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I know the whole vegan internet and his/her dog have been ~reviewing~ the Vegan Egg since it launched in the UK recently, but I thought I’d add my two penny’s worth to the pot as well. Actually, my thoughts are pretty consistent with everyone else’s really: impressive texture, benefits from a lot more seasoning.
I couldn’t resist putting together a wee scramble first of all. I didn’t add any seasoning and I have to admit, though the look and feel was impressive, the taste was really quite plain. So when I decided to give a quiche a go, I made sure to add a LOT more seasoning.
I cheated and used a Jus Rol shortcrust pastry block. I don’t actually own a pie dish (woe!) so I used a springform cake pan instead, lining the tin with plenty of pastry (mmmm, pastry) and CAN I JUST GIVE A HUGE SHOUT OUT for these amazing circular baking sheet thingies from the Poundstore? So handy!
I threw in some chopped spring onions, courgette and broccoli. I mixed up the ‘egg’ with some added seasoning and poured on top of the veg, added some halved cherry tomatoes, and then I baked for around 45 minutes (ish) at around 180°C (ish).
Folks, I have to tell you, I was always fond of a quiche. I’ve made a few quiche-like gram flour creations in the past few years but this is definitely the yummiest and quichiest of them all. At £7 a box (for ~12 ‘eggs’) this isn’t super cheap, but once they start to distribute more widely in the UK it might get a wee bit cheaper. Nevertheless, it’s great for a treat. I’m looking forward to using it to replace eggs in other stuff.
I’d like to give it a go in baking, and I suspect that this use is why the seasoning isn’t too strongly ‘eggy’. Below I’ve put the recipe I used to make this quiche, but there are dozens of other great ones out there! The consensus seems to be, if using as plain ‘ol eggs (scrambled, omelette, quiche) then SEASON IT TO HECK.
- 8 tbsp Follow Your Heart Vegan Egg powder (i.e. 4 ‘eggs’)
- 1/4 cup cold soya milk
- 2 and 1/4 cups ice cold water (I kept mine in the fridge for an hour or so)
- 2 tsp black salt
- 4 tsp nutritional yeast
- 1/2 tsp sea salt
- plenty of black pepper
- chopped veggies of your choice (1-2 cups’ worth)
- shortcrust pastry, or pie base
Pre-heat the 180°C. Line your pie dish with greaseproof paper and/or rub some fat around the bottom and edges, then line with the shortcrust pastry.
Chop your veggies and set aside, then put together the egg mixture by combining all the remaining ingredients. You can use a whisk but I highly recommend using a blender or food processor to make sure it’s good and mixed and good and fluffy!
Throw the veggies into the empty pie pan lined with the pastry, then pour on the egg mixture. It should be thick but still settle within the pan. Add any extras you like: maybe some grated cheese, and/or halved cherry tomatoes.
Bake for around 45 minutes or until the pastry is golden brown and the top of the quiche looks golden. A skewer should come out clean once it’s cooked.
Have you tried the Vegan Egg yet? What do you think?