Hi there friends! Another week and I wanted to share a recipe that I used to create using eggs but now veganized. I’ve been dabbling with chickpea flour and have loved the results. My biggest favorite has been this savory pancake that you have to try… its so good! These may be my new favorite. I love portable food. Let’s face it, no matter the age of your children (mine are teens) – anything you can warm and send them out the door with (that’s healthy) is a win in my book.
I decided to make this recipe a bigger batch (I needed to portion my “egg” batter out smarter to yield a full two dozen v. one muffin short) but these are great to make on the weekend and have for the week with one dozen you can freeze for future use. They freeze so beautifully and warm up in mere seconds in your microwave. Hello easy morning breakfasts! Plus thinking ahead, you can whip these up and freeze having them ready to go for an easier holiday morning/brunch with guests.
Okay, let’s get started!
- Cooked vegetable portion:
- 2 tablespoons of neutral oil, I used olive oil
- 5 cups of your favorite vegetables, chopped into small pieces
- 1 small to medium yellow onion, diced
- 1/2 cup green onion, thinly sliced
- Optional: 1 jalapeno, diced
- “Egg batter”
- 4 cups chickpea flour
- 1/2 cup nutritional yeast
- 1 tablespoon of smoked paprika
- 1 teaspoon of ground turmeric powder
- 1 teaspoon of ground cumin
- 1 teaspoon pink Himalayan salt
- Few cracks of freshly ground black pepper
- 2 teaspoon baking powder
- 4 cups of water
- 1/2 cup of vegan grated cheese (I used a mix of mozzarella and cheddar)
- Preheat your oven to 375 degrees.
- Spray your two muffin pans with olive or coconut oil generously and set aside.
- Begin by heating up your cast iron or sauté pan over medium heat with olive oil.
- Once hot, add your chopped veggies and sauté until softened and cooked through (about 4-6 minutes).
- While the veggies are cooking, place your chickpea flour, nutritional yeast, seasonings and baking powder into your stand mixer or large mixing bowl.
- Whisk to combine.
- Then add your water and blend to combine.
- Finally add your vegan cheese if using, blending one last time.
- Into your prepared muffin tins, add some of your vegetable mixture to the bottom of each muffin well.
- I used about 1 tablespoon or so (see photos).
- Then repeat until all the veggies are used.
- Then using a 1/3 measuring cup, ladle the “egg” chickpea mixture on top of the veggie mixture in each muffin well.
- I filled each muffin well to the top.
- Bake for 22 minutes or until golden on the top and firm to the touch.
- Remove and let cool completely.
- Store in the fridge for up to 5 days or freeze for 1 month in Tupperware container.
I used all of the veggies that were left in my fridge. Great way to clean out your veggie bin.
These muffins comes out super moist and delectable. I topped mine with hot sauce.
I’ve been continuing to train diligently but will be having another knee surgery next week. This surgery will have a dual purpose. If I don’t get relief from the chronic pain and swelling, we will discuss a knee replacement for early next year. Stay tuned!
— Knead to Cook