Egg substitute for making vegan omelette , strapatsada and for pastry recipes that need eggs.
Enjoy omelette and other egg dishes in their vegan version with this delicious alternative made exclusively from plant ingredients. Just mix the powder with water, put it in a hot pan and enjoy it for breakfast! Also use the substitute as a binder in recipes such as pancackes, cakes or pizza dough. VEGG is a product without allergens for all your cooking needs. Keeps comfortably in your closet for months.

100% NATURAL INGREDIENTS:
pea flour, pea protein concentrate, chickpea flour, fiber, yeast extract, Himalayan black salt, natural thickeners: guar gum, xanthan gum, natural color: vegetable carotenoids, natural aroma

INSTRUCTIONS:
Use the same number of vEGGS in your recipe as you would with eggs.

FOR FRIDAY 1 vEGG:
Beat until well mixed 12g of vEGG powder (22 ml), 2. Tablespoons water (37 ml / 37 g) and ½ teaspoon oil (2.5 ml). Use the mixture as an egg, it is ready to use.

FOR OMELET WITH VEGETABLE STRAPSADA:
Prepare the egg mixture with the desired number of eggs. Pour the mixture into a non-stick pan, preheated and greased with oil. Leave it on the eye for about 5 minutes, stirring gently, fold it and cut it in half. Stir only sporadically.

Adding milk or cream is not recommended: it can make the egg dish very soft.

Net weight: 180 g
Equivalent to 15 eggs

Nutritional elements per 100gr:

Energy: 1438 kJ / 341 kcal
Fat: 2.9g
of which saturated: 0.5g
Carbohydrates: 46g
of which sugars: 2g
Fiber: 19g
Proteins: 24g
Salt: 2.3g

Ingredients: pea flour, pea protein concentrate, chickpea flour, fiber, yeast extract, Himalayan black salt, natural thickening agents: guar gum, xanthan gum, natural color: vegetable carotenoids,

Country of origin: Poland