Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus


Vegan Breakfast Cups

by Merle O'Neal and Spencer Kombol featured in 5 Kid-Friendly Vegan Meals

Inspired by


for 24 servings

  • 2 cups
    chickpeas, dried (320 g)
  • 1 teaspoon
    garlic powder
  • 1 teaspoon
    onion powder
  • 1 teaspoon
    baking soda
  • 1 teaspoon
  • ½ teaspoon
  • ½ teaspoon
  • 1 tablespoon
    nutritional yeast
  • 1 ½ cups
    water (360 mL)
  • 1 cup
    almond milk (240 mL)
  • 1 tablespoon
    apple cider vinegar

Optional Toppings

  • pepper
  • onion
  • broccoli
  • mushroom



  1. In a powerful blender, pulse chickpeas until they reach a powder-like state.
  2. Transfer chickpea flour to a strainer and strain over a large bowl.
  3. Add the garlic powder, onion powder, baking soda, turmeric, salt, pepper, and nutritional yeast and stir to combine.
  4. Preheat oven to 400ºF (200ºC)
  5. In a bowl or liquid measuring cup, combine water, almond milk, and apple cider vinegar and stir to combine.
  6. Pour the liquid mixture into the dry mixture and whisk until smooth.
  7. Let batter rest for 2 minutes.
  8. Pour the mixture into a cupcake tin and add your toppings of choice
  9. Bake 15 minutes.
  10. Allow to cool, but serve warm.
  11. Enjoy!




More like this