This giveaway has closed. Congratulations to Amanda Thomas!
I’m elated, dear readers, to host Farmers Market Vegan’s second giveaway—an exciting one, indeed. One lucky reader will receive a copy of The Vegg Cookbook: Egg-Free Cooking Uncaged, as well as two packets of The Vegg Vegan Egg Yolk. Click the above link or the link at the bottom of the post to enter to win these top-notch prizes. The giveaway will close at 12:00 a.m. EST on Tuesday, January 21, and I will announce the winners later than day.
I first encountered The Vegg this past summer while interning with the animal advocacy non-profit Compassion Over Killing, who provided much support and promotion for the 2012 launch of the vegan egg yolk. (The below opinions of The Vegg, however, are completely my own and not in any way influenced by my work with COK). While I sold many a packet of The Vegg to enthusiastic patrons of the events at which COK tabled this summer, I didn’t have the chance to experiment with it myself until Vegg developer Rocky Shepheard contacted me about reviewing his cookbook on the ol’ blog. Needless to say, I responded with an earnest “yes,” and here I am today, writing this post, regaling the wonders of The Vegg, right now at this very moment…you get the picture.
Longtime vegan and animal rights activist Rocky Shepheard began tinkering with a recipe for a vegan egg yolk in 2010 after reading an April Fool’s Day article about a commercially available vegan fried egg. Two years later, Rocky had transformed a joke into a reality and introduced The Vegg onto the market, giving the over 280 million egg-laying hens in the U.S.—most of whom spend their lives intensively confined inside barren wire cages—something to cluck about. With the appearance, texture, taste, and even smell of a chicken’s egg, The Vegg provides a cruelty-free replacement in any traditionally egg-based recipe—French toast, omelets, hollandaise, crème brulee, breaded and fried foods, you name it. While The Vegg cannot provide the functional properties of eggs in baking, it can enhance any sweet (or savory!) treat with a rich, surprisingly accurate eggy flavor. Hesitant at first to try The Vegg based upon my assumption that it contained questionable ingredients, I happily discovered that The Vegg comprises of nothing more than fortified nutritional yeast (get yer B12 here, kids!), seaweed-derived sodium alginate, and black salt (which imbues The Vegg with its characteristic eggy aroma and flavor). An egg yolk free of cholesterol, gluten, soy, GMOs, and animal suffering? Yes, please.
Released the year following the launch of The Vegg, The Vegg Cookbook features nearly 70 vegan recipes from Rocky, Sandy Defino, and food-blogging fans of The Vegg that highlight the versatility of the vegan egg yolk. Divided into three sections—Morning Medleys, The Main Dish, and Sweet Satisfaction—the cookbook features such tantalizing recipes as The World’s Best (and Most Realistic) Vegan Fried Egg, Tangerine French Toast, Vegg Tempura, Artichoke-Tomato Quiche, Mom’s Sour Cream Coffee Cake, Banana Cream Meringue Pie, and more. For my foray into the world of The Vegg Cookbook, I chose to sample one recipe from each section of the book.
One important requirement for successful use of The Vegg in all recipes, however, involves blending the powdered vegan egg yolk with either water or plant-based milk (depending on your recipe) in a mini blender or food processor, since blending by hand will yield less-than-smooth results. I own a mini food processor that works quite nicely for The Vegg, though I’m sure a spice grinder would also do the trick. During the blending, you’ll begin to freak out about the eggy aroma emanating from your blending apparatus. Upon my first blending endeavor, I sprinted into the living room to fetch my father, forcing him to stick his nose into my mini food processor. He agreed as to the accuracy of the smell…though perhaps without my same level of enthusiasm.
I first tried out the Crème Brulee, submitted by none other than Erin Wysocarski of the fabulous vegan blog Olives for Dinner. The recipe involves combining a blended Vegg-water mixture with coconut milk, sugar (I used maple sugar), and vanilla, then simmering the mixture with agar powder to impart a gel-like consistency. While my use of maple sugar didn’t produce the satisfying crackly crust akin to crème brulees, the finished dessert otherwise proved immensely successful. Creamy, eggy, and just sweet enough with an oh-so decadent mouthfeel, the crème brulees had my parents raving for days after licking their ramekins clean.
Venturing into the cookbook’s savory territory, I whipped up the Vietnamese Pancakes with Veggies & Herbs, courtesy of Nancy Montuori Stein of Ordinary Vegan. The thin, crepe-like pancakes contain rice flour, a blended Vegg, turmeric, and coconut milk, providing a bright yellow, satisfyingly squishy wrapper for the brightly flavored shredded veggies and herbs inside. Topped with a spicy-sweet dipping sauce, this recipe yielded a gorgeously hued dinner with a flavor-packed punch, though the egginess of The Vegg didn’t come through in the pancakes as much as I would have liked.
My Vegg Cookbook review endeavors ended with a version of the Scrambled Tofu from Helen Rossiter of Lots of Nice Things. The original recipe seemed to me as a template of sorts, containing only a blended Vegg, tofu, and scallions sautéed together. To spice up the dish, I borrowed the seasonings from Janet’s Dillicious Tofu Scramble and added shredded brussels sprouts and shiitake mushrooms to the mix, serving the scramble alongside a pile of roasted potatoes. I’m uncertain if I added a touch too much turmeric or if I failed to adequately cook the blended Vegg into the dish, but something seemed off both flavor- and texture-wise in the finished dish. Probably due to my mistake, the shortcomings of the tofu scramble should in no way dissuade you from the merits of this cookbook (but should perhaps dissuade you from using a heavy hand with turmeric…).
With half of a packet of The Vegg still left after my experiments, I’m excited to try out some more recipes from the cookbook. However, I’m even more excited for you to familiarize yourself with The Vegg and its cookbook! For your chance to do so, be sure to click on the link either below or at the top of the post and enter the giveaway by 12:00 a.m. EST on Tuesday, January 21. Happy Vegg-ing!
***NOTE: This giveaway is open only to U.S. residents.***
This giveaway has closed. Congratulations to Amanda Thomas!