The Incredible, Edible VeganEgg

When I went vegetarian in 1992, plant-based nutrition info was a little difficult to come by. My family was obsessed about my protein intake, and I replaced meat with a lot of eggs and cheese. I ate egg salad sandwiches, scrambled eggs, and my favorite – omelets. I frequented a grocery store salad bar near my office at lunchtime, and I always added a hard-boiled egg to my salads – you know, for the protein. One day, as I was reaching for an egg, it suddenly occurred to me what that egg really was, and I was horrified. I was holding it in the salad bar’s tongs, and I knew I couldn’t eat it. I put it back. No more eggs for me! It would still be several years before transitioning to full-fledged vegan, but that egg started me on the path.

Going eggless made things a little more difficult when eating out or deciding what to have for breakfast, but I managed. I soon learned how to sub tofu for eggs, and I was well on my way to perfecting a tofu scramble. Things have just gotten a little easier for vegans though, as Follow Your Heart has created the VeganEgg.

Follow Your Heart’s VeganEgg is made with “algal” which is an ingredient derived from algae. If you’re protein obsessed, like my family was in the 90s, you’ll be happy to know that algal contains all of the essential amino acids. It also contains high levels of healthy lipids, carbohydrates, micronutrients, and fiber. The VeganEgg is gluten-free, allergy-friendly, and cholesterol-free. One package contains the equivalent of 12 “eggs.” To make an “egg”, simply mix 2 level tablespoons of VeganEgg with ½ cup of ice cold water and whisk vigorously. Follow the instructions on the package to make scrambled eggs, or follow a recipe to use the VeganEgg in an eggy dish.

The first thing I made with the VeganEgg was scrambled eggs. I found the smell of the VeganEgg a little over powering when I first opened the package. It did indeed smell very much like eggs, a smell I no longer enjoy, and I wasn’t sure if I’d be able to eat it. I followed the instructions on the package to scramble my VeganEgg, and I found it took a little longer than suggested. The end result did look like scrambled eggs, and they had the same texture that I remember eggs to have, but the flavor was mild, and it could have used some seasoning.

Next I set about making Quiche Florentine using a recipe from Follow Your Heart’s website. It was super easy to make, and quite tasty. I was happy to have leftovers for lunch the next day. There was some of the egg mixture that wouldn’t fit into the piecrust for the quiche along with the spinach. I wasn’t quite sure what to with it, but finally settled on an omelet. I followed the cooking instructions from the recipe for the Italian Omelet recipe that’s on Follow Your Heart’s website, but I used tomatoes, olives, and their pepper jack slices to fill it. I really enjoyed it, and I’m sure I’ll be making another omelet soon.

While I will probably be sticking with my tofu scrambles, I’m looking forward to more VeganEgg omelets and quiches in my future. I appreciate that there is now a plant-based alternative to the egg on the market, and I know it will make life easier for new vegans and people looking to reduce the amount of animal products they consume, as well as those on the fence about making the plunge into veganism.