The Vegan Egg is a great new egg alternative brought to us by Follow Your Heart, the company that brought us the groundbreaking vegan mayo, Vegenaise, as well as a delicious line of cheeses and creamy dressings. It is great to use for making omelets, scrambles, French toast, quiches, frittatas, and more. At the fair, we had a cooking demo featuring the Vegan Egg to make a cheese omelet. To do so, just follow the package directions for the right proportions of Vegan Egg powder and water and use as would to make any omelet. It may need to cook a bit longer and this is noted on the package.
We didn’t sample quiches at the fair, but we served these mini quiches at a gala event the week before, so we thought we’d share that recipe here.
1 9-inch frozen Pie Crust
6 Vegan Eggs (6 tbsp powder + 1.5 cups water)
3/4 cup plain soymilk
½ cup vegan cheese
½ pkg (5 oz) frozen spinach, thawed
1 tsp onion powder
½ tsp garlic powder
½ tsp salt
A few dashes of tabasco-style hot sauce
Pinch of ground nutmeg
Pinch of ground pepper
Pre-cook pie crust according to package directions. Whisk vegan egg powder with water. Stir in nondairy and cheese. Throw in onion powder, garlic powder, salt, nutmeg, hot sauce, and ground pepper. Squeeze water from spinach and stir into to vegan egg mixture. Bake for 60 minutes at 350 degrees or until lightly browned.