Vegg Review + Giveaway!! (CLOSED) – Vegan French Toast Recipe

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I don’t know about you, but I love vegan baked goods and simply cooking sans dairy and eggs.. 


In all honesty though, cooking the non traditional way takes a little bit of practice. If I ever feel like I’ve given up hope on developing my savvy baking skills I’m surrounded by a plethora of amazing vegan sweets in the NYC that instill hope lol


Before I starting testing this product, I typically would opt for a flax egg as a easy peasy vegan binder. After a while though I began to notice how it effected the texture and sometimes the flavor of recipes. Though I love the added nutrients of flax flour, I don’t know if its worth sacrificing the taste now that I’ve discovered the Vegg product.






 The Vegg is the first vegan egg yolk alternative, and is the perfect cruelty-free substitute to use in your favorite recipes. Just mix the contents of the Vegg packet with 1 liter of water, and blend.


I feel the possibilities are endless with the Vegg, especially after I mastered making amazing vegan French toast (promise)



Fortified nutritional yeast (dry yeast, niacin, pyridoxine hydrochloride, riboflavin, thiamin hydrochloride, folic acid, vitamin B12), sodium alginate, black sea salt, beta carotene




a Rafflecopter giveaway









Rocky Shepheard loves the rich flavor of eggs. But after learning about the treatment of chickens and the health risks of consuming all that cholesterol, the Pennsylvania native adopted a plant-based diet. Not wanting to miss out on his favorite food, Rocky set to work on years of research to develop the perfect, all-natural, cholesterol-and-cruelty-free egg yolk. After many trials, it’s our pleasure to introduce The Vegg! We hope you love it as much as we do.





The Vegg is committed to producing delicious, healthy, plant-based foods to satisfy all your eggy cravings without ever using any eggs. Each year, The Vegg contributes 10% of net sales to some of the nation’s best animal protection charities.








The Vegg is 100% plant-based egg company. Using only natural ingredients, we have created products that simulates the taste, texture and function of egg for use in your favorite dishes, all for about the same cost as real eggs!



What is The Vegg Vegan Egg Yolk?


The Vegg Vegan Egg Yolk is a 100% plant-based egg yolk replacement. Using only natural ingredients, we have created a product that simulates the taste and texture of egg yolks for use in your favorite dishes. It is great for french toast, dipping, hollandaise and much more. Create your favorite egg-based recipes and experience the rich flavor of egg yolk without the cholesterol, allergens, and cruelty to animals.


Free of gluten, soy, cholesterol, fat and GMOs
Kosher certified
High in Vitamin B12 and Vitamin A
Eco-friendly packaging  



Whole grain brown rice milk powder, fortified yeast flakes (dried yeast, niacin, pyridoxine hydrochloride, riboflavin, thiamin hydrochloride, folic acid, B 12), sodium alginate, black sea salt, organic spice, beta carotene




PicMonkey Collage


Can you tell which one is made with Vegg?! 





Vegg Vanilla French Toast
Easy peasy vegan french toast
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Prep Time
10 min
Prep Time
10 min
  1. - 2 Tbsp. Vegg
  2. - 1 1/2 cups Almond Milk
  3. - 1 Tsp. Vanilla Extract
  4. - 1 Tbsp. Cinnamon
  5. - Vegan Butter
  6. - Powdered Sugar as desired
  7. - Maple Syrup
  8. - Vegan Challah Bread
  1. - Mix two Tbsp. of Vegg with 1 1/2 cups of almond milk
  2. - Beat for 10 seconds or more until the clumps have dissolved
  3. - Add the cinnamon and milk
  4. - Soak the bread for 16-20 seconds (I think the longer the better)
  5. - Cook on a hot skillet with vegan butter until golden brown, will take longer than typical french toast
  6. - Serve hot, top with powdered sugar and serve with organic maple syrup
  1. If you leave the bread out overnight, will harder and have more texture in the am.
Eat. Drink. Shrink.




 Vegan Sushi with Crusted Tofu made from Vegg (Recipe to come in Vegan Eats e-book at











I’m Gabrielle, the founder & creator of I established this blog in May of 2012 to share my experience and knowledge as I pursue a career as a Registered Dietitian in New York City. I currently hold a BS in Nutrition & Dietetics from NYU and am pursuing a MS in Nutrition & Health Sciences while teaching yoga and working with the Coalition for Healthy School Food

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1 Comment

  1. Would love to try!

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