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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

 

Veggies

  • 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

 

Method

  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

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4 Comments

  1. Patricia on August 9, 2018 at 4:24 pm

    Love your life style

    • VeganLife on August 10, 2018 at 9:37 am

      Thank you Patricia!

  2. Christine hnidjj on August 31, 2018 at 12:27 pm

    Love you on the chew

  3. Wanda Carter on October 10, 2018 at 11:42 am

    Ditto! Loved you in the Chew as well.
    unable to find your book, would live to have it & an autographed one at that !

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