Recipe: Vegan Cream Puffs featuring the Vegg Baking Mix!   »


Hey everyone! I recently developed a vegan cream puff recipe, using The Vegg Baking Mix, and I couldn’t be more excited to share it with you! We here at Vegansaurus love The Vegg, so of course we wanted the lowdown on this new product! Rocky of Vegg sent me a sample of his new product; Since I am a vegan baker by trade, I asked him if there was anything special he’d like to see done with it. When he said “vegan cream puffs” my first thought was “OH NO, THE HARDEST THING EVER!!!” But after 17 attempts and a very full trash can, I had a success! These delectables are a little cakey, yet still airy, with a flavor that reminds me of the cream puffs from my past omni life. I was determined not to quit until I got them right. My mom and my sister, two very discerning eaters who are not always impressed by my creations or choice of restaurants, request these puffs on a regular basis! That is how I know I’ve succeeded. The pops enjoys them too, but like me, he’s a much easier-to-please and adventurous eater. 


Alright, enough story-telling, let’s get to the recipe section of this post! One last thing before takeoff: I didn’t have the chance to experiment with anything else besides the cream puffs with The Vegg Baking Mix. If you are curious about it, here is a review by one of our fave vegan bloggers, Bianca of Cooking Crunk! I can’t wait to try that quiche. I haven’t been able to focus on anything except getting my cream puff recipe right! Did I mention I finally watched all the last episodes of Breaking Bad while doing it? That was a trip!


4 tsp The Vegg Baking Mix
1 cup water
1/4 tsp baking soda 

1/2 cup Organic* Earth Balance Buttery Spread
1 Tbsp sugar
1/2 cup unsweetened soy milk or water
1/4 tsp salt

1 1/4 cup flour

1 Tbsp apple cider vinegar

Adjust cooking racks to the bottom half of the oven. Preheat oven to

Blend The Vegg, tsp baking soda and 1 cup water until completely smooth. Set aside. This is the equivalent of about four large eggs. 

In a medium sauce pan over medium heat, whisk butter, sugar, soy milk and salt and bring to a boil. Turn heat to low and add flour. With a wooden spoon, stir mixture until it forms one cohesive ball, which should take about 2 - 3 minutes. Turn heat off, remove dough from sauce pan and place in to a large bowl. With a hand mixer, using beater attachments, mix dough on a medium to medium high speed (always start at the lowest and work your way up) just to the point dough isn’t flying everywhere! Slowly add Vegg mixture and beat until fully incorporated. This is the kind of dough that warrants a strong gluten structure, so don’t worry about over-mixing. Turn off mixer, add vinegar, and let sit for a few seconds while it sizzles. On a low speed, mix in vinegar until incorporated. You can also use a food processor fitted with an S-blade for the mixing process, just keep in mind that the dough is sticky and therefore leads to a tedious cleanup. 
Line a baking tray with parchment paper, using cooking spray directly on the baking sheet to keep parchment in place. Place 12 rounded tablespoons dough on baking sheet. For uniform puffs, wet a finger and smooth the tops of the dough. Place in oven at 400F for 10 minutes. After 10 minutes, lower oven temperature to 375F and bake for another 10 -15 minutes, keeping a close eye on the puffs between the 10 and 15 minute marks. The tops should be golden brown, but you want to keep the bottoms from becoming too dark. 

Let puffs cool completely and decorate!  You can poke a hole through the bottom and fill them with a pastry bag, but I prefer to cut mine in half. My
favorite way to fill them is with a coconut whip cream (if you use the Trader Joe’s canned coconut cream, refrigerated for a few hours, you don’t need to worry about discarding any liquid. Just open the can and go!) You can also use Jello Brand Instant vanilla pudding for the filling! 

Cream puff assembly is pretty straightforward: I cut the puffs in half,
scoop a dollop of whip cream on the bottom layer, place the top back on,
and generously spoon chocolate atop (see ganache recipe below)! As a final option, you can sparingly dust on powdered sugar as garnish! 

