Vegan egg muffins for breakfast

I've been meaning to crack a vegan egg muffin recipe for a long time and it finally worked. These are perfect for breakfast. Preparation time is very short and then they need a bit in the oven and are ready to serve. They aren't just full of protein, soy-free and fluten-free but also super delicious.

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.

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Vegan egg muffins for breakfast

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

Other ingredients:

  • Finely sliced mushrooms
  • 1/2 diced red pepper
  • Salt and pepper to taste
  • Spring onions

Other things you will need:

  • Paper muffin baking cups

Make cooking easier with my ingredient converter: Click to open

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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.


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