The Vegg is the world’s first vegan egg – and a product I’ve been excited about ever since I heard about it! I knew it was something that we’d want to try, particularly because Melissa loves to cook weekend breakfasts for us. I purchased a packet at the Vegetarian Food Festival last weekend from the Vegan Bodega, excited to see what was in store for us.
The Vegg is completely cholesterol free, gluten-free, no trans fats, ten calories per serving and 10% of the proceeds from each purchase goes straight to Compassion Over Killing, a great animal advocacy group. You can use The Vegg in any recipe that calls for eggs.
Yesterday was the day! We were going to try the Vegg! Melissa decided to make french toast, as that is one breakfast dish that we both love and have missed (french toast with just soy milk is not the same).
Here is what you will need:
Melissa’s Vegg French Toast
- 2 tsp Vegg*
- 1/2 c. water*
- 1/2 c. soy milk (or other nut milk of your preference)
- 1/4 tsp vanilla
- Cinnamon to taste (a few shakes)
*as per Vegg’s website, 1 tsp Vegg powder + 1/4 c. water = 2-3 yolks
Combine the Vegg and water in a mixing bowl until smooth (10-15 seconds)
In a separate, shallow bowl, combine soy milk, vanilla, & cinnamon and mix thoroughly. Add Vegg mixture.
Coat both sides of your favorite kind of bread with the french toast mixture.
Coat your pan with your favorite vegan butter (we love Earth Balance) on medium-high and place your french toast in the pan to cook.
Cook for a few minutes on each side, until golden brown.
Serve with real maple syrup and your favorite vegan sausage.
This product has revolutionized the vegan breakfast! Now we can enjoy our french toast the way we did when we were kids, a beautiful french toast crust with NONE of the guilt about supporting the egg industry. Hats off to you, Vegg, for creating such a fantastic product.
Nice! I’ll have to try this vegg. Wonder where we can buy locally…
Roots Markets and Pangea
I tried out your recipe. It turned out great.
http://vegcoast.com/2013/10/26/vegg-vegan-egg-yolk/
Thank you so much!