These yummy vegan veggie muffins are the perfect choice for some quick meal prep. They are healthy and packed with plenty of veggies and protein from the tofu! They take less than an hour to make, and once you make them and taste them, you won’t be able to stop. These muffins are perfect to grab on the go for breakfast or lunch. And they are a treat for both kids and adults. And they are gluten-free, dairy-free, low-carb and healthy all around. We hope you enjoy them as much as we did!
They are healthy and packed with plenty of veggies and protein from the tofu
Sometimes it’s much easier to see how a recipe is prepared before tackling it by yourself. So, why not check out our video tutorial for an easy-to-follow guide. These vegan veggie muffins are a great healthy snack or meal. They are yummy and super easy to make, so give them a try.
Our easy-to-follow video tutorial for these yummy muffins
Vegan Veggie Muffins Recipe
Preparation time: 15 min
Total time: 45 min
Six Piece Muffin Tin
2 tbsp Olive Oil
1 Yellow Onion, diced
2 Carrots, diced
1 Red Pepper, diced
1 tsp Black Salt
200 grams Broccoli, cut into small pieces
3 Green Onions, diced
250 grams Tofu
50 grams Gluten-Free Flour
1/2 tsp Turmeric
1 tsp Baking Powder
80 ml Oat Milk
Put a pan on the stove top on medium heat.
Add in the two tablespoons of oil and the onion. Cook up to one to two minutes.
Add in the carrots, pepper, salt, and garlic powder. Mix everything well. Cook for one to two minutes.
Next, add the broccoli and the green onions. Mix and cook everything.
In a food processor, add the tofu, gluten-free flour, oat milk, baking powder and turmeric. Chop until a paste has formed.
Mix the tofu paste with the veggies.
Take your muffin tin and line it with muffin liners and scoop in each paper the tofu and veggie mixture.
Bake at 190 degrees C or 380 degrees F for 30 minutes.
Garnish with vegan mayonnaise and fresh parsley.
First step: Put a pan on the stove top on medium heat and add the olive oil
Second step: Add in chopped onion and cook
Third step: Add in the pepper, carrots, salt, and garlic powder. Mix and cook
Fourth step: Add in the broccoli and the green onions
Fifth step: Mix and cook everything.
Sixth step: In a food processor blend tofu, milk, flour, baking powder and turmeric
Seventh step: Mix the veggies and tofu paste together
Eighth step: In a lined muffin pan, put the mixture into six even pieces
Ninth step: Bake for thirty minutes at 190 degrees C or 380 degrees F
Tenth step: Garnish with vegan mayo and parsley
Tips and Tricks
As you know, every recipe has its own quirks. The little tips and tricks that can make it exceptional. Here are this recipe’s secrets that make it amazing. And remember, cooking is an art from, you can change this recipe in any way you like.
Every recipe has its own quirks
The best thing about this recipe is how versatile it is. You can easily change up the veggies in the muffins. If you want you can add some mushrooms, or use cauliflower. Overall, it depends on your taste. So make it to fit your taste.
While we used oat milk in this recipe, you can easily substitute it for any type of dairy-free milk. Use the one that fits your tastes the best.
This isn’t an added step in the recipe, but you can add some nutritional yeast to the muffins. Adding yeast will add a cheesy flavor to them and will help to enhance the “egg” flavor.
Tofu is a great source of protein
We hope you enjoy this recipe as much as we did. If you did, make sure to check out our other recipes over on our YouTube channel. There you can find a variety of recipes for your next cooking venture. If you are in the mood for something sweet, check out our healthy Twix bar dupes, 0r if you want something savory these keto baked zucchini parmesan bites which are perfect for summer. Make sure to tell us what you want to see from us next and leave a comment under the video!