Broccoli Cheddar
“Egg Cups BY CAITLIN SHOEMAKER These broccoli cheddar cups pack a proteindense and flavorful punch, thanks to chickpea flour! If you’ve never worked with this high-fiber, high-protein flour before, don’t worry. It’s easy to handle and is available in the baking aisle of most grocery stores. I recommend baking these in a silicone muffin pan—you can skip the paper liners, and they’ll still pop right out without the need for oil.
Hands-on time 15 minutes Cook time 30 minutes Makes 12 “egg” cups
INGREDIENTS
DIRECTIONS
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2 cups (185 g) chickpea flour (garbanzo bean flour)
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½ cup (25 g) nutritional yeast
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with parchment paper or liners (or use a silicone muffin pan).
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½ teaspoon ground turmeric
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½ teaspoon paprika
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1 teaspoon pink Himalayan salt
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1 teaspoon baking powder
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2 cups (480 ml) nondairy milk
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2 ½ cups (140 g) broccoli florets, cut into bite-sized pieces
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¼ yellow onion, finely diced
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1/3 cup (35 g) shredded peeled carrots
Whisk the chickpea flour, nutritional yeast, turmeric, paprika, salt, and baking powder together in a large bowl. Pour in the milk and mix until a thick batter forms. Fold the broccoli, onion, and carrots into the batter, then evenly divide the batter among the cups in the muffin tin. Bake for 30 minutes, then remove from the oven and let sit for 10 minutes. Serve immediately, or transfer to a wire rack to cool before storing in the fridge for up to 1 week. NOTE: Place the silicone muffin pan on a baking sheet before you fill it for easier transfer in and out of the oven.
From Simply Delicious Vegan: 100 Plant-Based Recipes by the creator of From My Bowl by Caitlin Shoemaker. Abrams Books copyright © 2020. Reprinted with permission.
