Vegg Cookbook & Vegg Review: Broccoli Quiche
A few weeks ago, The Vegg, posted a call on facebook asking for vegan bloggers to review their new cookbook and product. We were quick to ‘offer’ our time to get a free cook book and chance to try out Vegg in a purposeful, systematic way. For those who aren’t familiar, Vegg is a ‘vegan egg yolk’ which can be used as a substitute for egg yolks in baking and cooking. It comes in a flaky, powder form and has gelling properties which can be used to spherify into a yolk or bind other ingredients.
We had used Vegg before, but without much thought, basically using it in lieu of the usual egg substitutes, Ener-G Egg Replacer, flax meal, etc. Now, though, with a whole cookbook of recipes, we were excited to try them out. The book has recipes divided, basically, into breakfast/brunch, entrées and desserts. The fun thing about the cookbook is that many of the recipes tackle the egg as a main ingredient. Things like egg noodles, omelets, egg salad, frittata, egg nog, and my first Vegg Cookbook dish, quiche.
I’ve never had quiche before, at least that I can remember, and never really had a strong urge to make it, especially eating vegan. There a re a few quiche recipes in the book. I made the Broccoli Quiche by Helen Rossiter of Vegetarian Recipe Club and Lots of Nice Things. I’ll tell you, I was very impressed by this recipe. In fact, I loved it. The recipe made one quiche in a 8″ pie plate and I ate half of it in one sitting.
The crust was very flaky, the consistency (primarily a silken tofu and vegg mixture) was rich and delicious and the broccoli and sun-dried tomatoes were a perfect filling.
For the pastry, I added the flour, salt and margarine in a food processor and pulsed a few times until a sandy consistency, then added just enough water to bring it together (less than a teaspoon). This made the dough difficult to roll and lay over the pie plate, so I did my best and pieced together most of it. I think this allowed for a more flaky pastry as adding 2-3 Tbs of water would have made it too tough and chewy.
Also, I mixed my broccoli, onion-garlic mixture and sun-dried tomatoes with the tofu-vegg mixture, then poured into the parbaked pastry crust. This ensured even distribution and prevented the veggies from burning by sitting on top.
Topped with a mixture of Diaya mozzarella and cheddar shreds.
After this first success, we are very excited to keep plugging away at the cookbook and trying our own recipes with The Vegg. Many of the recipes in the book were user submitted and credit the chef. This is another cool way to find new vegan recipe blogs to follow and share in the vegan community. However, a downside to this is that there isn’t much consistency as far as directions, serving sizes or methods. Some may be intimidated by this… or see it as a fun challenge!