Savory Vegetable Muffins - Take Recipe

Name: Savory Vegetable Muffins - Take Recipe
Cuisine: Asian, Indian
Ingredients: Vegetable mix; 1 tablespoon of oil; 14 oz (400 g) finely chopped vegetables (see notes); 1 teaspoon kal namak aka black salt (see notes); 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/8 teaspoon turmeric powder; black pepper to taste; No egg mix; 8.8 oz (250 g) firm silken tofu or chickpea tofu (see notes); 1/2 cup (50 g) chickpea flour; 1 teaspoon baking powder; 2-3 tablespoons (20-30 ml) of dairy-free milk; 2 tablespoons nutritional yeast (optional); notes; Vegetables You can use vegetables, all chopped into equal sized pieces. I 100 gr (3/4 cup) zucchini, 100 gr (3/4 cup) carrot, 100 gr (1 1/4 cup) broccoli, 50 gr (1/2 cup) onion, 50 gr (1/4 cup) I used /2 cups). ) paprika, 2 cloves of garlic.

10 steps

Updated at: Thu, 17 Aug 2023 02:37:06 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories823.8 kcal (41%)

Total Fat25.9 g (37%)

Carbs106.4 g (41%)

Sugars20.9 g (23%)

Protein44.7 g (89%)

Sodium2860.4 mg (143%)

Fiber26.1 g (93%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

vegetable mix

1 tablespoonoil

400gvegetables

finely chopped

1 teaspoonblack salt

kal namak aka

½ teaspoononion powder

½ teaspoongarlic powder

⅛ teaspoonturmeric powder

black pepper

to taste

250gfirm silken tofu

or chickpea tofu

½ cupchickpea flour

1 teaspoonbaking powder

20mldairy-free milk

2 tablespoonsnutritional yeast

optional

vegetables

you can use vegetables, all chopped into equal sized pieces

Instructions

Step 1

You can watch the video in the post for visual .

Step 2

Heat the oil in a pan, then add the chopped vegetables and seasonings (see the recipe notes to see which vegetables I used). Saute for about 5 minutes or until all the liquid from the vegetables has evaporated.

Step 3

Preheat the oven to 360 F (180 C). Process silken tofu, chickpea flour, and baking powder in a food processor.

Step 4

Add 2-3 tablespoons of non-dairy milk and blend again until the mixture is smooth, but still fairly thick. You can now optionally mix in nutritional yeast for a slightly cheesy flavor.

Step 5

Note The amount of dairy-free milk will depend on the type of tofu you use. If yours is fairly firm, you will need to add a little more fluid.

Step 6

Combine this mixture and the vegetable mixture in a bowl and let it rest for 10 minutes.

Step 7

Meanwhile, grease a muffin tin with a little oil, then pour the mixture into the muffin tin and bake for about 30 minutes, or until the tops of the muffins are golden brown. It will take longer (about 35 minutes) if you use a silicone mold like me.

Step 8

Turn off the oven and let the muffins cool for at least 15 minutes (or longer) before removing them from the mold as they will still be very soft while hot.

Step 9

However, you can try lentil flour, moong dal flour, quinoa flour, or all-purpose (if you’re not gluten-free).

Step 10

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