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 Post subject: Re: The Vegg
PostPosted: Sun Feb 19, 2012 7:37 pm 
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Lactose Intolerant...Literally
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Why is the site so completely uninformational?!


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 Post subject: Re: The Vegg
PostPosted: Sun Feb 19, 2012 8:28 pm 
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Mispronounces Daiya
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Why does it have .3 g transfats?

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 Post subject: Re: The Vegg
PostPosted: Sun Feb 19, 2012 9:26 pm 
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Yes that site is enigmatic in its lack of detail. I'm really not sure about the Vegg...

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 Post subject: Re: The Vegg
PostPosted: Sun Feb 19, 2012 9:27 pm 
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I emailed them and they said the trans fats are from the nutritional yeast but that doesn't seem right. I did a little googling and it seems like it's probably the beta-carotine.

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 Post subject: Re: The Vegg
PostPosted: Mon Feb 20, 2012 12:19 am 
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Has it on Blue Vinyl
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I tried this at Baltimore VegFest. It's... idunno. Weird. I never really liked fried eggs in the first place. It's one of those novelty things like oh, a vegan [insert weird food item here], let's try it and see how it is but never actually spend money on it or go out of our way to eat it.

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 Post subject: Re: The Vegg
PostPosted: Mon Feb 20, 2012 10:56 am 
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Venomous Head of Veganism
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Finally, something for vegans to throw at people during Halloween.

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 Post subject: Re: The Vegg
PostPosted: Mon Feb 20, 2012 11:02 am 
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Invented Vegan Meringue
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I agree that it's not likely to be better than taking tofu, marinating it in apple cider vinegar for a bit and pan frying it. Serve it on toast with black salt and a bit of yellow mustard and you have a deli-style fried egg sandwich. (Thanks to Friday for the recipe.)

It should be noted that I am not a fan of vegan cheeses except for Cheezly on pizza.

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 Post subject: Re: The Vegg
PostPosted: Mon Feb 20, 2012 11:30 am 
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Not a creepy cheese pocket person
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For me, I'm a bit excited about the yolk part. I've never found a vegan challah recipe I'm happy with (water challah is water challah), so I'm anxious to see if this will work for that.


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 Post subject: Re: The Vegg
PostPosted: Mon Feb 20, 2012 11:32 am 
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mollyjade wrote:
For me, I'm a bit excited about the yolk part. I've never found a vegan challah recipe I'm happy with (water challah is water challah), so I'm anxious to see if this will work for that.

Me too. I feel like tofu pretty well satisfies my fried egg needs, but I do want something yolky at times.

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 Post subject: Re: The Vegg
PostPosted: Mon Feb 20, 2012 1:01 pm 
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Vegan Since Before There Were Vegetables
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My main gripe is that my brain won't allow me to pronounce the hard g, so it's a dumb name. This is stressful--it took me nearly six months to stop saying Die-ya, and I don't even like the stuff.


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 Post subject: Re: The Vegg
PostPosted: Mon Feb 20, 2012 1:17 pm 
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Dying from Nooch Lung
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vijita wrote:
My main gripe is that my brain won't allow me to pronounce the hard g, so it's a dumb name. This is stressful--it took me nearly six months to stop saying Die-ya, and I don't even like the stuff.

It IS Die-ya. Anyone who tells you otherwise is a communist and a liar.

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 Post subject: Re: The Vegg
PostPosted: Mon Feb 20, 2012 1:24 pm 
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Vegan Since Before There Were Vegetables
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To be fair, it has made me want to die a couple of times.


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 Post subject: Re: The Vegg
PostPosted: Mon Feb 20, 2012 2:18 pm 
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Emotionally Allergic to Dairy
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Keep veganism mysterious! Pronounce foods different ways every time! Otherwise the omnis will learn all our secrets!

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 Post subject: Re: The Vegg
PostPosted: Mon Feb 20, 2012 6:29 pm 
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Nailed to the V
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You can use it in so many recipes such as "FLUFFY VEGG PANCAKES USING BISQUICK"

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 Post subject: Re: The Vegg
PostPosted: Fri Mar 09, 2012 9:54 am 
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Nooch of Earl
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I love reviving dead threads!

Plus I just stumbled across this for sale on the various mail order veg sites yesterday. I was thinking about the possibilities for baking. And that I would like something like deviled eggs. I only ever liked the yolk part, so I'm not very worried about the whites except as a vessel to hold whipped goodness - I was thinking about doing either a homemade flavored tofu pressed into an egg-shaped jello mold, OR maybe hollowing out cooked new potatoes? i was thinking about whipping tofu with black salt, mayo, mustard, etc. until I stumbled across this Vegg thing yesterday.

