A few years ago many people would look for plant-based alternatives for cheese and now it seems that egg replacement is becoming popular too although the market already has some vegan “egg replacer” options. One specific product, launched last year made the subject very popular in the internet: The Vegg. A “100% plant-based egg yolk replacement” that uses “only natural ingredients” to create “a product that replicates the taste and texture of egg yolks for use in your favorite dishes”.
Last February we’ve got one package of The Vegg to try and review and published our “The Vegg Fritter Batter” here at All About Vegan Food. We’ve also made “Spaghetti Carbonara” numerous times and it’s great to see The Vegg taking over the world. They have gone to a re-branding working with PlantBased Solutions and have got a new logo, website and packaging. Everything is looking pretty good to The Vegg and Rocky Shepheard, its creator.
I’ve got in touch again with Shepheard and we have teamed up this time to offer our swappers an exclusive THE VEGG GIVEAWAY to our US subscribers! For NOVEMBER edition of VEGAN PACKAGE SWAP we are giving away FIVE BOXES OF THE VEGG COMBO (cookbook and two 1.56 oz packs of The Vegg).
For a chance to win, all you have to do is to JOIN THE SWAP (login in the website between November 5th and 7th and click on the link “join the swap”) and be an US resident. Winners will be contacted on the 9th of November.
Double your chance to win! By joining NOVEMBER edition as a SUPER SWAPPER you will have twice the entries for this giveaway!!
Although The Vegg is still new product I have the impression that everyone already knows about it! So tell us how the idea of creating a 100% plant-based egg yolk replacement came to you.
When I became an ethical vegan about seven years ago, I was always looking for good cruelty-free food replacements. I found none that replicated the taste of egg. I knew that on a basic level is nutrition, taste, smell and texture. So, given the variety of foods in the world, I thought it would relatively easy to accomplish this in my own kitchen.
How is being the acceptance of The Vegg around the world?
Awesome! I get calls and emails from all over the world. There seems to be a great demand for The Vegg worldwide, whether it be for vegans, fat-free aficionados, people with allergies, people with high cholesterol, or those who are into molecular gastronomy. There are lots of reasons to love The Vegg.
What makes The Vegg different from what is already in the market?
What makes The Vegg different is that it looks, smells, tastes and has the texture of egg yolk, unlike any other product.
You’ve also launched “The Vegg Cookbook”, one year after launching The Vegg and it is filled with recipes sent by consumers, right? Do you have a favorite recipe from the book? Any that you’d like to share with our readers?
Yes. People from all over the globe sent in their favorite recipes using The Vegg and I compiled it into a cookbook. My favorite? That’s difficult. But if I had to pick one, I’d say the Linguine Alla Carbonara.
Tell us a little bit more the daily life of Rocky Shepheard, the man behind The Vegg.
I work a lot. But do my best to balance my activism with family life.
What can we expect from The Vegg in 2014?
2014 promises to be very interesting. I’m working on a new Vegg product specifically for baking. It should be for sale in January. And we just got into our first Wholefoods store in Memphis, Tennessee. If that works out well, I predict we will spread from there into many more locations in the US. Maybe another cookbook as well.
(All images courtesy of The Vegg)