Neat, Whole Food Plant-Based Vegan Mexican Mix, 5.5 oz

Excellent substitutes for real eggs. It tastes like the real thing. I would suggest lowering the price so it can be more affordable.

I don't eat meat, and usually make burgers and loafs out of beans and veggies. Sometimes though, I just want something quick. Neat mixed with some water fries up quickly in some olive oil and makes a good "meaty" pasta sauce. It's probably best to use it with strong flavors and spices because there is a garbanzo bean taste. It's not bad, but it can be noticeable.

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. ;)

Neat Egg replacer works in cookie recipes and there's a good amount in package. Sometimes I could taste the chia and did not like the taste - I may have needed to use a whisk or electric beater in those cases - not sure. I would buy a chia-free version if it were made available.

Sorry I have to give a bad review, but the Italian sausage "crumbles" never turned into crumbles. After making the dough-like mixture with water, the instructions were to fry it in a little oil , breaking it up with a fork as it browns. It stuck instantly to the bottom of the hot oiled pan. I had to keep scraping and adding oil hoping that would stop the sticking. But it didn't. And it kept absorbing the oil. Added this greasy, unappetizing fried glop to my Tuscan soup recipe and the glop relaxed into a sediment-like substance that made the soup look muddy and didn't taste very good. Had to throw everything out, wasting my other ingredients. No wonder the Tuscans use real sausage.

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 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 got this to try with an allergy free and gluten free cake mix. First thing I noticed was this was a greenish grey powder and when you add the 2 tbsp of water it smells like plant mash. I found it off putting and realized this was purely a baking ingredient only and that I may not finish it. Since I love making eggs to top my instant noodles and this won't be able to replace that.The cake turned out below expectations being moist and greasy with a more non-spiced spice cake flavor. The egg substitute scent filled my kitchen when baking and was quite off putting. Since I am not allergic to eggs I will definitely stick to eggs. But structurally speaking the Neat egg substitute did its job and would work for those with that dietary restriction or are vegan. It is worth trying if you can't have eggs, but there is not substituting the flavor eggs give and this offers a structural replacement in baked goods only as far as I can tell. So for my dietary needs and personal tastes, I did not like this egg replacement.