I had a chance to check out Vegg, the plant-based egg yolk replacer that’s been simultaneously sweeping and weirding out the vegan community. Yes, there are lots of whole food options for egg replacement in your recipes (click here to download my handy egg & dairy replacement sheet), but none of them give that rich, yolky flavor chicken eggs do. Vegg does. So much so, that it might freak you out a little bit at first. In fact, you can actually make “egg yolks” with Vegg, like this:

The Giveaway

I thought I’d share a recipe from The Vegg Cookbook that a lot of you have asked me for – vegan crepes – and give one of you your own 4.5 oz container of Vegg (which makes about 99 vegan egg yolks) and a copy of The Vegg Cookbook. The giveaway is below the recipe, and is open to anyone with a U.S. shipping address.

The Part Where I Tell You Why Eggs Are Gross

logoOh, and if you’re curious about why someone would be opposed to eating eggs, you should read this. Please don’t waste your time commenting about your uncle who owns a farm full of happy, egg-laying chickens. I’ve heard it all before. Honestly if all of these kindly farmer uncles people claim to have really existed the world would be even more overpopulated than it already is. And even if you personally get your eggs from hens that you take good care of, please understand that most people don’t. Most people buy commercially produced eggs from the grocery store and have no idea that even “free range” eggs contribute to the death of thousands of male chicks.

And now, Vegan Crepes…

This recipe was contributed to The Vegg Cookbook by Karmatarian, and shared here with permission from Vegg.

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Vegan Crepe Recipe + Vegg Giveaway Recipe

By BakeandDestroy Published: April 26, 2014

  • Yield: 8 crepes

I had a chance to check out Vegg, the plant-based egg yolk replacer that's been simultaneously sweeping and weirding out the vegan …



  1. Premix The Vegg according to package directions, but use plain almond milk in place of water.
  2. Add 1/2 cup of The Vegg mixture to a bowl, then add the remaining ingredients: flour, water, vanilla and black salt. Whisk until smooth.
  3. Pour this mixture into a container with a handle and spout such as a Pyrex measuring cup and refrigerate this mixture for 30 minutes.
  4. Pre-heat an 8 inch non-stick skillet on medium-low heat. Very lightly, spray the pan with cooking spray and pour a grapefruit-size portion of batter into the center of the pan. The trick is to get the right thickness. These are thicker than a crepe but not as thick as an omelet. You may have to play with it and you might even screw up the first one. After pouring in the batter, pick up the pan and rotate with your wrist to evenly distribute the batter to cover the entire bottom of the pan, just like you would if making a crepe or an omelet.
  5. Then wait…..These take a bit to cook and you will see them start to shrink a bit, the edges will start to lift and the center will bubble a bit, and then you can flip it, BUT use your hands. You can use a toothpick to delicately lift the edge a bit more, then grab it with your fingertips using both hands and quickly flip it over, you will see it bubble again. No need to cook this side long at all, maybe 30 seconds. Then gently fold over one side toward the middle and flip again to finish. Move the finished pan-crepe to a plate and use a lid to keep it warm while you make your next one.
  6. When all of the pan-crepes are finished being created, you will probably want to reheat them slightly, sprinkle with powder sugar and serve. Don’t forget the side of fruit!

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