These Vegan Veggie Muffins are a delicious and nutritious option for breakfast, snacks, or even a light meal. Packed with veggies and plant-based protein, they’re perfect for anyone looking for a healthy and tasty treat.
Ingredients:
For the Veggie Mixture:
- 1 tbsp oil
- 14 oz (400 g) veggies of your choice, finely chopped (such as carrots, zucchini, bell peppers, and spinach)
- 1 tsp kala namak (black salt)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/8 tsp turmeric powder
- Black pepper to taste
For the No Egg Mixture:
- 8.8 oz (250 g) firm silken tofu or chickpea tofu
- 1/2 cup (50 g) chickpea flour
- 1 tsp baking powder
- 2-3 tbsp (20-30 ml) dairy-free milk
- 2 tbsp nutritional yeast (optional)
Directions:
- Preheat Oven and Prepare Muffin Tin:
- Preheat your oven to 375°F (190°C).
- Grease a muffin tin or line it with muffin cups.
- Prepare the Veggie Mixture:
- Heat oil in a skillet over medium heat.
- Add the finely chopped veggies and sauté until they are soft and slightly golden, about 5-7 minutes.
- Stir in black salt, onion powder, garlic powder, turmeric powder, and black pepper. Cook for another minute until fragrant.
- Remove from heat and set aside to cool.
- Prepare the No Egg Mixture:
- In a blender or food processor, blend the firm silken tofu or chickpea tofu until smooth.
- Transfer to a mixing bowl and stir in chickpea flour, baking powder, dairy-free milk, and nutritional yeast (if using). Mix until well combined.
- Combine Mixtures:
- Fold the sautéed veggie mixture into the tofu mixture until everything is evenly incorporated.
- Fill Muffin Cups:
- Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
- Bake:
- Bake in the preheated oven for 25-30 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve:
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve warm or at room temperature.
Serving Suggestions:
- Enjoy these muffins on their own or with a side of fresh salad.
- They make a great on-the-go breakfast or snack.
Cooking Tips:
- Make sure to finely chop the veggies so they blend well into the batter.
- Adjust the seasoning to taste, adding more spices if desired.
Nutritional Benefits:
- Protein: Tofu and chickpea flour provide a good source of plant-based protein.
- Vitamins and Minerals: The variety of veggies add essential vitamins and minerals.
- Fiber: Whole veggies and chickpea flour contribute to dietary fiber.
Dietary Information:
- Gluten-Free: Ensure all ingredients, including chickpea flour, are certified gluten-free.
- Dairy-Free: This recipe is naturally dairy-free.
Storage:
- Refrigerator: Store any leftover muffins in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze the muffins for up to 3 months. Thaw at room temperature or reheat in the oven.
Why You’ll Love This Recipe:
- Healthy: Packed with nutritious ingredients and plant-based protein.
- Versatile: Great for breakfast, snacks, or a light meal.
- Flavorful: Seasoned with spices and filled with your favorite veggies.
Conclusion:
These Vegan Veggie Muffins are a fantastic addition to your healthy eating routine. They’re easy to make, versatile, and packed with nutrients. Enjoy them warm or at room temperature for a satisfying and delicious meal or snack. Bon appétit!