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:
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.
We've got our hands on a packet of Vegg - billed as a vegan egg yolk. The mix consists of little more than a blend of yeshi (nutritional yeast) and sodium alginate (an extract of brown algae) with a few vitamins, but is a versatile egg yolk replacer.
Sodium alginate is the stuff molecular chefs use to 'spherify' liquids, to make fruit juice 'caviars' and the like. The Vegg mix can be spherified into perfect round egg yolks...but not straight out of the packet - additional purchases are required for that.
Out of the packet you can make yourself a quiche, an omelette or French toast.
UPDATE: Read our full review of The Vegg vegan egg yolk
See also our French Toast made with The Vegg post.
See also our Vegg 'n' Bacon english muffin post
Here's one that didn't work - hard boiled Vegg yolk...we just re-invented gnocchi!