Bragging Rights: We're in The Vegg Cookbook!

Our Baked Frittata recipe made it to publication and as a contributor we've received a copy of the cookbook to review. If you've got a copy (rare in the UK!), we're on page 57. The Vegg is a vegan egg yolk powder that we reviewed when it launched last year. We developed the baked frittata recipe while reviewing the product...as there were very few Vegg recipes around at the time for us to test:

The Vegg vegan egg yolk. The Review

Few new vegan products are greeted with the enthusiasm that has embraced the arrival of The Vegg - the vegan egg yolk that looks and tastes like egg yolk. Non vegans are probably imagining the product is a cocktail of artificial flavours, colours and thickeners, but the remarkable thing is...it isn't. The Vegg is a really simple mix of yeshi (nutritional yeast), sodium alginate (a seaweed extract) and black salt (a sulfur-rich salt). This simple powder makes a versatile egg substitute for vegans.

Vegan Olympic Breakfast for London 2012

In honour of the start of the Olympics today, we thought we'd put together a vegan version of the famous British 'Olympic Breakfast'. Redwood Rashers, Fry's Sausages and The Vegg vegan egg yolk, together with hash browns, beans, mushrooms and tomatoes...and a good slick of Reggae Reggae sauce. 

The Olympic Breakfast gets its name because it takes an Olympian effort to finish it...rather than being the sort of thing Jess Ennis starts the day with. We threw in 3 sausages, 3 rashers, 4 hash browns and a large dipping bowl of hot vegan egg yolk...fantastic stuff. 

Ours is slightly healthier than the typical version...still a calorie blow-out...but fine once every 4 years...

Baked Frittata made with The Vegg

We're still busy reviewing The Vegg vegan egg yolk....but had to wait for our second pack to arrive after using up the first in our experiments. We've now made baked potato frittata four times and we've given up trying to get it to set!

We used 6 tablespoons of arrowroot in the latest attempt...and we're now arrowroot converts...it sets really smooth and is not at all floury like cornflour (cornstarch). We're actually happy with the way this has turned out, with a soft-set creamy texture so we'll post the recipe with our review.

UPDATE: Our review of The Vegg is now live...with the recipe for this frittata.

Vegan Sunday Brunch - Vegg 'n' Bacon English Muffin

More experimenting with The Vegg vegan egg yolk. Runny Vegg yolk and a Vegg egg patty, with crispy tofu rashers, all on a toasted english muffin. Vegan brunch heaven. Read on for what we did and what we might do better next time.

French Toast made with The VEGG

We're currently working our way through a review of The VEGG vegan egg yolk and wanted to share this picture of the great French Toast we made from the recipe here. It really is an improvement on tofu-based recipes with its golden colour and pancake-like taste. When you make up the VEGG with water you'll be amazed by the eggy smell which stems from the Black Sea Salt which is high in Sulfur (old spelling: Sulphur). French Toast (or Eggy Bread as some Brits call it) is simply bread dipped in an eggy mix and shallow fried. The eggy-sulfur taste of the VEGG is lost a little in the cooking but the flavour is really rounded and fulfilling and this is great French Toast.

We're currently perfecting a better potato Frittata recipe using The Vegg.