by These fluffy, savory veggie muffins are an easy and healthy addition to any meal. Whether eaten on the side, as a main focal point with dinner, or as a snack, these vegan, gluten free and paleo veggie muffins are delicious and nutritious at any time of day!
Welcome to another awesome guest post featuring an easy and healthy recipes for savory veggie muffins!
Perfect for a holiday table or any day, I can’t wait to try out this yummy recipe from Katie and Josh from The Delightful Vegans that uses simple ingredients like cauliflower, peas and almond meal.
Australians Katie and Josh are kindred spirits because, like me, they love to travel and have a ton of travel posts on their site about New Zealand, Bali, Japan, Australia and more!
If you’re looking for other last minute holiday recipes, check out this roundup for 17 vegan and gluten free unique holiday recipes, and some of these recent recipes here on Vegan Chickpea:
- Butternut Squash Gratin
- Latke Nachos: Hanukkah Potato Pancakes with a Twist
- Healthy Gingerbread Men Cookies
- Roasted Spaghetti Squash w/ Mushrooms, Greens & Vegan Cashew Cheese Sauce
- Sweet Noodle Kugel: a Spin on this Traditional Jewish Dessert
Take it away, Katie and Josh!
RELATED: Pumpkin Cranberry Crumb Mini Muffins (Vegan & Gluten Free)
These Savory Veggie Muffins are a fantastic option for the Christmas table this year, or a lovely meal with a side salad and/or veggies. They are easy to make and you can freeze them! They’re also perfect for school lunches! If you’re looking for more Christmas Food ideas, please visit our website Delightful Vegans for more Christmas inspired Recipes for your festive season!
These Savory Muffins are light and not too heavy. They’re kind of fluffy inside – almost like a quiche! They’re quite moreish and a great snack too! They are yum to eat on their own – or try them with a Chipotle Mayo (recipe coming on our blog soon!), or a Homemade Tomato Relish!
We grated carrots in ours, but you could try pumpkin, sweet potato or zucchini for something different!
If you don’t like dill, then feel free to substitute with another herb – parsley, basil, thyme, coriander – so many choices!
If you like these Savoury Veggie Muffins, try out our Lentil Cashew Loaf or one of our most popular recipes – our Pecan and Mushroom Wellington – and if you’re after some accompanying recipes, try out our Cumin Spiced Carrots and perhaps a Hearty Risotto Salad!
RELATED: Vegan Shephard’s Pie Savory Mini Cakes (Gluten Free)
MEET THE DELIGHTFUL VEGANS:
MEET THE DELIGHTFUL VEGANS:
We’re Josh and Katie – the Delightful Vegans and we love to create delicious vegan food. Our recipes range from being super easy to others that may take a bit more time. Exploring the world in our travels gives us new insights into our creativity in food – so some our recipes are a fusion of different flavours and styles from around the globe. We both have our own areas of expertise when it comes to Delightful Vegans. Josh brings his creativity to our project with a camera and his computer skills, while Katie dreams up, creates and styles marvelous food to share with the world! You can find us on Facebook, Instagram, Twitter and our Website.
Delightful Vegans
makes 12 muffins
These fluffy, savory veggie muffins are an easy and healthy addition to any meal. Whether eaten on the side, as a main focal point with dinner, or as a snack, these vegan, gluten free and paleo veggie muffins are delicious and nutritious at any time of day!
15 minPrep Time
45 minCook Time
1 hrTotal Time
Save Recipe4 based on 1 review(s)
Ingredients
- 1 brown onion, diced
- 2 cloves of garlic, crushed
- 500g cauliflower (about 1.1 pounds/ 2.75 cups chopped)
- 1 carrot (130g or about 1/3 pound), grated
- 1/4 cup fresh dill
- 2 Tbsp psyllium husk (soaked in 6 Tbsp water) **see notes
- 1 cup peas (130g), defrosted
- 1 cup almond meal
Instructions
- 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. Transfer the mixture to a mixing bowl.
- Add the peas, psyllium husk and almond meal and mix through well.
- Grease a muffin tin with some coconut oil or plant based butter. Scoop 1/2 cup of mixture into each section. There should be enough for exactly 12 Muffins.
- Bake in the oven for 40 - 45 minutes, being careful not to burn them. Let cool for 15-20 minutes in the muffin tray and then tip out onto a wire rack and cool completely, or eat warm!
Notes
** psyllium husk is a plant fiber that works as a binder. You can probably sub the psyllium husk with flax meal or chia seeds, as it will probably do the same thing.
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