A question I get from my family often is "Don't you miss (insert type of animal-based food here)?" I always tell them that I do not miss (type of animal food) and I crave new things now. These days, instead of my old stand-by snack of apple slices and cottage cheese, I really love a great piece of Super Nut Butter Toast. In the past, I couldn't pass a bowl of super creamy, mayonnaisey potato salad without snagging at least one bite, but now I like my potato salads to be made with pesto. The truth is that my tastes have changed to prefer the huge variety of foods I have added to my diet since becoming vegan and the few things I have excluded actually turn my stomach a bit.
Despite that fact, however, I do love to try new vegan products, even if they were created to resemble animal-based foods. I know I'm a little late to the party, but I recently was able to score a free package of the Vegg (Vegan Essentials had a deal), the plant-based formula designed to mimic egg yolk, and I couldn't wait to give it a try.
When I first got this product, I had one recipe in mind. I thought the Vegg was going to revolutionize my world (or at least this recipe), but my inexperience with this product led my recipe idea to be a colossal flop (I'm not going to tell you what it was because I still have an inkling of hope that someday, I will succeed). I did notice however, once you blend the powdered mixture with water, it smells remarkably like egg. It's uncanny. Rather than be discouraged from using the product due to the fact that my trash can was full of a mess that smelled strongly of eggs, I was intrigued to push forward in my experimentation.
With the invention of my Sunflower Cheddar and my desire to put it in/on everything came the idea for one of my favorites from long ago: The Mushroom Cheddar Frittata. I excitedly came up with a recipe concept and got to work. Hours later (and I'm not exaggerating), I had to call it- this frittata was not going to cook. It remained a liquid mess after being in the oven forever, so I scrambled it on the stove-top and we ate it as a scramble. The taste was amazing, but my recipe and my technique needed tweaking. Back to the drawing board.
They weren't kidding when they said the third time's the charm. This one had to stay in the oven for awhile too but it was worth the wait. It was lighter than the Mushroom Cheddar Frittata of my past, but the taste was spot on. It was fantastic, and the Vegg truly gives the tofu base a very egg-like taste (I wouldn't say it tastes exactly like egg, but I can't say I even remember what egg tastes like. Let's just say it's pretty darn close) and the chunks of mushrooms and sunflower cheddar mixed in with every bite was amazing. There is no doubt that this was a delicious meal and the Vegg has the potential to be a very helpful ingredient. With that said, I don't know how much I'll be using the Vegg in the future, because I really don't miss the taste of eggs. My tastes have actually come to prefer the taste of tofu scrambles and chickpea omelets. I don't mean to confuse you with my opinion of this meal- if you are looking for a Vegg frittata recipe, give this recipe a go- I'm sure you'll love it. If you're just looking for a vegan mushroom cheddar frittata, still give this recipe a try, but perhaps use the base I used for this frittata- it may appeal more to your vegan tastebuds.
- 5 teaspoons Vegg powder
- 1 cup water
- 1 box of extra-firm tofu, pressed for 15-30 minutes
- 2 cups mushrooms, sliced
- ½ teaspoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- black salt and pepper to taste
- 1 cup Sunflower Cheddar (or other vegan cheddar cheese), grated
- Preheat oven to 400. In a blender or food processor, combine your Vegg powder with the water. Add the tofu and pulse until smooth.
- In a large pan, heat olive oil over medium heat for about 30 seconds. Add the onion and sauté until translucent. Add the garlic and cook for 1 minute. Add the mushroom slices and sauté for about 8-10 minutes, until mushrooms are brown and slightly soft. Add the thyme and smoked paprika, then add black salt and pepper to taste. Mix to combine and remove from heat.
- Transfer the mushroom mixture to a bowl or plate for a moment. Use a kitchen towel to wipe down any debris left from vegetables, then lightly spray with olive oil spray. Arrange the mushroom and onion mixture evenly in the pan and then pour the Vegg mixture over it.
- Place the pan back on the stovetop over medium heat. Let the bottom of the frittata firm up for about 10-15 minutes, until the edges have turned golden and separated from the edge of the pan.
- Bake for 45-50 minutes or until the center seems to be cooked through (use a toothpick or tip of a knife to inspect). Remove from oven and sprinkle the cheddar on top and return to the oven for 10 more minutes. Let stand for about 10 minutes before slicing and serving. Enjoy!
This recipe is being shared with Wellness Weekends and Healthy Vegan Fridays.
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You're a persistent cook, that's for sure! I have hard time having the stamina and patience for multiple flops. Plus, by that time I'm always plenty hungry! Luckily, your frittata looks mouthwateringly good. It reminds me of a dish my mom made every year at Christmas. Maybe I'll surprise her with this version this year!
Like you, eggs aren't something I miss in any way. In fact, I find the smell really revolting. It was never one of my favorite smells, even when I ate them, but now that I haven't eaten them for many years when I go into a restaurant or house where they've been cooking, I find the scent stomach turning. It's a reason that I still haven't used the black salt that I bought many moons ago when everybody was adding it to their tofu scrambles.