Makes about 24 puffs.


1/4 cup + 2 Tbsp non-dairy milk or soy creamer
1 cup vegan semi-sweet chocolate chips

I like to make a homemade double boiler for my ganache. I bring a small to medium sauce pan filled halfway up with water to a boil. I then place a metal bowl atop, lower heat to medium low, then add my chocolate chips and milk. I let the steam melt the two ingredients together, whisking
occasionally. If you do not have a metal bowl, gently warm milk in a sauce pan, being careful not to scald or boil it. Once it is heated, I remove from heat, and add my chips, gently whisking to melt down. 


The Vegg Baking Mix is available on Vegan Cuts, The Vegg website and at Viva La Vegan in southern California. 

Full disclosure: Rocky sent me The Vegg Baking Mix free of charge to review for Vegansaurus, but I have purchased The Vegg in the past and I plan to do so in the future as well.

*If you’re concerned about palm oil in Earth Balance products and aren’t satisfied with the RSPO certification of their palm oil sources, you may prefer to use their organic Buttery Spread. All of the organic palm oil Earth Balance uses comes from Brazil, an orangutan-less country. 


Recipe review: Vegan Hollandaise from the Comforting Vegan!  »


I am living in a place where I don’t think vegan brunches are served; probably not the vegan-friendly ones I’m accustomed to. I don’t think granola and a fruit plate is much fun, but I do get a kick out of making food at home! Breakfast is served!* 

I love breakfast food, it is my favorite kind of meal! It has always felt special to me to go out to breakfast with friends or prepare an elegant one at home (move over, fancy dinners, breakfast is back). I have come to really enjoy going out to brunch because that’s when restaurants make the most splendid of morning food! The array of beverages is fantastic: juices, coffee and sometimes bubbly! I, however, am my father’s child in that I’ll do anything to avoid a crowd, and sadly, weekend brunches on the town are no exception. That’s okay though, because thanks to both The Vegg, and a new-to-me hollandaise sauce from The Comforting Vegan, breakfast at home is now both chill and exciting! Friends, we’re doing brunch at my place this weekend! 

The hollandaise sauce calls for The Vegg, which we’ve discussed here before, but I hadn’t tried myself until very recently. I’m super stoked by it. I had forgotten how much I loved the taste of “yolks” and ketchup together! The Vegg atop fried tofu is delicious, but I was feeling adventurous in the kitchen. I’ve been curious about vegan hollandaise, yet unsure about how it could be pulled off. This in turn lead to concerns about complete and utter disappointment as home cooking experiments failing to meet personal expectations can be so frustrating! Now, I’m going to admit to you that I was at first resistant to this recipe, possibly because I initially judge recipes by the amount of ingredients they call for. I was hesitant about the Vegenaise factor, yet something kept bringing me back. It was the comments section! How could I not give it a shot when everyone had great things to say and I, for once, had everything on hand? 

The result? HOT DANG! My parents used to make hollandaise sauce once a year, on Christmas day for the family, and this recipe brought me right back there! I don’t think Amy could’ve picked a better name for her blog

I can’t wait to make more of The Comforting Vegan’s recipes. She knows her flavors and textures! Plus she sells vegan Toaster’s Strudels on Etsy. Basically, she’s my new internet hero. 

You can get The Vegg shipped to you on Vegan CutsVegan Essentials and their website (I bought mine at Viva La Vegan in Rancho Cucamonga). 

The most important meal of the day! 

*Pro-tip: Hollandaise and Daiya together is a bit much, so you can totally nix the vegan cheese! I think vegan bacon (in whatever form: bits, seitan, coconut) and sautéed spinach go together splendidly; believe me when I say that it is an absolute dream pairing with this recipe! 


Guest recipe: Vegan Taiwanese tomato egg, featuring the Vegg!  »

This recipe involves the Vegg. For my review of the Vegg, please read here.

