What the Vegg?!

For all you vegans out there who have been hiding under a rock, there’s a very new exciting product in town…The Vegg.

“What’s so exciting about this?” I hear you cry.

Well, The Vegg is the first all vegan egg yolk replacement.

“What?? That’s nothing new! You stupid out of date Vegan!”

Now, now. Enough of that. We’ve had egg replacer powders for use in baked goods for a while now, but never something that replicates a real egg yolk.


Ha! See! Are you excited now?? You should be, it’s pretty fantastic.

Rocky, the genius behind The Vegg, was nice enough to send me a sample pack of this all the way from the US and I’ve been experimenting with it over the last few weeks. Today I managed to make a dish that blew my tiny mind. I made a Tofu Benedict with a Veggy Hollandaise Sauce. It was awesome and I’ll post the recipe at the end of this review, but for now, here’s a cheeky preview:

Tofu Benedict with Veggy Hollandaise Sauce

Because I didn’t want to waste any of this precious powder, I did a fair bit of research before using this product and there’s a few important things you need to know before you start using The Vegg. The product was originally intended to be mixed with one litre of water to make around 30-40 yolks all in one go. So, when looking at the recipes on the website, if they call for say 1 tbsp of Vegg, it means 1 tbsp of the mix you’ve made up of Vegg, not 1 tbsp of the powder. You can make up smaller amounts of Vegg by mixing 1 tsp of powder with 1/4 cup of water to make 2-3 yolks worth, which is what I did.

The other tip for using Vegg is that it must be blended. Do not try and mix this by hand, it just won’t work. And if you don’t have a hand blender or small food processor you will need to make the entire mix of Vegg in one go because small amounts won’t blend properly in large food processors.

The first thing I made with this was a classic tofu scramble. I chopped up some onion, crumbled up some firm tofu and fried it in a little oil. I then made some Vegg mix and added it to the pan. It took quite a lot of Vegg to make the tofu taste ‘eggy’ and I have to admit, I doubted the product entirely when I first tried it. I probably ended up making around 6 yolks worth to get it to my liking. It was good when it was done though.

The biggest success was the Hollandaise Sauce I made. It was ace and it’s left me with the urge to make some more Veggy dishes. There are plenty of ideas on the website. There are even people making vegan egg whites to pop the yolk inside to make vegan fried, boiled & poached eggs. Very interesting and tempting, but I can’t be bothered faffing about with all that. I might have to actually purchase myself a vegan egg cup so I can have Vegg and Soldiers. Imagine…a VEGAN with an EGG CUP. What is the world coming to?!

Seriously though, now you egg eaters have no excuse. It’s time to ditch those chicken periods and go vegan!

You can purchase The Vegg in the UK from:

Vegan Store
Veggie Stuff
Cream Supplies

More info on: www.thevegg.com 

Tofu Benedict

  • 1 block of firm tofu
  • 1 recipe of tofu marinade
  • 1 recipe Vegg Hollandaise Sauce
  • 2 English Muffins
  • 1/2 large tomato or 2-3 small tomatoes, sliced
  • Fry’s Polony (optional), sliced
  • Mushrooms (optional), sliced & fried
  • Fresh Parsley

For the marinade:

  • 1 tbsp soy sauce
  • 1/2 cup veggie stock
  • 1/4 tbsp arrowroot
  • 1/2 tsp mustard powder
  • 1 tbsp cider vinegar
  • 1 tbsp olive oil

For the Hollandaise Sauce:

  • 2 tsp of Vegg powder
  • 1/2 cup water
  • 1/2 cup soya butter, melted
  • 1/2 tsp dijon mustard
  • A few dashes of lemon juice
  1. Firstly you want to get the tofu marinating. Mix all the ingredients for the marinade together. Press and slice the tofu. Cut into circle shapes with a cookie cutter (should make 4) and pop in a container to marinate for at least 1 hour. Overnight is better.
  2. Next you want to get the sauce together. Blend the Vegg powder and water together for 15-20 seconds, until there’s no lumps and it’s completely smooth. Add the melted butter, mustard and lemon and blend again until combined. Set aside until you need to heat it up.
  3. Prepare the muffins by slicing in half and getting them ready to toast. Slice up your polony, tomatoes and mushrooms if using. Chop the parsley.
  4. Once the tofu is ready, heat some oil in a pan and fry until each side is crisp and golden (10-12 minutes approx) After 5-6 minutes add the mushrooms (is using) to the pan and fry.
  5. While you’re cooking the tofu, heat the Hollandaise sauce up on a low heat. Mine jellified a bit while it was hanging around so I whisked it back into shape, leaving me with a nice smooth sauce. 
  6. Toast your muffins!
  7. Now all you have to do is put it together. You want to start with 1 slice of the muffin, place the tomatoes on top, then the slices of polony, then the mushrooms and finally the crispy tofu. Pour the Hollandaise sauce on top, scatter with parsley and season with salt and pepper.
Looks tricky but was actually very easy to make and put together.

Tofu Benedict with veggie sausage, mushrooms & hash browns

Serves 4


2 thoughts on “What the Vegg?!

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