The Vegg Vegan Egg Yolk (Jar)

Product Description

The world's first vegan fried egg! A brand new incredible, edible egg-free product has just hit the market, making vegan eating even easier and tastier than ever before. The Vegg is a versatile egg yolk replacer that can be used (instead of egg yolks) in a wide range of recipes, and you can even use it straight as a liquid “yolk” for dipping! (Get your copy of The Vegg Cookbook here).

The Vegg is all-vegan, which is great news for the more than 250 million egg-laying hens in the US, most of whom spend their lives intensively confined inside barren wire cages. And since it’s made using 100% plant-based ingredients -- fortified nutritional yeast (dry yeast, niacin, pyridoxine hydrochloride, riboflavin, thiamin hydrochloride, folic acid, B12), sodium alginate, black sea salt, beta carotene -- it’s also 100% cholesterol-free, which makes it heart-healthy, too.

170g. Ingredients: Nutritional Yeast Flakes, Sodium Alginate, Kala Namak, Beta-Carotene.

Vegan. Gluten-free, cholesterol-free.

Blend contents with one liter of water. For Vegg users who wish to not mix all at once, use this conversion: Blend 1 teaspoon of The Vegg powder with 1/4 cup water equivalent to about two to three yolks.

Vegg Recipes

VEGG PAN FRITTATA - by Sandy DeFino/Rocky Shepheard
In a small bowl add 1 cup Vegg Yolk. Stir in 3/8 cup of tapioca flour. Mix in 2 cup of pre-cooked rice. Add 1 cup of chopped uncooked spinich (with stems removed). Add chopped sun-dried tomatoes and leaks (or other chopped veggies), salt and pepper, as desired. Put in baking pan and top with bread crumbs and margarine. Bake for 25-30 minutes at 400 degrees F.

FRENCH TOAST INSTRUCTIONS: In a bowl, whisk together 1/2 cup Vegg yolk mixture with 1/2 cup soy milk. Whisk in 1/2 tsp cinnamon. Dip 6 slices vegan sour dough or french bread (both sides) in mixture. Brown in a pan in vegan margarine. Serve with maple syrup and fruit.

SCRAMBLED VEGGS - by Rocky Shepheard
Cut up into small pieces and brown 1/2 pkg LiteLife Smart Bacon. Set aside. Break up a 15 oz pkg extra-firm tofu into scrambled egg sized chunks (variety of sizes is desirable). Cook in pan without adding oil or liquid for 5-10 minutes until browned. Add vegan margarine and cook a few more minutes. Add 3/4-1 cup of Vegg Yolk. Cook until desired consistency is reached. Add bacon, stir, and serve.

 Blend 3 T Vegg yolk, 1/8 tsp dijon mustard, 1/2 T fresh-squeezed lemon juice and 1/4 cup melted vegan margarine. A few drops of hot sauce is optional. Chill until desired consistency is achieved. Note: Hollandaise sauce is notoriously difficult to make because the egg yolk tends to scramble when heated. The Vegg Yolk does not scramble when heated.

Please note: Prices and stock levels may differ between our Online shop and our Sydney, Melbourne, Brisbane & Canberra shops.