The Vegg Review ~ Vegan Eggs Benedict


A while ago (actually an embarrassing amount of time ago), Rocky sent me a package of The Vegg to review. The Vegg is the world’s first vegan egg yolk. The first thing I decided to make was Vegan Eggs Benedict. I used the hollandaise sauce recipe directly from their website. Only it was a good thing I also watched a video of someone making the sauce with The Vegg because the recipe doesn’t include the water you need to make it actually LOOK like hollandaise sauce.

Vegg Hollandaise Sauce
By Sandra DeFino

3 Tbs The Vegg (pre-mixed)
1/8 tsp dijon mustard
1/2 Tbs lemon juice
1/4 cup melted vegan margarine
1 1/2-2 cups water

Blend The Vegg, mustard, lemon juice and margarine. Add water gradually while blending until the sauce reaches your desired consistency. Warm to serve. This should make enough for 8 servings.

Vegg Hollandaise Sauce

I didn’t like the recipe that I found to make the vegan eggs benedict, but I used ideas from it without actually following any of the recipe. Go figure. Sorry if the recipe is a bit confusing. I didn’t measure some things as I went along. You can also have a few pans going at once if you want. If you have any questions, just ask!

Vegan Eggs Benedict
Makes 4

2 English muffins
olive oil
1 large tomato
2 cups spinach
2 cloves garlic, minced
2 tsp lemon juice
smoked tofu (we used Soyganic, but you can make your own)
cayenne pepper for garnish
Vegg Hollandaise Sauce

Cut top and bottom off the tomato and slice into 4 equal slices. In pan over medium heat, add some oil (use your own discretion) and fry tomato for 1 minute on each side. Set aside.

In the same pan, add the garlic and cook for 30 seconds, then add spinach. Splash lemon juice over spinach and add a small amount of water. When all of the spinach has wilted but is still a vibrant green, set aside.

Toast the English muffins and set aside.

Slice the block of tofu horizontally in half, then vertically in half to get 4 squares of tofu. Wipe out the pan, add new olive oil and fry the tofu on each side for 2 minutes until golden.

To assemble the vegan eggs benedict, place half of one English muffin on plate, top with spinach then tomato then tofu. Spoon over Vegg Hollandaise sauce and sprinkle with cayenne pepper. Repeat for other 3 English muffins.

Vegan Eggs Benedict

Honestly, I was super impressed with The Vegg! It really does taste like egg yolk. Although I never had hollandaise sauce before going vegan, Chad said it was actually scary how much it tasted like the real thing. The eggs benedict was yummy and filling. Since we had enough sauce, we had it two nights in a row.

There’s still lots of The Vegg powder left over so look for another recipe featuring it in the near future.


4 responses to “The Vegg Review ~ Vegan Eggs Benedict

    1. We actually tried to find GF English muffins (long story), but they all had egg, which defeats the purpose of eggless egg benedict. Mind you we only looked at Metro, so I bet there are some vegan GF English muffins out there somewhere!

  1. These look great. I’ve been very curious about the new surge of fake egg products out there that are trying to emulate actual egg yolks.

    And I’m like you when I cook. :-) I don’t measure stuff, though I’m trying to get better at this because of the blog.

  2. i thought the version of hollandaise was a bit watery but i think that was my doing. instead of spinach i used beet greens, since that was what i had in the fridge. it tasted good and i will make it again. i have a new order of vegg coming in the mail this week. thanks for this recipe.

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