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Sundried Tomato and Broccoli ‘Egg’ Bites
[Vegan]

LM By: Lauren McNeill

Author Bio

The Simple & Plant-Based Way Nothing beats a homemade meal that comes together easily with... Read More

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Sundried Tomato and Broccoli ‘Egg’ Bites [Vegan]

Dairy Free

Vegan

Egg bites have exploded in popularity over the past few years, likely because they're super convenient and packed with protein. Obviously, with the main ingredient being eggs, finding a plant-based alternative can be a bit challenging . . . until now. These Sun-dried Tomato & Broccoli “Egg” Bites use chickpea... Read More

Ingredients You Need for Sundried Tomato and Broccoli ‘Egg’ Bites [Vegan]

1 cup (92 g) chickpea flour
1/4 cup (44 g) nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon (15 ml) olive oil
1 tablespoon (15 ml) oil from the sun-dried tomatoes
1 cup (240 ml) plant-based milk (unsweetened soymilk works well)
1 cup (91 g) broccoli florets, chopped
1/4 cup (14 g) sun-dried tomatoes, diced

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How to Prepare Sundried Tomato and Broccoli ‘Egg’ Bites [Vegan]

Preheat the oven to 350°F (176°C) and grease a muffin tin, or line it with muffin liners.
In a large bowl, whisk together the chickpea flour, nutritional yeast, garlic powder, onion powder, salt and pepper.
Add the olive oil, oil from the sun-dried tomatoes and plant-based milk. Mix everything together well. Fold in the broccoli florets and sun-dried tomatoes.
Pour the chickpea batter into the muffin tin, adding about 1/3 cup (80 g)to each slot. Bake for 20 minutes, or until the chickpea batter is cooked through the center. Let them cool for 10 minutes before eating.
Refrigerate leftovers in an airtight container for up to 4 days, or store them in the freezer for up to 1 month. To warm or thaw after freezing, microwave them at 30-second intervals until thawed and warmed.

Notes

To make this recipe even easier, use frozen broccoli florets. You’ll need to ensure they’re chopped small enough before adding them to the batter, so I recommend thawing them in the microwave or by steaming so you can easily chop them. Feel free to double this recipe and freeze leftovers to have as an easy grab-and-go breakfast or snack. Use soy milk in this recipe for an extra boost of protein!