No-egg quiche made easy with the Vegg

By Autumn Ladouceur, former TVA communications intern   This week I took my first “crack” at cooking with Vegg, the new product made with nutritional yeast and other ingredients, that when mixed with water forms an egg-tasting and egg-yolk-textured product. With this you can make a number of things from egg salad to Hollandaise sauce. I decided to try out one of the quiche recipes in the Vegg cookbook. You can also see the recipe here on their website. The recipe comes with instructions to make a vegan piecrust, but to make it even simpler I used the Wholly Wholesome whole-wheat crust. If you don’t have time to get to a health-food store the no name® piecrust in the plain yellow box is vegan and widely accessible. Prep for this recipe took less than 20 minutes, and baking took about an hour. To start, preheat the oven to 400F. You’ll need 1 head broccoli, an onion and a clove of garlic, chopped. Steam the broccoli, and fry the onion and garlic until tender. Next you need to mix up your egg substitute. The recipe asks you to mix 4 tsp Vegg with 1 cup water… Read More

Filed under: Eat Veg News News from the Toronto Vegetarian Association Toronto Veg Blog Uncategorised