I get a kick out of trying the latest vegan products to hit the market, and Follow Your Heart's VeganEgg has been getting a lot of love on the interwebs. I had to try it for myself! I used the VeganEgg as part of my weekday recipe of kimchi fried rice (where I sub the rice for quinoa obvi). I also threw in whatever seasonal veggie I could find at the farmer's market: in my case, baby portobello mushrooms and asparagus. And presto, dinner is served.
How did FYH's VeganEgg perform in a fried rice recipe? I must say that the VeganEgg tasted very similar in texture/flavor to regular scrambled eggs. The primary ingredient is algal flour, which is derived from algae. Black salt and nutritional yeast are added to boost the egg flavor. The texture was super fluffy; I'm a fan!
1 cup of cooked quinoa
1/2 cup of kimchi (store bought or home-made using Maangchi's recipe, sub fish sauce for soy sauce and you'll have a vegan version)
1 cup of chopped mushrooms
1 cup of chopped asparagus tips
1/2 cup of chopped white onion
1/3 cup of soy sauce
3 tbspn of sesame oil
10 tbspn (equivalent of 5 "eggs") of FYH VeganEgg
pinch of salt
Sauté onion on medium heat in a well oiled pan. Cook until onion turns translucent. Add mushrooms and cook until soft. Add asparagus, quinoa and kimchi and cook for 5 minutes, stirring occasionally. Add soy sauce and sesame oil. In a separate pan, prepare FYH VeganEgg according to instructions on package (blend powder and water until smooth, cook on medium heat). Once the VeganEgg is prepared, transfer to kimchi fried quinoa mixture and gentle fold in. Finish with a pinch of salt and extra sesame oil.