- Food and Cooking
The Vegg - The World's First Vegan Egg Yolk - Recipes & More
What The Vegg Is And Why It's A Big Deal
If you are vegan or have an egg allergy, you already know that egg yolks are usually out of the question and recipes with egg yolk in them are something that range from somewhat difficult to dang near impossible to replicate. Egg whites are easily replaceable with products like Egg Replacer, and there are food substitutes one can use to replace egg yolk in baking recipes and such. But it never quite looks the same, nor does it taste the same (if you've had egg before). That is, until now...
The Vegg is an egg yolk replacer made of a powdery substance that, when mixed with water and another thickener of your choice, can be used in recipes the very same way regular egg yolks are. There's even a way to shape it like a regular egg yolk to be used in certain recipes. Not to mention, it tastes very similar to an egg yolk as well.
Interested in learning more? Scroll down and read more...
Photo of fried "Vegg" yolk is originally from TheVegg.com (but is no longer on the website, now).
The Vegg - Ingredients
Fortified nutritional yeast, (dry yeast, niacin, pyridoxine, hydrochloride, riboflavin, thiamin hydrochloride, folic acid, B12), sodium alginate, black sea salt and beta carotene.
This webpage was first made in 2012. Back then, the product did not have any issues with cross-contamination. But now that it is more popular, it's mass-produced in a factory where cross-contamination will be an issue for people with severe allergies (like myself). Plus, the phenylalanine is an issue for those that cannot metabolize it. I'm very disappointed by this and feel that this completely defeats the purpose of the product, so I understand if some people refuse to use it knowing this. I cannot use it in its current form, but thankfully I still have the old versions of the Vegg that were not made in a factory with all these allergens.
If this changes anytime soon, I will update this section with new information.
How To Use The Vegg Properly
It's recommended that you mix the entire package of Vegg with 1 liter of water. But you can also mix 1 teaspoon Vegg powder with 1/4 cup of water (for 2-3 yolks) if you have small mini-blender that can mix small amounts. (I always mix small amounts and NEVER the whole entire package, as I don't cook or bake with the Vegg often enough to use it up quickly enough before the Vegg mixture goes bad.)
Unless you are "spherify-ing" the Vegg yolk to eat alone, you will always need to mix The Vegg with another thickener. The results will be runny otherwise. Mixing The Vegg by hand is also not suggested. You will get the best results with a blender.
The Vegg can be refrigerated for up to 2-3 weeks, and even longer if frozen. But remember to re-blend the mixture before each use.
One more tip directly from the official Vegg website: "For sweet recipes that involve baking or frying you may substitute vegan milks for water as the liquid that is to be mixed with The Vegg powder. This will make a thicker yolk mixture texture, i.e. French Toast, cake mixes, etc."
All tips were taken from TheVegg.com's Tips Page. Photo/still/screenshot of "spherified Vegg" yolks courtesy of "The Vegg - Spherification Process" video (see below).
The Vegg - Spherification Process - Option #1 - Just want a good old vegan egg yolk by itself? See the video below...
This is one of 2 ways to spherify Vegg mixture into a yolk.
NOTE: They do not tell you how to make the calcium chloride solution in the video here. But thankfully, another vegan cook, Veggetorials, does in this video. You'll need 1 gram of calcium chloride per 100ml of (filtered) water. So if you use 300ml of water, use 3 grams of calcium chloride. In the Veggetorials video, she uses 5 grams of calcium chloride for 500ml of water. When I tried this spherification process, I only used 1 gram of calcium chloride in 100ml of water. But I was only making 3 egg yolks, and so I didn't want to waste calcium chloride.
I should note-- although both videos make it look easy, if you mess up any part of the spherification process (i.e. don't use the right amounts of water or calcium chloride, or use the right amounts of each but too much of it in the glass, or you don't swish the calcium chloride around before adding The Vegg mixture) and/or mess up your Vegg mixture (i.e. too watery or too thick), you will not get nice, round yolks like they have. And I have messed it up several times, trust me. I've done it right a few times, too, but still.
Also should note that you might actually want to leave the yolk in the cold water when you go to refrigerate it. This will help it keep it's shape, as it might flatten otherwise. (If you're freezing your yolks, put them in the freezer IMMEDIATELY, and it's probably best to have each yolk in it's own small container so they don't freeze together.)
Anyway, watch science in motion below!
P.S. If this spherification process is initimidating and/or proves to be too much for you, skip to The Vegg - Spherification Process - Option #2 (much easier in my opinion).
The Vegg Recipes - Video Tutorials on YouTube - Don't know where to start with The Vegg? Check out the recipe tutorial below...
