Vegan Egg Bites Ⓥ

  • ***MAKES 24 Bites***
  • cooking spray
  • 2 cups of chickpea flour
  • 2 & 2/3 cup plant-based milk of choice, I used soy
  • 1/2 cup nutritional yeast
  • 3 cups chopped vegetables of choice, I used tomatoes, red onion, mushroom & spinach
  • 1 cup shredded vegan cheddar cheese
  • 2 cloves of garlic, minced
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp black salt aka-Kala Namak
  • 1/2 tsp ground black pepper
  1. Preheat oven to 375°F. Lightly grease 2 muffin tins with cooking spray.
  2. Whisk together chickpea flour, plant-based milk, nutritional yeast, garlic, garlic powder, onion powder, salt, black salt and pepper until smooth and no lumps remain.
  3. Add the chopped vegetables & vegan shredded cheese and stir to combine.
  4. Pour the mix evenly into the greased muffin tins, filling each one about halfway. 
  5. Bake for 15-17 minutes. They are done when the edges are slightly golden brown. Let them cool and enjoy.

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