Just Egg Review
Have you been waiting for a vegan scrambled egg? Just Egg delivers! I still enjoy tofu scrambles, but I definitely appreciate having a vegan egg alternative that cooks up like an omelette or scrambled eggs. The Just Egg product is made from mung beans and can be used in crepes, french toast… pretty much anything you would use an egg to coat and bind.
I’ve been obsessed with making vegan Cheeze omelettes with Follow Your Heart Smoked Gouda, and Lightlife tempeh bacon on an English muffin. It’s SO yummy!!!
First, I sauteed the peppers in olive oil for about 5 minutes, then tossed in the tempeh bacon I had already cooked and was sitting in the fridge, then I added the cherry tomatoes and let that all cook together for 2-3 minutes. Once the pan was nice and hot again, I added the Just Egg and the smoked gouda dairy-free cheese. I cooked it for about 2-3 minutes more and voila! It was ready. I topped everything with fresh parsley and then popped it on the English muffin with some avocado spread. I really don’t think anyone would ever know this deliciousness was made purely from plants :)
Another way I like to prepare the Just Egg vegan egg substitution is to pair Just Egg with Beyond Meat sausage. Even if I don’t have any other veggies at home or fresh herbs to throw in, the Just Egg with the Beyond Meat sausage is a solid breakfast. I cooked the vegan sausage first in a ceramic pan without any oil, and then cooked the Just Egg in the same pan. That way I didn’t need to add any oil and the eggs absorbed some of the yummy sausage seasoning. This breakfast was ready in less than 10 minutes.
Here’s what I like about this vegan scrambled egg product:
- It’s cholesterol-free.
- It’s got comparable protein with an egg at 5g per serving (vs 6g in an egg).
- It tastes GREAT! Just Egg cooks up quickly to make fluffy omelettes and scrambles.
- It’s quick: scrambles in 2-3 minutes on a hot frying pan.
I’m grateful for the Just Egg vegan egg alternative. It’s easy on the earth… and the chickens.
Just Egg is available at grocery stores throughout the US.
Note: I’m not sure how this would work in baking. I did NOT use it this way. (I still use apple cider vinegar and water for baking.)
Are you a beginner vegan? Visit the Start Here section or pick up a copy of It’s Easy to Start Eating Vegan. For easy recipes, visit the Yummy Plants vegan recipe collection.
To learn more about packaged vegan foods you can find online or in most stores, visit the Food Reviews section. In my food reviews, I share vegan food that tastes good. You can be sure that the foods I review are #YummyPlantsApproved!
Rebecca Gilbert is the founder of Yummy Plants and the author of It’s Easy to Start Eating Vegan. She’s a former competitive figure skater whose switch to a vegan diet healed her chronic joint pain. Rebecca has been a featured speaker at events including the World VegFestival in San Francisco, Vegetarian Summerfest, the New York City Vegetarian Food Festival, and Paris Vegan Day. She has presented on live television and given corporate talks. Book Rebecca to speak at your organization.