Delicious Vegan Egg Muffins Recipe

Delicious Vegan Egg Muffins Recipe

Vegan and need a quick, easy & savoury breakfast or snack during the day? Look no further! These vegan egg muffins will satisfy your cravings and they’re also super delicious.

What Are Vegan Egg Muffins?

Before I turned vegan, I used to make egg muffins and pack them with vegetables which were high in protein and tasted great. When I transitioned to a vegan diet, I needed a replacement to satisfy my cravings! Initially, I started replacing them with my tofu scramble. However, when I needed a quick snack throughout the day there were times when I just wanted to pick something out the fridge already made. After much practicing and trying out a number of recipes, I’ve made up my own. This delicious and pretty easy recipe, creates a mouthwatering muffin and it is packed full of nutritional vegetables. It’s entirely up to you, whether you eat them whilst they are hot or cold, they’ll taste amazing either way!

These vegan egg muffins are SO filling too, you only need a few of these to fill you up for hours.

vegan muffins

How Can I Add Protein to My Vegan Muffins?

I love stuffing these little muffins with protein hits. My personal favourites to add to these vegan muffins are spinach and broccoli. Chickpea flour has surprisingly a high content of protein as far as protein in flours get, which is what I’ve used in this recipe. It’s so important to get protein in your diet in every meal and if you need some help along the way, go check out my article on why do vegans need protein?

Why Should I Make These Vegan Egg Muffins?

  • Hearty & Filling
  • Delicious
  • High in Protein
  • Packed with nutrition
  • Perfect Breakfast or Snack throughout the day

Can You Freeze These Vegan Egg Muffins?

Absolutely! As mentioned earlier, you can enjoy these hot or cold. They are so easy to store and I strongly believe that tofu tastes so much better when it has been frozen. Cook a batch on Sunday, pop them in the freezer and enjoy them throughout the week. To defrost them, heat them in the microwave until they are warm. This will take about a minute or so in the microwave.

How Should I Cook Them?

I know it seems obvious, but when I look out for recipes I always wonder where abouts in the oven should be they placed. Am I the only one? I do feel like this needs to included as part of recipes, as putting it too low will mean they need to cook for longer whereas putting them too high might mean they burn or the top half only gets cooked. These muffins do not need turning over, so to ensure they are cooked through they do need to be put on the middle shelf of your oven.

And here it is..

Delicious Vegan Eggs Muffin Recipe

Vegan and need a quick, easy & savoury breakfast or snack during the day? Look no further! These vegan egg muffins will satisfy your cravings and they’re also super delicious.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast, Snack
Cuisine: Vegan
Keyword: veganblog, veganbreakfast, veganeggmuffins, veganeggs, veganmuffins, vegansnacks


  • 2 cups Chickpea Powder
  • 4 tbsp Nutritional Yeast
  • 1 tsp Baking Powder
  • 1 tsp Garlic Powder
  • ½ tsp Onion Powder
  • ½ cup Almond milk (or any non dairy milk)
  • 1 tsp Mustard
  • cup Water
  • ½ tsp Salt
  • ½ tsp Black Pepper
  • ¼ tsp Paprika
  • 1 tbsp Olive Oil

Vegetables for The Filling

  • 1 Red pepper
  • 1 cup Chopped Broccoli


  • Preheat oven to 180°C. Spray a 12-cup muffin pan with non-stick cooking spray.
  • In a medium bowl, whisk together the chickpea flour, almond milk and water until well combined.
  • Add in all the seasonings and mix well. (Mustard, spices, baking powder & olive oil.)
  • Let sit and rest for about 5-10 minutes.
  • Finely slice and dice the red peppers & broccoli. Sautee for about 5 – 10 minutes on a medium heat on a pan on the hob.
  • Divide the sauteed veggies evenly between muffin tins.
  • Then do the same for the chickpea flour mixture. Pour to about ¾ of the muffin tray as they will rise slightly during cooking. Make sure you mix and stir the veggies and chickpea mixture in the muffin tray.
  • Bake for about 30 – 35 minutes in preheated oven at 180°C.  Check if they are cooked with a toothpick, by inserting and making sure it comes out clean.
  • Allow to cool for at least 5-10 minutes. Use a sharp knife to loosen edges and remove muffins from the muffin tray. Serve immediately and enjoy!

I really hope you enjoyed this recipe. Let me know if you tried these muffins in the comments below and how you found them.


Ami x

Vegan Chocolate Protein Energy Balls Recipe

Vegan Chocolate Protein Energy Balls Recipe

Ever get to about 3pm in the day and you feel that you need a little pick me up snack? Me too! Since working from home during lock down, I’ve had SO much more time to experiment cooking. I’ve saved about 3 hours a day which includes my commute and getting ready – That’s an insane amount of time, so what better way to use the time than in the kitchen.

