For many wannabe vegans, eggs are a sticking point. But with Skye Michael Conroy’s (aka The Gentle Chef) new tome, the Vegan Eggz Cookbook, the traditional chicken egg is on its way to extinction.
Conroy is all about creating realistic substitutes for familiar animal products, and his incredible doppelganger recipes have earned him a loyal following.
The Vegan Eggz cookbook is his latest, and it contains some astonishingly spot-on egg creations, from eggz whites to scrambled eggz to hard-boiled eggz and dozens of others.
“I wanted to create a vegan alternative that captured the appearance, flavor and texture of real eggs and egg foods but also which cooked like real eggs,” Conroy tells Latest Vegan News. Frittatas, eggz florentine, shirred eggz, soft-boiled eggz — even eggz nog — all are covered in his library of egg-inspired recipes.
The recipes utilize Conroy’s proprietary Vegan Eggz Essentials, two special, plant-based ingredients (in powder form) that help to create the taste and consistency of eggs. They can be purchased online, and only a small amount of each is necessary to whip up the individual recipes.
For the most part, the processes are pretty simple — though a few require an extra time investment. Vegan eggz whites are particularly easy, and require only four ingredients. They have to be chilled for two hours (and are good to use for up to a week) — then they’re ready to scramble. The end result is fluffy, satisfying, and extremely close to the original. And low in calories, to boot.
So if you’re new to the whole eggz experience, where you should you start? “Actually the best way is to start with the scrambled eggz at the beginning of the book and then work your way down. The book was kind of set up that way to get people experienced with the ingredients as they work their way through the cookbook.”