon-Fri since I’m back home with her to cook. Her doctors were so impressed with her latest lab results and told her to keep doing whatever it was she had changed. I hope your mom has had similar success <3

  14. Also, it’s not just that it tastes like meat/eggs/cheese…. but as Cobi said, these products have been great for some of my cooking for my daughter. Plus, even ten, fifteen years ago….you could not find ANY decent products that were vegan.

    It’s just another option but I do understand what you’re saying as that has also popped in and out of my feeble mind on occasion lol

  15. I plan to try making a soufflé! I’ll let you know how it turns out (or doesn’t). 🙂

    • PLEASE update me with how a soufflé turns out!I know that the Vegg is also working on a “baking” version of the product… not sure if that is meant to be more like an egg white.

      • I’m going to try it this weekend so I’ll let you know. And thannnnks for letting me know that the Vegg is working on a baking version. I’m still trying to get our co-op to carry the original! I’m pretty hopeful for my recipe. The whipped egg whites should be easy, it was just the egg yolk that always tripped me up.

  16. Vegan Japanese cotton cheese cake!! It’s so hard and needs combining many substitution, I failed the last time I did it. Also Chinese/Portuguese egg tarts 🙂

    • Aloha Jocelyn, I’ve been thinking about doing Japanese cheesecake. Any tips based on your experiment? I’m very close to having the egg tart recipe done. I always want it to be perfect before I share 🙂

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