Review and Recipe: The Vegg and Vegan Omelette

A photo collage from my Instagram account, @stay_at_home_vegan

The old Vegg packaging (seasoning packet) has been replaced by a canister (not pictured).

The Vegg is a vegan product that mimics the flavor and texture of a semi-cooked egg yolk. It's completely plant-based and has an egg aroma thanks to one of its ingredients -- Black Salt. The Vegg currently is sold in canisters, but I still am working through the old packaging, which was a seasoning-like packet (I bought a bunch of the product when it first came out).

You need to blend The Vegg with water in a high-speed blender (doing it by hand doesn't produce the correct texture). I use my Vitamix, but any blender or hand mixer would work. You can't cook the liquid directly; it won't take form. You need to add it to tofu, potatoes, bread, etc., and from there, The Vegg will bind and cook with the other food item.

This morning I was craving an omelette. I usually make tofu eggs, but that produces a scrambled-egg consistency. I remembered I had some naan bread, and I figured I'd dip the bread in The Vegg, and then use that for my egg flavor and shape of a folded-over egg.

After dipping the naan in Vegg, I pan-fried it in a little oil for about 8-10 minutes on each side over low heat. While that cooked, I prepared my filling. I cooked some asparagus, onions, mushrooms, spinach, and tomatoes. By the time the veggies were done cooking (and I had a chance to wash most of the dishes), the naan was ready. I assembled my omelette and dug in. While the naan still tasted like a nice piece of toasted bread, it did have an egg-essence to it. Naan is rather thick, so next time I might try a large tortilla and see how that goes.

The omelette was satisfying, savory, and delicious. I had a little extra nut-cream sauce to which I added garlic and other spices, and that provided some extra punches of flavor to the filling.

Recipe: Cashew Cream

This homemade pizza is made by toasting the top of a naan bread, then adding pizza sauce, sliced sauteed mushrooms, thinly sliced baked tofu (to give the texture of cheese), spoonfuls of Alfredo cashew cream, and dried herbs. I then heat a pan with a little oil, put the pizza inside and cover with a lid. After 10 minutes on very low heat, the bottom crisps up, and the topping gets warm.

Cashews that have been soaked, drained, then blended with water or non-dairy milk produce a wonderful, creamy sauce. I made a batch of cashew cream the other day and have been able to apply it to a number of dishes.

When I make cashew cream, I first soak the cashews for at least 4 hours. If you want to make 1 cup of cashew cream, soak 1/2 cup of cashews, which you'll blend with 1/2 to 3/4 cup of water or non-dairy milk. From there, you can flavor your cream sauce in a number of different ways.

Plain cashew cream is a great substitute for heavy cream. I use plain cashew cream in my Curry Pumpkin Soup. I also use it when I make my vegan cheesecake (recipe to come in the next day)

Curry Pumpkin Soup

When I want more of a cheesy taste, I blend the cashew cream with a little salt and 2 tablespoons of nutritional yeast (found in the baking aisle and not the same as bread yeast) or vegan Parmesan.

I microwaved washed asparagus in a bowl for 2 minutes. I then drizzled warm Alfredo cashew cream sauce over the top. I lightly salted the asparagus and added black pepper prior to adding the sauce.

Over some whipped organic mashed potatoes, I added sliced sauteed mushrooms, a pan-fried vegan "chicken" cutlet, and some Alfredo cashew cream sauce. I served asparagus alongside the potatoes.

Along with the vegan Parmesan or nutritional yeast, I also had the juice of half a lemon, a little nutmeg, black pepper, and one garlic clove (or some garlic powder). This produces a sauce similar to Alfredo.

So, if you're a new vegan, make sure to have raw cashews around. They'll add creaminess and depth to your soups, sauces, and desserts.