But pound cakes? Pots du creme/mousse? Has anyone used it in baking yet? The fresh pastas look intriguing too. I can do all of these without eggs now, so would this contribute just eggy taste (meh) or texture as well? Does it emulsify stuff? I never ate fried eggs pre-veganism, so I'm mostly interested in recipe applications.


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 Post subject: Re: The Vegg
PostPosted: Fri Mar 09, 2012 12:41 pm 
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The Real Hamburger Helper
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Somehow i missed this the 1st time around. I'm sort of intrigued. That is one god-awful website though.

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 Post subject: Re: The Vegg
PostPosted: Fri Mar 09, 2012 12:59 pm 
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Not a creepy cheese pocket person
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Location: Austin
Their Facebook page is slightly more informative.


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 Post subject: Re: The Vegg
PostPosted: Fri Mar 09, 2012 2:02 pm 
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Flounceiad 2011
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IsaChandra wrote:
Finally, something for vegans to throw at people during Halloween.
I know! Carrying around that bag of tofu stir fry was a huge pain in the butt!

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 Post subject: Re: The Vegg
PostPosted: Fri Mar 09, 2012 2:15 pm 
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I have this sitting in my cupboard. I do not know what to do with it.

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 Post subject: Re: The Vegg
PostPosted: Fri Mar 09, 2012 9:00 pm 
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Should Write a Goddam Book Already
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Is it just supposed to be a yolk, or is it supposed to be like eggs which are mixed together already? And why are there pics of cakes and things that we have been able to make without any veggs for a long time now?


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 Post subject: Re: The Vegg
PostPosted: Fri Mar 09, 2012 10:13 pm 
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Attended Chelsea Clinton's Wedding
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annak wrote:
And that I would like something like deviled eggs. I only ever liked the yolk part, so I'm not very worried about the whites except as a vessel to hold whipped goodness - I was thinking about doing either a homemade flavored tofu pressed into an egg-shaped jello mold, OR maybe hollowing out cooked new potatoes? i was thinking about whipping tofu with black salt, mayo, mustard, etc. until I stumbled across this Vegg thing yesterday.


Vegan Crunk has a killer deviled egg recipe--I make them every Easter. And then cackle with glee when my omni family members pass them up as "too weird," thus leaving me all the leftovers to make into the best eggless salad sandwiches in the world.
http://vegancrunk.blogspot.com/2009/07/ ... i-did.html

And then there's this recipe that looks so much like the "real" thing you could take them to a Southern funeral and your Great Aunt Eugenia would have one halfway in her mouth before she realized what was up:
http://lagustasluscious.wordpress.com/2 ... like-eggs/


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 Post subject: Re: The Vegg
PostPosted: Sat Mar 10, 2012 6:25 am 
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Drunk Dialed Ian MacKaye
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the only thing gross about that, is the website design.

i wonder if this makes it easier to make angel food cake. i really want to make lemon angel food cake!

also, i sometimes miss egg yolks. i would totally buy it, if i could get it without having to spend $20! someone please report back on the taste, and whether it is worth it!

(i can imagine many many things where this would make baking more fun)


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 Post subject: Re: The Vegg
PostPosted: Sat Mar 10, 2012 10:00 am 
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Bought a used copy of Natural Harvest
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Am I the only one not at all interested in this? It sounds gross, and I used to like eggs. Products like this are a bit Soylent Green to me.

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 Post subject: Re: The Vegg
PostPosted: Sun Mar 11, 2012 6:47 pm 
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Lactose Intolerant...Literally
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I still do not understand what the point of this is. I can't find clear enough info. Is it like a proper egg for frying? We've proven we don't need eggs for baking, or for anything, really. What does it do? And why are the recipes all just overall items where the Vegg is included?


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 Post subject: Re: The Vegg
PostPosted: Sun Mar 11, 2012 10:52 pm 
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Not a creepy cheese pocket person
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mattomic wrote:
I still do not understand what the point of this is. I can't find clear enough info. Is it like a proper egg for frying? We've proven we don't need eggs for baking, or for anything, really. What does it do? And why are the recipes all just overall items where the Vegg is included?

I think there are plenty of baking recipes that haven't been satisfactorily veganized. I think a lot of people still want angel food cake, for instance. And I'm not happy with vegan challah recipes, as I've said. I don't know that the Vegg is the answer to any of these, but there are still recipes that people miss and haven't been able to replicate.

I think the main purpose of the Vegg is supposed to be as a fried egg, but it can also be used in recipes. For now they're just producing the yolk, which probably explains why they're focusing on recipes that use the yolk. The white will be produced soon, and that will allow you to do an entire fried egg.


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