VEGAN MEDITERRANEAN ‘EGG’ CUPS
When I first was handed over a packet of Vegan Easy Eggs by Orgran I must admit I was somewhat skeptical of the taste. Of course my husband and kids were the taste testers because they love eggs (though my daughter could live without them). I was so shocked to hear "Oh wow!" and "This tastes normal!" Yes, it actually does. Using a chickpea flour base with garlic and tumeric, this product is the best alternative to eggs for a vegan. In fact, it is now a staple in our pantry especially during easter and christmas when we are fasting (for religious reasons). I have created a few delicious recipes one of which is these Mediterranean Egg Cups. Enjoy x
Preparation: 10 minutes
Cooking: 30 minutes
150g sweet potato, sliced thinly
150g green zucchini, sliced thinly
150g red capsicum, peeled and diced
½ cup kalamata olives, pitted and sliced
80g Orgran Vegan Easy Egg
5 tbs olive oil
2 tsp dried oregano
¼ tsp garlic powder
1 tsp sea salt
½ tsp freshly ground black pepper
Preheat the oven to 180C fan forced. Using olive oil, spray or brush the inside of the muffin cups. Set aside.
Using a mandolin, thinly slice the sweet potato and zucchini.
Place the sweet potato in a microwave container (with a lid) and microwave for 2 minutes. Set aside and allow to cool.
In a deep bowl add together the ‘egg’ mixture ingredients and whisk until well combined.
Add about a tablespoon of the ‘egg’ mixture to each muffin cups and then add a layer of sweet potato, zucchini, some capsicum and olives.
Add again some ‘egg’ mixture and repeat the layers 2-3 times until each cup is full, remembering to add the ‘egg’ mixture in between the layers each time.
Sprinkle some oregano over the top of each and place into oven for 30 minutes.
Remove from tray cups and serve hot with a green salad.