Vegan Vegetable Muffins with Pesto

Tofu, Spinach, Broccoli, Carrot and Dried Tomatoes Muffins: Vegan, Gluten-Free

Preparation time: 15 minutes

Cooking time: 25-3o minutes

These savory muffins are 100% vegan, easy to make, completely delicious and healthy! They are full of protein, iron, vitamins and flavor. This recipe was inspired by the quiche recipe of a Brazilian cook who I follow on Instagram (@veganize-se), but I changed some of the ingredients and the recipe itself.

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Ingredients

-450 g tofu (1 block)

-1 teaspoon turmeric powder

-1 teaspoon cumin powder

-2 tbsp olive oil

-1 teaspoon garlic powder

-1 teaspoon squeezed lemon  juice

-2 tbsp water

-1 teaspoon of salt + 1 teaspoon of black pepper

-2/3 cup spinach

-1/4 cup grated carrots

-1/4 cup finely chopped broccoli

-1/2 chopped onion

-2 tbsp finely cut sun-dried tomatoes

-Optional: 1 tbsp pesto sauce

Transformation time!

-Preheat the oven to 180 C / 350 F

-Mix the tofu, olive oil spices, lemon juice, water, salt and pepper in a mixer or vitamix, until it becomes homogeneous

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-Grate the carrot, chop the spinach, onion and broccoli, and finely cut the dried tomatoes

-Add the veggies to the vitamix (and the pesto sauce)

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-Mix a little more

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-Spread olive oil on a mini muffins baking pan and add the mixture

-Leave it in the oven for 25-30 minutes

-Eat as a snack or appetizer (it’s great with hummus spread or dipped in pesto sauce)

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Bon appétit!



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