Since I’ve became vegan, almost 16 years ago, I lost the count of how many recipes using dozen of eggs I’ve seen and how frustrated it was to think I couldn’t veganize them. I’m not a chef too and this makes things even harder when I’m in the kitchen. If you live in the US, you’re probably thinking that egg replaces are around for a long time and this shouldn’t even be an issue (but I’m sure it still is!). But I used to live in Brazil and now I live in Europe and, believe me, we have no egg replaces around. To make things even worst, most of the American vegan companies have no interest in sending products to European (or even Brazilian) websites for reviews because their products are not available in the market anyway. So I’m not used to writing reviews and will advert you that this post can be a total fail ;-P
In the end of last year I got a message from The Vegg and they wanted to send me a sample of they call “world’s first vegan yolk.” I was intrigued and even not being the biggest fan of real eggs before going vegan, I couldn’t resist to the idea of trying something that could mimic taste, smell and physical properties of the yolk. In their website you can even see an image of a perfect round “fried egg” (but it was kinda scary for me, I have to say). What I wanted to do was using it as an ingredient to dishes I was never able to do before.
My first attempt happened a few days after getting the package. I used it in a new experience making frittata. It worked fine but didn’t change that much the final result of the frittata I’m used to prepare at home. I’m sure it would be better if I had gone with omelete. But at the same time I didn’t want to cook dishes that are already in their recipe page. Challenging, have to admit. The Vegg stayed in my kitchen for a few weeks just waiting for me to get inspired to cook something else. In the fridge, another product that I’ve never cooked before was there, also waiting for weeks to be done: vegan calamari rings from Vantastic Foods. Why didn’t I cook them before? Because I wanted to do them using a fritter batter, of course! So yesterday, after finishing baby boy’s lunch I decided “today is the day” and prepared a fritter batter using The Vegg to go with my fake calamaris. It was a little bit of a mess in the kitchen because I hate deep frying food and decided to use just a little bit of oil do fry the battered calamaris. It worked fine but I’m sure they would look better if I had deep fried them. Having said that, my final opinion is: The Vegg smells, tastes and looks like egg yolk. Calamaris were delicious and we had an amazing lunch. Perfect for savory dishes.
Another great thing about The Vegg is that it is available in the UK, Europe and Australia. Check their website for information.
Here’s my recipe for the fritter batter:
The Vegg Fritter Batter
1 cup water (or vegetable milk)
2 tsp The Vegg
1 1/2 tsp baking powder
1⁄2 cup all-purpose flour
2 tsp oil
Follow their instructions of not mixing by hand and use a blend or mixer. Add the water and oil to the mixer and the solid ingredients (flour, The Vegg and baking powder) and mix it for 30 seconds. Dip the pieces of calamari (or onion rings, mushrooms, etc) and after it, cover them with bread crumbs and (deep) fry them until they are golden and crispy.
I still have more of The Vegg to use and I will make something sweet. I believe this will be a biggest challenge but that’s life, right? I will let you know when The Vegg is back in my meals.
Note: According to their website, The Vegg “will not set without an additional thickening agent.” So my tip would be to use it with arrowroot and/or cornstarch when trying it in sweets.