Thank you, Cadry. Once I get an idea in my head, I have a rough time admitting defeat. 🙂
I have a very weak sense of smell, so when I smell something, it usually isn't strong enough to turn my stomach. That's probably why black salt doesn't bother me at all. Also, when you cook with the Vegg, the smell seems to decrease quite a bit once you cook it. Like I said, though, my tastebuds have definitely changed and I don't think I'll be using the Vegg to replicate anymore egg dishes.
your frittata looks beautiful. third time is a charm!! (and i can't wait to try your sunflower cheese!!) does the uncanny smell of egg turn you off, though? i feel like i'd feel nauseous trying to eat something that smelled just like an egg.
Thank you, Caitlin! It was pretty tasty! Like I told Cadry, the smell seems to decrease once you cook it, and my sense of smell is pretty weak so it didn't have enough of an effect to turn my stomach. If you're sensitive to it, though, I definitely wouldn't recommend it.
Great job Kristy! I have a couple pouches of Vegg, and like you my first attempt wasn't so good - I am planning on making french toast as that seems easy enough and hope to make some type of crepe but I have a feeling I am going to need to do alot of experimenting!
I love this frittata - high five for keeping with it until you were successful!
....I too don't miss anything, I find myself only once in awhile craving the substitutes (Daiya grilled cheese ismy quilty pleasure!)
Thanks, Heather. I'm nothing if I'm not persistent. 😉
I might use the last little bit to make french toast, but I've had enough Vegg for awhile. I would love to see how your creations turn out, though! And a daiya grilled cheese sounds like a pretty great guilty pleasure to me! I love that stuff!
Kristy, what a beautiful frittata! I don't know about the vegg product, but I definitely can't wait to try the sunflower cheddar!(waiting on a large order of pomona's pectin from Azure Standard).I love that you share that you don't miss anything. I think that we all evolve. I'm eating so much more variety than I was before and I'm never wanting!
Thank you, Somer! I totally agree- eating such a variety does prevent you from ever wanting anything else. The new things I've added to my regular diet are so much better than the few things I eliminated!
This is the first I've heard of Vegg. I don't usually seek out vegan products that resemble their animal-based counterparts. They usually don't go over well with the hubby. It seems interesting though, I might have to give it a whirl! Great looking frittata! I am planning on using your sunflower cheddar in some mac and cheese tonight! I can't wait!
Thank you, Megan! I usually don't seek them out either, but I'd been hearing so much about it and when I was offered it for free with my purchase, I thought fate was telling me I needed to try it. I'm glad I did, but I just don't think I'll be using it to replicate anymore egg-type dishes. I CAN NOT wait to hear how your mac and cheese turns out! Are you on Facebook? If you are, send me a picture! 🙂
I made the mac and cheese last night and it turned out great! My 2.5 year old loved it and asked for more! I took a pic, but I don't have a way to send it to you. I'm not able to post pictures to your FB page.
Awesome! If you want to send the pics to my email, I'll post them on Facebook to share with everyone- I think the mac n' cheese is genius! If not, I totally understand. My email is kristy (at) keepinitkind (dot) com. 🙂
Thanks for this post, Kristy! I would have totally given up If I had multiple recipe fails! I usually don't go for fake animal products either, and I don't miss eggs at all, but I know products like these can really help a lot of people with transitioning foods. 🙂
Thanks, Melissa! I completely agree- these products do help make the transition easier. 🙂
wowza.. so many attempts! you dont give up and that is super awesome.
The frittata looks purrfect! though i might be turned off by the egg smell too. its weird, i cant stand the smell of egg,s old cheese and most meats getting roasted.
my friends ask me about indian sweets which are mostly all dairy. i better whip up some vegan versions soon before i forget the tastes 🙂 your sunflower cheddar has already given me some ideas to figure out paneer(the indian dry cottage cheese used in most sweets)
you should see hubbs face when people ask him about what he eats, he usually has a ridiculous expression and says, r u kidding me, you wont believe how much new stuff i eat. its insane, you live in such a tiny food world 😉
he is the sweetest hubbs.
Thanks! You know, Chris has the same response too- "What DON'T I eat?!?!"
You should definitely make a paneer substitute! Saag Paneer was always my favorite dish, and I would love to be able to make a vegan version! 🙂
Gabby @ the veggie nook
You are so awesome- I often get so discouraged after one failed attempt I completely give up! I wish I had your tenacity 😉
I'm glad you stuck with it though- looks amazing!!
I wouldn't call it tenacity as much as I would call it stubbornness, but I'll take it! Thank you! 🙂
wow, i wished my tofu frittata would ever turn out like this. it seems mine either get too runny or too dry... i still do eat farm fresh eggs from my parents farm and have to admit that a tofu frittata does not come close to the real deal! will have to give this recipe a shot though maybe it will convince me 😉
THanks, Alexia. I agree- tofu and egg frittatas are two totally different ballparks. There's ways to make really good or really bad versions of both. If you want an eggy tasting tofu frittata, this one's a good one to try. It does get a little runny (from the mushrooms), but the base stays pretty firm and altogether, it's really delicious. 🙂