Oh my golly, folks. Here it is. One of the CRAZIEST vegan products ever sold: a vegan egg substitute that can pretty much work in baking, but also as an egg scramble, omelet, or any way to have an egg! You could probably even make some sort of egg yolk concoction out of it!
The vegan egg was originally made by the community of Follow Your Heart, which is a health foods market and cafe in Canoga Park in Los Angeles, California, but I do believe that their products are sold elsewhere, at least in Canada and other parts of the U.S.! You may be thinking, what on Earth makes this vegan egg substitute remotely similar to actual eggs?
The ingredients list is quite long, but the base of this product is algal flour, which is a derivative of algae. Algal flour contains a generous amount of protein, healthy fats, fiber, and other essential micronutrients, such as calcium! While it sounds like a wonderfully healthy food, I wouldn’t recommend consuming this vegan egg substitute on a regular basis. After all, it is a relatively processed food. However, I absolutely had to try this vegan egg to experience the hype! Let me tell you, I didn’t regret it at all!
TASTE: Bland with a slight savory and umami twist to it, this substitute has a flavor that pretty much replicates that of scrambled eggs! Obviously, you should pair this egg replacer with other ingredients, such as vegetables, spices, and condiments. With crispy cherry tomatoes, spinach, garlic powder, onion powder, and even organic ketchup and Sriracha, it was fabulous! I haven’t really vouched for baking with this egg replacer, but I can imagine that it will work the same way.
TEXTURE: There isn’t a single word to describe the texture, but think of a crossbred between an actual egg and a chickpea omelet! It’s slippery and eggy with a nutty softness. I’m very certain that anybody who consumes eggs on a regular basis can tell the difference, but it would be close enough for any egg lover to enjoy. Personally, I found it to be the perfect medium between “identically meaty or eggy” and “this is obviously a vegan substitute”.
OVERALL PROS AND CONS: What I really love about this product is that it’s eco-friendly, clever, versatile, darn delicious, and presented in adorable packaging! The instructions are relatively self-explanatory. However, some issues that I should warn you about regards cost, location, and difficulties with water ratios. I found this product at my local Whole Foods for around $8, but the price is going to be more expensive if you purchase it on Amazon. Thrive Market is the only place that sells the vegan egg for less than $8 (at least to my knowledge), but you can only do so by purchasing a membership. Also, if you don’t follow the suggested measurements in the instructions, you’ll have to do some extra math to figure out how much water you need, which risks running into some mishaps in cooking.
Whether or not you desire to purchase this vegan egg substitute is up to you, but I think it’s such a cool experience to try this replacer! Now, most people go about making egg scrambles or omelets, but I had to try this frittata bake. Here’s the recipe! You can also substitute the tomatoes and spinach with any other vegetables, and add in any other spices of your choice. Heck, you can even create your own crust to make a quiche. It’s delicious!
- 1 bag of Follow Your Heart Vegan Egg Replacer
- 4 cups of fresh spinach
- 1 1/2 cups of cherry tomatoes, sliced
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 6 cups of ice cold water
- Optional: ketchup and Sriracha for serving
- Preheat the oven to 325F.
- In a large bowl, carefully whisk the egg replacer in ice cold water, eliminating any clumps.
- Carefully stir in the tomatoes, spinach, and spices of your liking.
- Spray a deep baking tin with nonstick spray or oil of your choice.
- Gently pour in the egg batter, spreading out the additions evenly.
- Bake the frittata for 50-55 minutes.
- Set the oven on broil.
- Broil for an addition 5-10 minutes, or until the egg frittata bake is crispy on top.
- Remove the bake from the oven and let cool for 10 minutes.
- Cut into 12 squares, and serve with ketchup and Sriracha.