Vegan Eggs are here! Thanks to our friends at Follow Your Heart, we can finally make a dent in the 43.56 billion (yes, that was billion not million) eggs produced in the United States last year. Finally, we can have egg free omelets, quiches and good old stick-to-the-ribs scrambled eggs. They’re called VeganEgg and they’re taking the veg food market by storm.
These cholesterol free and compassionate lovelies are also touted as being sustainable “eggs”. The company reports that replacing just one year’s worth of American’s egg consumption is worth 48 billion driving miles worth of greenhouse gas emissions. Even the production of just one regular egg costs 52 gallons of water, when you factor in the irrigation for feed as well as the direct chicken and egg requirements. On an national level that comes out to 4.6 trillion gallons of water (yes, that was trillion with a t). The company making the VeganEgg is very environmentally minded. All their manufacturing energy needs are powered by state-of-the-art solar energy.
Eggs pack a lot of cholesterol. While the extra cholesterol in eggs only adds a little to the blood levels of the average American whose diet is already overwhelmed with cholesterol from animal products, it really shoots up the cholesterol levels for those following an otherwise healthy diet, and increases the amount of “bad” cholesterol relative to the “good.” Egg production is also really tough on chickens, that are usually packed into cages so tight they can’t turn around, and of course they all end up in the slaughterhouse.
Just as importantly for all those with an appetite, we’re happy to report that eyes roll when people taste ‘em. For all you omelet lovers, we have a delicious Italian Omelet recipe courtesy of Follow You Heart below.
VeganEgg is currently available at 6 locations in Washington state, and online. Please visit http://followyourheart.com/buyveganegg/ for a list of locations. More locations are expected very soon.
3 VeganEggs (6 level Tbsp VeganEgg™ + 1 ½ cups ice cold water)
1 tsp of vegan butter
3 leaves fresh basil, roughly chopped
4 cherry tomatoes, sliced in half
1/4 cup Follow Your Heart vegan cheese, shredded (we used Garden Herb)
Salt and Pepper to taste
Whisk or blend VeganEgg™ with ice cold water until smooth. Let sit for 1 minute.
Melt vegan butter in a pre-heated medium-sized skillet set to medium-high heat. Pour mixture into skillet (“egg” should sizzle in pan), and gently pull “egg” mixture toward the center with spatula so that uncooked “eggs” can reach the hot pan surface. Let sit for 2-3 minutes, then add “cheese”, tomatoes, basil, salt and pepper to one side of omelet (the half farthest from you will make folding easier later on).
When omelet starts to dry around the sides, use spatula to gently scrape and loosen omelet edges from skillet. You can carefully peek under with the spatula to see if browning has starrted, and reduce heat if necessary. When surface of omelet looks dry and underneath is golden brown, carefully flip empty side of omelet onto the “cheese”, basil and tomatoes side. This takes practice, but consider yourself an omelet master if you can do it in one go.
Serve and enjoy!