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