I have not had eggs in many, many years. One of the big things going from a flaky vegetarian 13 years ago to a true vegetarian and then becoming vegan is giving up things I used to enjoy. The fun of giving up those things? Figuring out how to relive some of my favorite food memories. The Vegg Baking Mix is helping me do that. Which is awesome, since one of the biggest sensory enhancers is smell, and The Vegg, when mixed, smells like eggs! Can you believe it? I decided to try my hand at making these vegan and gluten-free Hash Brown Egg Muffin Cups which are super popular right now.
The Vegg Baking Mix is an egg-like replacer that is free of everything you can think off. Gluten? Yes. Soy? Yes. Fat? Yes. Cholesterol? Yes. What’s it for? To be used as an egg replacer in baked goods of course. Instead of always trying to find a good replacement that will help fluff up your baking, this product is to be used instead. How to use it? Just a liquid and The Vegg. Simple. And completely shocking in that once the liquid is added, it immediately thickens up to an eggy like consistency and smells like eggs! Another awesome thing about these eggs and these cups? They baked beautifully and even had a sunny-side up feel and texture to them!
Hash Brown Egg Muffin Cups
8 servings
Ingredients:
- 4 Small Potatoes, washed and shredded
- 1 Teaspoon Black Pepper
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Fennel Seed
- 1/2 Teaspoon Salt
- 1 Cup Sliced Button Mushrooms, chopped
- 4 Teaspoon The Vegg Baking Mix
- 1 Cup Water
Preparation:
- Wash and poke potatoes with fork. Microwave until just soft – about 5 minutes.
- Heat oven to 400 degrees. Spray muffins tins with non-stick spray.
- Once cool peel and shred potatoes either in food processor or with a cheese grater.
- Sprinkle spices over shredded potatoes and mix.
- Using your finger place small portions of potatoes in muffin tins and press in and up sides.
- Bake for 15-20 minutes, make sure the don’t burn.
- While potatoes are baking chop mushrooms and mix eggs.
- Take out tin and add mushrooms to each tin then pour eggs over each.
- Bake another 15ish minutes.
- Let cool slightly then use a fork to wiggle out.
- Enjoy!
I haven’t yet tried The Vegg. I have, however, tried another vegan alginate-based food: Caviart. If The Vegg is half as good as Caviart, I’ll love it! I’ve been using ground golden flax seed as the egg replacer in my baking for years, so we should get along just fine!