and receive exclusive recipes and my latest vegan dishes and news.
Vegan egg muffins for breakfast
The eggy taste comes from the nutritional yeast and the kala namak salt (also called black salt). I bought both on Amazon but you might also get it in health food stores. The kala namak salt has a sulphuric taste which is very similar to the taste of egg.
You can even refrigerate them and then reheat again. Or even freeze, the chickpea flour is quite stable.
If you like this video, also check out my youtube channel:
I couldn't wait to eat these vegan egg muffins. I actually made them in the morning and polished them off in no time.
It was nice and soft on the inside and had a great smooth consistency.
INGREDIENTS (8 muffins):
Vegan egg mixture:
- 1 1/2 cups of water (300ml)
- 1 cup chickpea (gram) flour (130g)
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
- 1 tsp kala namak salt (black salt)
- 1/2 tsp garlic powder
- Pepper to taste
- Finely sliced mushrooms
- 1/2 diced red pepper
- Salt and pepper to taste
- Spring onions
Other things you will need:
- Paper muffin baking cups
Preheat your oven to 180C *
Add all vegan egg mixture ingredients into a blender and blend.
Then finely sliced a few mushrooms, dice 1/2 red pepper and sauté in a bit of oil until they have softened and most of the water from the mushrooms has evaporated. Season with salt and pepper to taste.
Then add the sautéed vegetables to a large bowl.
Pour the vegan egg mixture into the bowl as well and add finely sliced spring onions. Mix together.
Add paper baking cups to a muffin tray and spoon the mixture into the cups. It will be a bit liquid but don't worry about it, it will work out fine. Bake in the oven for 25 - 30 minutes.
Serve with a fresh salad on the side.
More Vegan Breakfast recipes