Chef Babette's Signature Recipe – Vegan Eggless Cups

Chef Babette from vegan restaurant ‘Stuff I Eat’ shares with us her signature recipe of Vegan Eggless Cups


Eggless mix

  • 235ml (1 cup) dairy-free milk
  • 1 tbsp arrowroot powder
  • 2 tbsp garbanzo flour
  • 1 heaping tbsp turmeric powder
  • 1 tsp black sea salt
  • 10g (1/4 cup) nutritional yeast
  • 1 package silken tofu



  • 450g (2 cups) chopped spinach,
  • 45g (¼ cup) diced red bell pepper
  • 40g (¼ cup) chopped green onion
  • 40g (¼ cup) diced red onion
  • 50g (½ cup) chopped mushrooms



  1. Blend the ingredients from the eggless mix together.
  2. Add the chopped vegetables and mix well.
  3. Spray oil into a 12-hole muffin pan.
  4. Fill each muffin pan to the top with your mixture
  5. Bake at 150C (gas mark 2/300F0 for approximately 25-30 minutes.
  6. Remove from oven and let stand for 30 minutes – you should be able to scoop the eggless cups out of the muffin pan easily.


Read our Interview with Chef Babette


The lifestyle magazine written by vegans for vegans.