Happy Friday, folks!
I have an exciting post for you today that is long overdue. I was really fortunate to receive a sample of this awesome product – The Vegg. It is a vegan egg yolk. Just mix with water.
Guys, I cannot tell you how awesome this is. I promise I’m not saying it because it was a free sample (or because it took me WAY too long to get my review up, oops!) I’m saying it because (1) poached eggs with a runny yolk are the one thing that I actually crave but can’t find a vegan equivalent for; and (2) it’s surprisingly egg-yolk-like.
(Alright, I had a little photography trouble with this one. But I was to lazy to redo this. My hot pink shirt reflected off the Vegg foil packaging. Plus it turns out tomatillo salsa wasn’t so appealing to photograph on top of this. Sorry bout that. It sure was delicious though!)
So I’m going to remake my favorite poached-egg recipes with some of this runny yolk. First up is huevos rancheros. Soft corn tortillas, sauteed veggies, and a tofu scramble mixed with this Vegg. Plus more runny Vegg and salsa on top! Happy 🙂
serves 1
2 small corn tortillas, heated in microwave if you like
1/4 C chopped onion
1/4 C chopped bell peppers
1/2 C sliced mushrooms
1 t oil
1/4 brick tofu
Vegg (I mixed 2-3 yolks’ worth: 2 t Vegg powder + 1/2 C water)
optional: black beans
optional: fresh cilantro to garnish
optional: salsa, ketchup, whatever you like on a tofu scramble
Warm your tortillas. Place on your plate. Heat a large skillet over medium-high heat. Add a couple teaspoons of water and saute the onion and bell peppers in it.
Seasoning options: I kept my seasoning to a minimum to let the Vegg shine, and just used salt and pepper. You could also use any Mexican spices: chiles or chile powder, jalapeno, ground cumin, chipotles in adobo. When soft, pile them on top of your tortillas.
Then add half the oil to pan and saute mushrooms in the oil. Season with black pepper to taste. When they are starting to brown and shrink, pile them on the tortillas too.
Add the other half of the oil and crumble the tofu in there. Saute until starting to brown, add most of the Vegg, and stir to combine. You can add some of the same seasoning options here too. Pile this on last.
Pour remaining Vegg over the top. Add salsa, ketchup, cilantro – whatever!
Obviously, you could forget about dividing your tofu and veggies, and just throw this all in one pan like a true scramble. I really just wanted to taste the tofu-plus-Vegg combo alone.
Delicious! Read about the Vegg here, check out more recipes, and find out where you can buy some!
Nutrition facts per serving: Calories: 189; Calories from Fat: 73; Total Fat: 8.1g; Saturated Fat: 0.8g; Sodium: 31mg; Total Carbohydrates: 20.2g; Dietary Fiber: 4.9g; Sugars: 2.9g; Protein: 10.7g
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