As a child, my mother used to make a stir-fried tomato egg dish that tastes sweet and juicy at the same time. It is a common Taiwanese home dish. I generally dislike tomatoes in stir-fried dishes, except this one. After getting my hands on the Vegg, I decided to veganized my mother’s Taiwanese tomato egg. Thanks, Mama, but I’m gonna eat that vegan from now on and save the BABY CHICKS!

Silly me, my mama and baba in Toronto, Canada.

2 tomatoes, chopped in medium-size pieces or wedges (I prefer pieces, but wedges are better)
3/4 cup warm water (only for Vegg mix)
1 1/2 tsp. sea salt
1 tsp. white pepper
1 1/2 tsp. organic ketchup
1 Tbsp. vegan sugar
8 oz. extra-firm tofu, pressed and drained
4 tsp. Vegg
Sunflower oil
2 green onions, chopped for garnish

1. Create your Vegg mix. Mix water, Vegg, and tofu in a high-speed blender for 30 seconds.

2. Heat up a lot of sunflower oil in a saucepan, at high heat. Crumble in the Vegg mix, as you would scrambled eggs.

3. As your Vegg mix starts to brown and dry a bit, add tomatoes. Make sure there’s no visible liquid in the pan. It took about 8 to 10 minutes to get that cooked and firm.

4. In a small bowl, mix salt, pepper, ketchup, and sugar. Pour the sauce over the vegan scrambled egg and cook for 2 to 3 minutes.

5. Garnish with fresh chopped green onions.

This comes with stir-fried oyster mushrooms (leftovers) from the Taiwanese oyster omelette I made earlier that day with some vegetarian oyster mushroom sauce, white pepper and salt.

Based both in Oregon and worldwide, Taiwanese vegan Rika has run an international and travel vegan blog since July 2011. She also spends her time abroad caring for and feeding feral cats and dogs. Find her on Twitter and Pinterest. Check out all her posts for Vegansaurus!


Dudes, it’s what it looks like: vegan crème brûlée! Made by Olives for Dinner with the Vegg. Crème brûlée is my mom’s favorite dessert so I used to make it for her when I was little. I had my own torch and everything. I was never that into it but I was always making stuff other people liked when I was younger and more accommodating. But I will have to try and make this for her! Doesn’t sound too hard. 
Time to dig out the old torch!

Dudes, it’s what it looks like: vegan crème brûlée! Made by Olives for Dinner with the Vegg. Crème brûlée is my mom’s favorite dessert so I used to make it for her when I was little. I had my own torch and everything. I was never that into it but I was always making stuff other people liked when I was younger and more accommodating. But I will have to try and make this for her! Doesn’t sound too hard. 

Time to dig out the old torch!


Vegansaurus new food challenge: Vegg vegan egg!  »

I took Meave’s challenge because you DO NOT FUCK WITH MEAVE. I know everyone else is making delicious veggies and shit but you know what I like to say: FUCK A VEGETABLE/IT’S COOKIE TIME/I’M SLEEPY. So, I made stuff with Vegg, the new vegan egg yolk product stuff! Sarah made a realistic fried egg that looked to be the bomb and I had to get in on the action. Here’s what I made.

1. Scrambled Veggs (using the recipe from their website)—really good! I think it tastes like eggs but what do I know? It has that same consistency, and, for lack of a better way to put it/my limited vocabulary, it’s kinda slimy in the way that eggs are? Like, in a good way. Does that make sense? WHO CARES WHAT DO YOU KNOW.

2. Pad Thai (using Chloe Coscarelli’s DELICIOUS recipe, adding in scrambled veggs, subbing the new chili lime cashews from Trader Joe’s—LOVE THESE—for the peanuts and adding Soy Curls!) IT WAS SO DAMN GOOD. Seriously, stop doing everything and make this right now!

