Veggie brunch no-egg bites

Sunday brunch is an institution in our home. Sleeping late, taking my time to sip a cup of tea in bed, put some music on and… of course plan the brunch 😉 Start with savoury, finish with sweet, combine with hot and cold drinks, add some fresh fruit and of course some flowers. I take as much pleasure in planning and preparing the food as I do in eating it with my family and friends. These no-egg bites are a fruit of that pleasure.

Egg bites were on our brunch table long before these no-egg bites appeared. Although I avoid directly “replacing” food of animal origin with the plant-based options, these little colourful bites are my kids’ favourits so I had to come up with an alternative. They are really simple to make, delicious and with great nutritional value minus the cholesterol that you get from the eggs 😉

Serves: 12 bites (small-medium muffin size). Total time: 45 minutes (preparation 20 min, baking 25 minutes)

INGREDIENTS

2-3 tablespoons of Olive Oil
1 small Onion
8-10 Brown Button Mushrooms (white or oyster are great too)
1 long pointy Red Pepper
150 of Broccoli
1 generous pinch of Unrefined Salt

You can replace these veggies with those that you prefer, for example carrots, kale, corn kernels, leek…

For the tofu no-egg bites mix:

1 small teaspoon of Dijon Mustard
400g of Tofu
1 teaspoon of Garlic Powder
1 level tablespoon of Turmeric
2 tablespoons of Nutritional Yeast
1 heaped tablespoon of Wholegrain Rye Flour (or Buckwheat for gluten-free version)
1 tablespoon of Flax Meal (ground linseed)
2-3 tours of Pepper Mill
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1 pinch of Unrefined Salt

1/2 teaspoon of dried Thyme
a small handful of fresh Basil
a handful of pumpkin and sunflower seeds to sprinkle (optional)

PREPARATION

1. Clean and chop finely all your veggies (1 small onion, 1 red pepper, 150g of broccoli with stems, 10 mushroom) and sauté them with 2-3 tbsp of olive oil and 1 pinch of salt for about 10 minutes.

   

2. Preheat the oven at 200°C.
3. While the veggies are cooking, put all the ingredients (except the herbs) for the tofu mix in a blender or food processor and mix everything together to obtain a paste.
4. With a wooden spatule combine the tofu mix with the sautéed veggies and add 1/2 tsp of dried thyme and small handful of chopped basil.

   

5. Pour the mix in your muffin mould, sprinkle with some pumpkin and sunflower seeds and bake for about 20 to 25 minutes at 200°C. Enjoy!