Vegan Mozzarella Chicken With Sundried Tomato Egg Cups

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Vegan Mozzarella Chicken With Sundried Tomato Egg Cups

Vegan Mozzarella Chicken With Sundried Tomato Egg Cups


  • 1 cup chickpea flour
  • ½ cup lite coconut milk or other non-dairy milk
  • ¾ cup water
  • 3 tbsp nutritional yeast
  • ½ tsp turmeric
  • ¼ tsp baking powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp salt
  • ¼ tsp black pepper
  • Mix-ins*:
  • 1/4 cup sundried Tomatoez
  • ½ bell pepper, diced


  1. For the mix-ins:
  2. Heat 1 tbsp olive oil in a medium skillet
  3. Add bell peppers and Sundried Tomatoes and sauté until softened, 2 - 3 minutes. Next, add the vegan protein, if using, and cook according to package directions.
  4. Remove from heat and set aside
  5. For the chickpea flour egg cups:
  6. Preheat the oven to 450F, grease a muffin tin and set aside
  7. In a medium bowl, whisk together the chickpea flour, coconut milk and water until well combined
  8. Add in remaining ingredients and mix well
  9. Divide the sautéed veggies evenly between muffin tins then do the same for the chickpea flour egg mixture. These won't really rise so fill the muffin cups almost to the top. You should fill get about 6 - 8 cavities
  10. Use a fork or knife to stir the veggies and batter together so the veggies aren't all settled at the bottom then top with vegan cheese, if desired
  11. Bake for 15 minutes then lower the the temperature to 430F and bake for another 10 - 15 minutes or until a toothpick inserted into the muffins comes out clean
  12. Allow to cool for a few minutes, then carefully run a knife around the edges and remove the egg cups from the tin. Be very gentle as they can be fragile when still warm
  13. Serve immediately or transfer to a wire rack to cool completely, before storing in an airtight container in the fridge for up to 5 days


Optional ingredients: vegan breakfast sausage or vegan chicken ( I used lightlife smart tenders) vegan cheese, for topping (I used a vegan mozzarella)

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