Vegan Loco Moco w/ The Vegg

After being away from home for almost three months, I had to come back and get my local kine grindz on. Nothing hits the spot warmed by comfort food like a Loco Moco. The Loco Moco is a popular plate lunch devoured in Hawai’i, typically consisting of two scoops of rice, a burger patty smothered in brown gravy and a fried egg on top. Until the genius of Rocky Shepheard, inventor of The Vegg, it was nearly impossible to create a convincing vegan sunny side up egg. The Vegg delivers a savory, runny yolk perfect for this ono-licious local favorite.

After playing around with different recipe formulations/methods, I decided on this version of molecular gastronomy to produced a fried Vegg. It does require a bit of technique and patience to master the magic making of both the yolk and the white. If you love eggs but cannot eat them due to dietary restrictions or conscious choice, this process is so worth it.The results will surprise and amaze you. You can make the yolks a day in advance and store them in a water bath until ready to use. Store yolks in airtight container and use within two days. Whites can also be made in advance and stored in an airtight container for two days.

Vegan Loco Moco

by Veggietorials

Prep Time: 20 minutes

Cook Time: 10 minutes


Ingredients (4 servings)

For the gravy

  • 2 tablespoons butter alternative
  • 2 tablespoons flour (GF note below)
  • 1 1/2 tablespoon no-chicken broth
  • 2 cups hot water
  • 1 tablespoon ketchup
  • 1 teaspoon vegan Worcestershire sauce
  • 1-2 teaspoons soy sauce or tamari (GF)
  • black pepper
  • Substitute arrowroot powder or the thickener of your choice for gluten-free option

For the Vegg whites

  • 1/2 block silken (extra firm) tofu (6oz)
  • 1/2 cup unsweetened coconut milk
  • 1 tablespoon + 1 teaspoon Mochiko (sweet rice flour)
  • 3 teaspoons potato starch
  • 1/2 teaspoon truffle salt
  • food processor or blender
  • omelet pan
  • Truffle salt will give the whites a very convincing “egg white” flavor. Truffles are similar to mushrooms and bring subtle umami quality to the whites. You can experiment with different types of salt and adjust to your taste.

For the Vegg yolk

  • 2 tablespoons The Vegg
  • 1 1/4 cup filtered water
  • food processor or blender

For the speherified Vegg yolk

  • 5 grams food grade calcium chloride
  • 500 ml room temperature filtered water
  • glass with small diameter
  • waterbath


For the gravy

Heat butter alternative and flour in a pan on medium heat until the flour becomes a golden tan color, about 3-5 minutes, stirring constantly.

Dissolve bouillon in hot water to make broth. Add 1 cup of broth slowly to the pan. Whisk until smooth and no lumps.

Add more broth if necessary to achieve desired thickness.

Mix in ketchup, Worcestershire,soy sauce and black pepper.

Adjust seasonings to taste.

For the Vegg whites

Combine all ingredients in food processor.

Blend until smooth and creamy.

Mist omelet pan lightly with olive oil. Heat on med high.

Spoon 2 tablespoons of the tofu mixture into the pan and spread in an even layer.

Cook on high heat for 45 seconds, then drop down to medium heat.

When edges start to look translucent and have little air bubbles forming, they are cooked. Approx. 2 minutes.

Flip and cook for 2 minutes.

Do not over cook or they will look too dark.

For the Vegg yolk

See video for spherification process

You can purchase The Vegg – Vegan Egg Yolk online or retail stores

© 2012 – 2013, Veggietorials. All rights reserved.Use of any content or image requires a link back to the original post


  1. Wow, how interesting! I love the idea of using black sea salt giving a sulfur “eggy” taste … nice blog, too!

  2. So cool!!! Great job, really creative.

  3. That looks really nice. I am changing yo Vegetarian. Have 3 kids. Not sure what are nice recipes gor them without meat.

    • Aloha Betty, Mahalo for stopping by!I’ve been getting a lot of requests for kid friendly veg*n recipes and I’ll be working on video series soon, stay tuned 🙂

  4. Christine says:

    your egg white looks way more delicious than the vegg sites original one with konjac. have you tried their preparation? just wondering how they compare

    • Aloha Christine, I have experimented with the konjac egg whites but they didn’t taste as good (to me) as the mochiko version. The texture was not convincing either. I know that Rocky has been working to perfect the Vegg white and said he will share it soon.

  5. Lisa Petr says:

    I can’t have tofu, what would you suggest to use in place of that for the egg white recipe?

    • Aloha Lisa! The creator of The Vegg has been experimenting over on their Facebook page but the successes have all been with yuba (soy).If you are willing to play with molecular gastronomy, you can create the white with almost any ingredient you fancy. But for the home cook, it will be more challenging to create a convincing egg white alternative with anything but soy. You can try coconut flour or potatoes but the texture will be more like a pancake than an egg white.I wish I had a better answer for you. If you experiment, please let me know what you come up with 🙂

  6. Hi 🙂 question: what can I use instead of calcium chloride?

    • Unfortunatley, calcium chloride is necessary for the science of molecular gastronomy to work. If you don;t want to spherify the yolk, you can just mix up some Vegg yolk, pour it over and it will still taste delicious 😉


  1. […] featuring Korean dishes. Maybe I’ll start with Bi Bim Bap, now that I’ve perfected the vegan fried egg, then move on to Puchim and JapChae. Picked up this awesome stone bowl and some kimchi at Palama […]

Leave a Reply