Vegan Instant Pot: Chickpea-Flour Egg Bites with Roasted Red Peppers Recipe

Vegan Instant Pot: Chickpea-Flour Egg Bites with Roasted Red Peppers Recipe - Just because you’re vegan doesn’t mean you have to be left out of the egg bite craze. These are made with a base of chickpea (or garbanzo bean) flour, which includes a good amount of protein (and fiber, too). Eat them straight from the Instant Pot for breakfast, or pack them for a mid-morning snack on the go.

Makes 7 Bites
Vegan Instant Pot: Chickpea-Flour Egg Bites with Roasted Red Peppers Recipe

Ingredients for Vegan Instant Pot: Chickpea-Flour Egg Bites with Roasted Red Peppers Recipe:

  • 1 cup almond milk
  • ¾ cup chickpea flour
  • 2 tablespoons egg replacer powder
  • 1 tablespoon nutritional yeast
  • 1 tablespoon coconut oil, plus more for greasing
  • ¼ teaspoon fine sea salt
  • ⅛ teaspoon ground turmeric
  • ½ cup chopped roasted red bell pepper
  • 1 tablespoon chopped fresh flat-leaf parsley

Directions for Vegan Instant Pot: Chickpea-Flour Egg Bites with Roasted Red Peppers Recipe:

  1. Grease a silicone egg bite mold generously with coconut oil. Pour 1 cup water into the Instant Pot.
  2. In a blender, combine the almond milk, chickpea flour, egg replacer, nutritional yeast, coconut oil, salt, and turmeric. Blend at medium speed for about 1 minute, until smooth, then transfer to a bowl and let the batter rest for 10 minutes to thicken.
  3. Stir in the bell pepper and parsley, then pour ¼ cup of the batter into each cup of the egg bite mold (they will be about three-quarters full). Place the filled mold on a wire metal steam rack, then cover the mold with a round of parchment paper to keep condensation from dripping onto the egg bites as they cook. Grasping the handles of the steam rack, lower the egg bites into the Instant Pot.
  4. Secure the lid and set the Pressure Release to Sealing. Select the Steam setting and set the time for 10 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
  5. When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, wearing heat-resistant mitts, grab the handles of the steam rack and lift the egg bite mold out of the pot. Let the bites cool in the mold for 5 minutes, then invert the mold onto a plate and lift off the mold. You may have to jiggle the mold a bit to release the bites.
  6. Transfer the egg bites to plates and serve warm. You can also store them in an airtight container, refrigerated, for up to 3 days.

Get creative with your egg bite fillings. Just keep the amount of mix-ins to about ½ cup. You can use any leftover roasted vegetables, shredded vegan cheese, sausage, and/or fresh herbs in place of the roasted bell peppers and parsley.
Various brands of silicone egg bite molds are available online. I purchased mine on Amazon. For a visual of the egg bite mold required for this recipe, see the green one shown in Essential Tools and Accessories

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