| CHICKPEA EGG CUPS |
Did you know you can make the easiest, one bowl, savoury, vegan egg cups with just chickpea flour, dairy free milk and spices? And add in vegan sausage & frozen veggies to really up the protein and fibre! Have a few for breakfast or keep them on hand as a nutritious snack!
Recipe makes 8 cups
Macros per serving:
82 cals - 2g fat - 8g carbs - 8g protein
Ingredients:
1/2 cup chickpea flour
2 tbsp nutritional yeast
1/4 tsp garlic powder
1/4 tsp turmeric powder
1/4 tsp onion powder
1/4 tsp oregano (or a preferred spice!)
1/4 tsp salt
1/2 tsp baking powder
1 cup almond milk
2 vegan sausages
1 cup chopped veggies
Recipe:
Preheat the oven to 375 F and a line a muffin tray with 8 silicon liners. Set aside.
To a mixing bowl add: chickpea flour, nutritional yeast, garlic powder, turmeric powder, onion powder, oregano, salt, baking powder, and almond milk. Whisk to combine.
Set aside to thicken 10 minutes.
Add in chopped sausages and veggies.
Mix everything together.
Divide the batter amongst the 8 muffin liners.
Bake for 30-35 minutes or until browned around the edges.
Allow to cool completely before removing from the liners.
Enjoy!
Looking for more high protein plant-based recipes with macros?! Make sure to check out the High Protein Vegan Ebook Collection to truly transform your nutrition and smash you protein goals.