The powder is made from nutritional yeast, sodium alginate, black salt, and beta cartone. It was co-created by Rocky Shepheard, who's been working on perfecting vegan egg yolk for years. In 2009, Rocky emailed me his recipe for vegan egg yolk and I posted about it here. That recipe was delicious, but it wasn't quite spot-on for texture. Now, it's perfect! I doubt an omni would be able to tell the difference. Here's what the yolk looks like after the powder is blended with water:
The Vegg folks sent me a free sample, so I tried it using a couple of the recipes on The Vegg's website. First, I tried the Vegg Tofu Scramble with Veggie Bacon:
Basically, you make a tofu scramble as you normally would. I added my homemade tempeh bacon too. And then you pour the Vegg yolk over the scramble and let it cook up like scrambled eggs. It really adds that real egg taste and texture to your scramble!This morning, I made Vegg French Toast:
Look at the crispy bits on that toast! The Vegg yolk is mixed with soymilk and the bread is dipped and fried. The yolk fries up exactly like real egg yolk in a French toast batter. It tastes more like traditional French toast than any vegan recipe I've ever tried.Other recipes on the Vegg website include a frittata, egg noodles, hollandaise sauce, custard, caesar salad, and even cake! Yes, you can substitute Vegg yolk for egg yolks in cake recipes! And unlike Ener-G, this stuff actually tastes like eggs!
The best part? 10% of all sales are donated to Compassion Over Killing! You can order The Vegg at most major vegan online shops, like Vegan Essentials and Food Fight Grocery.
By the way, I won't be posting again until Sunday night. I'm spending the next few days at the Farm in Summertown helping out with the photo shoot for my cookbook. Yea!!!!!!!
