Fegg Pancakes, a.k.a. Adventures in Veganatarianism, Part 2

I’ve now been attempting to be vegan for a week and a half. So what have I learned? (Other than ‘while many crisps are, in fact, vegan, when browsing them try to remember that cheese flavoured ones probably aren’t’ and also ‘alpro soya desserts are basically shiny pots of glutinous gloop that taste almost, but not quite, entirely unlike chocolate mousse’).

Unusually for me, I’ve not cheated. On the way home from a boozy and very enjoyable night out in Glasgow on Friday, I was briefly mesmerised by a Burger King (the fast food chain, not a hallucination of a cow in a crown brought on by lack of beef) and went in. But my resolve stiffened as soon as I smelled the grease and I simply drank the contents of the ketchup dispenser before flouncing out, my pride intact… 

I had a vegan ham and cheese sandwich when I got home, which was just two slices of bread on top of each other, and as I chewed I felt a virtuous glow rise up within me. Although it might just have been the booze trying to come out again.

Seriously though, it’s all been very tasty, thanks to my live in chef and servant girl Michele. She made a delicious butter bean and broccoli bake t’other day which was very filling, tasty, satisfying and vaguely creamy. It’s a bit of a faff to make as it involves constructing a roux, but if you fancy giving it a try the recipe is here. She substituted broccoli for the cauliflower and didn’t bother with the fake cheese as it’s nasty, starchy stuff- she just topped it with breadcrumbs mixed with olive oil instead. Oh, and we just used normal salt as I have no idea what Shoyu salt is (although I like to imagine that it’s salt that someone holds up in front of you demonstratively, rather than actually letting you use).

For breakfast this weekend I made vegan banana pancakes with ‘No Egg’, Australia’s premier egg-replacement powdery stuff, which I glared at suspiciously:

This fake egg, or ‘Fegg’, as I prefer to call it, is mainly potato and tapioca starch and has about as much nutritional value as dust from what I can tell. However, I bravely soldiered on and made a batter with soya milk, 200g of plain flour, two heaped tablespoonsful of Fegg, a dash of vanilla extract, some cinnamon and two or three tablespoons of sugar to counteract the Fegginess. I then sliced up a banana and chucked that in, then fried the pancakes in coconut oil, although soya spread/fake butter would have worked too.

I was pleased and gratified to find I’d created the most perfect, light, golden pancake I’d ever eaten. It could have been on a poster for the egg marketing board. But the joke would be on them – as there were NO EGGS in it. Not one! HA. I served the pancakes with Alpro Soya fake cream (again, indistinguishable from ‘real’ cream in my humble opinion) and a Delightful Breakfast Was Had By All.

I certainly didn’t feel deprived in any way. My visions of spending mornings hunched over a thin gruel of cheap oats and water, possibly with some textured vegetable protein stirred in to add bulk, were completely dispelled. Even if you’re a passionate egg-eater, I’d suggest getting some Fegg for those annoying Saturday mornings when you wake up eggless and craving pancakes. However, if you usually find you wake up craving a multi-meat fry up with eggs sautéed in lard, I don’t think Fegg will suffice I’m afraid…


About Hilary Wardle
Hilary is a freelance journalist and copywriter who writes for a wide range of websites, magazines and newspapers, including Buzzfeed, MSN, The Poke, Chortle, the Guardian and the Independent. She specialises in arts and entertainment, comedy, video games and viral content. Contact her at Hilary3@gmail.com.

5 Responses to Fegg Pancakes, a.k.a. Adventures in Veganatarianism, Part 2

  1. Simon Williams says:

    Since the old HA, I’ve changed my diet radically and now have porridge made with half soya, half water every morning. Liked porridge as a kid and discovered I still do, so even with Demerara sugar on top, would have completely vegan brekkie, if it wasn’t for the dash of Pro-Active skimmed milk I slurp onto the top. You don’t have to be a freak to eat more healthily, which isn’t to say I’m not a freak, just a healthier, slimmer one.

  2. ladyribenaberet says:

    Oh no! I didn’t know you’d had a heart attack, greatbigbadger!! Good lord. I hope you’re fighting fit now. I think soya milk should be embraced lovingly by more people. It tastes nice, is kind to cows and to arteries and if you ignore the rather inconvenient fact that soybean production is currently decimating the Amazon rainforest, there are no reasons to mistrust it at all. Erm…maybe I’ll switch to rice milk. ETHICAL EATING FAIL.

  3. Reluctant Blogger says:

    Well, I didn’t go vegan this month after all. But I still plan to give it a try. I had an alcohol-free January and couldn’t cope with a cheese-free February hot on its heels.

    Actually you’ve made it sound much harder in this post. I don’t have much time for cooking (and no-one to cook for me most of the time) and I don’t want to exist on Lynda McCartney sausage rolls all month, nice though they are (I tried them)

    The other thing for me is that I can’t see anyone else in this house will join me and that makes it harder. The gf just laughed at the thought of me surviving even a week without cheese and the children looked horrified and ready to move out. Sigh.

    I guess if I do it I will have to meticulously plan my meals for each day and not look at what anyone else is eating. Just sounds complicated.

    Do you plan to stick with it after your month or are you keeping an open mind about that?

    • ladyribenaberet says:

      Oh no! Sorry if I’ve made it sound harder. In hindsight, probably shouldn’t have mentioned the butter bean bake thing- it was slightly complex. I actually made a delicious curry the other day which would have been a better ‘advert’ for vegan-ness. It was thinly sliced sweet potatoes, chick peas, mushrooms, spinach, onions and garlic fried up with olive oil, garam masala, half a deseeded red chilli, ginger and cumin, then I just whacked in a can of coconut milk, squeezed in some lime juice, added a tablespoonful of mango chutney and left it to simmer.

      Again- didn’t ‘feel’ vegan at all, and it was entirely delicious. I totally agree with you about your decision not to do it though. I wouldn’t have managed if my partner wasn’t doing it with me! If I saw her eating cheese I’d go wild with envy and snatch it out of her hands…

      I wouldn’t say you have to meticulously plan your meals each day, but it’s helpful to stock up on certain things. Lots of fruit and veg, cans of various sorts of beans, onions, chopped tomatoes etc. Veggie chilli is really easy to throw together too- just replace the meat with soya mince. And pasta with a home made herby/tomato sauce with balsamic vinegar and lots of garlic is always a winner.

      Last night I was munching on Tyrells sea salt and cider vinegar crisps and home made houmous which felt rather decadent, frankly. Although that might have had something to do with the three bottles of beer I washed it down with 🙂

  4. ladyribenaberet says:

    Oops, just noticed your final question. No, I won’t be sticking with veganism, but I feel I’ll be able to cut right down on dairy produce and eggs as I’ve now discovered lots of alternatives. I am contemplating going vegetarian though- after being vegan for a month, vegetarianism will seem like unimaginable luxury, rather than deprivation!

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