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 Post subject: Re: The Vegg
PostPosted: Mon Mar 12, 2012 1:55 pm 
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they should re-brand and sell veggs of mythical creatures instead. Unicorn Veggs!

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 Post subject: Re: The Vegg
PostPosted: Mon Mar 12, 2012 2:46 pm 
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Weird.. I'm in.

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 Post subject: Re: The Vegg
PostPosted: Mon Mar 26, 2012 4:30 pm 
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i ate this. i just mixed up a little bit of it and ate it with toast. it's an amazing substitute for runny egg yolks. the taste and texture are perfect. i was really surprised by how good it was, and i might just eat all of it this way. i don't really know what kind of recipes to use it in. what are some recipes where egg yolk is essential?


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 Post subject: Re: The Vegg
PostPosted: Mon Mar 26, 2012 8:33 pm 
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The only thing I can think of where the yolk is essential is zabaglione. I could just be a bit slow today, though.


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 Post subject: Re: The Vegg
PostPosted: Mon Mar 26, 2012 9:14 pm 
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I for one would like a quality recipe for challah bread or Swedish pancakes.

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 Post subject: Re: The Vegg
PostPosted: Mon Mar 26, 2012 11:22 pm 
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Real carbonara needs egg yolks. But also parmesan and bacon....


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 Post subject: Re: The Vegg
PostPosted: Tue Mar 27, 2012 12:39 am 
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Is it at Whole Foods? I want to try! I'd put it on top of my baked beans on toast & splash some tabasco on top.


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 Post subject: Re: The Vegg
PostPosted: Tue Mar 27, 2012 12:01 pm 
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Do you think this weirdness could be used to make custard and/or pate a choux? I'm thinkin' cream puffs, people.....


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 Post subject: Re: The Vegg
PostPosted: Tue Mar 27, 2012 12:28 pm 
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Ahhh I really want to try this now!
The egg white part of an egg is easy to veganize because it's essentially tasteless and gelatinous.. basically firm silken tofu.
It's the yolky part which is a bit more tricky.
I've missed dippy eggs.

But using it as a part of cooking has never really been much of a problem for me personally.
Carbonara= noochy/vegan parmesan silken tofu blend. French toast???- Isa's Fronch toast.
Pancakes...well... I do not for the life of me know why people would need to put an egg in a pancake or cake anymore.
Uhhh... can't think of much else.


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 Post subject: Re: The Vegg
PostPosted: Tue Mar 27, 2012 1:17 pm 
ugh
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I look forward to recreating eggs in a basket.

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 Post subject: Re: The Vegg
PostPosted: Wed Mar 28, 2012 1:27 am 
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I want to place a Vegan Essentials order so I can buy this, but I'm broke right now. Sadface. When I used to eat eggs I liked them sunny side up, and I'd sop up the yolks with toast or english muffins, and then I would throw away the egg whites or make someone else eat them. It's like this product was made just for me!

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 Post subject: Re: The Vegg
PostPosted: Wed Mar 28, 2012 1:32 am 
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If it makes you feel any better, vegan essentials is all out right now.

b.vicious wrote:
I look forward to recreating eggs in a basket.

Yes! it was my favourite way to eat eggs.

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 Post subject: Re: The Vegg
PostPosted: Wed Mar 28, 2012 11:01 am 
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VanillaDoe wrote:
Carbonara= noochy/vegan parmesan silken tofu blend.

You will never convince me that blended silken tofu tastes like anything but blended up silken tofu. It doesn't taste like whipped cream or ranch or mayo or eggs. If you add nooch, it tastes like tofu with nooch. And I like tofu with nooch, but don't try to tell me it's scrambled eggs.


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 Post subject: Re: The Vegg
PostPosted: Wed Mar 28, 2012 12:07 pm 
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mollyjade wrote:
VanillaDoe wrote:
Carbonara= noochy/vegan parmesan silken tofu blend.

