|(Photo from The Vegg)|
It has been a few years since I have had any part of an egg, but I'll tell ya, the yolk was always my favorite. I had a friend try it who still eats eggs and asked him if it was legit. His response was "too legit to quit." I think The Vegg could definitely hold it down in a blind taste test!
I was going back and forth all week trying to figure out exactly what I wanted to make with it. I finally settled on 3 things that were a must: quiche, french toast and hollandaise sauce.
Let's talk about the quiche. Holy fuck, it was fantastic! I modified my basic vegan quiche recipe to come up with this Artichoke Tomato Quiche recipe. It had the complete look, taste and texture of a non-vegan quiche. Instead of making a pastry crust I decided to go with the box of phyllo dough I've been too scared to use up until now. I have never worked with phyllo dough before and it took some serious trial and error to get it down. I
Artichoke Tomato Quiche with The Vegg
- 1 1/4 teaspoon Vegg powder
- 1 1/2 tablespoon cornstarch
- 1/4 cup water
- 1 package of firm tofu - drained and pressed.
- pinch or two of dried sage
- 1/2 tablespoon of dried rosemary, crushed.
- salt and pepper to taste
- 1 can of artichoke hearts roughly chopped, drained and squeeze to remove extra liquid.
- 12-14 grape tomatoes, quartered.
- 6-8 sheets phyllo dough
- 3 tablespoons of vegan butter or olive oil.
- Preheat oven to 350. While the oven heats up, place a sheet of phyllo dough on the counter, brush with melted vegan butter and place another sheet directly on top. Repeat until you have used all the dough.
- Gently pick up the pile of dough and place it over the pie plate and using your fingers, push it into place, getting all around the bottom. Give the bottom a few stabs with a fork or knife, otherwise it wil puff up a bunch while cooking.
- Cook crust for 8-10 minutes and start preparing filling.
- In a blender, mix water, Vegg powder and cornstarch.
- In a food processor crumble the tofu, add the spices and Vegg mixture.
- Pulse until smooth and completely mixed.
- Pour into a bowl and mix in the chopped artichoke and tomato.
- Once phyllo crust is pre-baked, pour in the filling and bake for 35-40 minutes.
I planned on serving the quiche with a side of asparagus drizzled in hollandaise sauce but sadly, the sauce didn't turn out so well. It was in no way because of The Vegg, it was the Earth Balance. There have been talks of EB having a slightly fishy flavor in recent months but hadn't really noticed. I don't use EB for much more than buttering a bagel before I smother it in vegan cream cheese. Well, last night the fishy taste was really apparent and gross. Once I mixed the sauce together, it certainly had the velvety texture that I remember hollandaise having but even when I added more lemon juice and Vegg, the fishiness still came through really strongly so I had to toss it. I will however, be making it again very soon with a different vegan butter. I am confident that I will be wowed with the results. Because of said confidence, I will post the recipe, but you have been warned: do not use Earth Balance for this!
- 6 tablespoons of premixed Vegg yolk
- 1 tspn lemon juice
- 1/2 cup vegan butter, melted
Whisk all ingredients in a small bowl and chill until desired consistency is reached. I think adding some cornstarch to this and maybe cooking it for a bit would help thicken it so you wouldn't have to chill it, but that is something I will try and report back.
Are you ready to talk about french toast? I am. I used the recipe on their website and it came out pretty good, though I wasn't entirely in love with it. Again, nothing to do with The Vegg, this time it was the bread. I used my favorite sourdough bread but it wasn't the best choice for this recipe, the mixture didn't absorb deep enough into the bread and the edges were a bit too chewy for french toast but the taste was pretty spot on. I'm going to buy a regular loaf of bread and give it another go. Since I am not a huge fan of maple syrup I drizzled them with agave nectar and a raspberry-strawberry puree. Overall, I was pleased and they definitely hit the spot.
All in all I am so in love with The Vegg. So much so that I want to scream it from the rooftop! Not only do they have a fantastically delicious and realistic product, but 10% of all net sales go directly to a very deserving non-profit animal advocacy group, Compassion Over Killing, from now until 2014.