FOR IMMEDIATE RELEASE
Vegans can now enjoy eggy deliciousness with Scrambled Veggs, Veggs Over Easy, Vegg Benedict, and more with the first, shelf-stable egg replacer that is beloved by restaurants and vegans, worldwide.
According to a report by The Plant-Based Foods Association, U.S. plant-based egg consumption rose 168 percent in 2020 and saw $27 million in sales. By 2022 the market is projected to grow into a $1.15 billion industry. Restaurants also attest to the rise of vegan eggs and their customers love the versatility of products like The Vegg, a 100% plant-based egg replacer that is easy to prepare, shelf stable (just add water) and delivers all the eggy deliciousness of eggs. With The Vegg, vegans can enjoy all the mainstays of brunch, like fluffy scrambles, decadent French Toast, creamy quiches, frittatas, breakfast tacos, benedicts, pastries and more.
“Vegan restaurants are always looking to expand their menu options with delicious vegan ingredients that are not only healthier for their customers and the planet, but that taste great, too,” said The Vegg CEO, Harold Bollaci. “The Vegg combines the rich deliciousness and light springiness of real eggs for an all-natural, 100% plant-based vegan egg substitute featuring ingredients like soy protein, whole algal flour, fortified nutritional yeast, with all the essential vitamins, proteins, fiber and even black salt so people can enjoy their favorite egg-based recipes without the egg.”
The Vegg’s shelf-stable, vegan egg substitutes seamlessly replicate the taste and texture of eggs in a plethora of breakfast and brunch recipes. Whisking The Vegg’s Power Scramble with water and pouring the mix into a heated pan produces delicious, scrambled eggs in a matter of minutes, with the same yellow color and fluffy feel one would expect from real eggs. Use The Vegg’s French Toast Mix to achieve a delightfully eggy coating on Vegan French Toast. Recreate Veggs Over Easy or Vegg Benedict with The Vegg’s Vegan Egg Yolk. The Vegg’s Uncaged Baking Mix is a favorite for whipping up vegan pastries and breakfast baked goods.
The Vegg products have been used in recipes by renowned vegan chefs such as Doug McNish.
“As a vegan chef I am constantly experimenting with ways to turn traditional foods and dishes into their plant-based counterparts. The Vegg’s Vegan Egg Yolk creates the perfect sunny side egg I’ve been looking for a long time with a completely pop-able yolk,” said McNish.
Vegg products are 100% vegan, plant-based, gluten free, and cholesterol free.
The Vegg produces and distributes a delicious product lineup of 100% plant based-egg substitutes. Their products are all 100% vegan, plant-based, cholesterol free, gluten free and Kosher. Created in 2012 by Rocky Shepheard in Stroudsburg, Pennsylvania, the company is now under new management and headquartered in Carle Place, New York. They serve a broad range of customers from moms to backpackers, to business investors to chefs and restauranteurs within the United States and around the world. They offer a Vegan Egg Yolk, Power Scramble, French Toast Mix, and Uncaged Baking Mix, all of which are shelf stable. Their products are available online and through select retailers.
For media inquiries, please contact Christina Madrid at (818) 621-1897 or [email protected].
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