Vegan Full English Breakfast Muffins
Delicious savoury vegan breakfast muffins - or vegan frittatas - or vegan mini quiches, I'm still undecided on their title! Whatever they are called, they are so tasty, hot warm or cold!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
For the Batter
- 1½ cups/180g gram flour/besan flour/chickpea flour
- 2 tbsp nutritional yeast (optional)
- 1 cup parsley/35g chopped
- 1½ cups/300 ml water
- salt and pepper
For the Filling
- 1 tbsp olive oil
- 1 small (about 50g) red onion, peeled and thinly sliced
- 200 g chestnut mushrooms, thinly sliced
- 1 small (about 50g) red pepper
- 2 vegan sausages (I used VBites Oregano and Basil)
Preheat the oven to 200C/390F
Grease a 12 hole muffin pan with a little olive oil and line each hole with a circle of baking parchment.
Whisk together the flour, nutritional yeast and water to form a creamy batter, stir in the parsley, add salt and pepper, mix and leave to stand.
Fry the red onion in 1 tablespoon of olive oil until soft and beginning to brown, add the mushrooms and red pepper and continue to cook for a further 5 minutes or so until the mushrooms are done. Remove from the pan with a slotted spoon.
Cook the sausages according to packet instructions. I added my VBites lovelies to the mushroom pan and fried them until they were brown all over. Add a little more oil if needed. Remove from the pan and slice each sausage into 12 thin slices.
Pour a little batter into each muffin hole (just enough to cover the bottom), top with two slices of sausages and share out the mushroom mixture fairly - don't be greedy and overfill one just for you! (Do)
Top up each muffin hole with the remaining batter mix and pop into the preheated oven for about 30 minutes until brown and beginning to pull away from the sides of the pan.
Leave to cool in the pan for 5 minutes before removing.