You will never convince me that blended silken tofu tastes like anything but blended up silken tofu. It doesn't taste like whipped cream or ranch or mayo or eggs. If you add nooch, it tastes like tofu with nooch. And I like tofu with nooch, but don't try to tell me it's scrambled eggs.


There are other components to it. It's Bryanna clark grogans quick creamy sauce for pasta.


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 Post subject: Re: The Vegg
PostPosted: Wed Mar 28, 2012 6:23 pm 
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I'm brand new to the forums, so hi.

I was wondering if I'm going to be the first to attempt to make a legitimate matzo ball with this stuff. Anyone given it a shot yet?

Thanks.

EZ


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 Post subject: Re: The Vegg
PostPosted: Sun Apr 15, 2012 12:38 pm 
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I got my hands on The Vegg and made this vegan hollandaise sauce and replaced Earth Balance with this vegan "butter" recipe
Image
Truth be told, I was creeped out, while devouring it. Eerily like egg yolk, yet delicious.

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 Post subject: Re: The Vegg
PostPosted: Mon Apr 16, 2012 8:17 am 
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is there a european distributor? i really really want to try it, but i don't want to pay a hefty fee for ordering outside of the EU.


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 Post subject: Re: The Vegg
PostPosted: Mon Apr 16, 2012 11:02 am 
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smoothie wrote:
is there a european distributor? i really really want to try it, but i don't want to pay a hefty fee for ordering outside of the EU.


You can get it on the veganstore.co.uk website, don't know how much shipping is for you from there. There are some other suppliers listed on teh vegg website http://thevegg.com/ look on the right hand side. I'm quite tempted myself!


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 Post subject: Re: The Vegg
PostPosted: Thu Jul 12, 2012 1:37 pm 
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I'm getting a sample sent to me! So excited!!!!

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 Post subject: Re: The Vegg
PostPosted: Thu Jul 12, 2012 4:08 pm 
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Has anyone made anything with it yet that was really impressive, baking wise?

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 Post subject: Re: The Vegg
PostPosted: Sun Aug 12, 2012 10:31 pm 
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I just tried this and I have to say, I...don't...get....it? I have a really good memory for flavor and texture and I don't feel like this tastes like egg at all and it was super slimy, but not like eggs.I'm confused, maybe I just didn't prepare it well? I made a simple tofu scram with garlic and onions and poured it over and let it cook.

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 Post subject: Re: The Vegg
PostPosted: Sun Aug 19, 2012 2:11 pm 
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I used the Vegg this morning to make French toast. I had to put extra water and milk in the bit that stayed in the blender because it was way, way too thick for regular French toast ... stuff (i.e., thicker than using real eggs). It made good French toast, but not £4 worth of better than Isa's recipe. In other news, it's given me wicked eggy farts, so I guess it at least has that aspect of egg yolks down.

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 Post subject: Re: The Vegg
PostPosted: Mon Aug 20, 2012 11:06 am 
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b.vicious wrote:
I look forward to recreating eggs in a basket.


Ooooh, I don't have vegg but I think I'll do this with my omelet mix stuff!

I've never had it in my life, pregan, but I'll try it now!

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 Post subject: Re: The Vegg
PostPosted: Tue Aug 21, 2012 5:08 pm 
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I made the scrambled egg recipe that's linked on the website. This stuff must not be made with that much nooch, because it was suuuper bland. Blander than real eggs! But it made my tofu taste eggy. Once I threw in a bit of garlic powder and salt, it tasted very nearly the same as the scrambled eggs I used to eat when I was younger (and didn't eat veg).

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 Post subject: Re: The Vegg
PostPosted: Sat Nov 03, 2012 1:47 pm 
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Had to post in here, I had the vegg this morning, and I am super happy!
It tastes just like egg :) I mushed up some plain tofu with some butter salt and pepper and a bit of ACV and then mixed in the vegg, heated it up in the microwave and had it on buttered granary bread. It was absolutely amazing!
That is the one thing I missed- eggs. And now I can have a vegan eggs and I am so so chuffed!
Now I can have vegg barm cakes on Christmas morning! So happy!


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