The Vegg
The Vegg is a shelf-stable powdered vegan egg yolk replacer made mainly from nutritional yeast, black salt (kala namak), and gums like xanthan or guar. Whisked with water, it turns into a yellow, slightly sulfurous liquid that mimics the flavor, color, and some of the binding richness of egg yolk. It's sold in two main forms: the original Vegg (for flavoring French toast, custards, and sauces) and the Vegg Baking Mix (formulated to bind in cakes and cookies).
Varieties
The Vegg (original) is a flavoring powder meant to be mixed into liquid for egg-like taste and color, while the Vegg Baking Mix is a separate product designed as a dry binder for baked goods and isn't meant to be dissolved into a pourable liquid. Neither should be confused with liquid whole-egg replacers like JUST Egg or Follow Your Heart VeganEgg, which are meant to scramble or bake as a full egg substitute rather than just mimic yolk flavor.
Buying tips
Available mainly through online retailers and well-stocked vegan or health food stores; buy the smallest jar first since a little goes a long way and the sulfur flavor is potent. Check that you're buying the yolk-flavor original rather than the baking mix if the goal is French toast or custard flavor rather than binding power.
Substitutes
Silken tofu blended with black salt and nutritional yeast — 2 tbsp blended mixture per 1 tbsp mixed Vegg liquid
Blend silken tofu smooth with a pinch of kala namak and a teaspoon of nutritional yeast per half cup; gives similar color and sulfur flavor with more body, works well in French toast batter and quiche.
Aquafaba whisked with turmeric and kala namak — 1:1 by volume
Whisk 3 tbsp aquafaba with a pinch of turmeric for color and a small pinch of black salt for the eggy flavor; thinner than Vegg liquid so works better in batters than custards.
Follow Your Heart VeganEgg powder — 1:1 by volume, mixed per package directions
A whole-egg replacer rather than a yolk-only one, less sulfurous and more neutral, but binds better in baked goods and scrambles reasonably well.
Cornstarch slurry with a pinch of turmeric and kala namak — 1 tbsp cornstarch plus 2 tbsp water per 1 tbsp mixed Vegg liquid
A pantry fallback for color and light binding in French toast batter; it won't replicate the sulfur-egg flavor as closely as the tofu or aquafaba versions.
Storage
Keep the dry powder sealed in its original jar in a cool, dry pantry away from light; it stays usable for close to a year unopened. Once whisked with water, use the liquid right away for best texture, or refrigerate in a covered container for up to 3 days, stirring before use since it separates.
How to use
Whisk with water per the jar's ratio (typically 1 tablespoon powder to a few tablespoons of water) to make a pourable yolk-like liquid for French toast batter, scrambled tofu, vegan hollandaise, custards, and eggnog. The Vegg Baking Mix version is meant to be added dry into cake, cookie, or muffin batters as a binder instead of being mixed into liquid first.
What it pairs with
Works well with cinnamon, vanilla, and plant milk in French toast batter, and with turmeric, vegan butter, and black pepper in tofu scrambles or mock hollandaise for asparagus and roasted potatoes.
Nutrition
A serving is low in calories and fat, and the nutritional yeast base contributes B vitamins, including B12 in fortified versions. The black salt adds sodium, so dishes made with it need less added salt elsewhere.
FAQ
What does The Vegg actually taste like?
It has a distinct sulfurous, slightly savory flavor from the black salt, close to the smell and taste of a hard-boiled egg yolk, which is stronger than most people expect the first time they mix it.
Is The Vegg the same thing as Just Egg?
No. Just Egg is a mung bean protein liquid meant to scramble like a whole egg, while The Vegg is a powder meant to flavor and color liquids to taste like yolk; they aren't interchangeable in a recipe.
Can The Vegg replace eggs in baking?
The original Vegg is meant for flavor in things like French toast and custard rather than structural binding; for cakes and cookies, the separately sold Vegg Baking Mix is formulated to actually bind the batter.
Why does my mixed Vegg liquid separate in the fridge?
The powder contains gums that thicken on contact with water but can settle out over a day or two of refrigeration; a quick stir or re-whisk before using brings it back to a usable consistency.
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