Vegan “Egg” Cups
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These Vegan Egg Cups are made with whole-food ingredients and are packed with protein! I love making these for a healthy and delicious meal prep breakfast to eat on throughout the week.
Today I’m sharing a recipe from an amazing vegan cookbook coming out tomorrow (December 8, 2020) called Simply Delicious Vegan by Caitlin from From my Bowl! Caitlin is one of the very first vegan youtubers that I ever followed and I have loved her content for YEARS!
I’m super excited to have the opportunity to review her cookbook. It’s truly amazing and you need a copy of it ASAP! (psst- I’m giving a copy of the book away over on my instagram this week!).
The hardest thing was picking which of her recipes that I was going to share today. They’re all SO so good and I’m excited to try a lot more of them out. All of her recipes are simple yet delicious and I’ve never been disappointed by anything that I have tried from Caitlin.
Funny enough- we live just about 30 minutes from each other here in Oregon BUT have yet to meet (ya know, since I moved here a couple months before the craziness of 2020 hit us all so hard).
These egg cups are made very similar to the way on which you would make muffins. First mix together all of the dry ingredients and then, into that same big bowl, mix in the wet ingredients. Fold in the veggies and then pour into the muffin pan to bake.
That’s legit IT! So so easy.
I was a little worried that I would have a hard time finding chickpea flour but I ended up seeing it at several different stores. WELL, i found Chickpea Fava (bean) Flour which I have since discovered is extremely similar and worked great in this recipe!
If all else fails, Amazon has it!
NOW, if you’ve never tried using chickpea flour as an egg substitute, you’re probably wondering “do these REALLY taste like eggs!?”. The answer is: yes and no :)
They have a cheesy and eggy taste with the texture of a muffin (so less moist than a traditional egg cup). But they’re plant-based, healthy and DELICIOUS! So you should just give them a try!
WELL that’s all I have for you today! I CAN’T wait to see y’all making these egg cups!
As always, if you end up making this recipe, please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from the blog!Print
These Vegan Egg Cups are simple to make and packed with plant based protein!
- 2 cups (185g) of chickpea flour*
- 1/2 cup of nutritional yeast
- 1/2 teaspoon of ground turmeric
- 1/2 teaspoon of paprika
- 1 teaspoon of salt (I used pink Himalayan salt)
- 1 teaspoon of baking powder
- 2 cups of non-dairy milk
- 2 1/2 cups of broccoli florets, cut into small bite sized pieces
- 1/4 cup of onion, finely diced
- 1/3 cup of shredded carrots
- optional for topping: finely diced red bell pepper (I used about 1/4 cup)
- Pre-heat the oven to 350 degrees F. Line or grease a standard muffin tin (12 cups).
- In a large bowl, whisk together the chickpea flour, nutritional yeast, turmeric, paprika, salt, and baking powder. Pour in the milk and mix to form a thick batter.
- Fold in the broccoli, onion and carrots. Evenly divide the mixture between the 12 muffin cups. Top with red bell pepper as desired.
- Bake for 30 minutes. Let rest for 10 minutes before eating.
- Enjoy immediately or store in the fridge in an air tight container as a great meal prep breakfast!
*all I could find was a chickpea + fava bean flour blend and it worked great!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: breakfast
- Method: baking
- Cuisine: american
- Serving Size:
- Calories: 87
- Sugar: 2.3 g
- Sodium: 248.5 mg
- Fat: 1.6 g
- Carbohydrates: 12.4 g
- Protein: 5.7 g
- Cholesterol: 0 mg
Keywords: vegan breakfast, vegan breakfast meal prep, vegan meal prep