These vegan chocolate balls will give you that energy kick you need and they are packed with protein. They’re my go to snack during the day and they have a great protein hit.

What’s In These Energy Balls?

Do I Need to Bake Them?

No, this is a no bake recipe and these protein energy balls just need to be rolled together. They don’t need any sort of baking, which means they are super quick to make. They shouldn’t take you any longer than 15 minutes from start to finish.

Do You Need The Protein Powder?

No, if you don’t want to add protein powder you can leave it out the recipe. I prefer using protein powder in this recipe, as it is a way to get a quick fix of protein during the day. I love the vegan blend protein powder from My Protein, which you can get from Amazon. If you weren’t keen on adding in protein powder, the almond butter does have protein in as well as a few other ingredients in these energy balls. If you need some help to where you can get protein as a vegan, check this article out.

What Do These Energy Balls Taste Like?

  • Delicious & Satisfying
  • Not too Heavy, great as a snack
  • Slightly Nutty
  • Definitely Chocolaty
  • Texture wise – They should be firm

How Long Do These Energy Balls Keep Well?

For about a week if they are stored in an air tight container in the fridge. They’re so easy and quick to make, so I generally make a batch on Sunday and have them during the week. If you decide to freeze these energy balls, you can store them for about 3 months.

Vegan Chocolate Protein Energy Balls

Super Quick To Make Vegan Energy Protein Balls Great For a Snack!
Prep Time15 mins
Total Time15 mins
Course: Snacks
Cuisine: Gluten Free & Vegan
Keyword: energyballs, proteinballs, veganenergy, veganproteinballs, veganrecipe, veganrecipes
Servings: 15 Energy Bites


  • 2 cups Gluten Free Oats
  • ½ cup Pitted Dates (Mejdool Dates are my Favourite)
  • ½ cup Ground Flax Seed
  • ¼ cup Almond Butter
  • ¼ cup Cacao Powder
  • 30g Protein Powder
  • t tsp Cinnamon
  • ¾ cup water
  • cup Chocolate Chips (Vegan)


  • Add rolled oats, cacao powder, ground flax seed, cinnamon, dates, almond butter, and chocolate protein powder to food processor.
  • Pulse until ingredients are blended and oats are finely chopped. The consistency should be similar to flour.
  • Slowly add water to the food processor and blend until the mixture starts to stick together.
  • Add the mixture to a large bowl and mix in the chocolate chips.
  • Form energy balls into 1-1.5′ balls.
  • Serve immediately or store in air tight container

I hope you love this recipe as much as I do! Let me know how you found it, would to hear to from you in the comments below.


Ami x

Homemade Hummus Recipe

Homemade Hummus Recipe

Before turning vegan, hummus was one item that always in my fridge. Since turning vegan, nothing has changed as I have hummus every single day without fail. I always used to buy shop bought hummus, until I realised how quick and easy it was to make myself at home! It may look boring, but that mixture of ingredients creates the perfect dip for pitta bread, carrot sticks or even in sandwiches and wraps. Not only is hummus delicious, it is also packed with nutrients and has been linked to many impressive health and nutritional benefits.

Where did Hummus come from?

Well no one really knows for sure. There’s a lot of debate surrounding the claim to hummus, rightfully so considering how great it is. Based on historical information, it is likely that hummus originated from Egypt. The word hummus even means chickpea in Arabic! Many Greeks also claim that hummus originated from Greece. The Greeks and Egyptians were trade partners for years on end, which may explain why many of the foods in Greek and Arab cuisine are similar. Does it really matter where it came from? All I care about, it’s delicious, easy to make and healthy! Win, win & win!

So how is Hummus Healthy?

People who followed a “healthful,” plant-based diet that regularly included legumes like chickpeas were less likely to gain weight over a four-year period than individuals who followed an “unhealthful,” plant-based diet that included more heavily-processed foods such as refined grains and sugary drinks, a recent study in the American Journal of Clinical Nutrition found.

Hummus is a great source for plant based protein. Hummus contains chickpeas, olive oil and tahini, which are proven to have anti-inflammatory properties. Chickpeas also have a low glycemic index, so hummus is slowly digested, causing a slower and more balanced rise and fall in blood sugar levels. In addition to protein and fiber, chickpeas pack a wealth of other key nutrients like folate, iron, potassium, and manganese.  Finally, hummus is also allergy free – nut, dairy and gluten free! Hummus is for everyone.

homemade hummus

How much Hummus should I eat?

It is so easy to eat hummus, which can be dangerous as the calories do add up as with any food. When you make a batch, I recommend pre-portioning the hummus into smaller containers to help you portion control. Instead of always having hummus with pitta bread chips, try to serve with vegetables instead. My favourites are carrots, celery, cucumber and even radishes.

