I cannot believe it has taken me this long to try out the ‘Vegan Egg’ from the brand Follow Your Heart. To be perfectly honest, even before I became a vegan, I was never a huge fan of eggs. They always sat in my stomach and took so long to digest properly. Nevertheless, I think it is wonderful that Follow Your Heart have created this incredible vegan-alternative.
According to their website, 1 dozen chicken eggs = 6.6 miles worth of greenhouse emissions, 1 year of US chicken egg consumption = 48 billion miles worth of greenhouse gas emissions and production of just 1 egg uses 52 gallons of water. Not to mention an egg itself is dangerously high in cholesterol and saturated fat. New documentary, What The Health produced scientific studies showing that consuming eggs can be as harmful to your health as smoking an entire pack of cigarettes. Let’s face it, supporting the egg industry is harmful to the animals, planet and our health so why not try something that is very close but devoid of all the nasties?
The predominant ingredient that makes up the Vegan Egg is Algal which is a plant source of protein. It also contains Nutritional Yeast and Black Salt.
The Vegan Egg comes in an egg-shaped carton but inside, there is one large sachet of powder. This package can make 12 large eggs however the recipe on the carton only calls for 2tbs of powder mixed with water to make the equivalent of 1 egg. You can use this as any sort of egg-replacer. The Vegan Egg allows you to bake, scramble and even make up fluffy omelettes! Today however, I wanted to create an old lunch favourite of mine:
The Vegan Healthy ‘Egg’ & ‘Tuna’ Salad Sandwich
What You’ll Need
– 1 Vegan Egg (2tbs of powder)
– Two slices of bread (I used wholemeal)
– 1 can chickpeas (mashed – this is to make a mock-tuna filling)
– 1 cup washed cos lettuce
– 1/2 avocado (to spread)
– Squeeze of lemon juice
– 1/2 cup water
– Black pepper (to season)
1.) Mix two tablespoons of the Vegan Egg with half a cup of ice cold water and whisk with a fork. It’s interesting to note that the powder itself has no scent but once combined with the liquid, an ‘eggy’ smell starts to emit. I could not believe how similar the scent was to an actual egg!
2.) Heat a small frying pan with a dash of oil or water and put your mixture into the pan. Use a fork to fluff up your ‘egg’ and scramble it for 5-8 minutes. Add whichever seasonings you wish. I used black pepper. At this point, the real egg look and feel started to show. I noticed the Vegan Egg was much thicker though and not runny. It was also a much brighter yellow!
3.) Drain and rinse a can of chickpeas. Place them in a separate bowl and mash with a fork. This will achieve the texture and consistency of mock-tuna. Squeeze some lemon juice into the bowl and mash until all the chickpeas are flat.
4.) Take two slices of bread, spread some avocado (or condiment of choice) and begin making your sandwich. I layered mine with cos lettuce, the mashed ‘tuna’ and the vegan egg on top. I topped it with black pepper.
This sandwich was delicious! The ‘egg’ wasn’t too dense and the taste wasn’t super ‘eggy’ either. It was a nutritious, healthy and filling lunch. I really enjoyed this plant-based version of the ‘Egg & Tuna-Salad Sandwich’ and highly recommend everybody trying it at least once. As mentioned before, it can be used an egg-replacer for baking as well. If you’re interested in buying this product, you will find the link at the top. Let me know if you have tried the Vegan Egg and what you thought of it.
I welcome all comments and feedback!
Peace & Love xoxo
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