These vegan egg muffins are gluten-free, ready in 20 minutes, and can be customized to your liking! Chickpea and tofu-free, these vegan eggs are mung bean based, resulting in a mild flavor and texture that is similar to eggs.
Watch me show you how to make these vegan egg muffins in the video below! (Starts at 0:57)
Watch on YouTube!
These mung bean egg muffins can be packed with all kinds of veggies, and are complemented by a tangy tahini sauce. I like to use cherry tomatoes, kale, and bell peppers, but some other options include diced red onions, diced potatoes, sliced mushrooms, spinach, or chopped broccoli florets.
The tangy tahini sauce complements these vegan egg muffins so that you won't find them dry, and adds a burst of flavor. I seasoned this tahini drizzle with lemon juice and a little bit of mustard and hot sauce for flavor. You could also use ketchup instead of hot sauce.
For the creamiest and best tasting tahini sauce, it is important to use a super smooth, high quality tahini. For an alternative to this sauce, try my creamy roasted red pepper sauce! It's another tahini-based sauce that adds a perfect burst of flavor to these vegan egg muffins.
These vegan egg muffins are a great option when you want to serve many people at a brunch party, because you can just pop them in the oven and double the recipe if you wish to make more.
To give these muffins an egg like flavor, we use kala namak, or black salt. It can be easily found online and is useful for giving an eggy flavor to vegan recipes!
Recipe
Vegan Egg Muffins with Mung Beans and Tahini Drizzle (Gluten-Free)
Equipment
Ingredients
Egg muffins
- ¾ cup split yellow mung beans moong dal (soaked for 3 hours or overnight)
- ½ cup almond milk
- 1 teaspoon baking powder
- 1 teaspoon vinegar
- 1 tablespoon avocado or vegetable oil optional
- 2 tablespoon nutritional yeast
- ½ teaspoon turmeric
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon black salt kala namak
- Chopped or diced veggies of your choice I used diced bell pepper, kale leaves, and halved cherry tomatoes. Try spinach or diced red onion
Tahini sauce
- 2 tablespoon tahini
- 1 tablespoon lemon juice
- 2 teaspoon hot sauce or ketchup I used cholula
- 1 teaspoon dijon mustard
- 1-2 tablespoon water
- pinch of salt
Instructions
- Preheat oven to 400F.
- Add all ingredients for the egg muffins, except for the veggies, into a blender. Blend until smooth.
- Chop and dice the veggies you will be using and set aside.
- Grease a muffin pan or line with parchment baking cups. Pour egg muffin mix into the muffin cups until ⅔ full. Add some diced veggies to each cup and push down slightly. Bake for 20-25 mins, until the edges are slightly browned and start to pull away from the edge of the cups. You can stick a toothpick in the middle to check if the inside is fully cooked, it should come out clean. Let the muffins cool for at least 5 mins, and they will become more firm.
- Meanwhile, whisk all ingredients for tahini sauce in a small bowl.
- Serve egg muffins with tahini sauce or hot sauce. Enjoy!
kim says
This recipe looks great. But I have a question, Do you mean to add cooked or uncooked moong dal to the blender? Thanks in advance
Zena | Zen and Zaatar says
It is uncooked, but soaked (preferably overnight), as noted in the recipe! Hope you love it!
TLB says
These mini quiches are delicious. Full of flavor with a pleasing texture. I sautéed my onion, garlic, jalapeño, red pepper and zucchini first then added baby spinach and kale and diced tomatoes with a pinch of basil. So very good. The recipe made six large muffin quiches. It didn’t really need the tahini sauce but I do love tahini so I added a drizzle. More than a drizzle over powered the delicate nutty flavor of the moong dal. The batter has the strong eggy smell with the black salt and the earthy taste of mung beans but once cooked it was slightly sweet and nutty. The muffin tin paper stuck to the quiches so I will try just greasing the muffin tin next time. Will definitely make again. The possibilities are endless. Best vegan quiche yet. I wonder if it would cook well in a larger pie plate? I will be experimenting for sure.
Zena | Zen and Zaatar says
Thank you for the glowing review- so glad you loved this recipe!! Your additions sound delicious 🙂