Being vegan is usually pretty easy, but sometimes there’s an ingredient that works in a specific way that you just can’t replicate.
Or can you? Follow Your Heart is trying to change the way vegans eat breakfast by introducing VeganEgg, an egg replacement that can be used in baked goods — and scrambled like a real egg.
There is a vegan baking egg replacement on the market, and flax eggs work well in most baked goods. But for vegans who are sick of tofu scrambles and chickpea flour omelets, the promise of a true vegan scrambled egg looms large.
I was sent a sample of VeganEgg so I could try it out myself. I chose to include it in four different recipes: snickerdoodle cookies, flourless chocolate cake, Dutch baby pancakes and scrambled eggs. I tested VeganEgg against regular eggs but used vegan butter and soy milk for each test, so the only ingredient variable was the egg.
1. Snickerdoodle cookies
Snickerdoodle cookies seemed like a good first test. Eggs don’t seem to be integral to the overall structure of a cookie, so I thought it would be a good test of VeganEgg as a basic egg replacement.
Taste: The vegan cookie was delicious. I couldn’t detect any flavor from the VeganEgg, which had smelled alarmingly sulfuric when I mixed it up.
Texture: The cookie was soft and cakey, similar to the type you would get at a grocery store bakery.
Overall: I would totally use VeganEgg in this recipe again. The cookie turned out perfectly.
Texture: Cakey and soft. This cookie spread a bit more in the oven than the cookie with VeganEgg, and the top was a little smoother.
Overall: This cookie tasted the same and had the same texture as the cookie using VeganEgg.