A brand new incredible, edible egg-free product has just hit the market, making vegan eating even easier and tastier than ever before. The Vegg is a versatile egg yolk replacer that can be used (instead of eggs) in a wide range of recipes, and you can even use it straight as a liquid “yolk” for dipping toast. In fact, it looks, smells, and even tastes like eggs – but without all the cruelty.
Using The Vegg, now you can easily whip up “egg” noodles, French toast, custard, pan frittata, Hollandaise sauce, and so much more. It’s also ideal as a liquid base when breading foods for frying.
The Vegg is all-vegan, which is great news for the more than 250 million egg-laying hens in the US, most of whom spend their lives intensively confined inside barren wire cages. And since it’s made using 100% plant-based ingredients — fortified nutritional yeast (dry yeast, niacin, pyridoxine hydrochloride, riboflavin, thiamin hydrochloride, folic acid, B12), sodium alginate, black sea salt, beta carotene — it’s also 100% cholesterol-free, which makes it heart-healthy, too.
Plus, every time you buy The Vegg, you can have an even greater positive impact because 10% of sales will be donated to Compassion Over Killing.
How was this new product hatched? It all started a few years ago, when Rocky Shepheard, a long-time vegan and animal activist from State College, PA, read an article — on April 1, 2006 — about a new vegan fried egg available in the UK. Rocky explains, “I was very disappointed when I found out it was an April Fool’s gag and decided to make my own.”
With no formal culinary training (Rocky is an artist) but lots of determination, it took him about two years to develop the yolk version of The Vegg that’s available now – and he’s not done yet. The next Vegg product will be a vegan egg patty for breakfast sandwiches, and then, in about a year or two, he’ll be ready to launch the world’s first vegan fried egg.
For more information, including nutritional facts, and for a list of Vegg recipes, visit TheVegg.com.