Do you remember the muffins I made the other day? Here is the recipe to make for the weekend! Only with ingredients of vegetable origin, these muffins are a solution for lunch, dinner or snacks. Cold or hot. Vegan and gluten-free. 


Makes 10

  • 200g of chickpea flour
  • 2 c nutritional yeast soup (optional)
  • 1 c yeast tea
  • Pepper to taste
  • Oregano to taste
  • Curry to taste
  • 1 1/2 cup of water (~ 375ml)


  • 1 courgette 
  • 1 carrot
  • 1 tomato
  • 1/2 pepper (used red)
  • 1 small onion
  • 2 cloves garlic
  • Oregano to taste
  • Pepper to taste
  • 1 tsp salt tea
  1. Start by preparing the filling: after washing the vegetables, cut them into small pieces.
  2. In a large skillet, sauté everything (and season) and set aside. In a bowl, mix the dry ingredients: flour, yeast, yeast, pepper, curry and salt. Gradually add the water and stir until you get a fluid mass (I used a wire stick).
  3. Place the muffin pans on a tray. If the molds are made of aluminum, I recommend lining with parchment paper or brushing with olive oil. Since I used silicone molds, I didn't need to add fat. Distribute a tablespoon of grain dough to the bottom of each muffin pan, and then sauté the vegetables until they run out.
  4. On top of the vegetables, place the rest of the pasta. Sprinkle with seeds if you like (I used sesame seeds) and bake 20 mins at 180 C or enough for the muffins to cook.
  5. Unmold when they cool slightly.

Recipe by Nutritionist Rita Teixeira