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A More Sustainable “Egg”...

  • 1 dozen
    chicken eggs
    6.6 MILES
    worth of greenhouse gas emissions

  • 1 year
    of US chicken egg
    worth of greenhouse
    gas emissions


  • Production of 1 egg uses
    52 Gallons of water

  • 1 year of US egg consumption
    4,522,492,000,000 GALLONS of water
    (4.5 trillion)

  • that’s enough to provide drinking water
    to every person in the US for
    77 YEARS

What is Algal?

“Algal” simply means an ingredient is derived from algae. Whole algal flour and algal protein are plant-based ingredients, produced from native microalgae originally found in the Netherlands. This algal flour and protein naturally contain high levels of healthy lipids, carbohydrates, and micronutrients. These nutrient-dense microalgae also contain all essential amino acids and are a great source of dietary fiber.

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Spinach & “Cheese” Quiche Serves 8


  • 1- 9 inch frozen pie crust
  • 1 Tbsp vegan butter
  • 1/2 cup shallots, thinly sliced
  • 3 VeganEggs (6 level Tbsp VeganEgg™ + 1- 1/2 cups ice cold water)
  • 3/4 cup coconut creamer
  • pinch ground nutmeg
  • 3/4 tsp salt
  • 1/8 tsp cayenne pepper
  • 1/2 cup FYH Provolone, shredded (or any FYH cheese of your choice)
  • 1- 10 oz. package frozen chopped spinach, defrosted and wrung free of water


  1. Preheat oven to 400°F. Thaw pie crust until just soft enough (about 10 minutes) to easily prick bottom and sides with a fork. Bake crust on center rack until fully cooked and lightly golden, about 10 minutes or as directed on package. If crust puffs up while cooking, gently prick with a fork so it will deflate. Set aside and turn oven down to 325°F.
  2. Heat vegan butter in a small sauté pan over medium-low heat. Cook shallots until soft and translucent, about 8 minutes. Do not brown. Set aside to cool.
  3. In a medium bowl, measure VeganEgg™ powder, nutmeg, salt, and cayenne pepper. Add ice cold water and whisk until smooth. Then pour in coconut creamer and whisk to incorporate.
  4. Place cooked pie crust on a baking sheet (this makes it easy to move in and out of the oven.) Evenly spread shallots, cheese, and spinach over bottom of cooked crust, (breaking up clumps as best you can), then pour egg mixture on top.
  5. Bake at 325°F for 50-55 minutes until custard is set and top is lightly golden. Serve hot or warm.

Note: Defrost the frozen spinach quickly by placing it in a fine mesh strainer and running hot water over it. Then gather the spinach into a ball and squeeze to dry. It takes a few minutes of squeezing and re-squeezing to get all the water out. Be patient… you need the spinach completely dry, otherwise your quiche will be watery.


Italian Omelet Serves 1-2


  • 3 VeganEggs (6 level Tbsp VeganEgg™ + 1 ½ cups ice cold water)
  • 1 tsp of vegan butter
  • 3 leaves fresh basil, roughly chopped
  • 4 cherry tomatoes, sliced in half
  • 1/4 cup FYH vegan cheese, shredded (we used Garden Herb)
  • Salt and Pepper to taste


  1. Whisk or blend VeganEgg™ with ice cold water until smooth. Let sit for 1 minute.
  2. Melt vegan butter in a pre-heated medium-sized skillet set to medium-high heat. Pour mixture into skillet (“egg” should sizzle in pan), and gently pull “egg” mixture toward the center with spatula so that uncooked “eggs” can reach the hot pan surface. Let sit for 2-3 minutes, then add “cheese”, tomatoes, basil, salt and pepper to one side of omelet (the half farthest from you will make folding easier later on).
  3. When omelet starts to dry around the sides, use spatula to gently scrape and loosen omelet edges from skillet. You can carefully peek under with the spatula to see if browning has starrted, and reduce heat if necessary. When surface of omelet looks dry and underneath is golden brown, carefully flip empty side of omelet onto the “cheese”, basil and tomatoes side. This takes practice, but consider yourself an omelet master if you can do it in one go.

Serve and enjoy!


Classic Scrambled “Eggs” Serves 1


  • 2 level Tbsp VeganEgg™
  • 1/2 cup ice cold water
  • 1 tsp vegan butter (enough to lightly oil pan)


  1. Melt vegan butter in a pre-heated medium-sized skillet set to medium-high heat. 
  2. Whisk or blend “egg” ingredients until smooth.
  3. Pour mixture into skillet ("egg" should sizzle in pan) and immediately begin to scramble.
  4. Scramble frequently and evenly with a spatula until eggs are firm.
  5. VeganEgg™ takes longer than regular eggs, so we recommend 6-8 minutes or until fully cooked.

Season to taste and enjoy!