Veggie Muffins. They are so versatile. You can enjoy them in the breakfast, lunch on the go, as snacks, and more.
I love these types of recipes to use leftovers of any veggie you have in the fridge. They are healthy, Vegan, Gluten-Free, and high in protein, and of course, delicious!
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RECIPE AND INSTRUCTIONS
EASY VEGGIE MUFFINS
Veggie Muffins. They are so versatile. You can enjoy them in the breakfast, lunch on the go, as snacks, and more.
Equipment
- Food processor
Ingredients
- 16 oz medium firm tofu 1 package of 16oz (453 g)
- 2 tbsp chickpea flour
- 3 tbsp nutritional yeast
- ¼ tsp turmeric
- ½ tsp garlic powder
- ¼ tsp black salt optional for eggy flavor
- ¾ tsp salt optional (depending on your dietary needs)
- ½ tsp pepper
Veggies (you can be creative here and use the vegetables you love)
- 1 onion medium-sized chopped
- 1 red bell pepper medium-sized chopped
- 1 cup mini-bella mushrooms chopped
- 1 cup broccoli chopped
- 1 cup spinach fresh
Instructions
- Preheat oven to 350F (180C).
- Prepare a muffin tray (12 medium muffin cups or 6 big).
- In a medium heat (with a little oil or water), sauté the onions until translucent.
- Add bell pepper and season with salt and pepper. Then add the mushrooms, broccoli and spinach. Remove from the heat, and set aside.
- Place the tofu in a food processor with the chickpea flour, nutritional yeast, turmeric, garlic powder and the black salt. Puree all the ingredients together.
- Mix all the ingredients in a bowl and fill the muffin cups with the mixture.
- Bake them for 25-35 minutes until the borders are lightly brown.
- Let them cool and enjoy!
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