Savory Vegetable Muffins

Savory Vegetable Muffins

These delicious muffins combine a tofu-based “vegan egg” mix with tons of veggies for a highly nutritious, protein-dense, flavor-packed healthy treat. Veggie muffins are perfect for toddlers, kids, and adults as a grab-and-go snack, breakfast, or lunchbox! Plus, it’s naturally dairy-free, gluten-free, grain-free, vegan, and soy-free!

Ingredients

Vegetable mix:

• 1 tablespoon of oil
• 14 oz (400 g) finely chopped vegetables (see notes)
• 1 teaspoon kal namak aka black salt (see notes)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/8 teaspoon turmeric powder
• black pepper to taste

No egg mix:

• 8.8 oz (250 g) firm silken tofu or chickpea tofu (see notes)
• 1/2 cup (50 g) chickpea flour
• 1 teaspoon baking powder
• 2-3 tablespoons (20-30 ml) of dairy-free milk
• 2 tablespoons nutritional yeast (optional)

Instructions

1. You can watch the video in the post for visual instructions.
   Heat the oil in a pan, then add the chopped vegetables and seasonings (see the recipe notes to see which vegetables I used). Saute for about 5 minutes or until all the liquid from the vegetables has evaporated.
2. Preheat the oven to 360 F (180 C). Process silken tofu, chickpea flour, and baking powder in a food processor.
3. Add 2-3 tablespoons of non-dairy milk and blend again until the mixture is smooth, but still fairly thick. You can now optionally mix in nutritional yeast for a slightly cheesy flavor.
4. Note: The amount of dairy-free milk will depend on the type of tofu you use. If yours is fairly firm, you will need to add a little more fluid.
5. Combine this mixture and the vegetable mixture in a bowl and let it rest for 10 minutes.
6. Meanwhile, grease a muffin tin with a little oil, then pour the mixture into the muffin tin and bake for about 30 minutes, or until the tops of the muffins are golden brown. It will take longer (about 35 minutes) if you use a silicone mold like me.
7. Turn off the oven and let the muffins cool for at least 15 minutes (or longer) before removing them from the mold as they will still be very soft while hot.

notes

• Vegetables: You can use vegetables, all chopped into equal sized pieces. I 100 gr (3/4 cup) zucchini, 100 gr (3/4 cup) carrot, 100 gr (1 1/4 cup) broccoli, 50 gr (1/2 cup) onion, 50 gr (1/4 cup) I used /2 cups). ) paprika, 2 cloves of garlic.
• Tofu: I made the recipe with store-bought silken tofu and also homemade chickpea tofu (the white version) and both turned out good!
• Can I skip the kala namak? Yes, it is not 100% necessary, although it will provide a more realistic “egg” flavor. Simply replace with regular salt (adapted to taste).
• Chickpea flour: I didn’t make the recipe with anything other than chickpea flour, so I can’t guarantee the result.
• However, you can try lentil flour, moong dal flour, quinoa flour, or all-purpose (if you’re not gluten-free).
• Avoid paper cupcake tins: These delicious cupcakes don’t act like regular cupcakes and they stick. Instead, use a greased silicone mold or a standard greased muffin tin.