It's egg-free baking uncaged! The Vegg Baking Mix is different from the original Vegg vegan egg yolk replacer in that this powder works perfectly as a binding agent for all your baking needs. Each teaspoon of The Vegg Baking Mix is equivalent to 1 egg for your baking recipe needs. Just add 1/4 cup water to each serving needed for whatever it is you're creating, and -presto!- it will work perfectly to hold your ingredients together just like real eggs, but of course, it's 100% vegan! Not only that, it's gluten-free, soy-free, GMO-free, fat-free, certified kosher, and is a great source of vitamins A and B-12.
You'll have no worries about how your favorite dishes will turn out, as this will be one of your new favorite kitchen staples for all your cooking needs. Whether you're making cookies, cakes, quiches, or anything else where the recipe calls for eggs used, you'll never have to worry about how they'll turn out when you use The Vegg Baking Mix! Each 4.2 oz (119g) package has the equivalent of 34 eggs, giving you plenty for your value. $10.99 per package.
Ingredients: Pea protein isolate, fortified yeast flakes (dired yeast, niacin, pyridoxine hydrochloride, riboflavin, thaimine hydrochloride, folic acid, vitamin B12), xanthan gum, sodium alginate, guar gum, Indian black salt, beta carotene
| Nutrition Facts |
| Serving Size |
1 teaspoon (3.78g) |
| Servings Per Container |
52 |
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| Amount Per Serving |
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| Calories 10 |
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| Total Fat 0g |
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| Trans Fat 0g |
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| Saturated Fat 0g |
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| Sodium 130mg |
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| Total Carbohydrate 1g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Protein 2g |
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Average Rating: (From 3 Reviews):
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Unfortunately, this didn't work for me
From Marjorie Darby of Toronto, Ontario on .
I've tried 3 Vegg products, including this egg-replacer for baking.
The product has a strong sulphur smell, much like a boiled egg yolk. It seems to work well as a binding agent. If used for baking, the cooked product does have a bit of a sulphur-y smell (but not so bad it's off-putting).
Unfortunately, this product makes me sick every time.
I always want to support vegan products, but today was my fourth try with this. I made a chocolate cake, following the Vegg instructions for use as an egg replacer and, as with the past three uses, I immediately felt ill after consuming a small amount of the finished cake. After a few hours, that culminated in an uncomfortable blow-out, if you know what I mean. ...As has happened with each use, so far.
And when I say "ill" I mean awful nausea, heart pounding, abdominal discomfort, and needing to lie down, but unable to find a comfortable position. ...Just really, really uncomfortable and nauseas.
So, all the remaining product is going into the bin, along with the cake, as I can't risk even giving to someone else, lest they, too, become ill.
I love trying new products and had high hopes for this. I've seen nothing but great reviews, and am surprised I'm the only one with this reaction to the product.
Our Go-to Egg Replacer for Delicious Vegan Baking Mixes
From Jubi (Cheese Factory Restaurant, WI) of Wisconsin Dells, Wisconsin on .
The Vegg Baking Mix has single-handedly and deliciously, seamlessly eased our transition from a "vegetarian" to a 100% vegan, GMO-free restaurant (www.cheesefactoryrestaurant.com). It behaves just like eggs should in our recipes. Great texture and great taste!
Non-vegans, 90% of our patrons, find it difficult to believe that vegan food can taste so good.
The following uber-popular dishes on the menu are prepared using the Vegg Baking Mix: House Pancakes, Granola Griddle pancakes, Muffins, Carrot Cake, Glorious Chocolate Cake; and for Thanksgiving: Cornbread, Cornbread Stuffing, and Savory Multigrain bread stuffing. All of them exceptionally good food by any standard.
Our chef and food prep staff cannot say enough good things about this product; and always ensure a steady supply.
Our profound appreciation and gratitude go to the developer of the Vegg. You have made a real difference to the world of Vegan Cuisine, and the lives of all who inhabit this planet.
Response to Eileen
From Rocky Shepheard of Stroudsburg, Pennsylvania on .
Hi Eileen,
LeSaffre has indicated that there are no GMO proteins in their nutritional yeast. Please feel free to call them and verify this as my food technologist has already done.
Adeline CHEONG, Ph.D.
Senior Manager, Business Development
Tel: +1 415 999 9186
adeline.cheong@lsaf.com
www.lesaffre-yeast.com
Thanks,
Rocky
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| Allergen | This item is manufactured in a facility that also processes wheat, egg, milk, fish, shellfish, sesame, soy, tree nuts, and sulphites. |
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