Fluffy, soft moong egg muffins are a perfect savory grab-and-go breakfast or snack. Learn how to make the moong egg batter and 3 delicious ways to use it! Pizza egg muffins, Bagel and cream cheese muffins and Indian spiced vegan egg muffins. (gluten-free, soy-free, option for nut-free)

Moong dal – split mung beans – is the base for Just Egg, and today we are making a homemade version of that eggy base. You can use the base batter just like you’d use whipped eggs, in scrambles, frittatas, and more.

I’ve already used moong egg on the blog to make frittatas, omelettes, and breakfast sandwiches (which got popular on Tiktok)

Today, we are going to take this versatile moong egg batter and add different ingredients to it to make savory breakfast vegan egg muffins. We make pizza egg muffins, bagel and cream cheese egg bites and Indian spiced bites. You can also use this batter to make savory waffles, which are even faster and come out nicely crispy! This batter can be used in many ways, check out 10 different ways to use it on my YouTube.

For the batter, we need moong dal, which is petite yellow lentils (split and skinned mung beans). Green mung beans won’t work here, because they make the batter gritty instead of smooth.

Why You’ll Love Moong Egg Muffins

• fluffy, soft muffins stuffed with your fillings of choice
• super easy make-ahead breakfast
• batter keeps well in the fridge or freezer for quick breakfasts
• naturally gluten-free and soy-free

Continue reading: Moong Egg Muffins, 3 Ways

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This sun-dried tomato roast makes a stunning centerpiece for any holiday table. Packed with umami and filled with a hearty blend of mushrooms and potatoes, it delivers deep flavor and satisfying texture in every slice. Completely vegan, gluten-free, and soy-free with an easy nut-free option.

This is my version of a vegan holiday roast. We make this “meat” mixture with some white beans and almond flour, and process it until smooth. I also add some sun dried tomatoes for that rich, umami flavor. 

The mixture becomes like a pâté in the food processor, then we spread that onto parchment paper.

Next, make the stuffing with cooked mushrooms, potatoes, and herbs. Place that on top of the bean mixture, roll it up using the parchment, and bake it. 

It turns into this delicious, amazing-smelling roast that’s full of herbs and deep umami flavor from the sun dried tomatoes. It’s just perfect!

It’s completely gluten-free, but if you prefer, you can use all-purpose flour instead of tapioca starch. It’s also soy-free, since many of you asked for a soy-free option after I made that very popular tofu holiday roast a few years ago. 

You can easily adjust the flavors to your taste! Use fewer sun-dried tomatoes or different herbs, if you like. I usually serve it with a side salad, my simple vegan gravy, and some roasted vegetables for a perfect holiday or dinner plate.

Why You’ll Love Sun Dried Tomato Roast

• umami-packed vegan holiday roast
• savory mushroom-potato stuffing
• make-ahead friendly vegan holiday entree
• naturally gluten-free and soy-free with nut-free option

Continue reading: Sun Dried Tomato Holiday Roast with Mushroom-Potato Stuffing

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These decadently delicious chocolate lava cookies use my soft, chewy, almond flour cookie dough and a flowy, chocolate ganache filling that oozes out when you break them in half! (gluten-free and soy-free with nut-free options)

It’s cookie season, and I wanted to make a decadent, chocolatey cookie. And what better idea than to convert molten lava cake into cookie form! 

My motto is that baking should be super easy and flexible, so that even if you make a few measuring errors, things still turn out great. Nobody has time to whip up butter and sugar and all that, so I use my trusty almond flour cookie dough, which works every time.

To make this simple dough, you just add all the dry ingredients to a bowl, mix really well, add some melted coconut oil and maple syrup, mix again, and that’s it! You have a dough! 

For this recipe, we’ll add cocoa powder to make a chocolate cookie dough. Then, we make a molten chocolate “lava bomb,” which is a melted chocolate ganache that goes inside the cookie. As the cookie bakes, it spreads and traps the chocolate ganache inside. When you break it open, it’s oozy, melty, and so delicious.

Why You’ll Love Lava Cookies

• easy, flexible, foolproof almond flour cookie dough
• chewy, chocolatey cookie outisde
• oozy, melty chocolate ganache filling
• naturally gluten-free and soy-free with nut-free options

Continue reading: Molten Lava Cookies

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A creamy vegan cheese log coated in crunchy pecans and fresh herbs is perfect for holiday parties served with crackers and veggies. This recipe is super easy, delicious, and versatile! (gluten-free, soy-free and nut-free options)

This is a wow-worthy, super easy vegan cheese log that you can whip up for any party, potluck, or holiday gathering. It’s delicious, cheesy, and creamy with a fantastic pecan-herb crumb which adds wonderful texture and flavor. 

The holiday cheese log pairs beautifully with all kinds of veggies, crudites, crackers, fruit, or even spicy jams and chutneys. It’s perfect on a charcuterie board served with mango chutney and paired with one of my cheese balls, like my Jalapeno popper cheese ball.

You can also use this creamy cheese as a spread for baguettes or bagels or even to make grilled cheese, quesadillas, or mac and cheese. For mac and cheese, just add some stock to a pan, heat it up with the cheese log to make a sauce, and toss in your cooked pasta of choice. 

This vegan cheese log recipe is flexible and easy to adapt to your flavor profile. Try adding paprika and jerk seasoning, Cajun spices, or extra red pepper flakes for a spicy version.

Why You’ll Love this Vegan Cheese Log

• creamy vegan cheese log coated in crunchy toasted pecans and fresh herbs
• perfect for parties, potlucks, cheese boards, and charcuterie boards
• easy to make and versatile! Try different base and seasoning options.
• easy to make gluten-free, soy-free, and/or, nut-free

Continue reading: Holiday Vegan Cheese Log

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