The following videos are from the maker of The Vegg, Rocky Shepheard, and vegan cook vlogger Veggetorials. You can use The Vegg in other recipes as well. The videos below are just some ideas to help you get started with The Vegg!
The Vegg Recipes I've Tried
More recipes (and photos) will be added in the future...
NOTE: Vegg recipes below are from The Vegg recipe page unless otherwise noted...
Vegg French Vanilla Ice(d) Cream - The first time I made this recipe, it didn't have enough sugar in it, honestly. So I adjusted the 1/2 cup of sugar to be 1 full cup. Tasted a lot better the second time around. (P.S. - I used vegan sugar instead of the usual white processed sugar, in case anyone was wondering.)
To Die For Vegg French Toast - This is another recipe I've made twice, and another recipe in which a little extra sugar doesn't hurt. I followed the recipe as written and added maybe 1/4 cup of vegan sugar to the mixture the second time around. I used vegan spelt bread, and it tasted just fine.
Salted Butter Caramel Ice Cream (recipe here) - This was a recipe I had to adjust a quite a bit. It calls for actual eggs, but I just used The Vegg mix instead, making enough for about 6-7 small egg yolks (figuring that would be adequate and equal to the five large egg yolks this recipe calls for). You don't need to spherify the Vegg into yolks like I did (unnecessarily), as the recipe also says to whisk the eggs. Just whisk the Vegg mix a little and follow the recipe the rest of the way. I did add a bit of agar powder to the mixture once all the other ingredients were mixed together and cooking in the saucepan. I think the agar helped thicken the mixture some. Aside from the Vegg and agar, I also swapped out the butter and replaced it with vegan margarine, replaced the milk with soymilk, and the heavy creamer with Silk soy creamer (made up of 2/3 cup creamer & 1/3 cup canola oil to make it "heavy" cream). Also used vegan sugar here, too.
When the ice cream was finally done and frozen, and I tasted it... I didn't like it. I don't know if I maybe burnt the caramel without realizing it while cooking it or if it's because I'm not used to the taste, but it tasted... I wanna say bitter, but not really since there was so much sugar in it. Hard to explain, especially since I was continuously tasting it throughout the cooking process (and every time I tasted it, it tasted pretty good, even just after I took it out of the ice cream maker). Not sure what happened.... At any rate, I will probably have to put this in a vegan milkshake once or twice a week to get rid of it without wasting it, as I don't think I'll be eating anymore by itself. But it was nice to be able to try something new and easily "veganize" a recipe that I wouldn't have been able to otherwise without some help from The Vegg.
What do you think of The Vegg?
The Vegg - Spherification Process - Option #2 - Silicone Sphere Molds - A Better Option...
I think the easiest way to get the yolk you want without using the calcium chloride is to simply buy silicone half sphere or whole sphere molds to pour your Vegg mixture into, then refrigerate or freeze them at least overnight. (The half sphere molds are for baking and can probably be refrigerated [some can even be frozen]; most of the whole sphere molds are ice trays [some aren't].) You can refrigerate or freeze these, and because they're silicone, they can be bent or twisted easily without breaking (which you'll definitely need if you're freezing your Vegg yolks and want them to pop out more easily).
Another thing -- while you obviously will want molds with cavities that are average egg size (to store Vegg yolks for baking/cooking), if you're using these to make standalone Vegg yolks to fry or cook otherwise, the size of the yolk might not necessarily matter. For example, you can make a really large fried egg if you want, or make smaller Vegg yolks for your little ones (if you have any).
Anyway, look through the sphere molds below and take your pick of whatever you'd like. ;)
The Vegg - Where (Else) To Buy It & Recipe Links
U.S. Stores That Sell The Vegg:
Places To Buy The Vegg Online in the United States (NOTE- if the webstore is an online extension of a physical store, then they have The Vegg in their store as well [or they can order it in at the very least]):
- Viva La Vegan Grocery/ ShopHumanitaire.com
Stores In Other Countries That Sell The Vegg:
- Spoon Vegetarian Butcher in Australia
Places To Buy The Vegg Online Elsewhere in the World (NOTE- if the webstore is an online extension of a physical store, then they have The Vegg in their store as well [or they can order it in at the very least]):
The Vegg Cookbook
In Spring 2013, The Vegg Cookbook made its debut! It is a collection of recipes from fans of the Vegg. Recipes for breakfast dishes, main dishes for lunch or dinner, and desserts are included. I went ahead and bought the book, and I have yet to try any recipes outside of what was already listed on the website (like the French Vanilla Ice Cream). But when I do, I'll post them here.
Meanwhile, you can find the cookbook at the following websites:
If you have a recipe suggestion or you voted in the poll above but wanted to elaborate on your thoughts about The Vegg, leave a comment below. Or just leave a comment if you have questions about The Vegg.
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