Flourless savoury vegetable muffins
Preparation
Preparation time: 45 minutes, including baking time
- Place the tofu, chickpeas, egg white powder, yeast flakes and curry powder together with the soya milk in a tall container .
- Blend everything into a homogeneous mass using a hand blender.
- Cut the onion and garlic into small pieces.
- Heat some coconut oil in a pan and add the onion and garlic.
- Wash the remaining vegetables thoroughly and cut them into small pieces.
- Add the vegetables to the pan and simmer for 7-10 minutes.
- Now you can flavour the braised vegetables with the spices and add herbs if necessary.
- The vegetable mixture is now mixed with the tofu and chickpea mixture and then filled into 8 muffin moulds.
- Bake in a preheated oven at 180°C for approx. 15-20 minutes.
- Take out of the oven, leave to cool and enjoy.
nutri+ wishes you bon appétit!
Ingredients
| 250 g | Tofu, natural |
| 250 g | Chickpeas |
| 1 tbsp | yeast flakes |
| 250 ml | Soy milk |
| 50 g | 3K protein powder, Neutral |
| 1 | Onion |
| 1 | Clove of garlic |
| 200 g | Zucchini |
| 100 g | Peppers |
| 50 g | leek |
| 50 g | Champignons |
| 50 g | Möhren |
| something | Salt/pepper/curry powder |
| 1 tsp | coconut oil |
