NEATPlant-Based - Italian Mix (5.5 oz.) - Non-GMO, Gluten-Free, Soy Free, Meat Substitute Mix

It was ok will not buy again

Okay, so this stuff made an edible veggie burger - and an easy one that didn't fall apart or was too mushy, which is always a plus. But, still, not the tastiest as is and probably better if you can find a way to season it to your own taste. But my reason for continuing to subscribe to it is that it comes in really handy for making a quick vegan meatloaf. I just take a can of Loma Linda's Rediburger and mix it up with a package of this stuff, along with some breadcrumbs, ketchup, whatever seasonings I'm in the mood for, and the amount of water indicated on the NEAT package (1/2 cup), slap it into a loaf pan and bake it till browned and firm. Voila! I'm not saying it's the best or the healthiest, but it is the easiest vegan meatloaf I've ever made - and it's certainly good enough to eat hot with mashed potatoes and gravy or on a sandwich with ketchup. ;)

Make sure you read the directions on the back. Don't dip into the bag with your measuring spoons but use a spoon and scoop into you measuring spoons. I sometimes have to add extra water to it. Today I had three scoops of the Neategg but I had to add 9 tablespoons of water instead of just 6.I use this mainly for baking things for my children. They are both allergic to eggs. Unfortunately it does have a bit of an after taste or you can tell there is something there that wouldn't have been there if you had just used eggs.Right after I bought this for $6 and some change on amazon I saw it at Walmart in the gluten free section for $3 and some change. I won't be buying it online anymore.I did use it in a meatloaf and it wasn't noticable, but I only use ld the equivalent for one egg. It's not terrible but noticable. When you, or your children, have so many food allergies though you learn to adapt to those odd tastes so you can enjoy those foods you haven't been able to have.I included a picture of some gluten free blueberry muffins I got at walmart. They are krusteaz brand. I used the Neategg in these. There is a slight after taste but not terrible.

I am a vegan/vegetarian. [9 days out of 10 vegan, 1 day out of 10 I'll eat a dairy product].I loved it. It holds great once cooked [I made "neatballs"]. To me the flavor was less "mexican food" and more "falafel". Which is great because I love falafel, and these were pretty tasty in that same vein.However - if you are a meat-eater and hoping to incorporate more plants into your diet, you will be profoundly disappointed with this. It is not MEANT to curb the cravings for meat, but to supplement the texture and protein of meat in an already plant based diet.If you want to try it, go in expecting "Falafel". If you expect "falafel", this will not disappoint. Again, pretty tasty!It's just a little funny how some folks will transition to meat alternatives and then rate these food items really low because it "tastes or chews nothing like meat". These options aren't supposed to. [There are brands.. or rather, A BRAND of gluten free meat alternative that DOES ACTUALLY taste and chew like real meat, but i won't name it here]. It's for established plant based folks to have more food options, it's not designed to and cannot curb a meat craving and shouldn't replace meat in your diet if you don't...... want to replace meat.

I do not make the egg separately before adding to the recipe - because then it doesn't mix as well.I add the powder directly to the recipe, and then increase the water or other liquid content.First step: I add all of the dry ingredients of a recipe together, I combine all of those and the powder of the neat egg as well.Second step: I combine the wet ingredients, I combine those together before adding to the dry ingredients - and simply increase the water or other liquid (i.e. nondairy milk) according to how many "eggs" it has requested in the recipe. In other words, if I need one egg, I increase the liquid content of the recipe by 2 tablespoons.Not only is this lots easier and quicker, it also makes the result in the recipe much better as well. - it allows the powder of the egg to more thoroughly mix with the other ingredients of the recipe - and that enhances the binding ability.

I just bought it to try when making tacos. What’s hard is the rest of my family doesn’t like it. For me, with the extras, like tomato, cheese, olives, onions it was tasty. I’m always trying to reduce calories.

First off - this is NOT supposed to be reconstituted and scrambled for breakfast. Seems to be some confusion about that for some reason...I’ve used this egg substitute to make cookies and a cake so far. I, and my spouse, can definitely taste this in the final product. And it’s not a good taste. It made the cookies come out a strange texture and consistency, so I won’t use it for cookies again. The cake had a decent texture, but was heavier than what I prefer.I recommend making a WW11 Wacky Cake when necessary, and using a 1/2tbs chia seed + 1/2 tbs flaxseed meal + 3 tbs HOT H2O if you need a vegan “egg” in other baking. Best combo I’ve found so far.I’d recommend this product if you’re making a denser cake that is flavored heavily with cocoa powder or whatever extracts you’re using. You’ll need to ensure you cover the flavor. Happy baking!

I love powdered eggs are them when I was a kid.