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.
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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.