Here’s my quick, simple 7 ingredient delicious homemade hummus recipe:

Homemade Hummus

Course: Side Dish
Keyword: homemadehummus, hummus, hummusathome, hummusfromscratch, hummushelp
Servings: 2 People


  • 2 can Chickpeas
  • tbsp Olive oil
  • 2 cloves Garlic
  • 3 tbsp Tahini
  • 1 tbsp Freshly squeezed lemon
  • 1 tsp Black pepper
  • 1 tsp Salt


  • Drain and rinse chickpeas
  • Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in the bowl of the food processor
  • Blend the hummus until it is smooth – This could take up to 5 minutes
  • Taste and add more of any of the ingredients to taste. If your hummus is too stiff, add some of the drained chickpea liquid or extra tahini and blend again
  • Pour the hummus into a bowl and serve.

There are plenty of great brands out there for hummus, but making your own hummus couldn’t be easier. I hope you enjoyed my homemade hummus recipe and let me know in the comments how you found it.

Still hungry, go check out my mac and cheese recipe!

Ami x

Mouthwatering Vegan Mac and Cheese

Mouthwatering Vegan Mac and Cheese

Who doesn’t love Mac and cheese?

I don’t know anyone that doesn’t love mac and cheese. Whether you can handle it as a main dish or a side like myself, it is the ultimate comfort food. This version is super healthy in comparison to most, as there’s no vegan cheese substituted. Now I know what you’re thinking, cheese is the main component so how can you make it without cheese?

Nutritional Yeast, Lemon Juice & Salt = Cheese

Don’t ask me how it works, but the combination of nutritional yeast, lemon juice and salt give this mac and cheese it’s creamy cheesy flavouring. If you don’t have nutritional yeast, at home, you can still make it but you will miss that ‘cheesy’ flavouring. As well as nutritional yeast creating a cheesy sauce, it also has a number of health benefits.

vegan mac and cheese

Health Benefits of Nutritional Yeast

  • Dairy free & Gluten Free
  • Amazing source of vitamins, minerals, and high-quality protein. 
  • The strain of yeast in nutritional yeast can support the immune system and reduce inflammation resulting from bacterial infection
  • Combat hair loss, brittle nails and help reduce acne

Is this Mac and Cheese also Gluten free as well as Vegan

Yes, yes and YES! You just need to make sure that the pasta you buy is gluten free. Alternatively, why not serve this sauce over  zucchini ‘noodles’, spaghetti squash or even cauliflower florets?

Vegan Mac and No Cheese Recipe

Quick, Delicious, Dairy Free Recipe for Mac and Cheese
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Italian
Keyword: dairyfreedish, dairyfreemacandcheese, macandcheese, macandnocheese, vegandishes, veganmacandcheese
Servings: 2 People


  • 200 g Pasta
  • 80 g Cashews
  • 250 ml Water
  • 1 tsp Mustard
  • 1/2 Lemon
  • 2 tbsp Nutritional Yeast
  • 1 Garlic Clove
  • 1 tsp Paprika
  • 1 tsp Cayenne
  • 1/2 tsp Hot Chilli Powder


  • Boil some water and add the pasta – Simmer for 10-15 depending on the pasta
  • Add the cashews, water, nutritional yeast, lemon, garlic clove, paprika, cayenne, and chilli powder to a blender
  • Blend for 1-2 minutes until fully blended (Cheese Sauce)
  • Once the pasta is cooked, drain and then return back to the pan with the ‘cheese’ sauce
  • Mix the sauce with the pasta and serve with some black pepper

Can I use any other Nuts in this Recipe?

Cashew nuts are recommended for this vegan mac and cheese, as all nuts have a slightly different taste. You can experiment with some almonds or macadamia nuts, however be prepared that they may not have the same taste.

Can I Bake this Mac and Cheese?

Sure, you just need to preheat the oven to 180°C and bake for 20 minutes. Adding some breadcrumbs and baking can give you an extra level of texture. You can also add vegetables to this dish to make it a complete meal such as broccoli, mushrooms and cauliflower.

Spice Overload?

I absolutely love spicy food, however if you’re not a fan of the heat you can switch this recipe up. Reduce the amount of cayenne pepper, mustard and chilli powder you add and add on some extra black pepper at the end.

Can you Freeze Vegan Mac and Cheese?

Absolutely! You can freeze it once it has cooled down if you’ve made a larger batch. I do find it tastes better straight out the pan. 🙂

This was one of the first recipes I tried when I turned vegan and I loved how easy it was! I hope you love this vegan and gluten free mac and cheese recipe as much as I do. As well as being super creamy, quick and delicious this recipe has a fraction of the amount of calories a typical mac and cheese has. If you’re a newbie vegan transitioning to a vegan diet, go check out my blog – step by step guide on how to transition to a vegan diet.

Let me know if you do try it and comment below to whether you enjoyed it!

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Ami x