Vegan Veggie Cheesy"Egg" Muffins
Vegan ~ Gluten Free
Vegan Cheesy Egg Muffins w/ Kale, Bell Peppers, & Zucchini
These Muffins are such a great breakfast, lunch or snack! Honestly, we eat them anytime of the day! I love how easy the are to make & how simple of a meal they become!
Chickpea flour gives these muffins the egg consistence & the Kala Nama or Black Salt really makes them taste like eggs.
Vegan Chessy Egg Muffins
w/ Kale, Bell Peppers, & Zucchini
Makes about 6 muffins. Feel free to double or triple the recipe.
These muffins freeze & reheat perfectly.
1 Cup Chickpea Flour
1 Small Yellow Onion
¼ of a Zucchini
5 Baby Bell Peppers (if you use a regular size pepper, use half the pepper)
1 Cup Raw Kale
1 ¼ Cup Water
¼ Nutritional Yeast
½ Tbsp Avocado Oil
1 tsp Garlic Powder
¼ tsp Baking Powder
¼ tsp Kala Nama aka Black Salt (this gives the egg-like taste)
⅛ tsp Black Pepper
⅛ tsp Salt
Optional: ⅓ Cup of Daiya Cheddar Shreds ( Save a little to put onto of the muffins before baking)
Preheat oven to 375° degrees.
Cut the onion into small cubes & saute in a pan with a little oil until translucent.
Slice the peppers into half inch rings (if using a half of a normal size pepper cut into small cubes). Also cut the zucchini into small cubes & add both to the pan to saute for about a few minutes.
Saute in the kale for about 2 more minutes & set aside.
In a bowl add the dry ingredients & whisk well.
Add in water, oil, & the saute vegetables into the batter & mix add the ingredients together. (If you are adding in the shredded cheese use half in the mix).
Spray a muffin pan with a little oil & pour in the batter equally into each muffin.
Top each muffin with the rest of the vegan cheese shreds.
Bake for 30 minutes.
Let cool a little before taking the out but serve a warm!