These veggie muffins are a delicious and healthy alternative to traditional egg muffins. Made with a variety of finely chopped vegetables and a tofu mixture, they’re perfect for breakfast, a snack, or even as a side dish. Let’s get started!
Preparation Time
- Preparation Time: 15 minutes
- Cooking Time: 30-35 minutes
- Total Time: 50 minutes
Ingredients
Veggie Mixture:
- 1 tbsp oil
- 14 oz (400g) veggies of choice, finely chopped (see notes for suggestions)
- 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
No Egg Mixture:
- 8.8 oz (250g) firm silken tofu or chickpea tofu (see notes)
- 1/2 cup (50g) chickpea flour
- 1 tsp baking powder
- 2-3 tbsp (20-30ml) dairy-free milk
- 2 tbsp nutritional yeast (optional, for cheesy flavor)
Instructions
- Prepare Veggies: Heat the oil in a skillet over medium heat. Add the finely chopped veggies and spices (kala namak, onion powder, garlic powder, turmeric powder, and black pepper). Sauté for about 5 minutes, or until the liquid from the veggies evaporates.
- Preheat Oven: Preheat the oven to 360°F (180°C).
- Prepare No Egg Mixture: In a food processor, process the silken tofu, chickpea flour, and baking powder. Add 2-3 tablespoons of dairy-free milk and blend until the mixture is smooth but still thick. Stir in the nutritional yeast if using.
- Combine Mixtures: Combine the tofu mixture and the veggie mixture in a bowl. Let it rest for 10 minutes.
- Prepare Muffin Tin: Grease a muffin tin with a little oil. Fill the muffin molds with the mixture.
- Bake: Bake in the preheated oven for about 30 minutes, or until the tops of the muffins are golden brown. If using a silicone mold, it may take about 35 minutes.
- Cool: 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
- Veggie Suggestions: You can use a variety of vegetables like bell peppers, spinach, onions, tomatoes, mushrooms, or zucchini.
- Tofu: If using firm silken tofu, you might need to adjust the amount of dairy-free milk to achieve the right consistency.
Serving Suggestions
- Serve warm with a side of salad or as a part of a brunch spread.
- These muffins also make a great on-the-go snack.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or oven before serving.
Cooking Tips
- Adjust the amount of dairy-free milk based on the type of tofu you use to ensure the batter is thick but smooth.
- Letting the mixture rest helps to develop flavors and ensures the muffins hold together well.
Nutritional Benefits
- These muffins are packed with vegetables, providing essential vitamins and minerals.
- The tofu and chickpea flour add protein and make the muffins a great plant-based option.
Dietary Information
- This recipe is vegan and can be made gluten-free by ensuring all ingredients are certified gluten-free.
Why You’ll Love This Recipe
- Easy to make and customize with your favorite vegetables.
- Perfect for a healthy breakfast, snack, or side dish.
- Delicious, nutritious, and plant-based.
Conclusion
Enjoy these flavorful and healthy veggie muffins that are perfect for any time of the day. They’re easy to make, packed with nutrients, and sure to be a hit with everyone. Happy cooking!