You can scramble them, make French toast with them, or fold them into an omelette.
You can even bake with Nabati Plant Eggz, as the vegan liquid “egg” product behaves similarly to conventional eggs in muffin, cookie and cake batter.
And when it comes to taste, Nabati Foods CEO Ahmad Yehya says the product — made with pea protein and lupin, which is part of the legume family — is about as close as you can get to the real thing.
“It’s simulating an egg. That’s what you can do. I’m not God, it’s not at that level,” Yehya said. “But we can get as close as possible, and as we continue developing our product, it will only get better.”
Almost 10 years after California-based Beyond Meat launched its line of vegan meat substitutes and upended the food industry, there is no shortage of veggie burger patties, plant-based ground “meat,” and simulated chicken fingers on grocery store shelves.
It’s a large piece of the puzzle, and it’s very innovative. We’re the first Canadian company to do it.– Ahmad Yehya
Recently, there have even been suggestions the market is oversaturated. Maple Leaf Foods CEO Michael McCain said earlier this month his company has seen a marked decline in sales of plant-based meat substitutions, such as Maple Leaf’s Lightlife brand.