Savory Vegan Veggie Muffins

Preheat the oven to 200 degrees celsius / about 400 fahrenheit. First cook the onion and garlic in some water or oil for about 5 minutes or until softened. Blend up cauliflower in the food processor till fine, then add the carrots, onion and garlic and dill.

These savory muffins combine a tofu-based ‘vegan egg’ mixture with tons of veggies for a highly nutritional, protein-dense, flavor-packed healthy treat. The vegetable muffins are perfect as a grab n’ go snack, breakfast, or lunchbox treat for toddlers, kids, and adults alike! Plus, they’re naturally dairy-free, gluten-free, grain-free, vegan, low-carb, and can be made soy-free! 😍


Veggie mixture:

1 tbsp oil
14 oz (400 g) veggies of choice finely chopped
1 tsp kala namak aka black salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp turmeric powder
Black pepper to taste

No egg mixture:

8.8 oz (250 g) firm silken tofu or chickpea tofu
1/2 cup (50 g) chickpea flour
1 tsp baking powder
2-3 tbsp (20-30 ml) dairy-free milk
2 tbsp nutritional yeast (optional)

Full recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:

Vollständiges Rezept mit Ersatzzutaten, Nährwertangaben und vielen Tipps findest du auf meinem Blog:

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Equipment I use:

50mm lens:
Food Processor:
Immersion blender:
Instant Pot:
Slow cooker:
Electric spice grinder:
Hand mixer:
Cast iron pan:
Kitchen scale:

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