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