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  Topic Review (Newest First)
01-09-2016 02:48 PM
silva Get black salt--kala namak

Ask about it in Indian groceries, NFS, or even shop online (although shipping's probably more than the bag!) It tastes JUST like eggs.
I got it mainly for my son who liked eggs, I had no trouble giving them up. I was so amazed how 'eggy' smelling (EW?) and tasting that I kept trying it, and now I use it a good bit!

Even on toast with margarine it tastes like an egg. Does have a good bit of salt flavor, but put with other things it evens out.
Great on a tofu scramble or--

I love this chickpea omelette mix :
http://blog.fatfreevegan.com/2014/12...melet-mix.html
01-08-2016 11:06 AM
Spudulika
Quote:
Originally Posted by Thalassa4 View Post
To be honest, I think eggs are kind of nasty most of the time, I have just as many bad memories of eggs as meat as a child (the hardest thing for me to give up is/was cheese or sour cream), yet while I look at a pork chop and see an archaic disgusting piece of animal carcass, I do know eggs can be good in quiche and omelets. I'm therefore excited about VeganEgg for quiche recipes mostly, but disappointed to know there's not a lot of added nutrition (sort of like Daiya, it's about the taste) ...it's weird to me that Earth Balance butter replacement or vegenaise is more nutrition than Daiya or VeganEgg, but ok, it's good news for recipes.
If you're interested in vegan quiche, the best looking recipe I've seen yet can be found at Mary's Test Kitchen:

01-08-2016 11:01 AM
Spudulika
Quote:
Originally Posted by dormouse View Post
I've tried it! I was really pleasantly surprised. My partner is vegetarian and often eats eggs for breakfast, and some days the smell gets very tempting. The VeganEgg satisfies that craving pretty well, but like most vegan substitutes, isn't exactly like the real thing. I thought it tasted great on toast with some Daiya shreds. A few facts about it:
-It takes longer to cook than chicken eggs. Over 5 minutes, but under 10.
-It works best when you get your pan hot before putting in the eggs.
-It also seems to work better with very cold water to mix the powder in. This is what the directions say, but I didn't have any ice to make ice water the first few times.
-It doesn't have a lot of nutritional value or protein.
Interesting, I'm intrigued enough to get some if it comes into my local HFS!
I'm not surprised by the nutritional value, I think it's mainly a kind of gelatinous alginate stuff.
01-07-2016 05:54 AM
Muttley im a fan of the veganaise spreads, so I'm curious, but im nervous about the texture being a little too much for me! I need to do my grocery shopping after work today so maybe i'll give it a try if I see it! supposedly the better, but not as local whole foods has it
01-07-2016 05:22 AM
dormouse Yeah, it's not a food you should eat often. But if you used to enjoy eggs and are having cravings, it does the trick!

I'll try to remember to post pictures next time I make some.
01-06-2016 07:58 PM
Thalassa4 To be honest, I think eggs are kind of nasty most of the time, I have just as many bad memories of eggs as meat as a child (the hardest thing for me to give up is/was cheese or sour cream), yet while I look at a pork chop and see an archaic disgusting piece of animal carcass, I do know eggs can be good in quiche and omelets. I'm therefore excited about VeganEgg for quiche recipes mostly, but disappointed to know there's not a lot of added nutrition (sort of like Daiya, it's about the taste) ...it's weird to me that Earth Balance butter replacement or vegenaise is more nutrition than Daiya or VeganEgg, but ok, it's good news for recipes.
01-06-2016 07:15 PM
jessandreia I hate the smell of whole eggs cooking (I used to really like egg whites, though), but I'm curious to try it when it comes to Canada.
01-06-2016 06:01 PM
dormouse I've tried it! I was really pleasantly surprised. My partner is vegetarian and often eats eggs for breakfast, and some days the smell gets very tempting. The VeganEgg satisfies that craving pretty well, but like most vegan substitutes, isn't exactly like the real thing. I thought it tasted great on toast with some Daiya shreds. A few facts about it:
-It takes longer to cook than chicken eggs. Over 5 minutes, but under 10.
-It works best when you get your pan hot before putting in the eggs.
-It also seems to work better with very cold water to mix the powder in. This is what the directions say, but I didn't have any ice to make ice water the first few times.
-It doesn't have a lot of nutritional value or protein.
01-02-2016 03:00 AM
Spudulika
VeganEgg

I just watched this YouTube video by Happy Healthy Vegan about the new vegan egg product VeganEgg which is made by the makers of Veganaise. Has anyone tried it?


Unlike other egg subs it's not to replace eggs in baking but for actually mimicking cooked eggs. It looks quite intriguing, though I don't see myself bothering with it when there's chickpea flour and tofu out there.

Curious I looked up the ingredients and here they are:

Whole Algal Flour, Whole Algal Protein, Modified Cellulose, Cellulose, Gellan Gum, Calcium Lactate (Plant Source), Carrageenan, Nutritional Yeast, Black Salt

Looks like this stuff 'algal flour' is the magic ingredient. I'm going to look around and see if I can find out what that is.

http://followyourheart.com/buyveganegg/


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