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
- Blend the ingredients from the eggless mix together.
- Add the chopped vegetables and mix well.
- Spray oil into a 12-hole muffin pan.
- Fill each muffin pan to the top with your mixture
- Bake at 150C (gas mark 2/300F0 for approximately 25-30 minutes.
- Remove from oven and let stand for 30 minutes – you should be able to scoop the eggless cups out of the muffin pan easily.
Love your life style
Thank you Patricia!
Love you on the chew
Ditto! Loved you in the Chew as well.
unable to find your book, would live to have it & an autographed one at that !