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Vegan Egg Muffins featured image

Vegan 'Egg' Muffins


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Description

Vegan Egg Muffins are delicious and healthy breakfast or snack options. These protein-packed treats are your ultimate savior on busy mornings, and are perfect for meal prep.


Ingredients

Units Scale
  • 1 420g (15oz) package of firm or medium-firm tofu tofu
  • 2 tbsp chickpea flour (sub with all-purpose flour)
  • 3 tbsp nutritional yeast
  • 1 tbsp miso paste
  • 1/4 tsp turmeric
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tsp baking powder
  • 1 red bell pepper, chopped (100g)
  • 100g mushrooms, chopped
  • 2 scallions, roughly chopped

Instructions

  1. Chop the red bell pepper, mushrooms, and scallions.

  2. In a blender, blend together the tofu, chickpea flour, nutritional yeast, miso paste, turmeric, onion powder, salt, pepper and baking powder. This will be your vegan ‘egg’ mixture.

  3. Preheat your oven to 180C (350F)

  4. To a lightly oiled cupcake tray, or you can use baking tray, pour the vegan ‘egg’ mixture and top with the red bell pepper, mushrooms, and scallions.

  5. Bake it in the oven for about 25-30 minutes, until the top is lightly golden.

  6. Rest for 10 minutes, then enjoy right away or store in containers to enjoy during the week. The mixture makes about 8 vegan ‘egg’ muffin.