3. WAFFLES! These were eggy and funky fresh! We made regular sized ones and then monster ones and we topped them with maple syrup and ginger syrup and organic Earth Balance (We’re weaning off EB until we know more about the palm oil, but we have tubs left…next time I’ll make this coconut butter!) and we FEASTED!

4. Hollandaise sauce (using the recipe from their website)—HOLY SHIT. My mom used to make this every holiday for breakfast and it was always my favorite seasonal treat. This tasted freakishly like the one my mom used to make! I’m gonna invite her over to confirm my findings but I think we can safely say that IT’S ON HOLLANDAISE. 

Sorry for the shitty photos but I’m an amateur, all right! Anyway, A++++ will do business with again, love Vegg, love what it does, it tastes like egg yolk, it has the consistency of egg yolk, and it’s versatile! I’m gonna make a custard next, and then who knows?! The sky is the limit! Or, my pants size is the limit! LET’S GO. 


Product reviews: The Vegg, part 1  »

As a onetime lover of fried eggs, I was really excited by the promo photos of The Vegg. It proclaimed itself “the first vegan fried egg!” So, this was the first recipe I wanted to try when I received it this weekend.

Unfortunately, the Vegg is merely a powder for a vegan egg yolk. The recipe for the whites was not on the Vegg’s website, nor was it easily accessible on the Vegg’s Facebook page, nor had anyone else (according to Google) created said fried vegan eggs, nor was it in the materials sent with the Vegg:
I was on my own. This is what I did.

Fried Vegg
Makes 4 fried “eggs”

For the yolk
2 tsp. Vegg powder
1/2 cup water

Blend together. Pour into some container and pop in the freezer for a while, some hours. Maybe do this the night before if you’re gonna be making Veggs for breakfast.

For the white
1 12 oz. package of extra-firm silken tofu
2 tsp. agar powder
1/4 tsp. black salt (aka kala namak)

Blend all this stuff in a food processor. Set aside.

Put it together
Take your yolk out of the freezer. Run the container under hot water to loosen it up a little bit.

Heat your nonstick skillet to medium-high and grease it—I like to use Earth Balance. You could also spray oil. When that’s good and hot, use a spatula to spread 1/4 of the silken tofu mixture onto the skillet. Try to get it so it’s flat. It’ll be tricky, but stick with it.

You’re gonna let that cook for 7 to 8 minutes. Then you’re gonna try to flip it over. This is kind of hard, but it’ll be worth it. Then quick! Scoop out 1/4 of the yolk mixture. Maybe use a spoon to shape it into a yolky shape. Slap it on the white, and put a lid on that skillet for two minutes or so. You want it to be not frozen through, but you don’t want it to melt and fall apart.

Vegg is really yummy. God DAMN, this is so good. It is precisely how I remember egg yolks tasting, and when it’s warm, it’s the perfect consistency, too. It’s also composed of ingredients that I recognize, nothing too weird. But all in all, I’m not nuts about this preparation. It was the best just rubbing my toast all over the Vegg yolk and eating that like the slob that I am.

Stay tuned for more Vegg talk. I think I’ll try a Vegg custard next! But until then I will just be dribbling Vegg mixture all over my naked body, hopefully hitting my open mouth at some point.


Sneak preview: The Vegg!!!  »

I don’t even know where to start with this, but I need it. I miss fried eggs, for real—the way I could mop up the still-liquid part of the yolk with my toast and cover the whites with pepper. Sorry for grossing you out.

For the past six years I’ve been hurting for a fried egg substitute. I’m gonna give you more info as soon as I get it, but the world needs to know about this sooner rather than later. You should sign up and like that shit on Facebook and donate (at press time, they had only raised $2,080 of an $8,000 goal toward the Vegg’s patent) in order to convince the Vegg people to move it along now.

I will serve this shit up with the vegan waffles I made today and some freakin’ smoky tempeh strips, or perhaps make Veggs-in-a-frame and start a vegan brunch cafe and have the most friends ever. What do you think?

[Photo credit: Vegg’s Facebook page]

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